scholarly journals Effects of Different Drying Methods on Untargeted Phenolic Metabolites, and Antioxidant Activity in Chinese Cabbage (Brassica rapa L. subsp. chinensis) and Nightshade (Solanum retroflexum Dun.)

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1326 ◽  
Author(s):  
Millicent G. Managa ◽  
Yasmina Sultanbawa ◽  
Dharini Sivakumar
Keyword(s):  
Brassica Rapa ◽  
Chinese Cabbage ◽  
Freeze Drying ◽  
The Other ◽  
Leafy Vegetables ◽  
Microwave Drying ◽  
Drying Methods ◽  
Colour Properties ◽  
Sun Drying ◽  
Solanum Retroflexum

Chinese cabbage (Brassica rapa L. subsp. chinensis) and Nightshade (Solanum retroflexum are popular traditional leafy vegetables consumed predominantly by rural Africans. Sun drying is adopted as a traditional method of postharvest preservation to store theses leaves during off seasons. The influence of different types of postharvest processing treatments, such as conventional oven drying, solar cabinet drying, sun drying and freeze drying, on the changes on colour properties and antioxidant components were investigated. Freeze-drying retained the ascorbic acid content, antioxidant activities, total chlorophyll content, green colour by reducing the colour difference (∆E). With regard to Chinese cabbage and Nightshade leaves, sun and microwave drying respectively had the most negative impact on all the identified phenolic compounds. The OPLS-DA and the UPLC–QTOF/MS and chemometric approach showed kaempferol-3-O-sophoroside, kaempferol-3-sophorotrioside-7-glucoside and hydroxyoctadecenedioic acid as the markers responsible for the separation of sun-dried samples from the other drying treatments in Chinese cabbage. Sinapoyl malate was not detected in sun-dried samples. Caffeoylmalic acid was identified as the marker compound to separate the other drying treatments from the microwave dried samples of Nightshade leaves. Trihydroxyoctadecadiene derivative and hydroxyoctadecanedioic acid were detected in microwaved samples. Due to the cost effectiveness, solar dryer cabinet treatment was recommended for drying both vegetables. The proximate analysis of solar dried functional powder of Chinese cabbage and Nightshade vegetables demonstrated higher contents of protein and dietary fibre.

Effect of drying methods on the nutritional content and In- vitro Antioxidant capacity of Chenopodium album L. and Spinacia oleracea L.

2021 ◽  
pp. 4361-4366
Author(s):  
Sonia Singh ◽  
Neetu Agrawal
Keyword(s):  
Spinacia Oleracea ◽  
Chenopodium Album ◽  
Microwave Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Nutrient Quality ◽  
Oven Drying ◽  
Sun Drying ◽  
Hot Air

The herbs, Chenopodium album Linn. and Spinacia oleracea Linn. belongs to Chenopodiaceae family, are the two nutritious and edible green leafy food crops, abundantly found especially in the northern-west region of India. These plants have gained renown popularity, because of their high nutritional content including protein, amino acids, carbohydrate, and even the presence of phenolic components, which ultimately may get affected with drying and storage techniques. Impact of different drying methods (microwave drying at 4 minutes, hot air oven drying at 5 hours and sun drying at 8-10 hours) on nutrient quality and antioxidant property of Chenopodium album Linn. and Spinacia oleracea Linn. leaves were evaluated by using UV spectrophotometritc assay, total phenolic content and DPPH free radical scavenger method. Drying treatments were significantly decreased the moisture, carbohydrate and protein content present in C.album and S. oleracea. Hot air oven drying method produced dried samples of C.album and S. oleracea had significantly similar antioxidant activity when compared with the samples obtained from sun drying method. The dried samples obtained from hot air oven drying technique showed significant presence of total phenolic content in C. album and S. oleracea (6.44±0.12 mg/g, 6.69±0.40 mg/g) whilst the traditional sun drying method produced 8.00±0.02 mg/g and 7.89±0.37 mg/g). It is concluded that microwave drying and hot air oven drying were the methods to preserve appreciable percentage of nutrient components compared to the fresh samples. On other hand, the traditional method produced substantial reduction of nutrient quality. From statistical analysis, hot air oven drying technique was considered as optimum method which showed satisfactory % retention of protein (65.86%) and carbohydrate (85.95%) at 5 hours (shorter time than sun drying time period) along with significant antioxidant activity (34.89 μg/mL and 35.60 μg/mL) similar as obtained from the traditional technique (32.00 μg/mL).

