A metabolomics approach to evaluate the effect of lyophilization versus oven drying on the chemical composition of plant extracts

AbstractLyophilization is the “gold standard” for drying plant extracts, which is important in preserving their quality and extending their shelf-life. Compared to other methods of drying plant extracts, lyophilization is costlier due to equipment, material and operational expenses. An alternative method is post-extraction oven-drying, but the effects of this process on extract quality are unknown. In this study, crude extracts from Arthrocnemum macrostachyum shoots were compared using three post-extraction drying methods (lyophilization and oven drying at 40 and 60 °C) and two extraction solvents (water and aqueous 50% ethanol). Untargeted metabolomics coupled with chemometrics analysis revealed that post extraction oven-drying resulted in the loss of up to 27% of molecular features when compared to lyophilization in water extracts only. In contrast, only 3% of molecular features were lost in aqueous 50% ethanol extracts when subjected to oven drying. That is to say, ethanol used as a solvent has a stabilizing effect on metabolites and enhances their resistance to thermal transformation in the oven. Collectively, oven-drying of extracts was as effective as lyophilization in preserving metabolites in extracts only when 50% ethanol was used as a solvent. The results presented in this paper demonstrate the value of selecting solvent-appropriate post-extraction drying methods.

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The changes in chemical composition of Holothuria tubulosa (Gmelin, 1788) with ambient-drying and oven-drying methods

Food Science & Nutrition ◽

10.1002/fsn3.703 ◽

2018 ◽

Vol 6 (6) ◽

pp. 1456-1461 ◽

Cited By ~ 3

Author(s):

Şengül Bilgin ◽

Hatice Öztürk Tanrikulu

Keyword(s):

Chemical Composition ◽

Drying Methods ◽

Ambient Drying ◽

Oven Drying

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The Influence of Drying Methods on the Chemical Composition and Body Color of Yellow Mealworm (Tenebrio molitor L.)

Insects ◽

10.3390/insects12040333 ◽

2021 ◽

Vol 12 (4) ◽

pp. 333

Author(s):

Letlhogonolo Selaledi ◽

Monnye Mabelebele

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Small Scale ◽

Drying Methods ◽

The Sun ◽

Body Color ◽

Yellow Mealworm ◽

Oven Drying ◽

Insect Rearing ◽

Freeze Dried

To preserve the quality of the yellow mealworm, different drying methods are being explored by farmers and processors. However, the energy costs associated with these methods are usually high for smallholder insect-rearing farmers. Thus, the core aim of this study was to investigate different drying procedures and their impact on the chemical composition of yellow mealworm larvae. Yellow mealworms (exposed to sun, oven and freeze drying) were later analyzed for their chemical composition and body color. Crude protein (CP) content of freeze and oven-dried mealworms were similar (p > 0.05), but higher (p < 0.05) than those of the sun-dried samples. The b (yellowness) color of the sun-dried samples scored the lowest value (p < 0.05) in comparison with both oven and freeze-dried samples. The majority of the essential amino acids were higher (p < 0.05) in the sun-dried mealworms than both oven and freeze-dried samples. Similarly, the fat content of sun-dried mealworms was higher (p < 0.05) than if they had been oven or freeze dried. However, SFA (saturated fatty acids), PUFA (polyunsaturated fatty acids) and n-6 fatty acids were similar (p > 0.05) for all drying methods. We, therefore, conclude that sun drying resulted in the same nutritional composition as freeze and oven drying despite the noted color changes. Freeze and oven-drying strategies can be used to formulate mealworm-based feed and food products without noticeable nutritional changes. For the benefit of small-scale insect-rearing farmers, an appropriate drying technology that is affordable and easy to use should be developed considering the needs and experiences of these farmers.

