Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders

2015 ◽  
Vol 96 (6) ◽  
pp. 2055-2062 ◽  
Author(s):  
Xu Si ◽  
Qinqin Chen ◽  
Jinfeng Bi ◽  
Xinye Wu ◽  
Jianyong Yi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physical Properties ◽  
Bioactive Compounds ◽  
Drying Methods

scholarly journals Design of Healthy Snack Based on Kiwifruit

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3309 ◽  
Author(s):  
Urszula Tylewicz ◽  
Malgorzata Nowacka ◽  
Katarzyna Rybak ◽  
Kinga Drozdzal ◽  
Marco Dalla Rosa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Freeze Drying ◽  
Bioactive Compound ◽  
Convective Drying ◽  
Drying Methods ◽  
Hot Air ◽  
Sugar Addition ◽  
High Antioxidant Activity

Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of healthy kiwifruit-based dried snacks, which contain a lot of health-beneficial ingredients, could be a viable alternative for their use. The aim of this study was to develop formulations and methods to produce attractive and nutritionally valuable dried snacks based on yellow kiwifruit. Three different puree formulations (kiwifruit; fennel; and strawberry, lemon, or spinach) with or without addition of sugar were subjected to two drying methods: freeze-drying (fruit bars) and conventional hot air drying (fruit leathers). The obtained products were analysed for their content of total polyphenols (TPs), flavonoids, and vitamin C, as well as their antioxidant activity. The results showed that snacks prepared by freeze-drying (fruit bars) presented higher TP, vitamin C, and flavonoids content than those prepared by convective drying; however, the antioxidant activity did not always follow this trend. The amount of bioactive compounds depended on the formulation used for the preparation of snacks. The effect of the sugar addition seems to be strictly related to the mix used and specific bioactive compound investigated.

scholarly journals ANTIOXIDANT ACTIVITY AND ISOLATION BIOACTIVE COMPOUNDS FROM ROSELLE (HIBISCUS SABDARIFFA) FROM VARIOUS METHODS AND DRYING TIME

AGROINTEK ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 1
Author(s):  
Ike Sitoresmi mulyo Purbowati ◽  
Sujiman Sujiman ◽  
Ali Maksum
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Drying Methods ◽  
Hibiscus Sabdariffa ◽  
Drying Time ◽  
Radical Trapping ◽  
Direct Exposure ◽  
Total Anthocyanins ◽  
Antioxidant Agent

The focus of this study was to evaluate the effect of different drying methods and drying level on the bioactive compounds of roselle (Hibiscus sabdariffa L.)as antioxidant agent. The experiment has been conducted in cabinet dryer and by a direct exposure on sun light as weel as by using a green house effect panel with duration of driying: 1, 3, 5, 7 hours. The observed parameters were Colour, levels of anthocyanins,vitamin C, and free radical trapping capacity (DPPH). The data obtained were analyzed using analysis of variance (ANOVA) and further test DMRT (Duncant Multiple Range Test). The best results from these study was the cabinet drying with 7 h of drying time which have value for color (L, a*, b*), total anthocyanins, vitamin C, and antioxidant activity in respective order were 21.633; 6.80; 4.53; 3.22mg/100g; 1238.29mg/100g; 74,63%.

scholarly journals PENGARUH METODE PENGERINGAN TERHADAP KADAR SENYAWA BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN PADA HERBA SURUHAN (Peperomia pellucida L.)

2021 ◽  
Vol 6 (2) ◽  
pp. 302-311
Author(s):  
Dewi Puspita Apsari ◽  
◽  
Muhammad Nanda Aprilianto ◽  
Ni Luh Desyani ◽  
Ni Putu Widayanti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenol ◽  
Drying Methods ◽  
Total Flavonoids ◽  
Total Phenols ◽  
Direct Sunlight ◽  
Oven Drying ◽  
Bioactive Content

