EFFECT OF THE DIFFERENT INFRARED LEVELS ON SOME PROPERTIES OF SAGE LEAVES UTICAJ RAZLIČITOG INTENZITETA INFRACRVENOG ZRAČENJA NIVOA NA NEKA SVOJSTVA LISTA ŽALFIJE

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KAYACAN ÇAKMAKOĞLU S., Atik I., AKMAN P. K., DOYMAZ İ., SAĞDIÇ O., KARASU S.

Chemical Industry and Chemical Engineering Quarterly, vol.29, no.3, pp.235-242, 2023 (SCI-Expanded, Scopus) identifier identifier

  • Publication Type: Article / Article
  • Volume: 29 Issue: 3
  • Publication Date: 2023
  • Doi Number: 10.2298/ciceq220429030k
  • Journal Name: Chemical Industry and Chemical Engineering Quarterly
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Page Numbers: pp.235-242
  • Keywords: antibacterial activity, color, infrared drying, phenolic profile, rosmarinic acid
  • Open Archive Collection: AVESIS Open Access Collection
  • Yıldız Technical University Affiliated: Yes

Abstract

This study aims to investigate the effect of different infrared powers (IP) (38 W, 50 W, 62 W, 74 W, and 88 W) on drying kinetics, total phenolic content (TPC) and individual phenolics, antioxidant activity (AA) and antibacterial activity, and color quality of sage leaves. IP level significantly affected (p<0.05) drying kinetics, bioactive contents, and color quality of sage leaves. Higher TPC and AA were obtained from the sample dried at 88 W. Rosmarinic acid, caffeic acid, gallic acid, and luteolin were found as major phenolic compounds, and their higher levels were obtained from the samples dried at an IP level of 88 W. All samples showed antibacterial activity on test pathogens. A higher correlation was observed between TPC, rosmarinic acid level, and antibacterial activity (P>0.80). This study suggested that sage leaves should be dried at 88 W regarding lower drying times and color changes, lower phenolic degradation, and higher antibacterial activity.