Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace
This study examined the effect of dehydration on the phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomaces (DBP) subjected to hot air oven drying (HOD), industrial rotary drying (IRD) and freeze drying (FD). Temperature and residence time were evaluated for HOD, where...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Institute of Food Science and Technology
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/88586/1/ABSTRACT.pdf |
| _version_ | 1825936539606056960 |
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| author | Mohamad Azman, Ezzat House, Alistair Charalampopoulos, Dimitris Chatzifragkou, Afroditi |
| author_facet | Mohamad Azman, Ezzat House, Alistair Charalampopoulos, Dimitris Chatzifragkou, Afroditi |
| author_sort | Mohamad Azman, Ezzat |
| collection | UPM |
| description | This study examined the effect of dehydration on the phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomaces (DBP) subjected to hot air oven drying (HOD), industrial rotary drying (IRD) and freeze drying (FD). Temperature and residence time were evaluated for HOD, whereas air-on and air-off temperature, ratio of drum rotor speed to air speed and particle size were evaluated for IRD. The highest total anthocyanins (ATC) and flavonols (FLV) were obtained in particle size of> 5.0 mm using IRD at 475°C/97°C (air-on/air-off) and higher ratio of drum rotor speed to air speed. Smaller size particles were found susceptible to degradation due to high temperature and retention time applied in IRD, resulting in loss of phenolic compounds in DBP, and thus, HOD was deemed more suitable. Overall, drying method selection and parameters of operation are key in preserving the concentrations of individual HCA and FLV in DBP. |
| first_indexed | 2024-03-06T10:45:50Z |
| format | Article |
| id | upm.eprints-88586 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:45:50Z |
| publishDate | 2020 |
| publisher | Institute of Food Science and Technology |
| record_format | dspace |
| spelling | upm.eprints-885862021-12-22T01:57:38Z http://psasir.upm.edu.my/id/eprint/88586/ Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace Mohamad Azman, Ezzat House, Alistair Charalampopoulos, Dimitris Chatzifragkou, Afroditi This study examined the effect of dehydration on the phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomaces (DBP) subjected to hot air oven drying (HOD), industrial rotary drying (IRD) and freeze drying (FD). Temperature and residence time were evaluated for HOD, whereas air-on and air-off temperature, ratio of drum rotor speed to air speed and particle size were evaluated for IRD. The highest total anthocyanins (ATC) and flavonols (FLV) were obtained in particle size of> 5.0 mm using IRD at 475°C/97°C (air-on/air-off) and higher ratio of drum rotor speed to air speed. Smaller size particles were found susceptible to degradation due to high temperature and retention time applied in IRD, resulting in loss of phenolic compounds in DBP, and thus, HOD was deemed more suitable. Overall, drying method selection and parameters of operation are key in preserving the concentrations of individual HCA and FLV in DBP. Institute of Food Science and Technology 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88586/1/ABSTRACT.pdf Mohamad Azman, Ezzat and House, Alistair and Charalampopoulos, Dimitris and Chatzifragkou, Afroditi (2020) Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace. International Journal of Food Science and Technology, 56 (2). pp. 1-8. ISSN 1365-2621 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14762 10.1111/ijfs.14762 |
| spellingShingle | Mohamad Azman, Ezzat House, Alistair Charalampopoulos, Dimitris Chatzifragkou, Afroditi Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace |
| title | Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace |
| title_full | Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace |
| title_fullStr | Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace |
| title_full_unstemmed | Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace |
| title_short | Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace |
| title_sort | effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant ribes nigrum l pomace |
| url | http://psasir.upm.edu.my/id/eprint/88586/1/ABSTRACT.pdf |
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