Suruhan herb have been used globally as concoction for medical and therapeutic purposes, so that it is much needed to investigate their phytonutrients. The variations in drying methods can affect the levels of bioactive compounds and antioxidant activity, so an appropriate drying strategy is needed to produce simplicia that containing high bioactive compounds and antioxidant activity. Based on the considerations above, this study aimed to determine the effect of various drying methods strategies (direct sunlight, oven drying and wind drying) on the bioactive compounds and antioxidant activity of the suruhan herb. The extract of suruhan herb were subsequently analyzed for total flavonoids, total phenols, total tannins, and their antioxidant activity. The results showed that oven-dried suruhan herb produced the highest potential antioxidant activity, that was 94.67 ppm with total flavonoids 51.00 mgQE/g extract, total phenol 63.36 mgGAE/g extract, and total tannins 41.89 mgTAE/g extract. It can be concluded that the variety of drying strategy has a significant impact (p<0.05) on the bioactive content and antioxidant activity of the suruhan herb.

scholarly journals Effect of Two Drying Methods on the Bioactive Cashew Apple Varieties Consumed in the City of Garoua (Northern Cameroon)

2021 ◽  
pp. 64-77
Author(s):  
Kouogueu Seuyim Ghislain ◽  
Nguedjo Wandji Maxwell ◽  
Dibacto Kemadjou Ruth Edwige ◽  
Nseme Mboma Yves Didier ◽  
Djouka Nembot Pelagie Marcel ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Drying Methods ◽  
Dpph Radical ◽  
Constant Weight ◽  
Antioxidant Power ◽  
Cashew Apple ◽  
The Impact

Aims: The cashew tree (family Anacardiaceae) grows widely in many parts of African countries, including Cameroon. Its fruit and nut are used for food and several studies have shown their beneficial effects on health. This work aimed to evaluate the impact of two drying methods on the content of bioactive compounds and antioxidant activity. Methodology: Four varieties (VAR 1, VAR 2, VAR 3, VAR 4) of cashew apple samples were collected and drying using sun-dried and oven-dried to a constant weight, and then ground in a blender to a powder, the fresh one was cut up and crushed in a blender. All sample were reconstituted with distilled water and polyphenols, flavonoids, alkaloids contents, and antioxidant activity through different mechanisms (DPPH radical, FRAP and TAC assays) were assessed. Results: Alkaloids ranged from 1.50 mg EQui/g MF to 5.69 mg EQui/g DM for fresh and oven-dried VAR 1 respectively, polyphenols ranged from 786.15 mg EAG/g MF to 2836.92 mg EAG/g DM for fresh and oven-dried VAR 1 respectively, flavonoids ranged from 8.18 mg EAG/g MF to 295.45 mg EAG/g DM for fresh and oven-dried VAR 2 respectively. TAC values ranged from 13.09 mg EAA/g MF to 67.06 mg EAA/g for fresh and oven-dried VAR3 and VAR2 respectively. The highest DPPH radical scavenging value (86.25%) was obtained with fresh VAR 4 and the lowest (25.67%) with fresh VAR 1. The highest ferric reducing antioxidant power (FRAP) was obtained with fresh VAR 1 and VAR 3 (0.27 mg AAE/g MF) and the lowest with VAR 3 and VAR 4 oven-dried (0.23 mg AAE/g MF). Conclusion: In conclusion, the different cashew varieties studied in this work are a good source of antioxidants. The drying method significantly affects bioactive compounds and antioxidant activities. A weak but not significant correlation was obtained between the number of bioactive compounds and antioxidant activities.

scholarly journals Effects of different drying methods on the bioactive compounds and antioxidant properties of edible Centaurea (Centaurea cyanus) petals

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Luana Fernandes ◽  
Susana Casal ◽  
José Alberto Pereira ◽  
Jorge Alexandre Saraiva ◽  
Elsa Ramalhosa
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Convective Drying ◽  
Drying Methods ◽  
Hot Air ◽  
Centaurea Cyanus ◽  
Hydrolysable Tannins ◽  
Monomeric Anthocyanins

Abstract The present study aimed to evaluate the effects of hot-air convective drying, shade drying and freeze-drying on the bioactive compounds and antioxidant activity of Centaurea ( Centaurea cyanus L.) petals, as well as on several of their physicochemical properties. All the dried samples showed different appearances as compared to fresh petals, with lower titratable acidity, lower carotenoids and hydrolysable tannins contents, and greater antioxidant activity. Of the drying methods, shade drying presented the highest values for monomeric anthocyanins, flavonoids, hydrolysable tannins, total reducing capacity and antioxidant activity. By contrast, greater losses were observed as a result of hot-air convective drying. Thus shade drying is a highly promising process that should be considered as a suitable drying method for Centaurea petals.

