Effect of air drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruit

Detalhes bibliográficos
Autor(a) principal: CHEN,Jian-Peng
Data de Publicação: 2022
Outros Autores: WANG,Yue, ZHANG,Xu-Yang, SUN,Ping, WU,Zheng-Fang, SHANG,Ya-Fang, YANG,Shao-Hua, MA,Yi-Long, WEI,Zhao-Jun
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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spelling 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
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