Effects of different drying methods on the bioactive compounds and antioxidant properties of edible Centaurea (Centaurea cyanus) petals

Detalhes bibliográficos
Autor(a) principal: Fernandes,Luana
Data de Publicação: 2018
Outros Autores: Casal,Susana, Pereira,José Alberto, Saraiva,Jorge Alexandre, Ramalhosa,Elsa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100459
Resumo: Abstract The present study aimed to evaluate the effects of hot-air convective drying, shade drying and freeze-drying on the bioactive compounds and antioxidant activity of Centaurea ( Centaurea cyanus L.) petals, as well as on several of their physicochemical properties. All the dried samples showed different appearances as compared to fresh petals, with lower titratable acidity, lower carotenoids and hydrolysable tannins contents, and greater antioxidant activity. Of the drying methods, shade drying presented the highest values for monomeric anthocyanins, flavonoids, hydrolysable tannins, total reducing capacity and antioxidant activity. By contrast, greater losses were observed as a result of hot-air convective drying. Thus shade drying is a highly promising process that should be considered as a suitable drying method for Centaurea petals.
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spelling Effects of different drying methods on the bioactive compounds and antioxidant properties of edible Centaurea (Centaurea cyanus) petalsCentaurea petalsHot-air convective dryingShade dryingFreeze-dryingBioactive compoundsAntioxidant activityAbstract The present study aimed to evaluate the effects of hot-air convective drying, shade drying and freeze-drying on the bioactive compounds and antioxidant activity of Centaurea ( Centaurea cyanus L.) petals, as well as on several of their physicochemical properties. All the dried samples showed different appearances as compared to fresh petals, with lower titratable acidity, lower carotenoids and hydrolysable tannins contents, and greater antioxidant activity. Of the drying methods, shade drying presented the highest values for monomeric anthocyanins, flavonoids, hydrolysable tannins, total reducing capacity and antioxidant activity. By contrast, greater losses were observed as a result of hot-air convective drying. Thus shade drying is a highly promising process that should be considered as a suitable drying method for Centaurea petals.Instituto de Tecnologia de Alimentos - ITAL2018-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100459Brazilian Journal of Food Technology v.21 2018reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.21117info:eu-repo/semantics/openAccessFernandes,LuanaCasal,SusanaPereira,José AlbertoSaraiva,Jorge AlexandreRamalhosa,Elsaeng2018-09-18T00:00:00Zoai:scielo:S1981-67232018000100459Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2018-09-18T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Effects of different drying methods on the bioactive compounds and antioxidant properties of edible Centaurea (Centaurea cyanus) petals
title Effects of different drying methods on the bioactive compounds and antioxidant properties of edible Centaurea (Centaurea cyanus) petals
spellingShingle Effects of different drying methods on the bioactive compounds and antioxidant properties of edible Centaurea (Centaurea cyanus) petals
Fernandes,Luana
Centaurea petals
Hot-air convective drying
Shade drying
Freeze-drying
Bioactive compounds
Antioxidant activity
title_short Effects of different drying methods on the bioactive compounds and antioxidant properties of edible Centaurea (Centaurea cyanus) petals
title_full Effects of different drying methods on the bioactive compounds and antioxidant properties of edible Centaurea (Centaurea cyanus) petals
title_fullStr Effects of different drying methods on the bioactive compounds and antioxidant properties of edible Centaurea (Centaurea cyanus) petals
title_full_unstemmed Effects of different drying methods on the bioactive compounds and antioxidant properties of edible Centaurea (Centaurea cyanus) petals
title_sort Effects of different drying methods on the bioactive compounds and antioxidant properties of edible Centaurea (Centaurea cyanus) petals
author Fernandes,Luana
author_facet Fernandes,Luana
Casal,Susana
Pereira,José Alberto
Saraiva,Jorge Alexandre
Ramalhosa,Elsa
author_role author
author2 Casal,Susana
Pereira,José Alberto
Saraiva,Jorge Alexandre
Ramalhosa,Elsa
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Fernandes,Luana
Casal,Susana
Pereira,José Alberto
Saraiva,Jorge Alexandre
Ramalhosa,Elsa
dc.subject.por.fl_str_mv Centaurea petals
Hot-air convective drying
Shade drying
Freeze-drying
Bioactive compounds
Antioxidant activity
topic Centaurea petals
Hot-air convective drying
Shade drying
Freeze-drying
Bioactive compounds
Antioxidant activity
description Abstract The present study aimed to evaluate the effects of hot-air convective drying, shade drying and freeze-drying on the bioactive compounds and antioxidant activity of Centaurea ( Centaurea cyanus L.) petals, as well as on several of their physicochemical properties. All the dried samples showed different appearances as compared to fresh petals, with lower titratable acidity, lower carotenoids and hydrolysable tannins contents, and greater antioxidant activity. Of the drying methods, shade drying presented the highest values for monomeric anthocyanins, flavonoids, hydrolysable tannins, total reducing capacity and antioxidant activity. By contrast, greater losses were observed as a result of hot-air convective drying. Thus shade drying is a highly promising process that should be considered as a suitable drying method for Centaurea petals.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100459
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100459
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.21117
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.21 2018
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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