Changes in pigment profile and surface colour of fig (Ficus carica L.) during drying

Yemis O., Bakkalbasi E., Artik N.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.47, sa.8, ss.1710-1719, 2012 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 47 Sayı: 8
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1111/j.1365-2621.2012.03025.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1710-1719
  • Anahtar Kelimeler: Anthocyanins, carotenoids, colour, Ficus carica L, fig, sun-drying, ANTHOCYANINS, FRUITS, CAROTENOIDS, VEGETABLES, FOOD, IDENTIFICATION, KINETICS, ACIDS
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

In this study, anthocyanins in three fresh fig varieties (Ficus carica L.) cultivated in Turkey were characterised and quantified by HPLC/DAD and HPLC/MS. In addition, the carotenoid composition of Sarilop and Sarizeybek, yellow fig varieties, was determined, and then the ripening- and drying-related changes in carotenoids and surface colour of figs were monitored during conventional sun-drying. Four different anthocyanins, cyanidin-3-glucoside, cyanidin-3,5-diglucoside, cyanidin-3-rutinoside (major anthocyanin) and pelargonidin-3-glucoside, were identified in samples. Lutein, zeaxanthin, beta-cryptoxanthin and beta-carotene were carotenoids in yellow fig varieties. Approximately 80% of carotenoid compounds in yellow fig varieties degraded at the end of drying (i.e. seventh day). L (lightness), a (redness and greenness) and b (yellowness and blueness) colour parameters were measured by Hunter Lab system. Great changes in carotenoid composition and surface colour were observed at ripening stage on tree. A significant reduction in L and b values that refers to browning in figs was made in the first 3 days of drying process.