Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods (original) (raw)
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Journal of Medicinal Plants Research, 2012
The effect of drying techniques (ambient-drying and oven-drying) on the total phenolic contents and antioxidant activity of selected fruits (apple (Malus pumila, var. skysuper), plum (Prunus salicina, var. Fezele manani), apricot (Prunus armeniaca L, var. Nuri), strawberry (Fragaria ananassa var. Corona) and mulberry (Morus alba L, var. serrata) were studied. The antioxidant attributes of the fruits were evaluated following different colorimetric assays, while the composition of phenolic acids of the fresh fruits was analyzed by the reverse phase high performance liquid chromatography (RP-HPLC). The amounts of total phenolics (TP) were higher in mulberry samples followed by strawberry, plum, apple and apricot. The tested fruits exhibited appreciable radical scavenging capacity ranging from 58.7 to 82.2% and inhibition of linoleic acid peroxidation activity ranging from 61.8 to 86.1%. The RP-HPLC analysis of the fresh fruits revealed the presence of vanillic-(16.9), syringic-(12.7), p-coumaric-(2.30 to 47.5), ferulic-(0.9 to 32.9), sinapic-(3.10 to23.3), caffeic-(6.70-32.8), and gallic-(2.60 to 5.60) acids mg/kg of fresh fruit; p-coumaric acid being the most prominent component detected. The results of this study revealed that the amounts of TP and antioxidant activity of all the tested fruits, except those of apricot, decreased after drying treatment; relatively more pronounced decline was observed for the ambientdried samples as against oven-drying. Therefore, it could be suggested that oven-drying at optimum temperature is comparatively a better means to dry and preserve fruits retaining maximum amounts of antioxidant compounds.
Journal of microbiology, biotechnology and food sciences
The aim of the work was to evaluate the effect of hot air and infrared drying on the content of total polyphenols and anthocyanin dyes in selected types of small fruits. In the work we used chokeberry (Aronia melanocarpa Michx.) variety Nero, elderberry (Sambucus nigra L.) variety Haschberg, sour cherry (Prunus cerasus L.) variety Fanal, red currant (Ribes rubrum L.) variety Lake, black currant (Ribes nigrum L.) variety Triton, cherry elaeagnus (Elaeagnus multiflora Thunb), raspberry (Rubus idaeus L.) variety Heritage and blueberry (Vaccinium corymbosum L.) variety Bluecrop. Drying was performed in a Concept S1060 hot air dryer and a Yden CI IR D5 infrared dryer. The analysis of the content of anthocyanin dyes was performed by the pH differential method, the determination of the total content of polyphenols was performed by the Folin - Ciocalteu method. By analyzing fresh fruits, we found the highest content of anthocyanin dyes in the fruits of chokeberry (3036.97 mg.100 g-1 DM) and...
Food Science and Technology
Fruit coproducts fruit, made of peels, seeds and pulp, discarded during the industrial processing, contain lots of health beneficial compounds, however, high moisture content limits its use. Drying is a low cost and great potential alternative for using. This study aimed to evaluate the phenolic compounds content, in vitro antioxidant capacity and total carotenoid, anthocyanins and vitamin C contents of pineapple (Ananas comosus), banana (Musa sp.), lychee (Litchi chinensis) and papaya (Carica papaya) peels, fresh and oven dried at 55 °C. Phenolic compounds, total carotenoids, anthocyanins, vitamin C contents and the antioxidant capacity of flours, were also significantly higher, indicating that the drying process promoted the concentration of these components, and constitute an excellent alternative to use these coproducts as a source of nutrients.
Journal of Functional …, 2011
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Drying is the oldest method of food preservation. However, the drying method can adversely affect product quality. The present work aims to measure the texture, color, vitamin C and β-carotene content of solar, oven and integrated solar-oven drying of apple and kent mango slices. Micro stable texture profile analyzer (TPA), spectrometer and UV-Vis spectrophotometer were used to determine the texture, color, vitamin C and β-carotene content, respectively. The result shows variety had a non-significant effect (p>0.05), while the drying method has a significant effect (p<0.05) on the texture and color values of dried mango slices. The mango slice structure was become harder in texture and darkens in color. Apple (72.38mg/100g, (91.05µg/100g) and kent mango (66.72mg/100g, 73.80µg/100g) showed a significant difference (p<0.05) on their vitamin C and β-carotene content. The loss of vitamin C (58.41mg/100g) and β-carotene (58.60µg/100g), was low in the integrated solar-oven dryer. The loss of vitamin C was high in kent mango than the apple mango, while the β-carotene lost was high in apple mango than the kent mango. This study indicates that the use of integrated solar-oven drying was the preferred drying method to keep vitamin C and β-carotene loss minimum.
