Investigation of Color and Bioactive Compounds of Different Colors from Pansy (Viola × wittrockiana Gams.) Dried in Hot Air Dryer

The popularity of edible flowers is increasing day by and new solutions are sought due to their short shelf life. For this purpose, in study, four different colors Viola × wittrockiana Gams.; white (Fino Clear White), orange (Delta Pure Orange), bordeaux/mauve rose (Mammoth Rocky Rose), yellow Premium Lemon) were dried at drying air temperature 60, 70, 80 °C with a convective hot dryer. Color (L*, a*, b*, C*, h°, ∆E, BI), time bioactive compounds (Total Phenolic Content (TPC), anthocyanin content (AC), antioxidant activity (AO) values measured). showed the fastest (78 min °C). lowest total color change (∆E) (4.58 70 °C) browning index (BI) (9.58 60 observed all processes flowers. highest AC was determined bordeaux both fresh (2.4 mg malvidin glucoside/g) (25.57 glucoside/g samples. AO decreased samples depending on increase, it found that most beneficial result terms °C.