Effect of temperature on antioxidant capacity during drying process of mortiño (Vaccinium meridionale Swartz)

Abstract

The mortiño fruit (Vaccinium meridionale Swartz) has been recognized as an excellent source of antioxidants, phenolic compounds, and anthocyanins. Drying conditions, particularly temperature, often lead to food quality degradation. The present study investigated the influence of drying temperature (40, 50, and 60°C) on antioxidant activity, anthocyanin, and phenol content of mortiño. Four different thin layer drying models of drying kinetics (Modified page, Newton, Henderson & Pabis and, twoterms) were fitted to the experimental data. For antioxidant capacity determination, oxygen radical absorbance capacity and ferric ion reducing antioxidant power assays were used. The results showed that antioxidant capacity, and phenolic and anthocyanin content all decreased with increasing temperature and drying time. It was observed that phenols and anthocyanins were conserved in greater amounts at 60°C with 34% (5.85 mg gallic acid/g dm) and 32% (2.36 mg Cyanidin-3-glucoside/g dm) preservation of initial content, respectively. Drying kinetics models were compared based on their R 2 and root mean square error values between the experimental and predicted moisture ratios. The two-terms model was found to satisfactorily describe the drying curves for all temperatures evaluated, with a determination coefficient (R 2 ) above 0.9987 and root mean square error lower than 0.0201. ARTICLE HISTORY

Hot air drying of tea flowers: effect of experimental temperatures on drying kinetics, bioactive compounds and quality attributes

“…HAD 60 °C samples exhibited the strongest antioxidant capacity, and there were no significant differences ( p > 0.05 ) between the HAD 80 °C, 100 °C and 120 °C samples. These results are in accord with a previous study (Lopez‐Vidana et al ., ) which showed high drying temperature had a negative effect on foodstuff antioxidant capacity.…”

Solar drying kinetics and bioactive compounds of blackberry (Rubus fruticosus)

“…The differences between the antioxidant capacities of the different evaluated drying methods can be attributed to the generation of compounds derived from the Maillard reaction by pyrolysis, which can enhance the antioxidant capacity and phenolic contents during food dehydration at moderately high temperatures (López‐Vidaña et al, ).…”

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Bioactive compound retention in Echium amoenum Fisch. & C. A. Mey. petals: Effect of fluidized bed drying conditions

“…In this sense, water plays an important role in biological reactions, including physical, chemical, microbiological, and enzyme reactions. [9] Although there have been several investigations of the effects of processing on anthocyanin and polyphenolic content of various medicinal plants, [12,13] to the best of our knowledge, there is no published work on the impact of drying of E. amoenum petals on their bioactive compounds. Investigation of optimal thermal processes for the drying of E. amoenum petals will provide an opportunity for the drug industry to produce a highly bioactive dried product.…”

“…The antioxidative activity of food-based polyphenolics is based on the cumulative effects of chemical and enzymatic processes that occur during processing and/or storage. [9] During drying, enzymatic processes in fresh plant tissues can lead to significant changes in the composition of bioactive constituents of herbs. Especially phenolic compounds, ascorbic acid, and pigments are highly susceptible to degradation during processing, resulting in colour changes of the material and the loss of physicochemical properties.…”