Effect of Ripening Stages and Oven Drying on the Carotenoid Composition of Goji Berry (Lycium barbarum L.) Fruits
نویسندگان
چکیده
In this study firstly, pH, titratable acidity, water soluble solid (°Bx) and carotenoid content of goji berry fruits in three different ripening stages (mature green, intermediately ripe, fully ripe) were determined. Secondly, the ripe dried at 50, 60 70 °C an oven drying changes composition kinetic parameters investigated. Thermal degradation carotenoids fruit fitted to first order reaction model k, t1/2, Q10 Ea values calculated. Changes observed as a result fruit. Lutein was found predominant mature green fruit, while zeaxanthin dipalmitate berry. Chlorophyll b detected but not full The results demonstrated that temperature is important factor affecting have effect on
منابع مشابه
Comparative studies on phenolic profiles, antioxidant capacities and carotenoid contents of red goji berry (Lycium barbarum) and black goji berry (Lycium ruthenicum)
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ژورنال
عنوان ژورنال: Turkish Journal of Agricultural and Natural Science
سال: 2021
ISSN: ['2148-3647']
DOI: https://doi.org/10.30910/turkjans.976116