Effect of air drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruit
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101205 |
Resumo: | Abstract Xuan-Mugua is a Chinese traditional fruit and is mainly preserved by air drying. To explore the effect of temperature on the drying property and quality of the fruits, they were sliced and dried at 60-90 °C. The results indicated that the drying time shortened from 150 to 80 min with the increasing temperature and the minimal time was found at 90 °C. The total phenolic content and antioxidant activity generally decreased by 5.09-18.27% at higher temperature (90 °C) and their maximums respectively appeared at 60 and 80 °C. Compared with the medium temperatures (60 and 70°C), the phenolic profiles changed obviously at higher temperatures (80 and 90 °C), and a transformation of chlorogenic acid was detected; besides, with the increasing temperature, the main phenolics including catechin and chlorogenic acid respectively decreased by 29.3% and 18.4%. Taking the above findings together, 70 °C should be the proper temperature to dry Xuan-Mugua fruits. |
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Effect of air drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruitchaenomeles fruitdrying temperaturephenolic compoundantioxidant activityAbstract Xuan-Mugua is a Chinese traditional fruit and is mainly preserved by air drying. To explore the effect of temperature on the drying property and quality of the fruits, they were sliced and dried at 60-90 °C. The results indicated that the drying time shortened from 150 to 80 min with the increasing temperature and the minimal time was found at 90 °C. The total phenolic content and antioxidant activity generally decreased by 5.09-18.27% at higher temperature (90 °C) and their maximums respectively appeared at 60 and 80 °C. Compared with the medium temperatures (60 and 70°C), the phenolic profiles changed obviously at higher temperatures (80 and 90 °C), and a transformation of chlorogenic acid was detected; besides, with the increasing temperature, the main phenolics including catechin and chlorogenic acid respectively decreased by 29.3% and 18.4%. Taking the above findings together, 70 °C should be the proper temperature to dry Xuan-Mugua fruits.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101205Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.45322info:eu-repo/semantics/openAccessCHEN,Jian-PengWANG,YueZHANG,Xu-YangSUN,PingWU,Zheng-FangSHANG,Ya-FangYANG,Shao-HuaMA,Yi-LongWEI,Zhao-Juneng2022-06-21T00:00:00Zoai:scielo:S0101-20612022000101205Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-06-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effect of air drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruit |
title |
Effect of air drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruit |
spellingShingle |
Effect of air drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruit CHEN,Jian-Peng chaenomeles fruit drying temperature phenolic compound antioxidant activity |
title_short |
Effect of air drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruit |
title_full |
Effect of air drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruit |
title_fullStr |
Effect of air drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruit |
title_full_unstemmed |
Effect of air drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruit |
title_sort |
Effect of air drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruit |
author |
CHEN,Jian-Peng |
author_facet |
CHEN,Jian-Peng WANG,Yue ZHANG,Xu-Yang SUN,Ping WU,Zheng-Fang SHANG,Ya-Fang YANG,Shao-Hua MA,Yi-Long WEI,Zhao-Jun |
author_role |
author |
author2 |
WANG,Yue ZHANG,Xu-Yang SUN,Ping WU,Zheng-Fang SHANG,Ya-Fang YANG,Shao-Hua MA,Yi-Long WEI,Zhao-Jun |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
CHEN,Jian-Peng WANG,Yue ZHANG,Xu-Yang SUN,Ping WU,Zheng-Fang SHANG,Ya-Fang YANG,Shao-Hua MA,Yi-Long WEI,Zhao-Jun |
dc.subject.por.fl_str_mv |
chaenomeles fruit drying temperature phenolic compound antioxidant activity |
topic |
chaenomeles fruit drying temperature phenolic compound antioxidant activity |
description |
Abstract Xuan-Mugua is a Chinese traditional fruit and is mainly preserved by air drying. To explore the effect of temperature on the drying property and quality of the fruits, they were sliced and dried at 60-90 °C. The results indicated that the drying time shortened from 150 to 80 min with the increasing temperature and the minimal time was found at 90 °C. The total phenolic content and antioxidant activity generally decreased by 5.09-18.27% at higher temperature (90 °C) and their maximums respectively appeared at 60 and 80 °C. Compared with the medium temperatures (60 and 70°C), the phenolic profiles changed obviously at higher temperatures (80 and 90 °C), and a transformation of chlorogenic acid was detected; besides, with the increasing temperature, the main phenolics including catechin and chlorogenic acid respectively decreased by 29.3% and 18.4%. Taking the above findings together, 70 °C should be the proper temperature to dry Xuan-Mugua fruits. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
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=S0101-20612022000101205 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101205 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.45322 |
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 |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126334678597632 |