Improvement of quality and antioxidant properties of dried mulberry leaves with combined far-infrared radiation and air convection in Thai tea process

Quality attributes and anthocyanin content of rice coated by purple-corn cob extract as affected by coating conditions

“…The longer time resulted in the higher TPC, TFC and TAC. These results were similar to those of antioxidant activities in Table 4 A c c e p t e d M a n u s c r i p t increases (Tomaino et al, 2005) in some products such as in dried mulberry leaves using far infrared drying (Wanyo et al, 2011). However, in our study the values of DPPH radical scavenging and FRAP decreased stepwise when a higher temperature was applied (Table 4).…”

Antidiabetic activity of Helicteres angustifolia root

“…In previous studies, several flavonoids and triterpenoids have been isolated from H. angustifolia root (Chen et al 1994(Chen et al 2006, and some of them have been proven to have antidiabetic activity. In this study, the total flavonoid content in the ethanol extract of H. angustifolia root was also determined which is much higher than those of mulberry leaves exhibiting antidiabetic activity (Wanyo et al 2011). Further studies are necessary for the characterization and quantification of the active ingredients in the ethanol extract of H. angustifolia root.…”

Evaluation of bioactive compounds and bioactivities of soybean dried by different methods and conditions

“…5). This is because infrared radiation energy was received directly by the grain surface and the penetrating layer of the grain, where the energy was then absorbed by the grain and water molecules located in the grain (Wanyo et al, 2011). The increased molecular vibration due to absorption of infrared radiation energy simultaneously generated heat both at the surface and inner layers of the grain, causing a rapid temperature increase (Fig.…”

“…It was found that the drying methods significantly affected the degradation of xanthones and their antioxidant activity. Wanyo, Siriamornpun, and Meeso (2011) reported an improvement of the quality and antioxidant properties of dried mulberry leaves with combined far-infrared radiation and hot air (FIR-HA) drying. The FIR-HA dried leaves were found to have a similar colour to fresh leaves of mulberry, while the hot air (HA) dried leaves had a darker colour.…”