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Effect of different drying methods on quality attributes of beetroot (Beta vulgaris) slices

World Journal of Science Technology and Sustainable Development ◽

10.1108/wjstsd-11-2017-0043 ◽

2018 ◽

Vol 15 (3) ◽

pp. 287-298 ◽

Cited By ~ 4

Author(s):

Manhal Gobara Hamid ◽

Abdel Azim Ahmed Mohamed Nour

Keyword(s):

Chemical Composition ◽

Beta Vulgaris ◽

Quality Attributes ◽

Rich Source ◽

Total Phenolic ◽

Drying Methods ◽

Drying Method ◽

Content Type ◽

Oven Drying ◽

Freeze Dried

PurposeThe purpose of this paper is to evaluate the effect of different drying methods on quality attributes of beetroot slices.Design/methodology/approachThree drying methods (sun, oven and freeze-drying) were applied to dry fresh slices of beetroot cultivar (Beta vulgaris). The chemical composition, minerals, nitrate, betalains, total phenolic, total flavonoid and color were measured for fresh and dried slices.FindingsThe chemical composition, minerals, nitrate, bioactive compounds and color were measured for fresh and dried slices. Regardless of the drying method, the results showed that the chemical composition, total energy, minerals and nitrate of the dried slices were significantly (p=0.05) increased compared to that of fresh slices. Sun and oven drying of the slices significantly (p=0.05) reduced total betalain and betacynin. However, betaxanthin was significantly (p=0.05) increased. Total phenolics content of fresh beetroot was significantly (p=0.05) increased after sun and oven drying but total flavonoids were decreased. The 2,2,-diphenyl-2-picryl-hydrazyl (DPPH) of fresh beetroot was increased significantly (p=0.05) after sun and oven drying. The measurement of the color of the powder showed that there is a decrease in lightness (L) depending on the drying method applied. A maximum reduction in lightness was observed in powder of sun-dried slices. The color of the powder obtained from freeze-dried slices was stable compared to other drying methods.Practical implicationsBeetroot is a rich source of nutrients but with short shelf life. Dried beetroot has more keeping quality than the fresh one.Originality/valueThe study uses beetroot as a rich source of nutrients as well as natural antioxidant source. Betalain compounds are preserved in beetroot and a high source of phenolics and flavonoids. Flavonoids are a group of phenolic products of plant metabolism with high antioxidant properties to protect against diseases without side effects.

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Effects of Drying Methods on the Biochemical Composition and Organoleptic Properties of Two Freshwater Fish Species (Mormyrus rume and Labeo coubie) of Cross River Obubra, Nigeria

Journal of Marine Science Research and Oceanography ◽

10.33140/jmsro.02.01.01 ◽

2019 ◽

Vol 2 (1) ◽

Keyword(s):

Moisture Content ◽

Fish Species ◽

Nutrition Status ◽

Drying Methods ◽

Organoleptic Properties ◽

Nutrient Quality ◽

Oven Drying ◽

Fish Samples ◽

Fish And Fishery Products ◽

Mormyrus Rume

Consumers all over the world are increasingly becoming aware of the health and nutrition status of fish and fishery products. There have develop some preference for fish species and even their processing methods. This study aims to investigate the effects of two drying methods (smoking and oven drying) on the biochemical components and organoleptic properties of two less preferred food fishes abundant in the study area. The fish samples Mormyrus rume and Labeo coubie were purchased from fresh landings of fishermen at Ahaha beach. The biochemical assay of the moisture, protein, fat, carbohydrate, ash, calcium (Ca), magnesium (Mg), phosphorus (P), iron (Fe), sodium (Na) and potassium (K) were conducted in the labouratory using standard methods. The proximate composition of raw M. rume was determined as moisture 70.38%, protein 17.43%, carbohydrate 1.13%, fat 5.93% and ash 2.77% while oven dried were 18.78, 63.85, 3.37, 8.73 and 7.58% respectively. All the proximate parameters and gross energy level investigated were higher (p < 0.05) in M. rume except the moisture content of dried samples of L. coubie. The mineral content were in the order Ca < Mg < Fe < Na < P and < K in both species and were higher in M. rume except Na. The drying methods showed increase in the proximate and mineral compositions in the order raw < smoking and < oven drying except moisture content that decreased respectively is both species. Organoleptic properties revealed that dried samples (smoked and oven) were not significantly different (p < 0.05) in taste, flavour, texture and overall acceptance, however while oven dried had better colour (4.33), smoked dried taste (4.63) better. The drying methods shows concentration of the required nutrients in human diets and were also found to be most palatable by the panellist. To improve fish nutrient quality smoke and oven drying should be encourage.