scholarly journals Impact of Different Drying Techniques on Quality Traits of Ginger (Zingiber officinale Rosc.) Rhizomes

2021 ◽  
pp. 30-37
Author(s):  
Annu Kumari ◽  
Yeluru Mohan Babu ◽  
Eggadi Ramesh ◽  
Tshering Ongchu Lepcha ◽  
Suman Tamang ◽  
...  
Keyword(s):  
Essential Oil ◽  
Fiber Content ◽  
Microwave Drying ◽  
Crude Fiber ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Sun Drying ◽  
Crude Fiber Content ◽  
Hot Air

Under the present investigation, ginger was produced at the instruction cum research plots of the Department of Plantation Crops and Processing, Faculty of Horticulture, Uttar Banga Krishi Viswavidyalaya, Pundibari, Cooch Behar, West Bengal. The experiment was laid out in a factorial CRD. The study was undertaken with four ginger varieties namely Gorubathan, Suprabha, Suruchi and Suravi to evaluate the effect of different drying methods (sun drying, hot air drying at 50OC, 60oC and 70oC and microwave drying on time required for drying to a moisture content of 8 – 10% and to chemical composition (essential oil, oleoresin content and crude fiber content) of the end product. Results shown that Gorubathan variety has the highest essential oil (2.243%) and oleoresin content (14.840%) among the four varieties in this study, highest crude fiber content (5.253%) was observed in Suprabha and highest dry recovery (25.77%) was obtained from Suravi variety. In hot air drying, with increase in temperature essential oil, oleoresin and crude fiber content in dry ginger as well as dry recovery reduced. With high dry recovery (25.77%), essential oil (2.037%) and oleoresin content (13.510%) and moderately low crude fiber content (4.637%), it can be concluded that Suravi variety is best suitable for producing dry ginger. Apart from microwave drying, sun drying can be recommended as better practice, when hygienically conducted, based on essential oil and oleoresin content.

scholarly journals Influence of Elicitation and Drying Methods on Anti-Metabolic Syndrome, and Antimicrobial Properties of Extracts and Hydrolysates Obtained from Elicited Lovage (Levisticum officinale Koch)

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4365
Author(s):  
Anna Jakubczyk ◽  
Urszula Złotek ◽  
Kamila Rybczyńska-Tkaczyk
Keyword(s):  
Metabolic Syndrome ◽  
Antimicrobial Activity ◽  
Biological Activity ◽  
Inhibitory Activity ◽  
Freeze Drying ◽  
Antimicrobial Properties ◽  
Ethanolic Extract ◽  
Microwave Drying ◽  
Drying Methods ◽  
Ethanolic Extracts

This research aims to investigate the influence of elicitation and drying methods (natural, convection, microwave, and freeze-drying), with jasmonic acid (JA) and yeast extract (YE) on the biological activity of extracts and hydrolysates from lovage (Levisticum officinale Koch) leaves. The results indicate that the highest TPC was determined for hydrolysates obtained from JA-elicited microwave-dried lovage (24.96 mg/gDW). The highest ACE and lipase inhibitory activity was noted for PBS extract obtained from JA-elicited lovage after microwave drying (EC50 = 0.16 and 0.12 mg/mL, respectively). Ethanolic extract from JA-elicited lovage after freeze-drying was characterized by the highest α-amylase inhibitory activity (EC50 = 3.92 mg/mL) and the highest α-glucosidase inhibitory activity (EC50 = 1.43 mg/mL) was noted for hydrolysates from control plants subjected to freeze-drying. The highest antimicrobial activity towards C. albicans yeasts was observed for microwave ethanolic extracts with minimal inhibition (MIC) and lethal (MLC) concentrations of 0.625 and 1.25 mg/mL, respectively.

scholarly journals The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Joanna Nöfer ◽  
Krzysztof Lech ◽  
Adam Figiel ◽  
Antoni Szumny ◽  
Ángel A. Carbonell-Barrachina
Keyword(s):  
Volatile Compounds ◽  
Freeze Drying ◽  
Sensory Profile ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Volatile Composition ◽  
Boletus Edulis ◽  
Vacuum Microwave

