Effects of drying methods on quality characteristics and antioxidative effects of Omija (Schizandra chinesis bailon)

Abstract

The antioxidative effect and quality characteristics of different drying methods (hot air drying, far-infrared radiation drying, vacuum freeze drying) from Schizandra Chinensis Baillon were investigated. The moisture contents and water activity(Aw) contents each 4.46% and 0.38 values of the vacuum freeze drying were lower than those of other samples. A significant not difference in pH values occurred in all samples (p<0.05). The highest content °brix vacuum freeze drying was 6.60 °Brix respectively. The turbidity values of the samples were hot air drying 8.24 T%, far infrared radiation drying 0.32 T%, vacuum freeze drying 71.85 T%. The Hunter’s L, a and b values of vacuum freeze drying were higher than those of other samples. The order of the free sugar content was glucose> fructose>sucrose, and that of the total free sugar contents were vacuum freeze drying (6.33 g/100 g) > far infrared drying (5.01 g/100 g) > hot air drying (3.73 g/100g). Antioxidant acitivy (DPPH radical scavenging, ABTS radical scavenging) and total phenol, total flavonoid, and total tannin content was highest in vaccum freeze drying than other different drying methods except nitrite scavenging ability.

Effect of drying methods on in vitro digestion stability of anthocyanins and polyphenols from omija (Schisandra chinensisBaillon)

“…The contents of total tannins were not significantly different between fresh and dried omija (Table 3). Lee et al (2014) demonstrated that total tannins content was higher in vacuum freeze‐dried omija (514.04 mg/100 g DW) than hot‐air dried omija (417.45 mg/100 g DW). In comparison that total tannins were extracted with distilled water at room temperature in this study, Lee et al (2014) used 80% ethanol with a reflux condenser at 80°C.…”

“…Lee et al (2014) demonstrated that total tannins content was higher in vacuum freeze-dried omija (514.04 mg/100 g DW) than hot-air dried omija (417.45 mg/100 g DW). In comparison that total tannins were extracted with distilled water at room temperature in this study, Lee et al (2014) used 80%…”

“…Earlier investigations extracted anthocyanins in omija using aqueous organic solvents including methanol and ethanol (Choi et al, 2019; Lee et al, 2014). However, dried omija is generally soaked in hot or cool water prior to the use.…”

“…Anthocyanins, a major pigment of omija, are known to be degraded by heat treatment (Cemeroglu et al, 1994). The drying process caused a substantial decrease of anthocyanins content and antioxidant activity of omija (Jung et al, 1998;Lee et al, 2014). To date, little is known about the influences of various drying methods on the composition and retention of anthocyanins in omija.Bioaccessibility is the quantity of nutrients and bioactive compounds that are released from its matrix in the gastrointestinal tract…”

Effect of low-dosage electron beam irradiation on antioxidant activities of navel oranges during storage at a low temperature of 3°C

“…Total phenolic contents Plants contain many phenolic compounds and contained phenolic hydroxyl groups exhibit different biological properties, such as antioxidant, anti-obesity, and anti-inflammatory activities (15). The Folin-Ciocalteu method uses colorimetry regarding oxidation-reduction reactions of polyphenols from plants, allowing easy and rapid quantification of total levels of phenolic compounds based on visible-light spectrophotometry (16).…”