Effect of leaf maturity and drying temperature on total phenolic content of Cassia alata

2018 ◽  
Author(s):  
M. Jolkili ◽  
A. R. Shaari ◽  
N. A. Razak
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Temperature ◽  
Cassia Alata ◽  
Leaf Maturity

scholarly journals Different drying temperatures modulate chemical and antioxidant properties of mandai cempedak (Artocarpus integer)

F1000Research ◽  
2018 ◽  
Vol 7 ◽  
pp. 1706 ◽  
Author(s):  
Anton Rahmadi ◽  
Yuliana Sabarina ◽  
Sukmiyati Agustin
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ph Value ◽  
Starter Culture ◽  
Antioxidant Properties ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Drying Temperature ◽  
Phenolic Components

Background: Mandai, the fermented inner skin of cempedak (Artocarpus integer), may have further use as industrial ingredient while maintaining its antioxidative capacity. To promote fermentation, Lactobacillus casei was induced as the starter culture. This research was carried out (i) to investigate the effect of temperature on yield, chemical properties, and antioxidant activity of starter induced fermented mandai powder, (ii) to find the best drying temperature for the powder, and (iii) to find correlations between phenolic contents and antioxidant activity of the powder. Methods: The drying temperature was used as the variable, and was set at 45, 50, and 55°C at a fixed duration of 18 hours. The control was spontaneously fermented mandai dried at 50°C for 18 hours. Total phenolic content (TPC), hydrolyzed tannic content (HTC), and total flavonoid content (TFC) were spectrophotometrically measured, expressed gallic acid (GAE), tannic acid (TAE), and catechin (CAE) equivalents. Antioxidant capacity was measured by DPPH assay.  Results: The best mandai powder had total phenolic content of 348.8±55.6 mg GAE kg-1, HTC of 143.8±9.3 mg TAE kg-1, TFC of 17.5±1.3 mg CAE kg-1, antioxidant activity (IC50) of 56.96 ppm, ash content of 4.0±0.7%, pH value of 5.0±0.8, and yield of 9.3±0.8%. There was a strong correlation between TPC, HTC, TFC, and the antioxidant activity. Conclusions: Drying temperature affected all observed parameters but not ash and pH. Temperature of 45°C emerged as the best treatment to produce mandai powder from L. casei-inoculated mandai cempedak fermentation. The antioxidant activity of mandai cempedak was contributed by the phenolic components.

Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears

2012 ◽  
Vol 90 (3) ◽  
pp. 433-441 ◽  
Author(s):  
Nadia Djendoubi Mrad ◽  
Nourhène Boudhrioua ◽  
Nabil Kechaou ◽  
Francis Courtois ◽  
Catherine Bonazzi
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Air Drying ◽  
Drying Temperature

scholarly journals KINETIC MODELING, TOTAL PHENOLIC CONTENT AND COLOUR CHANGES OF MANGO PEELS DURING HOT AIR DRYING

2014 ◽  
Vol 44 (4) ◽  
pp. 301-306
Author(s):  
V. SANT’ANNA ◽  
A. S. CASSINI ◽  
L.D. F. MARCZAK ◽  
I. C. TESSARO
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
High Concentration ◽  
Drying Temperature ◽  
B Values ◽  
Temperature Range ◽  
Drying Rates ◽  
Kinetics Of ◽  
Mango Peels

In this work, drying of mango peels was kinetically investigated within temperature range of 40-100 ºC and the applicability of several models available in literature was statistically evaluated. Midilli’s model provided the best description of the kinetics of drying mango peels with constant drying rates (k-and b-values) varying from 0.0190 to 0.0399 min-n and from 0.000404 to 0.000903 min-1, respectively, in temperature range of 40-100 ºC. High concentration of total phenolic content was obtained when drying temperature was increased up to 80 ºC. Finally, the polyphenolic degradation could be accompanied by CIELB parameters related to the yellowness of the dried samples. Keywords   In this work, drying of mango peels was kinetically investigated within temperature range of 40-100 ºC and the applicability of several models available in literature was statistically evaluated. Midilli’s model provided the best description of the kinetics of drying mango peels with constant drying rates (k-and b-values) varying from 0.0190 to 0.0399 min-n and from 0.000404 to 0.000903 min-1, respectively, in temperature range of 40-100 ºC. High concentration of total phenolic content was obtained when drying temperature was increased up to 80 ºC. Finally, the polyphenolic degradation could be accompanied by CIELB parameters related to the yellowness of the dried samples.

scholarly journals Physicochemical properties of chili padi Centil (Capsicum frutescens) powder dried at different drying temperatures

Food Research ◽  
2020 ◽  
Vol 4 (S1) ◽  
pp. 139-144
Author(s):  
N. Hussain ◽  
N.A. Abd Rahim ◽  
N. Azhar
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Total Phenolic Content ◽  
Water Solubility ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Capsicum Frutescens ◽  
Drying Temperature ◽  
Drying Treatment ◽  
Water Holding

padi Centil (Capsicum frutescens) powder with better physicochemical properties. The effects of drying at different temperatures (50˚C, 60˚C, and 70˚C) on chili padi Centil powder was evaluated through its functional properties, including moisture content, color, water holding capacity, oil holding capacity and water solubility index as well as total phenolic content determination. Chili padi Centil powder dried at 70˚C had permitted level of moisture content (10.38%). Drying treatment at 70˚C also produced significantly smaller particle size powder (1301.1821 μm) with higher water holding capacity (2.67%), oil holding capacity (1.3%) and water solubility index (7.65%) compared to chili padi Centil dried at 50˚C and 60˚C. The powder dried at 50˚C and 70˚C showed significant visible color difference where 50˚C drying temperature resulted in intense red color powder whereas 70˚C drying temperature resulted in degraded orange color powder. The drying treatment significantly degraded the total phenolic content of chili powder.

