title: A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables.
abstract: The role of antioxidants in human nutrition has gained increased interest, especially due to their associated health beneficial effects for a number of chronic diseases, including cardiovascular diseases and certain types of cancer. Fruits and vegetables are perishable and difficult to preserve as fresh products. Dried fruits and vegetables can be easily stored, transported at relatively low cost, have reduced packing costs, and their low water content delays microbial spoilage. Air-, freeze-, microwave- and sun-drying are among the most thoroughly studied drying methods. This review provides an overview of recent findings on the effects of different drying techniques on major antioxidants of fruits and vegetables. In particular, changes in ascorbic acid, carotenoids, flavonoids, phenolic acids, total phenolics, and antioxidant activity are discussed in detail.
authors.affiliation: a Department of Food Engineering , Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University , Maslak, Istanbul , Turkey.
authors.forename: Senem
authors.initials: S
authors.lastname: Kamiloglu
authors.affiliation: b Department of Food Engineering , Faculty of Engineering and Architecture, Okan University , Akfirat-Tuzla, Istanbul , Turkey.
authors.forename: Gamze
authors.initials: G
authors.lastname: Toydemir
authors.affiliation: a Department of Food Engineering , Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University , Maslak, Istanbul , Turkey.|c Scientific Bio Solutions, LLC , Maslak, Istanbul , Turkey.
authors.forename: Dilek
authors.initials: D
authors.lastname: Boyacioglu
authors.affiliation: d Plant Research International , Wageningen , The Netherlands.
authors.forename: Jules
authors.initials: J
authors.lastname: Beekwilder
authors.affiliation: d Plant Research International , Wageningen , The Netherlands.|e Netherlands Metabolomics Centre , Leiden , The Netherlands.|f Centre for BioSystems Genomics , Wageningen , The Netherlands.|g Laboratory of Plant Physiology, Wageningen University , Wageningen , The Netherlands.
authors.forename: Robert D
authors.initials: RD
authors.lastname: Hall
authors.affiliation: a Department of Food Engineering , Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University , Maslak, Istanbul , Turkey.
authors.forename: Esra
authors.initials: E
authors.lastname: Capanoglu
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D001205:Ascorbic Acid / Q000737:chemistry; D002338:Carotenoids / Q000494:pharmacology; D003890:Desiccation; D005419:Flavonoids / Q000494:pharmacology; D005511:Food Handling; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D062385:Hydroxybenzoates / Q000494:pharmacology; D009753:Nutritive Value; D014675:Vegetables / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D062385:Hydroxybenzoates; D002338:Carotenoids; C017616:phenolic acid; D001205:Ascorbic Acid
keywords: Drying; antioxidants; ascorbic acid; carotenoids; fruits; polyphenols; vegetables