Türk Tarım ve Doğa Bilimleri Dergisi

Yazarlar: Sibel BÖLEK

Konular:Fen

DOI:10.30910/turkjans.782457

Anahtar Kelimeler:Cystoseria barbata,Drying,Antioxidant activity

Özet: Thanks to its appreciated antioxidant activity and phytochemical properties, Cystoseira barbata has great potential as a functional food. Since algae slurry is perishable and can spoil within a short time, drying of algae is mandatory for storage. Since the drying method can affect chemical content of the finished product, it is critical to determine the appropriate drying method. The comparison of influences of drying techniques on chemical properties and antioxidant activity of edible algae C. barbata was investigated. The alga was dried by sun, hot air, and freeze drying. Effects of the drying technique on total phenolic, flavonoid, carotenoid, anthocyanin content and antioxidant activity of C. barbata were investigated. The drying technique affected the chemical composition and antioxidant activity of the C. barbata samples significantly (p<0.05). The results presented in this work indicated that the most appropriate drying method in terms of the flavonoid, carotenoid and anthocyanin content is freeze drying. However, hot air drying at 80°C increased the antioxidant activity and total phenolic content and of C. barbata samples.

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