The Effect of Infrared Drying on Color, Projected Area, Drying Time, and Total Phenolic Content of Rose (Rose electron) Petals

Abstract

The effects of different drying temperatures (50, 60, 70 °C) on the quality of rose (Rose electron) petals were evaluated in this study. Drying time decreased from 1680 s to 600 s with increased infrared temperature. The temperature and time were increased from 50 °C to 70 °C and 30 min to 60 min, respectively, and a decrease in the fruit color quality was observed. The projected area (PA) of rose petals was affected significantly from temperature. After the drying process, the largest PA was observed as 33.35 cm2 (50 °C, 30 min), while the smallest achieved at 70 °C, 60 min (27.96 cm2). Depending on the temperature values (50, 60, 70 °C), the average projection area of dry samples of the rose petals decreased 2.17 times compared to the projection area of fresh samples. The dried samples demonstrated an increase in the total phenolic (TP) content compared to the fresh samples. The maximum TP (44.49 mg GAE/g) was achieved at 45 min and 70 °C rose petals sample. The results concluded that infrared drying for 45 min at 70 °C could be recommended for drying rose (rosa electron) petals.

Effect of the different infrared levels on some properties of sage leaves

“…Fresh and dried sage samples were ground and methanol:water (20:80 v/v) solution was added to grounded sage samples with the ratio 1:50. This mixture was shaken for 2 h in a shaking incubator (Memmert WB-22) at room temperature [20]. After the extraction process, the solid/liquid mix was centrifuged (Hettich, Universal 320R, Tuttlingen, Germany) at 4,000 rpm for 10 min.…”

“…They investigated that drying time and bioactive properties were strongly affected on drying conditions [19]. Jonas et al (2021) investigated the effect of oven drying conditions on the key aroma content of sage leaves [20]. However, there have been no studies on the effect of different infrared drying conditions on total bioactive content and individual phenolic components of sage leaves.…”

Preservation of color and nutrients in anthocyanin‐rich edible flowers: Progress of new extraction and processing techniques

“…Many studies have also reported a strong correlation between antioxidant activity and total polyphenol content, suggesting that phenolic compounds may be the main contributors to antioxidant capacity. Selvi et al (2020) reported the impact of infrared drying on total phenolic content of rose petals (rose electron). They demonstrated an increase in TPC with increasing temperatures of roses.…”

“…Although microwave drying can shorten the drying time and keep the nutritional components, direct contact with microwave may lead to carbonization and tissue damage, and therefore the visual quality of dried flowers may be poor.Most studies of edible flowers have tested different drying methods and assessed their impact on the quality of flowers. Many studies have also reported a strong correlation between antioxidant activity and total polyphenol content, suggesting that phenolic compounds may be the main contributors to antioxidant capacity Selvi et al (2020). reported the impact of infrared drying on total phenolic content of rose petals (rose electron).…”

Short- and Medium-Wave Infrared Drying of Cantaloupe (Cucumis melon L.) Slices: Drying Kinetics and Process Parameter Optimization

“…During the drying process, the intrinsic quality characteristics (texture, flavor, aroma), sensory characteristics (color, shape, size) and nutritional value of fruit and vegetable products change [13,14]. These characteristics variations feature a very high consumer acceptance for commercial production.…”