Effect of Drying Temperature and Time on Antioxidant and Total Phenolic Content in Garcinia mangostana Pericarp

2015 ◽  
Vol 1113 ◽  
pp. 279-284 ◽  
Author(s):  
Ummi Kalthum Ibrahim ◽  
Enith Anak Austin ◽  
Ruzitah Mohd Salleh
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Extraction Process ◽  
Total Phenolic ◽  
Distilled Water ◽  
Drying Process ◽  
Garcinia Mangostana ◽  
Drying Temperature ◽  
Extraction Solvent ◽  
The Stability

Garcinia mangostana is found to contain many antioxidants especially in the pericarp. During extraction process, antioxidant stability and phenolic content in the Garcinia mangostana was depended on the temperature applied during drying process as well as the type of solvent used. Therefore, it is important to know the temperature and the most suitable solvent used in order to maintain the stability of antioxidant and total phenolic content in the Garcinia mangostana pericarp. The purpose of this study is focused on the effect of extraction solvent and drying temperature on the antioxidant stability and total phenolic content in Garcinia mangostana pericarp. Three (3) types of solvent used in the extraction process were methanol, ethanol and distilled water. The effect of thermal on antioxidant stability was investigated by drying the Garcinia mangostana pericarp at temperature of 50°C, 60°C and 70°C for 3 to 24 hours. From this study, it is found that the best solvent used for extraction was methanol and the best condition for drying temperature is at 55.13°C for 3 hours. Results from this study are important in Garcinia mangostana pericarp preservation, shelf-life, and improvements of the quality.

scholarly journals Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 853
Author(s):  
Begüm Önal ◽  
Giuseppina Adiletta ◽  
Marisa Di Matteo ◽  
Paola Russo ◽  
Inês N. Ramos ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Temperature ◽  
Color Changes ◽  
Combined Application ◽  
Different Temperatures ◽  
Drying Behavior ◽  
Pre Treatment

The objective of this research was to evaluate the effect of drying temperature and innovative pre-treatments (i.e., microwave and ultrasound) on “Rocha” pear drying behavior and quality characteristics, such as color, total phenolic content and antioxidant activity. Experiments were carried out with pear slabs subjected to microwaves (2450 MHz, 539 W, 4 min, microwave oven) and ultrasounds (35 kHz, 10 min, in an ultrasonic bath) as well as control samples. The drying process was conducted in a tray dryer at three different temperatures (50, 55 and 60 °C) and a fixed air velocity of 0.75 m/s. Microwave technology resulted in a higher quality deterioration in dried pear samples compared to those of controls and ultrasound pre-treated samples. The combined application of ultrasound pre-treatment and the higher drying temperature of 60 °C was characterized by the lowest color changes (ΔE = 3.86 ± 0.23) and higher preservation of nutritional parameters (total phenolic content, TPC = 345.60 ± 8.99; and antioxidant activity, EC50 = 8.80 ± 0.34). The drying characteristics of pear fruits were also analyzed by taking into account empirical models, with the Page model presenting the best prediction of the drying behavior. In conclusion, ultrasound application is a promising technology to obtain healthy/nutritious dried “Rocha” pear snacks as dietary sources for consumers.

scholarly journals Different drying temperatures modulate chemical and antioxidant properties of mandai cempedak (Artocarpus integer)

F1000Research ◽  
2020 ◽  
Vol 7 ◽  
pp. 1706
Author(s):  
Anton Rahmadi ◽  
Yuliana Sabarina ◽  
Sukmiyati Agustin
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ph Value ◽  
Starter Culture ◽  
Antioxidant Properties ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Drying Temperature ◽  
Phenolic Components

Background: Mandai, the fermented inner skin of cempedak (Artocarpus integer), may have further use as an industrial ingredient while maintaining its antioxidative capacity. The starter culture of Lactobacillus casei may induce the Mandai fermentation. This research was carried out (i) to investigate the effect of temperature on yield, chemical properties, and antioxidant activity of starter induced fermented mandai powder, (ii) to find the best drying temperature for the powder, and (iii) to find correlations between phenolic contents and antioxidant activity of the powder. Methods: The drying temperature was used as the variable, and was set at 45, 50, and 55°C at a fixed duration of 18 hours. The control was spontaneously fermented mandai dried at 50°C for 18 hours. Total phenolic content (TPC), hydrolyzed tannic content (HTC), and total flavonoid content (TFC) were spectrophotometrically measured, expressed gallic acid (GAE), tannic acid (TAE), and catechin (CAE) equivalents. The DPPH assay measured antioxidant capacity.  Results: The best mandai powder had total phenolic content of 348.8±55.6 mg GAE kg -1, HTC of 143.8±9.3 mg TAE kg -1, TFC of 17.5±1.3 mg CAE kg -1, antioxidant activity (IC 50) of 56.96 ppm, ash content of 4.0±0.7%, pH value of 5.0±0.8, and yield of 9.3±0.8%. There was a strong correlation between TPC, HTC, TFC, and antioxidant activity. Conclusions: Drying temperature affected all observed parameters but not yield, ash and pH. The temperature of 45°C emerged as the best treatment to produce mandai powder from L. casei-inoculated mandai cempedak fermentation. The phenolic components contributed to the antioxidant activity of mandai cempedak.

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