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Quality Attributes of Some Vegetables and Fruits Preserved by Sun and Oven Drying Methods

Alexandria Science Exchange Journal An International Quarterly Journal of Science Agricultural Environments ◽

10.21608/asejaiqjsae.2018.22785 ◽

2018 ◽

Vol 39 (OCTOBER- DECEMBER) ◽

pp. 707-721

Author(s):

Nareman S. Eshak

Keyword(s):

Quality Attributes ◽

Drying Methods ◽

Oven Drying ◽

Vegetables And Fruits

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Chemical Composition and Antimicrobial Activity of Bark and Leaf Extracts of Cupressus sempervirens and Juniperus phoenicea Grown in Al- Jabel Al-Akhdar Region, Libya

The Natural Products Journal ◽

10.2174/2210315508666180223151210 ◽

2019 ◽

Vol 9 (4) ◽

pp. 268-279

Author(s):

Mohamed E.I. Badawy ◽

Ibrahim E.A. Kherallah ◽

Ahmed S.O. Mohareb ◽

Mohamed. Z.M. Salem ◽

Hameda A. Yousef

Keyword(s):

Antimicrobial Activity ◽

Chemical Composition ◽

Sea Level ◽

Plant Extracts ◽

Complex Mixture ◽

Biologically Active ◽

Cupressus Sempervirens ◽

Leaf Extracts ◽

Juniperus Phoenicea ◽

The Impact

Background:Plant extracts are important products in the world and have been widely used for isolation of important biologically active products. Because of their significant environmental impact, extensive research has been explored to determine the antimicrobial activity of plant extracts.Methods:Acetone extracts of the bark and leaf of Cupressus sempervirens and Juniperus phoenicea, collected from three different altitudes (125, 391, and 851 m high of sea level) at Al- Jabel Al-Akhdar area, Libya were obtained and analyzed by GC/MS. The antimicrobial activity of the extracts was further evaluated against plant bacteria Rhizobium radiobacter, Erwinia carotovora, Rhodococcus fascians and Ralstonia solanacearum and fungus Botrytis cinerea.Results:The impact of the altitude from the sea level on the quantity and chemical constituents of the extracts was investigated. The yield was largely dependent on tree species and the highest yield (6.50%) was obtained with C. sempervirens L bark of altitude III (851 m of the sea level), while the lowest (1.17%) was obtained with the leaf extract of C. sempervirens L from altitude I (125 m). The chemical composition analyzed by GC/MS confirmed that the leaf extracts of C. sempervirens and J. phoenicea contained a complex mixture of monoterpene hydrocarbons, sesquiterpenes, diterpenes, diterpenoids, terpenophenolic, steroids and phthalates. However, the bark extracts of both trees contained a mixture of sesquiterpenes, diterpenes, diterpenoids, terpenophenolics, phthalates, retinol and steroids. These constituents revealed some variability among the extracts displaying the highest interesting chemotype of totarol (terpenophenolic) in all extracts (14.63-78.19% of the total extract). The extracts displayed a noteworthy antifungal potency with varying degrees of inhibition of growth with EC50 values ranged from 78.50 to 206.90 mg/L. The extracts obtained from the leaves of C. sempervirens showed that the highest inhibitory activity was obtained with the extract of altitude II (391 m) with MIC 565, 510, 380 and 710 mg/L against E. carotovora, R. fascians, and R. radiobacter and R. solanacearum, respectively.Conclusion:Based on antimicrobial activity, raw plant extracts can be a cost-effective way to protect crops from microbial pathogens. Because plant extracts contain several antimicrobial compounds, the development of resistant pathogens can be delayed.

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