Comparative Evaluation of Physicochemical Properties of Pine Needle Powders Prepared by Different Drying Methods

Chung, Ha-Sook; Lee, Jun Ho

doi:10.3746/pnf.2015.20.2.143

Cited by 7 publications

(3 citation statements)

References 19 publications

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“…In general, according to our results, all three methods did not lead to the formation of brown pigments in large quantities. In contrast, for pine needles, hot air drying and freeze drying were reported to increase the browning index four-fold compared to freeze drying [35]. Yilmaz and Alibas [36] reported that higher drying temperature leads to a higher browning index in basil leaves, which is consistent with our results, in which air-dried samples without high temperature had the lowest browning index compared to the oven-dried ones.…”

Section: Discussionsupporting

confidence: 91%

Influence of Air Drying, Freeze Drying and Oven Drying on the Biflavone Content in Yellow Ginkgo (Ginkgo biloba L.) Leaves

Jurčević Šangut,

Pavličević,

Šamec

2024

Applied Sciences

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Drying herbs is a crucial method for stabilizing and preserving their essential properties and bioactive compounds. Although freeze drying is the preferred method for most herbs, it is expensive due to high energy consumption and operating costs. Biflavonoids are dimeric flavonoids that have recently been recognized as potential molecules possessing biological activities, such as antiviral and antimicrobial activity, and as effective molecules for the treatment of neurodegenerative and metabolic diseases and for cancer therapies. In this study, we performed a comparative analysis of freeze drying, air drying and oven drying to evaluate their effects on biflavonoid content in yellow ginkgo leaves (Ginkgo biloba L.). After drying, we performed spectrophotometric analysis to determine the browning index, pigments, phenolic compounds and antioxidant activity, while HPLC-DAD was used for the identification and quantification of individual biflavones (amentoflavone, bilobetin, ginkgetin, isoginkgetin and sciadopitysin). The most abundant biflavonoids were isoginkgetin and bilobetin, the amounts of which exceeded 1000 µg/g dw in all leaf samples. They were followed by ginkgetin and sciadopitysin, the amounts of which were about 30% lower. The drying method did not influence biflavone content or the total carotenoids, total polyphenols and total flavonoids. Consequently, our study suggests that all three methods may be used for the preparation of yellow ginkgo leaves as a source of biflavones and other bioactive compounds.

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Section: Discussionsupporting

confidence: 91%

Influence of Air Drying, Freeze Drying and Oven Drying on the Biflavone Content in Yellow Ginkgo (Ginkgo biloba L.) Leaves

Jurčević Šangut,

Pavličević,

Šamec

2024

Applied Sciences

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“…For example, pine trees are geographically widespread in the northern hemisphere, and species such as Pinus koraiensis and Pinus morrisonicola are nontoxic and widely consumed today. Pine needle concentrate is high in vitamin C [ 114 ]. Alfalfa concentrate [ 115 ] is high in vitamins K and E [ 116 ].…”

Section: Appendix A1 Mushroomsmentioning

confidence: 99%

Nutrition in Abrupt Sunlight Reduction Scenarios: Envisioning Feasible Balanced Diets on Resilient Foods

Pham¹,

Martínez²,

Brynych³

et al. 2022

Nutrients

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Abrupt sunlight reduction scenarios (ASRS) following catastrophic events, such as a nuclear war, a large volcanic eruption or an asteroid strike, could prompt global agricultural collapse. There are low-cost foods that could be made available in an ASRS: resilient foods. Nutritionally adequate combinations of these resilient foods are investigated for different stages of a scenario with an effective response, based on existing technology. While macro- and micronutrient requirements were overall met, some—potentially chronic—deficiencies were identified (e.g., vitamins D, E and K). Resilient sources of micronutrients for mitigating these and other potential deficiencies are presented. The results of this analysis suggest that no life-threatening micronutrient deficiencies or excesses would necessarily be present given preparation to deploy resilient foods and an effective response. Careful preparedness and planning—such as stock management and resilient food production ramp-up—is indispensable for an effective response that not only allows for fulfilling people’s energy requirements, but also prevents severe malnutrition.

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“…The browning index (BI) was measured by extracting 1 g of the powder with 40 mL of distilled water for 1 h. The mixture was stirred at 5-min intervals before centrifugation at 8000 ×g for 20 min. Absorbance of the supernatant at 420 nm was recorded [29]. …”

Section: Bulk Density (G/ml)mentioning

confidence: 99%

Screening Quality Evaluation Factors of Freeze-Dried Peach (Prunus PersicaL. Batsch) Powders from Different Ripening Time Cultivars

Liu

Hai-ou

Xue

et al. 2017

Journal of Food Quality

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The quality evaluation of processed products is complex. To simplify the quality evaluation process and improve the efficiency, fourteen evaluation factors of freeze-dried powders of seventeen cultivars of peach at different ripening times were analyzed. The most important evaluation indicators and criteria were obtained by analysis of variance (ANOVA), correlation analysis (CA), principal component analysis (PCA), system cluster analysis (SCA), and analytic hierarchy process (AHP). Results showed that the peach powders had the significant differences in quality ( < 0.05), and some processing factors were related with some physicochemical and nutritional factors. Five principle components were extracted by PCA and the cumulative contribution achieved was 84.46%. Through the score plot of the first two principal components, a clear differentiation among ripening times was found and three distinct groups were separated according to ripening time. Five characteristic factors were obtained as titratable acid, browning index, hemicellulose, hygroscopicity, and vitamin C by SCA. Their weights of 0.1249, 0.3007, 0.0514, 0.4916, and 0.0315 were obtained by AHP, respectively. The peach cultivars were divided into four evaluation grades by the comprehensive quality score.

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Comparative Evaluation of Physicochemical Properties of Pine Needle Powders Prepared by Different Drying Methods

Cited by 7 publications

References 19 publications

Influence of Air Drying, Freeze Drying and Oven Drying on the Biflavone Content in Yellow Ginkgo (Ginkgo biloba L.) Leaves

Influence of Air Drying, Freeze Drying and Oven Drying on the Biflavone Content in Yellow Ginkgo (Ginkgo biloba L.) Leaves

Nutrition in Abrupt Sunlight Reduction Scenarios: Envisioning Feasible Balanced Diets on Resilient Foods

Screening Quality Evaluation Factors of Freeze-Dried Peach (Prunus PersicaL. Batsch) Powders from Different Ripening Time Cultivars

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