The objective of this study was to evaluate the influence of different drying methods on aroma and sensory profile of Boletus edulis (cepe). The drying methods tested were convective drying (CD), freeze-drying (FD), vacuum microwave drying (VMD), and a combination of convective predrying and vacuum microwave finish-drying (CPD-VMFD). Fresh and dried cepe volatiles, analyzed by SPME and GC-MS, showed the presence of 53 volatile compounds, most of them present in all dried samples but with quantitative variation. The major volatile compounds in fresh and dried cepe were 1-octen-3-ol (3405 µg 100 g−1·db), 3-octanone (429 µg 100 g−1·db), and hexanal (355 µg 100 g−1·db). The results showed that drying of cepe mushrooms caused major losses of aroma compounds; however, the highest content of volatile compounds and the highest intensity of most of the key positive sensory attributes were found in samples after (i) CD at 80°C (3763 µg 100 g−1·db), (ii) CD at 70°C (3478 µg 100 g−1·db), and (iii) CPD at 60°C and VMFD at 480/240 W (2897 µg 100 g−1·db).

scholarly journals Antioxidant Activity, and Volatile and Phytosterol Contents of Strobilanthes crispus Dehydrated Using Conventional and Vacuum Microwave Drying Methods

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1397 ◽  
Author(s):  
Chua ◽  
Chua ◽  
Figiel ◽  
Chong ◽  
Wojdyło ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Freeze Drying ◽  
Influencing Factor ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Vacuum Microwave ◽  
Strobilanthes Crispus ◽  
C 50

The preservation of active constituents in fresh herbs is affected by drying methods. An effective drying method for Strobilanthes crispus which is increasingly marketed as an important herbal tea remains to be reported. This study evaluated the effects of conventional and new drying technologies, namely vacuum microwave drying methods, on the antioxidant activity and yield of essential oil volatiles and phytosterols. These drying methods included convective drying (CD) at 40 °C, 50 °C, and 60 °C; vacuum microwave drying (VMD) at 6, 9, and 12 W/g; convective pre-drying and vacuum microwave finish drying (CPD-VMFD) at 50 °C and 9 W/g; and freeze-drying (FD). GC–MS revealed 33 volatiles, and 2-hexen-1-ol, 2-hexenal, 1-octen-3-ol, linalool, and benzaldehyde were major constituents. The compounds β-sitosterol and α-linolenic acid were the most abundant phytosterol and fatty acid, respectively, in fresh S. crispus. The highest phenolic content was achieved with CD at 60 °C. The highest antioxidant activity was obtained with CD at 40 °C and VMD at 9 W/g. On the contrary, the highest total volatiles and phytosterols were detected with CD at 50 °C and VMD at 9 W/g, respectively. This study showed that CD and VMD were effective in producing highly bioactive S. crispus. A suitable drying parameter level, irrespective of the drying method used, was an important influencing factor.

scholarly journals The effect of different drying methods on non-volatile and volatile components and immunomodulatory activity of Osmamthus fragrans flowers

2020 ◽  
Author(s):  
Yuexing Chang ◽  
Junjie Lin ◽  
Siqing Pan ◽  
Yanlin Jing ◽  
Ailing Guo ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Chemical Components ◽  
Immunomodulatory Activity ◽  
Volatile Components ◽  
Drying Methods ◽  
Drying Method ◽  
Quick Lime ◽  
Oven Drying ◽  
Sun Drying ◽  
Linalool Oxide

Abstract Background: Osmamthus fragrans (O. fragrans) has high ornamental, edible and medicinal value in China. The components of its flowers have been gradually revealed, but the active ingredients with immunoregulatory activity have been unknown. Also, it needs to be studied that which groups and drying methods can make O. fragrans fowers produce more immunomodulatory activity. This study aimed to investigate the effects of drying methods on non-volatile and volatile components of O. fragrans flowers from three groups, and to further explore if their groups and drying methods had an ovious effect on their immunoregulatory activity.Methods: O. fragrans flowers from three groups such as “Aurantiacus”, “Latifolius” and “Thunbergii” were dried with shade drying, sun drying, quick-lime drying, oven drying and microwave drying method, respectively. The non-volatile components such as salidroside, verbascoside, oleanolic acid and ursolic acid and volatile components such as linalool, linalool oxide, geraniol, α-ionone and β-ionone of O. fragrans flowers above were determined by high-performance liquid chromatography (HPLC) and gas chromatography (GC), respectively. The immunomodulatory activities of chemical components above were investigated by the neutral red uptake assay.Results: There are more non-volatile components and less volatile components in O. fragrans flowers from Aurantiacus group and Latifolius group than Thunbergii group. Microwave drying and oven drying at high temperature were beneficial for the preservation of the bioactive non-volatile components for killing enzyme and protecting glycoside. Other drying methods such as shade drying, sun drying, quick-lime drying and oven drying at low temperature were beneficial to their preservation of the fragrant volatile components. Salidroside, verbascoside, linalool, and linalool oxide had the better immunoregulatory activity than other ingredients. In addition, non-volatile components played a more important role in the contribution to the immunoregulatory activity than the volatile components as the former was almost 1000 times as much as the latter. Conclusions: O. fragrans flowers from Aurantiacus group with microwave drying (high fire) method had the best immunoregulatory activity. The research could provide some evidence in choosing drying method of O. fragrans flowers as food or medicine.

