Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes

Chang, Ching-Yu; Lin, Hsing-Yu; Chang, Chi-Yue; Liu, Yung-Chuan

doi:10.1016/j.jfoodeng.2005.06.061

Cited by 412 publications

(286 citation statements)

References 37 publications

(46 reference statements)

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“…The decrease in total phenolic with increasing drying temperature has also been reported in studies of pear (Santos et al, 2014) and apple (Vega-Gálvez et al, 2012). The increase in total phenolic content in dried samples may occur because the drying treatments accelerate bound phenolic compounds as part of the breakdown of cellular constituents (Chang et al, 2006). In this study, the increase could be explained by the degradation of complex phenolic tannins by heat and enzymatic or non-enzymatic oxidation, which Means that display different letters are shown as significantly different (P <.0.05).…”

Section: Total Phenolic Contentsupporting

confidence: 57%

Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods

İzli

2016

Food Sci. Technol

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Date slices were dried with the three drying methods convective (60, 70 and 80 °C), microwave (120 W) and freeze drying to determine drying characteristics and to compare the dried fruit quality. All colour parameters changed depending on the drying method and colours closest to the fresh sample were obtained with freeze drying. It is interesting to note that the total phenolic content and antioxidant capacity in each sample rose when looked at in relation to the fresh sample. In particular, microwave-dried samples were recorded as having the highest total phenolic content and the highest antioxidant capacity. To explain the drying kinetics of the date slices, nine thin-layer drying models were also attempted. Based on statistical tests, the model developed by Midilli et al. model was found to be the best model for convective and microwave drying, but the Two Term model was the best for freeze drying. This study shows that microwave drying can produce high quality date slices with the additional advantage of reduced drying times compared to convective and freeze drying.Keywords: drying methods; thin-layer; date slices; colour; total phenolic content.Practical Applications: Microwave drying at 120W can improve the final quality of dried date slices.

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Section: Total Phenolic Contentsupporting

confidence: 57%

Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods

İzli

2016

Food Sci. Technol

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“…C o mp a re d t o o t h e r k n ow n n at u r a l s o u rc e s of antioxidants that have been studied, such as tomato (Lycopersicon esculentum Mill) (CHANG et al, 2006), the content of total phenolic compounds is higher for yacon products, while the capacity of quenching DPPH is higher for tomato. Vasco, Ruales and Kamal-Eldin (2008) classified seventeen different crops from Ecuador based on analyses of total phenolic compounds.…”

Section: Resultsmentioning

confidence: 99%

“…Similarly, chips dried at 60 °C had lower phenolic content compared to those dried at 50 °C. An increase in temperature shortens drying time and inactivates polyphenol oxidases to some extent, but it may also cause a loss of thermo sensitive antioxidant compounds during processing (BROOKS; EL-HANA; GHALY, 2008;CHANG et al, 2006;ZANONI et al, 1998). Despite the differences in total phenolic content (TP) and quenching of DPPH in yacon chips, no significant differences were found in the total antioxidant status (TAS) (Figure 1).…”

Section: Discussionmentioning

confidence: 99%

Antioxidants in yacon products and effect of long term storage

et al. 2012

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Yacon (Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson) is a storage root originally grown in the Andean highlands. The fresh roots are perishable and quickly turn brown during handling and processing. Aiming to prolong shelf-life and to preserve the antioxidant compounds in yacon roots, 3 mm thick yacon slices were dried in a drying cabinet at 40, 50, and 60 ºC to a moisture content of 10-14%, and yacon strips were sun dried to a moisture content of 15-20%. The total phenolic content was measured by the Folin-Ciocalteu method, and the quenching capacity was evaluated by measuring the amount of DPPH (1,1-diphenyl-2-pidrylhydrazyl) inhibited in samples after drying and after 7 months of storage. The results showed that it is possible to preserve the antioxidant capacity in yacon after cabinet or sun drying. Both yacon chips and strips presented total phenolic content values similar to those of fresh yacon roots. Both products also showed a high inhibition capacity of DPPH (1,1-diphenyl-2-pidrylhydrazyl). A significant decrease in the phenolic content was observed in the yacon chips after storage, which indicates that the sun dried strips are more suitable for storage.

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“…The lowering of atmospheric pressure enables the water loss efficiently without affecting its quality as compared to hot air drying (Pedro et al, 2010). Besides, the above scenario also related to the presence of additional phenolic compounds after the breakdown of plant's cellular constituents by vacuum heat (Chang et al, 2006) …”

Section: Total Phenolic Content Of Maitake Mycelia Treated By Variousmentioning

confidence: 99%

Effect of vacuum and oven drying on the radical scavenging activity and nutritional contents of submerged fermented Maitake (Grifola frondosa) mycelia

et al. 2017

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Maitake (Grifola frondosa) mycelia contain high dietary and medicinal values that have gained great attentions from consumers. Proper drying can preserve their bio-availabilities prior to subsequent processing or consumption. Pure Maitake (Grifola frondosa) strain was cultivated in Mushroom Complete Medium (MCM) using submerged fermentation for 14 days. Maitake mycelia were harvested and treated respectively by vacuum, oven drying treatments while the fresh mycelia were assigned as control. All the samples were tested for Total Phenolic Content, DPPH radical scavenging assays and nutritional contents. Submerged fermentation produced mycelia biomass (1.3 ± 0.1 g/L) within 14 days of fermentation. Both the pH and reduced sugar content had decreased (P < 0.05) throughout fermentation. Vacuum dried mycelia had shown higher (P < 0.05) total phenolic (20.0 ± 0.4 mg GAE/g), DPPH radical scavenging activity (84.7 ± 0.1%), and soluble protein content (283.6 ± 7.1 µg/mL) as compared to other treated samples. The crude protein (39.1 ± 0.2), fat (5.7 ± 0.7), ash (11.1 ± 0.3%) of mycelia were well preserved using vacuum drying as compared to oven dried samples. The study has suggested that vacuum drying at 70 °C, 1000mBar has the advantage to preserve the nutritional and radical scavenging activity of high value maitake mycelia effectively at lower cost.Keywords: DPPH radical scavenging; maitake mycelia; submerged fermentation; total soluble protein; vacuum drying.Practical Application: Cultivation of high value maitake biomass via submerged fermentation within shorter time at desirable yield. The use of vacuum drying at 70 °C, 1000 mBar to preserve its bioactive and nutritional compositions of maitake mycelia which can be considered as cost efficient dehydration unit for subsequent post-harvest or downstream process.

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Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes

Cited by 412 publications

References 37 publications

Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods

Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods

Antioxidants in yacon products and effect of long term storage

Effect of vacuum and oven drying on the radical scavenging activity and nutritional contents of submerged fermented Maitake (Grifola frondosa) mycelia

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