scholarly journals Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety “BRS Magna”

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3701
Author(s):  
Gabriela Viana da Silva ◽  
Bruna Aparecida Souza Machado ◽  
Walkia Polliana de Oliveira ◽  
Camilla Fernanda Godinho da Silva ◽  
Cedenir Pereira de Quadros ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Drying Methods ◽  
Anthocyanin Content ◽  
Drying Process ◽  
Total Anthocyanin ◽  
Antioxidant Power ◽  
Conventional Oven

The effects of the drying process using the conventional oven and freeze-drying on the thermogravimetric profile, proximate composition, color parameters, individual bioactive compounds, and antioxidant activity in the grape residue (skin) were evaluated. Twenty individual phenolic compounds were identified, where a variation in concentration was observed for flavonols, stilbenes, phenolic acids, flavonoids, procyanidins, and particularly anthocyanins (malvidin-3,5-di-O-glucoside of 253.2–536.9 mg/kg) due to the drying process. Drying in a conventional oven caused a decrease of 23% of the total polyphenols. The skin of the BRS magna grape has a high concentration of total phenolic content of 489.5–148.3 mg.GAE/100 g, total anthocyanin content of 124.9–260.1 mg.CE/100 g, and total flavonoid content of 12.7–26.0 mg.QE/100 g. The results of free radical scavenging activity (1.26–4.91 μg/mL, as EC50) and ferric reducing antioxidant power (82.93–184.10 μmol/g of skin as equivalent to Fe2SO4) indicate high antioxidant activity, independently of the drying process applied. It was concluded that, if the application is directed to anthocyanin compounds, the use of lyophilization is recommended. On the other hand, if the interest is in bioactive compounds that exert antioxidant activity, conventional oven-drying can be used.

scholarly journals Ocimum basilicum (kemangi) intervention on powder and microencapsulated Spirulina platensis and its bioactive molecules

F1000Research ◽  
2021 ◽  
Vol 10 ◽  
pp. 485
Author(s):  
Y Yuliani ◽  
Putut Har Riyadi ◽  
Eko Nurcahya Dewi ◽  
Irwandi Jaswir ◽  
Tri Winarni Agustini
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Spirulina Platensis ◽  
Encapsulation Efficiency ◽  
Control Sample ◽  
Pharmaceutical Product ◽  
Ocimum Basilicum ◽  
Total Phenol ◽  
Bioactive Molecules ◽  
Drying Methods

Background: Spirulina platensis contains several bioactive molecules such as phenol, flavonoid and phycocyanin pigments. This study unveils total phenol, flavonoid, antioxidant activity, phycocyanin content and evaluated encapsulation efficiency from Ocimum basilicum intervention on S. platensis. O. basilicum intervention aims to reduce unpleasant odors from S. platensis that will increase consumption and increase bioactive compounds.   Methods: The intervention was carried out by soaking a S. platensis control sample (SP) in O. basilicum with a ratio of 1:4 (w/v) and it was then dried (DSB) and microencapsulated by freeze drying methods (MSB) using a combination of maltodextrin and gelatin. Total flavonoid and phenolic analysis with curve fitting analysis used a linear regression approach. Antioxidant activity of samples was analysed with the 2,2’-azino-bis-3-3thylbenzthiazoline-6-sulphonic acid (ABTS) method. Data were analysed using ANOVA at significance level (p < 0.05) followed by Tukey test models using SPSS v.22.  Results: The result of this study indicated that O. basilicum intervention treatment (DSB) has the potential to increase bioactive compounds such as total phenol, antioxidant activity and phycocyanin, and flavonoid content. Intervention of O. basilicum on S. platensis (DSB) significantly increases total phenol by 49.5% and phycocyanin by 40.7%. This is due to the phenol and azulene compounds in O. basilicum which have a synergistic effect on phenol and phycocyanin in S. platensis. Microencapsulation using a maltodexrin and gelatin coating is effective in phycocyanin protection and antioxidant activity with an encapsulation efficiency value of 71.58% and 80.5%.   Conclusion: The intervention of O. basilicum on S. platensis improved the total phenol and phycocyanin content and there is potential for a pharmaceutical product for a functional food and pharmaceutical product.