scholarly journals The initial analysis of the ability for the generative propagation and the level of self-incompatibility of inbred lines of chinese cabbage (Brassica rapa ssp. Pekinensis)

2013 ◽  
Vol 21 (2) ◽  
pp. 109-113
Author(s):  
Piotr Kamiński
Keyword(s):  
Seed Development ◽  
Brassica Rapa ◽  
Inbreeding Depression ◽  
Chinese Cabbage ◽  
Weather Conditions ◽  
Inbred Lines ◽  
The Other ◽  
Self Incompatibility ◽  
Open Flower ◽  
Flower Stage

ABSTRACT In the years of 2011 and 2013, seventeen inbred lines of Chinese cabbage were evaluated according to the ability for the generative propagation and the expression of self-incompatibility. Most of the lines pollinated in the greenhouse at the open flower stage were characterized by an intermediate level of selfincompatibility and formed less than one seed/silique; the other lines were highly self-incompatible or selfcompatible. The lines pollinated at the green bud stage were highly diversified according to the ability for seed development in both years of propagation; however, most of the lines formed sufficient amount of seeds for use as parental components. The average effectiveness of generative propagation after pollination at the open flower and green bud stages was higher in 2011 than in 2013, probably due to different weather conditions in these years influencing the seed development or inbreeding depression.

Structural modification and dynamic in vitro fermentability of precooked pea starch as affected by different drying methods

2021 ◽  
Author(s):  
Danni Chang ◽  
Zhen Ma ◽  
Xiaoping Li ◽  
Xinzhong Hu
Keyword(s):  
Gut Microbiota ◽  
Freeze Drying ◽  
Structural Modification ◽  
Microwave Drying ◽  
Drying Methods ◽  
Human Gut ◽  
Infrared Drying ◽  
Oven Drying ◽  
Pea Starch

Pea starch was pre-cooked before being subjected to different drying treatments including oven-drying, infrared-drying, microwave-drying and freeze-drying. Different dried pea starch samples were then anaerobically fermented by human gut microbiota,...

scholarly journals Changes in the Content of Phenolic Compounds and Biological Activity in Traditional Mexican Herbal Infusions with Different Drying Methods

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1601
Author(s):  
Sandra N. Jimenez-Garcia ◽  
Moisés A. Vazquez-Cruz ◽  
Xóchitl S. Ramirez-Gomez ◽  
Vicente Beltran-Campos ◽  
Luis M. Contreras-Medina ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Enzymatic Activity ◽  
Freeze Drying ◽  
Antioxidant Properties ◽  
Microwave Drying ◽  
Drying Methods ◽  
Antioxidant Power ◽  
Cold Temperatures

Mexican spices are used in the supplementation of the human diet and as medicinal herbs for the particularly high amounts of compounds capable of deactivating free radicals. In addition, these spices can have beneficial effects on chronic, no-transmissible diseases such as type II diabetes and hypertension arterial. The objective of this study is to determine the content of phenolic compounds on the antioxidant activity and inhibitory enzymes of α-amylase, α-glucosidase and angiotensin-converting enzyme in melissa, peppermint, thyme and mint, which are subjected to microwave drying, conventional and freeze-drying to be used as alternative treatments. Spices were evaluated to determine total phenols, flavonoids, tannins, 2,2-Diphenyl-1-picrylhydrazyl (DPPH), (2,2′-azino-bis- (3-ethyl benzothiazolin-6-ammonium sulphonate) (ABTS) and Ferric Reducing/Antioxidant Power (FRAP), enzymatic activity. The investigation showed that conventional drying caused a decrease in antioxidant properties and inhibitory activity, in some species, while remained preserved in microwave drying and freeze-drying. The activity of polyphenol oxides and peroxidase decreases with high temperatures and these increase with the use of cold temperatures. This study aims to determine the extent of optimal drying required to preserve phenolic compounds, and the positive effect on antioxidant activity and enzymatic activity in in vitro models, which will produce benefits for the infusion processing industry and the pharmaceutical industry.

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