Drying methods effect on bioactive compounds, phenolic profile, and antioxidant capacity of mango powder
The effects of various drying methods (spray drying, cabinet drying, vacuum drying, tunnel drying, rotary oven drying, and gas oven drying) on the phenolic profile, bioactive compounds, and antioxidant capacity of mango powder have been considered with the aim of discover the effective drying techni...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-01-01
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| Series: | Journal of King Saud University: Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1018364722005511 |
| _version_ | 1798006580235468800 |
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| author | Shireen Akther Jakia Sultana Jothi Md. Rahim Badsha Md. Mokhlesur Rahman Goutam Buddha Das Md. Abdul Alim |
| author_facet | Shireen Akther Jakia Sultana Jothi Md. Rahim Badsha Md. Mokhlesur Rahman Goutam Buddha Das Md. Abdul Alim |
| author_sort | Shireen Akther |
| collection | DOAJ |
| description | The effects of various drying methods (spray drying, cabinet drying, vacuum drying, tunnel drying, rotary oven drying, and gas oven drying) on the phenolic profile, bioactive compounds, and antioxidant capacity of mango powder have been considered with the aim of discover the effective drying technique. To identify and quantify the phenolic profile, the Folin-Ciocalteu method was used, while 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging studies were utilized to elucidate the antioxidant capacity. Results showed that total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) and total carotenoid content (TCC) showed substantial variations (p < 0.05) between different drying methods, and the antioxidant properties were influenced to different degrees by drying methods. The antioxidant capacity of dried mango powder is strongly correlated with phenolic compounds (polyphenol, flavonoids, and anthocyanin). Caffeic acid was predominant among the 16 phenolics in mango powder. Flavonoids had higher retention factors (RF) than phenolic acids. Finally, our findings indicate that both cabinet drying and vacuum drying are appropriate for mango powder production. However, taking into account both economic viability and phenolic compound quality, cabinet drying would be the supreme choice for the outturn of mango powder as antioxidant-rich flavor enhancers. |
| first_indexed | 2024-04-11T12:56:58Z |
| format | Article |
| id | doaj.art-3721401587b543918c13be3857df457b |
| institution | Directory Open Access Journal |
| issn | 1018-3647 |
| language | English |
| last_indexed | 2024-04-11T12:56:58Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of King Saud University: Science |
| spelling | doaj.art-3721401587b543918c13be3857df457b2022-12-22T04:23:03ZengElsevierJournal of King Saud University: Science1018-36472023-01-01351102370Drying methods effect on bioactive compounds, phenolic profile, and antioxidant capacity of mango powderShireen Akther0Jakia Sultana Jothi1Md. Rahim Badsha2Md. Mokhlesur Rahman3Goutam Buddha Das4Md. Abdul Alim5Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, Bangladesh; Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, BangladeshDepartment of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, Bangladesh; Corresponding author.Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, BangladeshDepartment of Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh 2202, BangladeshDepartment of Animal Science and Nutrition, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, BangladeshDepartment of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, BangladeshThe effects of various drying methods (spray drying, cabinet drying, vacuum drying, tunnel drying, rotary oven drying, and gas oven drying) on the phenolic profile, bioactive compounds, and antioxidant capacity of mango powder have been considered with the aim of discover the effective drying technique. To identify and quantify the phenolic profile, the Folin-Ciocalteu method was used, while 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging studies were utilized to elucidate the antioxidant capacity. Results showed that total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) and total carotenoid content (TCC) showed substantial variations (p < 0.05) between different drying methods, and the antioxidant properties were influenced to different degrees by drying methods. The antioxidant capacity of dried mango powder is strongly correlated with phenolic compounds (polyphenol, flavonoids, and anthocyanin). Caffeic acid was predominant among the 16 phenolics in mango powder. Flavonoids had higher retention factors (RF) than phenolic acids. Finally, our findings indicate that both cabinet drying and vacuum drying are appropriate for mango powder production. However, taking into account both economic viability and phenolic compound quality, cabinet drying would be the supreme choice for the outturn of mango powder as antioxidant-rich flavor enhancers.http://www.sciencedirect.com/science/article/pii/S1018364722005511Drying methodsMango powderBioactive compoundAntioxidant capacityHPLCUV-VIS spectrophotometer |
| spellingShingle | Shireen Akther Jakia Sultana Jothi Md. Rahim Badsha Md. Mokhlesur Rahman Goutam Buddha Das Md. Abdul Alim Drying methods effect on bioactive compounds, phenolic profile, and antioxidant capacity of mango powder Journal of King Saud University: Science Drying methods Mango powder Bioactive compound Antioxidant capacity HPLC UV-VIS spectrophotometer |
| title | Drying methods effect on bioactive compounds, phenolic profile, and antioxidant capacity of mango powder |
| title_full | Drying methods effect on bioactive compounds, phenolic profile, and antioxidant capacity of mango powder |
| title_fullStr | Drying methods effect on bioactive compounds, phenolic profile, and antioxidant capacity of mango powder |
| title_full_unstemmed | Drying methods effect on bioactive compounds, phenolic profile, and antioxidant capacity of mango powder |
| title_short | Drying methods effect on bioactive compounds, phenolic profile, and antioxidant capacity of mango powder |
| title_sort | drying methods effect on bioactive compounds phenolic profile and antioxidant capacity of mango powder |
| topic | Drying methods Mango powder Bioactive compound Antioxidant capacity HPLC UV-VIS spectrophotometer |
| url | http://www.sciencedirect.com/science/article/pii/S1018364722005511 |
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