Comparative Study of the Effect of Five Drying Methods on Bioactive Compounds, Antioxidant Potential and Organoleptic Properties of  Zingiber officinale (Ginger) Rhizome

Tientcheu, Yves M. T.; Dibacto, Ruth Edwige Kemadjou; Edoun, Ferdinand Lanvin Ebouel; Matueno, Elsa F. K.; Tchuenchieu, Alex Dimitri Kamgain; Germaine, Yadang; Medoua, Gabriel Nama

doi:10.9734/ejmp/2021/v32i330378

Cited by 3 publications

(1 citation statement)

References 20 publications

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“…The TAC and DPPH values varied significantly (P≤ 0.05) from one variety to another, this difference would be due to the variation in the content of bioactive compounds and the nature of the bioactive compounds. Environmental conditions, genotype, nature of the soil, maturity stage etc... are factors that influence the physicochemical composition of fruits [40,30]. In general, the highest antioxidant activities (DPPH, TAC and FRAP) were observed in oven-dried cashew apples or sun-dried apples confirming the clear correlation between antioxidant capacity and the amount of total phenolic compounds, flavonoids or total alkaloids.…”

Section: Discussionmentioning

confidence: 99%

Effect of Two Drying Methods on the Bioactive Cashew Apple Varieties Consumed in the City of Garoua (Northern Cameroon)

Ghislain

Nguedjo

Edwige

et al. 2021

EJMP

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Aims: The cashew tree (family Anacardiaceae) grows widely in many parts of African countries, including Cameroon. Its fruit and nut are used for food and several studies have shown their beneficial effects on health. This work aimed to evaluate the impact of two drying methods on the content of bioactive compounds and antioxidant activity. Methodology: Four varieties (VAR 1, VAR 2, VAR 3, VAR 4) of cashew apple samples were collected and drying using sun-dried and oven-dried to a constant weight, and then ground in a blender to a powder, the fresh one was cut up and crushed in a blender. All sample were reconstituted with distilled water and polyphenols, flavonoids, alkaloids contents, and antioxidant activity through different mechanisms (DPPH radical, FRAP and TAC assays) were assessed. Results: Alkaloids ranged from 1.50 mg EQui/g MF to 5.69 mg EQui/g DM for fresh and oven-dried VAR 1 respectively, polyphenols ranged from 786.15 mg EAG/g MF to 2836.92 mg EAG/g DM for fresh and oven-dried VAR 1 respectively, flavonoids ranged from 8.18 mg EAG/g MF to 295.45 mg EAG/g DM for fresh and oven-dried VAR 2 respectively. TAC values ranged from 13.09 mg EAA/g MF to 67.06 mg EAA/g for fresh and oven-dried VAR3 and VAR2 respectively. The highest DPPH radical scavenging value (86.25%) was obtained with fresh VAR 4 and the lowest (25.67%) with fresh VAR 1. The highest ferric reducing antioxidant power (FRAP) was obtained with fresh VAR 1 and VAR 3 (0.27 mg AAE/g MF) and the lowest with VAR 3 and VAR 4 oven-dried (0.23 mg AAE/g MF). Conclusion: In conclusion, the different cashew varieties studied in this work are a good source of antioxidants. The drying method significantly affects bioactive compounds and antioxidant activities. A weak but not significant correlation was obtained between the number of bioactive compounds and antioxidant activities.

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Section: Discussionmentioning

confidence: 99%

Effect of Two Drying Methods on the Bioactive Cashew Apple Varieties Consumed in the City of Garoua (Northern Cameroon)

Ghislain

Nguedjo

Edwige

et al. 2021

EJMP

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Biochemical analysis of ginger-infused water with a combination of lemon and mint leaves

Sepriani

Deswandi

2021

E3S Web Conf.

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Infused water is a beverage made possible by the incorporation of fruit or herbs into the water. The purpose of this study is to determine the antioxidant activity, vitamin C content, and pH value of ginger-infused water with lemon and mint leaves. This study used three ginger varieties: red ginger, small (emprit) ginger, and elephant ginger, with immersion times of 6, 9, and 12 hours. The DPPH method was used to determine antioxidant activity, and UV-Vis spectrometry was used to determine vitamin C levels. A pH meter was used to determine the degree of acidity (pH). According to the study’s findings, red ginger had the highest antioxidant activity at 12 hours of immersion by 89 percent. At 72.44 ppm immersion for 12 hours, the highest levels of vitamin C were found in infused water with small (emprit) ginger and a combination of lemon and mint leaves. Red ginger with a combination of lemon and mint leaves had the lowest pH, with a value of 3.48 after 12 hours of immersion. Research shows the biochemical content of infused water that is often used in society, especially ginger infused water combined with lemon and mint leaves.

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The Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products

Coşkun,

Sarıtaş,

Jaouhari

et al. 2024

Applied Sciences

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Freeze drying (FD) is a technique used to preserve the bioactive content and flavor of samples. Foods with a short shelf life due to nature have been preserved via FD in recent years. The success of the drying technique is thanks to the high retention ability of the bioactive compounds and the flavor of the sample. However, the high cost and energy consumption of FD limit its usage in several fields. Freezing, primary drying, and secondary drying, which take place in the same device, are the stages of FD. In addition, several parameters, including pretreatment, size, temperature, sample species, time, and pressure, affect the FD process. These parameters are controlled to increase the effectiveness of FD on the samples. Moreover, FD has been compared with other drying techniques including hot air drying, microwave drying, vacuum drying, and solar drying to determine its protective capability. It has also been applied to the valorization of waste products, which is a common problem worldwide. For valorization, microencapsulation and powder production have been achieved using FD. In recent years, studies on the effects and use of FD on various materials increased, providing new aspects for the future of science and food industry.

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Comparative Study of the Effect of Five Drying Methods on Bioactive Compounds, Antioxidant Potential and Organoleptic Properties of Zingiber officinale (Ginger) Rhizome

Cited by 3 publications

References 20 publications

Effect of Two Drying Methods on the Bioactive Cashew Apple Varieties Consumed in the City of Garoua (Northern Cameroon)

Effect of Two Drying Methods on the Bioactive Cashew Apple Varieties Consumed in the City of Garoua (Northern Cameroon)

Biochemical analysis of ginger-infused water with a combination of lemon and mint leaves

The Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products

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