Antioxidant, total phenolic, ascorbic acid and color changes of Ocimum bacilicum L. by sun and microwave drying

Turgay, Özlem; Esen, Yusuf

doi:10.3153/fh20012

Cited by 7 publications

(3 citation statements)

References 34 publications

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“…The results were in agreement with this study. These results are consistent with the Turgay et al [ 29 ] results, which indicated the increment in basil ’s total phenolic content. Xylia et al, [ 30 ] also found that the total phenol content of rosemary was increased using different heat treatments.…”

Section: Resultssupporting

confidence: 93%

Drying Characteristics and Quality Analysis of Medicinal Herbs Dried by an Indirect Solar Dryer

Al-Hamdani

Jayasuriya

Pathare

et al. 2022

Foods

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Considering the solar radiation status in Oman, a low-cost, indirect, stand-alone, forced-convective solar dryer was developed to dry medicinal herbs, which are sensitive to direct sun. The hot air flow was obtained using a solar-panel-powered blower and air passing through a black-body solar collector. This drying process could extend the shelf life of herbs while preserving their medicinal and nutritional (physicochemical) properties and adhering to food safety and hygiene practices. This study investigated the benefits of an indirect solar drying technique on the retention of quality attributes of mint and basil used in medicinal applications. Herbs used during drying could be subjected to changes in their physicochemical properties such as color, water activity (Aw), total soluble solids (TSS), phenol content, antioxidant capacity, and moisture content (MC), and, thus, results were compared with fresh herb samples. The dryer chamber-maintained temperature and relative humidity regimes of 30–50 °C and 21–95% and the expected final moisture content (wet basis) was 10%. The dryer showed improved physicochemical quality parameters and the retention of green color with parameter ranges of Aw 0.44–0.63, phenol content (increase) 1705–8994 mg/100 g DM, and antioxidant capacity (increase) 0.61–0.67 µmol/g DM, respectively. This study showed the ability of developed solar dryers to preserve the physicochemical properties of medicinal herbs during drying and can extend to other food products.

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Section: Resultssupporting

confidence: 93%

Drying Characteristics and Quality Analysis of Medicinal Herbs Dried by an Indirect Solar Dryer

Al-Hamdani

Jayasuriya

Pathare

et al. 2022

Foods

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“…According to Kumar et al ( 2022 ), for any drying method, there is a disintegration of cellular structures. This makes the phenolic compounds that are outside the organelles to be more prone to degradation (Kumar et al 2022 ; Turgay & Esen 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Impact of drying on the bioactive compounds and antioxidant properties of bignay [Antidesma bunius (L.) Spreng.] pomace

Zubia

Babaran

Duque

et al. 2023

Food Prod Process and Nutr

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Bignay pomace is a processing byproduct that can be a source of bioactive compounds. However, a suitable dehydration method should be considered to efficiently valorize this waste material into high-value food ingredient and maximize its health-promoting properties. Bignay pomace was subjected to convection oven-drying and freeze-drying to investigate the effect of these pre-processing techniques on the physicochemical, bioactives, and antioxidant properties of the samples. Both drying methods significantly (p<0.05) changed the total phenolic and anthocyanin contents of bignay pomace while flavonoids and tannins were not significantly affected. Freeze-drying of samples resulted in higher phenolic content (1742 vs. 1273 mg gallic acid equivalent/100 g DW) and anthocyanin content (496 vs. 223 mg cyanidin-3-glucoside equivalent/100 g DW) than convection oven-drying. Freeze-drying also resulted in higher antioxidant properties based on DPPH, ABTS radical scavenging activity, and FRAP assays. Bignay pomace extract was analyzed through HPLC (with photo-diode array detector) for its phenolic profile and nine compounds were identified, with catechin and epicatechin as the dominant components. HPLC analysis also showed that while the drying process does not influence the phenolic profile of the samples, it significantly affected the concentration of phenolic compounds present. The results of this study showed that freeze-drying is a more viable method to retain the majority of bignay pomace’s functional properties compared to convection oven-drying. Graphical Abstract

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“…Regarding the flavonoid contents, the FDL sample (1.78 mg GAE/g) showed a higher content than the FBL sample (0,73 mg GAE/g). Several recent studies described in the scientific literature demonstrate that Ocimum and its species have significant antioxidant and anti-inflammatory activities due to their high levels of polyphenols and flavonoids [30,33,36,37]. Research by Anusmith et al (2020) [38] which aimed to evaluate the phytochemical composition and antioxidant, anti-inflammatory, anticancer and genoprotective properties of extracts of different species of Ocimum (dry) extracted by ultrasound-assisted methods, it was observed total flavonoid contents of 66 .2 mg GAE/g, 65.7 mg GAE/g, 54.3 mg GAE/g, 54.7 mg GAE/g, 55.2 mg GAE/g and 65.6 mg GAE/g for O.…”

Section: Bioactive Compoundsmentioning

confidence: 99%

Analysis of Bioactive Compounds, Spectroscopic Profile, Thermogravimetric and Morphological Pattern of Basil Leaves (Ocimum basilicum) from the Amazon

De Carvalho,

Freitas,

Bezerra

et al. 2023

Preprint

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The objective of this work is to evaluate and compare the levels of bioactive compounds in basil leaves (Ocimum basilicum), fresh and after thermal drying processing freeze-dried, using methodological procedures that follow internationally recommended and accepted standards. Fresh basil leaves had 9.50 -63.3 mg/100g (vitamin C), 1.8 -3.9 mg EAG/g (total polyphenols), 0.73-1.78 mg/g (flavonoids), 2287.8-1003,8 μg/100g (chlorophyll a), 2606-2287 μg/100g (chlorophyll b), 16.71-20.6 (total carotenoids).Regarding color, there was variation in the parameters L*, a* and b* of the dry sample, but maintained the tendency towards green e (a+) and yellow (b-). Infrared analysis (FTIR) demonstrated the presence of functional groups related to cellulose, hemicellulose and lignin, confirmed by micrography (SEM) with visualization of plant parenchyma residues and fiber bundles. Thermogravimetry (TG/DTG) shows stability in the range of 234 °C, showing more intense mass loss at 294.6 °C. Given the data, it is possible to infer that basil is little affected by freeze-drying, with few changes in bioactive compounds, chemical groups and with good thermal stability. Thus, the application of the freeze-drying technique is a viable alternative to the commercialization of basil leaves, prolonging their useful life and increasing the forms of food applications.

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Antioxidant, total phenolic, ascorbic acid and color changes of Ocimum bacilicum L. by sun and microwave drying

Cited by 7 publications

References 34 publications

Drying Characteristics and Quality Analysis of Medicinal Herbs Dried by an Indirect Solar Dryer

Drying Characteristics and Quality Analysis of Medicinal Herbs Dried by an Indirect Solar Dryer

Impact of drying on the bioactive compounds and antioxidant properties of bignay [Antidesma bunius (L.) Spreng.] pomace

Analysis of Bioactive Compounds, Spectroscopic Profile, Thermogravimetric and Morphological Pattern of Basil Leaves (Ocimum basilicum) from the Amazon

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