Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods

Karaman, Safa; Toker, Ömer Said; Çam, Mustafa; Hayta, Mehmet; Doğan, Mahmut; Kayacıer, Ahmed

doi:10.1080/07373937.2013.821480

Cited by 89 publications

(86 citation statements)

References 51 publications

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“…Antioxidant capacity degradation increased as the drying temperature decreased, and this concurs with Karaman et al. (), who also reported that vacuum‐drying prevented antioxidant capacity degradation more than oven‐drying.…”

Section: Discussionsupporting

confidence: 89%

“…The phenolic content degrades because of thermal degradation during the drying process while volatile and semivolatile phenolic compounds can evaporate with water in the samples during vacuum-drying (Akdaş & Başlar, 2015). Antioxidant capacity degradation increased as the drying temperature decreased, and this concurs with Karaman et al (2014), who also reported that vacuum-drying prevented antioxidant capacity degradation more than oven-drying.…”

Section: Discussionsupporting

confidence: 64%

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Effect of drying methods on the retention of bioactive compounds in African eggplant

Mbondo

Owino

Ambuko

et al. 2018

Food Science & Nutrition

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African eggplants (Solanum aethiopicum L.) are a rich source of bioactive compounds and functional constituents that are beneficial to human health. However, the short shelf life of these vegetables can be a major cause of postharvest losses especially during peak harvesting season. Drying is one of the most convenient technologies for the production of shelf stable food products. However, drying can lead to considerable loss of the available bioactive compounds due to thermal degradation depending on the drying method and temperature conditions. This study investigated the effect of four drying methods (solar, oven, vacuum, and freeze) on the retention of total phenolics, beta‐carotene, antioxidant capacity, and lycopene in five African eggplant (S. aethiopicum) accessions (sangawili, manyire green, S00047A, AB2, and aubergine blanche). Samples were dried up to ~10% moisture content. The fresh and dried samples were analyzed for total phenolic content, antioxidant capacity, beta‐carotene content, and the lycopene content. In the fresh state, beta‐carotene, total phenolic content, and free radical scavenging activity ranged between 14.75 ± 0.50 and 29.50 ± 0.77 mg/100 g db, 751.21 ± 1.73 and 1,363.95 ± 2.56 mg/100 g GAE db, and 99.58 and 325.61 mg/ml db IC 50 value, respectively. The accession S00047 showed highest total phenolic content and lowest IC 50 value in the fresh samples. The results also showed that total phenolic content, antioxidant capacity, and beta‐carotene contents were significantly (p < .05) affected by drying method and drying temperature with freeze‐drying presenting the highest retention. Overall, 36.26%s–95.05% (total phenolics) and 31.44%–99.27% (beta‐carotene) were retained during freeze‐drying. Lycopene was only detected in the dried samples of the accession manyire green but absent in all the fresh samples of all the accessions. This study demonstrates that freeze‐drying was the most effective in retaining the highest bioactive compounds in African eggplants.

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Section: Discussionsupporting

confidence: 89%

Section: Discussionsupporting

confidence: 64%

Effect of drying methods on the retention of bioactive compounds in African eggplant

Mbondo

Owino

Ambuko

et al. 2018

Food Science & Nutrition

View full text Add to dashboard Cite

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“…Different TPC results could be attributed to the differences between types of the fruit and extraction solvents used. Accordingly, Karaman et al (2014) reported that TPC of persimmon fruit varied between 96.77 and 3872 mg GAE/100 g dry sample and they attributed these variations to the different solvent types used. Moreover, maturity level of the fruits may be another factor which can influence TPC of the sample.…”

Section: Resultsmentioning

confidence: 97%

Bioactive and rheological properties of rose hip marmalade

et al. 2015

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In this study, bioactive (total phenolic, antioxidant and antiradical activity) and rheological properties (steady and dynamic) of rose hip marmalade were investigated. Bioactive properties were determined in rose hip marmalade and extract. Extract had higher total phenolic content (38.5 mg GAE/g dry extract), antioxidant activity (124 mg AAE/g dry extract) and antiradical activity (49.98 %) than marmalade. Steady and dynamic rheological properties of the marmalade were determined at different temperature levels (5, 25 and 45 °C). Rose hip marmalade exhibited shear thinning behavior and Ostwald de Waele model best described flow behavior of the sample (R (2) ≥ 0.9880) at different temperature levels. Consistency index and apparent viscosity values (η 50 ) at shear rate 50 s(-1) decreased with increase in temperature level. Viscoelastic properties were determined by oscillatory shear measurements and G' (storage modulus) values were found to be higher than G'' (loss modulus) values, indicating that the rose hip marmalade had a weak gel-like structure with solid-like behavior. G', G'', G (*) (complex modulus) and η* (complex viscosity) values decreased with increase in temperature level. Modified Cox-Merz rule was satisfactorily applied to correlate apparent and complex viscosity values of the rose hip marmalade at all temperatures studied.

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“…However, drying conditions have been shown to have significant influences on sensory quality, stability of bioactive compounds, and their antioxidant capacity [3][4][5][6][7]. Importantly, there is no previous study reporting the optimal drying conditions for H. hirsuta L. leaves.…”

Section: Helicteres Hirsuta Lour (H Hirsuta L) Is a Member Of Helimentioning

confidence: 99%

Effect of Extraction Solvents and Drying Methods on the Physicochemical and Antioxidant Properties of Helicteres hirsuta Lour. Leaves

et al. 2015

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Helicteres hirsuta Lour. (H. hirsuta L.) is widely distributed in southeast Asian countries and has been used traditionally as a medicinal plant. However, optimal conditions for preparation of dried materials for further processing and suitable solvents for the extraction of bioactive compounds have not been investigated. The objective of this study was to evaluate the effects of different extraction solvents and different drying conditions on the physicochemical properties and antioxidant capacity of the H. hirsuta L. leaves. The results showed that both extraction solvents and drying conditions had a significant impact on physicochemical and antioxidant properties of H. hirsuta L. leaves. Among the five solvents investigated, water could extract the highest level of solid content and phenolic compounds, whereas methanol was more effective for obtaining flavonoids and saponins than other solvents. The leaves dried under either hot-air drying at 80 °C (HAD80), or vacuum drying at 50 °C (VD50) yielded the highest amount of total phenolic compounds OPEN ACCESSTechnologies 2015, 3 286 (7.77 and 8.33 mg GAE/g, respectively) and total flavonoid content (5.79 and 4.62 mg CE/g, respectively), and possessed the strongest antioxidant power, while leaves dried using infrared drying at 30 °C had the lowest levels of bioactive compounds. Phenolic compounds including flavonoids had a strong correlation with antioxidant capacity. Therefore, HAD80 and VD50 are recommended for the preparation of dried H. hirsuta L. leaves. Water and methanol are suggested solvents to be used for extraction of phenolic compounds and saponins from H. hirsuta L. leaves for the potential application in the nutraceutical and pharmaceutical industries.

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Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods

Cited by 89 publications

References 51 publications

Effect of drying methods on the retention of bioactive compounds in African eggplant

Effect of drying methods on the retention of bioactive compounds in African eggplant

Bioactive and rheological properties of rose hip marmalade

Effect of Extraction Solvents and Drying Methods on the Physicochemical and Antioxidant Properties of Helicteres hirsuta Lour. Leaves

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