scholarly journals Effects of Various Drying Methods on Selected Physical and Antioxidant Properties of Extracts from Moringa oliefera Leaf Waste

2020 ◽  
Vol 12 (20) ◽  
pp. 8586
Author(s):  
Ade Chandra Iwansyah ◽  
Tran Dinh Manh ◽  
Yusuf Andriana ◽  
Muhammad Aiman bin Hessan ◽  
Faridah Kormin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physical Properties ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Drying Methods ◽  
Sun Drying ◽  
Phenolic Contents ◽  
Tray Drying

This study aims to evaluate the effects of different drying methods on the physical properties, total phenolic content, total flavonoid content, and antioxidant activity of extracts from Moringa oliefera L. (MO) leaf waste. The effects of two drying techniques, namely, sun drying (A1) and tray drying (A2), on the physical and antioxidant properties of the extracts obtained using three extracting solvents, i.e., water (b1), ethanol (b2), and ethyl acetate (b3), were investigated. These extracts were analyzed for their physicochemical and antioxidant properties. The antioxidant properties were determined with the Folin Ciocalteau, aluminum chloride, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. Fourier transform infrared spectrophotometry (FTIR) was used to identify functional groups in the active compounds. It was found that the physical properties of the MO extract, including yield, pH, total solids, and color, showed significant differences for the two drying methods (p < 0.05). The b3 extract had the highest value for total phenolic contents, total flavonoid contents, and antioxidant activities, followed by b2 and b1, respectively, for both the sun drying and tray drying methods. There was a significant correlation between the total phenolic and flavonoid contents and antioxidant activity (IC50). This study reveals that waste material from MO leaves could be utilized as an antioxidant agent, which is expected to reduce environmental pollution from the MO processing industry.

scholarly journals Ocimum basilicum (kemangi) intervention on powder and microencapsulated Spirulina platensis and its bioactive molecules

F1000Research ◽  
2021 ◽  
Vol 10 ◽  
pp. 485
Author(s):  
Y Yuliani ◽  
Putut Har Riyadi ◽  
Eko Nurcahya Dewi ◽  
Irwandi Jaswir ◽  
Tri Winarni Agustini
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Spirulina Platensis ◽  
Encapsulation Efficiency ◽  
Control Sample ◽  
Ocimum Basilicum ◽  
Total Phenol ◽  
Bioactive Molecules ◽  
Drying Methods ◽  
Significance Level

Background: Spirulina platensis contains several bioactive molecules such as phenol, flavonoid and phycocyanin pigments. This study unveils total phenol, flavonoid, antioxidant activity, phycocyanin content and evaluated encapsulation efficiency from Ocimum basilicum intervention on S. platensis. O. basilicum intervention aims to reduce unpleasant odors from S. platensis that will increase consumption and increase bioactive compounds.   Methods: The intervention was carried out by soaking a S. platensis control sample (SP) in O. basilicum with a ratio of 1:4 (w/v) and it was then dried (DSB) and microencapsulated by freeze drying methods (MSB) using a combination of maltodextrin and gelatin. Total flavonoid and phenolic analysis with curve fitting analysis used a linear regression approach. Antioxidant activity of samples was analysed with the 2,2’-azino-bis-3-3thylbenzthiazoline-6-sulphonic acid (ABTS) method. Data were analysed using ANOVA at significance level (p < 0.05) followed by Tukey test models using SPSS v.22.  Results: The result of this study indicated that O. basilicum intervention treatment (DSB) has the potential to increase bioactive compounds such as total phenol, antioxidant activity and phycocyanin, and flavonoid content. Intervention of O. basilicum on S. platensis (DSB) significantly increases total phenol by 48.7% and phycocyanin by 40.7%. This is due to the phenol and azulene compounds in O. basilicum which have a synergistic effect on phenol and phycocyanin in S. platensis. Microencapsulation using a maltodexrin and gelatin coating is effective in phycocyanin protection with an encapsulation efficiency value of 71.58%.   Conclusion: The intervention of O. basilicum on S. platensis improved the total phenol and phycocyanin content and there is potential for a pharmaceutical product.

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