Food and Bioprocess Technology, 2024
This research investigates the effects of various drying procedures and intensification technologies on the color profile of dried fruits and vegetables. The primary goal is to identify the most effective techniques for minimizing degradation, which is frequently caused by exposure to heat, oxygen, and longer drying durations, while retaining the original color of these products. Although conventional techniques like sun and hot air drying are often employed, enzymatic and non-enzymatic brownings usually cause a considerable loss of color. New technologies aim to better preserve the original color by cutting down on processing temperature and drying time. The paper also looks at the possibilities of hybrid drying approaches, which combine techniques such as infrared hot air drying and microwave hot air drying. These methods have been demonstrated to be especially successful in preserving color integrity and enhancing drying process effectiveness. The results highlight the vital significance that parameter optimization and drying technique selection play in maintaining the nutritional value and aesthetic appeal of dehydrated fruits and vegetables. This study emphasizes the significance of developing drying technologies to satisfy consumer desires for premium, aesthetically pleasing food goods, because color is a major factor in determining consumer acceptance and perceived product quality. With wider implications for food preservation and the food industry overall, this work helps to develop more effective and efficient drying processes by shedding light on how various drying techniques affect color retention.
Journal of Food Science and Technology, 2019
Kiwi and pepino fruits are most valuable fruits as they contains substantial amounts of nutrients and bioactive compounds. These fruits exhibited several health potentials such as antioxidant, antiinflammatory, antiobesity, antihyperlipidemia, and anticancer properties. However, studies on the effect of microwave and conventional drying methods on the antioxidant activity and bioactive compounds of kiwi and pepino fruits are limited. Therefore, this study was conducted to assess the effect of microwave and oven drying methods on antioxidant activity, total phenolic, and phenolic compounds of kiwi and pepino fruits. Drying of the fruit samples was carried out using conventional (70°C for 20 h) and microwave (720 W for 3 min) ovens. 1,1-diphenyl-2-picrylhydrazyl scavenging and colorimetric Folin-Ciocalteu assays were used to assess the antioxidant activity and total phenolic contents, respectively, of fresh and dried fruits. Both drying methods significantly (p \ 0.05) decreased the moisture contents of both fruits compared to untreated controls. Concomitantly, drying methods also enhanced (p \ 0.05) antioxidant activity and total phenolic content of both fruits with the highest improvement being observed for microwave-dried fruits compared to untreated controls. In addition, a significant increase was observed in catechin and 1,2-dihydroxybenzene content of kiwi and pepino after drying process. However, microwave drying method reduced the amount of 3,4-dihydroxybenzoic acid in kiwi (ranging from 34.120 to 9.350 mg/100 g) and pepino (varied from 33.414 to 15.445 mg/100 g). Generally, the highest antioxidant activity and phenolic contents were reported in microwave oven dried samples, followed by samples dried in oven and fresh fruits. The results revealed that microwave drying could be more useful in fruit drying than conventional drying. In addition, dried kiwi and pepino fruits contains substantial quantities of phenolic compounds with high antioxidant activity compared to fresh fruits, and thus they are considered as healthy food.
Molecules
The aim of this study was to determine the effect of different drying methods: convective (at 50, 60, 70 °C), vacuum-microwave (at 120, 240, 360, 480 W and 360 W with reduction to 120 W) and hybrid (convective pre-drying at 50, 60, 70 °C followed by vacuum-microwave drying at 120 W) on the quality parameters of novel red-fleshed apple fruit snacks (RFAs), such as phenolics, on-line antioxidant capacity, water activity and color. Drying kinetics, including a temperature profile of dried material, and modified Page model were determined. Freeze-drying was used as a control method. The highest content of bioactive compounds in the samples was retained following freeze-drying, then hybrid, vacuum-microwave and finally convection drying. The antioxidant capacity measured by on-line 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), identified anthocyanins, flavan-3-ols and phenolic acid as the main compounds responsible for this activity. Unfavorable changes i...
Recent advances in drying and dehydration of fruits and vegetables: a review
Fruits and vegetables are dried to enhance storage stability, minimize packaging requirement and reduce transport weight. Preservation of fruits and vegetables through drying based on sun and solar drying techniques which cause poor quality and product contamination. Energy consumption and quality of dried products are critical parameters in the selection of drying process. An optimum drying system for the preparation of quality dehydrated products is cost effective as it shortens the drying time and cause minimum damage to the product. To reduce the energy utilization and operational cost new dimensions came up in drying techniques. Among the technologies osmotic dehydration , vacuum drying, freeze drying, superheated steam drying, heat pump drying and spray drying have great scope for the production of quality dried products and powders.