The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries

Samoticha, Justyna; Wojdyło, Aneta; Lech, Krzysztof

doi:10.1016/j.lwt.2015.10.073

Cited by 142 publications

(143 citation statements)

References 13 publications

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“…4.0-fold decrease in anthocyanin content as compared to fresh fruits. Freeze-drying, on the other hand, causes less than 2.0-fold decrease of anthocyanin concentration [39] which explains higher contents recorded in some other work [13,33]. In our study, the concentrations estimated in fruits obtained from arboretum-grown plants are closer to the results by Ćujić et al [40] who reported anthocyanin content of ca.…”

Section: Discussionsupporting

confidence: 83%

“…These differences are likely due to air-drying of the samples employed in the current work. As indicated by literature data [39], chokeberry drying at 50-70 °C results in ca. 4.0-fold decrease in anthocyanin content as compared to fresh fruits.…”

Section: Discussionsupporting

confidence: 59%

“…Since factors such as maturation stage, fertilizing, and post-harvest procedures (e.g. drying) were shown to affect anthocyanin accumulation in aronia [15,[37][38][39], it is difficult to assess whether the above-mentioned differences result only from intra-species variation and climate conditions. Detailed cultivation conditions are often not included in the reports, making data interpretation harder.…”

Section: Discussionmentioning

confidence: 99%

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Comparative analysis of different groups of phenolic compounds in fruit and leaf extracts of Aronia sp.: A. melanocarpa, A. arbutifolia, and A. ×prunifolia and their antioxidant activities

Szopa

Kokotkiewicz

Kubica

et al. 2017

Eur Food Res Technol

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neochlorogenic acid, and rosmarinic acid (max. 724.2, 482.7, 154.7 mg/100 g DW, respectively). Of the examined materials, A. arbutifolia leaves were characterized by the highest total phenolics content (9148.2 mg gal. ac. Eq./100 g DW) and showed the highest antioxidant activity in DPPH and FRAP assays. The results demonstrate that fruits of A. arbutifolia and A. ×prunifolia are a rich source of antioxidants and can be used as plant raw materials, alternatively to A. melanocarpa berries. Leaves of the investigated species are of potential therapeutic and dietary interest because of their high flavonol and phenolic acid content.

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Section: Discussionsupporting

confidence: 83%

Section: Discussionsupporting

confidence: 59%

Section: Discussionmentioning

confidence: 99%

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Comparative analysis of different groups of phenolic compounds in fruit and leaf extracts of Aronia sp.: A. melanocarpa, A. arbutifolia, and A. ×prunifolia and their antioxidant activities

Szopa

Kokotkiewicz

Kubica

et al. 2017

Eur Food Res Technol

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“…These results are greater than those reported by Rodríguez et al (), who reported anthocyanin contents of 28.08 and 30.54 mg Cy‐3‐gl/g dm in chokeberries dried by convection at 50 and 60 °C, respectively. In addition, Samoticha, Wojdyło, and Lech () reported contents of 9.65 and 20.76 mg Cya‐3‐glu/g dm in chokeberries dried by convection at 50 °C and microwave vacuum drying, respectively. In contrast, Lutz et al () reported that blackberries dried at 60 °C for 36 hr yield 87.3 mg Cy‐3‐gl/g dm, which is lower than the values reported in this article.…”

Section: Resultsmentioning

confidence: 99%

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

López‐Vidaña

Figueroa

Marcos

et al. 2019

J Food Process Engineering

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In this article, the effect of direct solar drying, indirect solar drying, and freeze drying on the phenolic compound contents and antioxidant capacities of blackberry fruits was investigated. The solar drying kinetics were determined and fitted to six thin layer different mathematical models. The total phenolic, anthocyanin, and flavonoid contents as well as the antioxidant capacity based on ABTS, DPPH, and OH• assays were determined for the dried blackberry samples. The results show that the Midilli–Kuçuk model provides the best fit to the experimental data of solar drying in both methods tested. Greater antioxidant capacities were observed in the samples dried by using direct solar drying method in all experiments, that is, the ABTS, DPPH, and OH• activities were 36,757 ± 1.27; 21.120 ± 1.33, and 47 ± 7.31 μmol TEAC/g dm, respectively. The creation of compounds during food dehydration at moderately high temperatures can enhance the antioxidant capacities and phenolic contents. Practical applications Rubus fruticosus is a berry with nutraceutical potential by the presence of bioactive compounds. The removal of water from a fruit extends the conservation time of the product during storage and transportation, facilitating the access to such foods when required. One of the most economical and sustainable ways to do the drying is to use solar dryers. Direct and indirect solar drying are technologies that have effects that must be taken into account according to the food that is to be dried and the final characteristics that are desired to obtain. However, the phenolic compounds present in the fruit are sensitive to the thermal process. Thus, it is important to know its consequences phenolic compounds and antioxidant activity for better use of the fruit.

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“…In fact, fresh Sesame coat was characterized by high moisture (18.7%) and water activity (0.98). Generally, raw by‐products, which are characterized by high values of water activity and moisture, have shorter life storage because of the different biochemical changes and microbial growth (Samoticha, Wojdyło, & Lech, ). To avoid these reactions, water activity should be varied between 0.60 and 0.80, and it is even better when that value is below 0.60 (Barbosa‐Canovas, Fontana, Schmidt, & Labuza, ).…”

Section: Resultsmentioning

confidence: 99%

Impact of microwave drying on sesame coats quality

Khaldi

Tounsi

Balti

et al. 2018

J Food Process Engineering

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This work focused on studying the drying kinetics of sesame coat at different microwave drying levels (100, 180, 450, 700, and 850 W) and investigating its effect on physico‐chemical and functional properties. Results showed that the drying time was significantly affected by microwave power level. In fact, it decreased from 14 min at 100 W to 2 min at 850 W. Raw sesame coat, as an industrial by‐product, is characterized by a high water activity value (0.98) and fiber content (47.91 ± 3.60 g/100 g dry basis). The microwave drying had reduced significantly (p < .05) water activity to about 0.5. ANOVA test indicated that increasing microwave power level had no significant (p > .05) effect on both total phenol content and browning index. However, it had improved the functional properties (water and oil holding capacities). Practical application The by‐products of sesame seed (Sesamum indicum L.) processing industries are considered as an excellent source of dietary fiber and may be used as a functional ingredient in food industry. This work evaluated the impact of microwave drying, as a new trend, on sesame coats’ quality. Experimental results showed that microwave application had a shorter processing time and it enhanced the quality of final products.

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The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries

Cited by 142 publications

References 13 publications

Comparative analysis of different groups of phenolic compounds in fruit and leaf extracts of Aronia sp.: A. melanocarpa, A. arbutifolia, and A. ×prunifolia and their antioxidant activities

Comparative analysis of different groups of phenolic compounds in fruit and leaf extracts of Aronia sp.: A. melanocarpa, A. arbutifolia, and A. ×prunifolia and their antioxidant activities

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

Impact of microwave drying on sesame coats quality

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