DEGRADATION KINETIC OF TRANS-RESVERATROL IN SEEDLESS SULTANA AND ÇALKARASI GRAPES DURING TRAY DRYING
Aslı Dönmez, Çetin Kadakal, Tolga Kağan Tepe
Pagini: 147-155
Publicat: 17 Jul 2017
Vizualizări: 2,904
Descărcări: 387
Citations: 1 (Google Scholar)
Rezumat: In this study, pH, brix, total acidity and trans-resveratrol properties of two different grapes (seedless Sultana and Çalkarası), dried at various temperatures and periods (solar and tray dryer), were investigated. The content of trans-resveratrol was detected by using high performance liquid chromatographic (HPLC) method. During tray drying, degradation of trans-resveratrol in seedless Sultana and Çalkarası grape varieties was fitted to a first- order reaction kinetic model. Arrhenius relationship was used in order to describe the temperature dependence of reaction. Activation energies for trans-resveratrol in seedless Sultana and Çalkarası grape varieties between 50 to 65 °C were found to be 4.97 and 1.63 kcal/mol, respectively. In addition, other kinetic parameters such as reaction rate constant (k), quotient indicator (Q10) and half-life (t1/2) values were also determined.
Cuvinte cheie: drying, grape, hplc, trans-resveratrol
Citează acest articol: Aslı Dönmez, Çetin Kadakal, Tolga Kağan Tepe. DEGRADATION KINETIC OF TRANS-RESVERATROL IN SEEDLESS SULTANA AND ÇALKARASI GRAPES DURING TRAY DRYING. Journal of International Scientific Publications: Agriculture & Food 5, 147-155 (2017). https://www.scientific-publications.net/en/article/1001404/
Înapoi la cuprinsul volumului
© 2026 The Author(s). This is an open access article distributed under the terms of the
Creative Commons Attribution License https://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.
Disclaimer: The Publisher and/or the editor(s) are not responsible for the statements, opinions, and data contained in any published works. These are solely the views of the individual author(s) and contributor(s). The Publisher and/or the editor(s) disclaim any liability for injury to individuals or property arising from the ideas, methods, instructions, or products mentioned in the content.
