Composition Changes in Lycium ruthenicum Fruit Dried by Different Methods - PubMed (original) (raw)
Composition Changes in Lycium ruthenicum Fruit Dried by Different Methods
Youyuan Lu et al. Front Nutr. 2021.
Abstract
The fruit of Lycium ruthenicum (LRF), known as black wolfberry, is a medicinal and edible fruit. The fresh LRF is perishable and has only about 3 days of shelf life. Drying could prolong the shelf life of LRF. However, it could imply physical changes and chemical modification. This study evaluated the effect of sun drying (SD), hot air drying (HD), and freeze drying (FD) on the appearance characteristics, moisture content, bioactive compounds, amino acid composition, and antioxidant activity of LRF. The results showed that LRF dried by FD was round, expansive, fragile, and maintained the largest amount of appearance traits among the three drying methods. Drying methods had a significant effect on phytochemical content and antioxidant activity of LRF (P < 0.05). Principal component analysis (PCA) showed that procyanidin content (PAC), asparagine (Asn), total phenolic content (TPC), total anthocyanin content (TAC), and moisture content were the main sources of the difference in LRF dried by different methods. The characteristic of LRF in FD was low moisture content, and high TPC, Asn, PAC, and TAC. Sun drying was opposite to FD. Hot air drying was high TPC and low TAC content. The quality of LRF was in the order of FD > HD > SD based on comprehensive evaluation of the phytochemical component content and antioxidant capacity. Additionally, the water temperature and soaking time had different antioxidant activity effect on LRF dried by different methods. These findings will provide useful information for production and utilization of LRF.
Keywords: Lycium ruthenicum; antioxidant activity; appearance characteristic; drying methods; phytochemical content.
Copyright © 2021 Lu, Kong, Zhang, Guo, Qu, Jin and Wang.
Conflict of interest statement
CG was employed by company Ningxia Super-Kernel Health Management Technology Co., Ltd. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
Figures
Figure 1
The appearance traits of the Lycium ruthenicum fruit (LRF) dried by different methods. (A: sun drying, SD; B: hot air drying, HD; C: freeze drying, FD).
Figure 2
The moisture content (A), total phenolic content (B), total flavonoid content (C), procyanidin content (D), and total anthocyanin content (E) in LRF dried by SD, HD, and FD. The same lowercase letters above the values for the same component are not significantly different (p > 0.05).
Figure 3
The antioxidant activity of LRF dried by SD, HD, and FD (A: DPPH; B: FRAP). The same lowercase letters above the values for the same component are not significantly different (p > 0.05).
Figure 4
Principal component analysis (PCA) according to phytochemical content and antioxidant activity of LRF dried by SD, HD, and FD (A: score plot; B: loading scatter plot).
Figure 5
The water color of LRF dried by different methods (A–G) and the absorbance of the water color (H) at different soaking times.
Figure 6
The color fill of antioxidant activity of LRF water soaking with different water temperatures and times. (From left to right: SD, HD, and FD; A–C: DPPH; D–F: FRAP).
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