Drying Characteristics of Dracocephalum moldavica Leaves: Drying Kinetics and Physicochemical Properties

Rudy, Stanisław; Dziki, Dariusz; Biernacka, Beata; Krzykowski, A.; Rudy, M.; Gawlik‐Dziki, Urszula; Kachel‐Jakubowska, Magdalena

doi:10.3390/pr8050509

Cited by 12 publications

(10 citation statements)

References 51 publications

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“…Importantly, a higher temperature during FD had no significant influence on the a* and b* parameters of WH samples. In general, compared to raw material, unfavorable changes in the color of vegetable-based products mainly result from the degradation of compounds such as chlorophyll, which causes brownish discoloration of dried material [ 31 , 36 ]. Moreover, the presence of oxygen, especially during AD, leads to the oxidation of unsaturated pigments contained in the material [ 36 ], contributing to changes in color determinants.…”

Section: Resultsmentioning

confidence: 99%

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Dehydrated at Different Conditions and Powdered Leek as a Concentrate of Biologically Active Substances: Antioxidant Activity and Phenolic Compound Profile

et al. 2021

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This study aimed to analyze the antioxidant activity, phenolic acid profile, color changes, and chemical composition of dried and powdered leek (Allium porrum). Leek was divided into white shaft (WH) and green shaft (GR) and subjected to drying by different methods—convection drying, vacuum drying, and freeze-drying (FD)—at a temperature of 60 °C. A sample freeze-dried at a temperature of 20 °C was used as control. Analyses of the dried leek samples revealed that GR contained a higher amount of ash, protein, fat, fiber, phenolic acids, and flavonoids, and exhibited higher antioxidant capacity compared to WH. The dominant phenolic acid in WH was p-cumaric acid followed by synapic and protocatechuic acids. GR had a several-fold higher content of phenolic acids than WH, with ferulic acid being dominant (about 85% of the total phenolic content). It was also observed that a higher drying temperature resulted in the degradation of phenolic compounds and reduced the antioxidant properties of leek shafts. Most importantly, FD under a temperature of 60 °C caused a similar degree of degradation of biologically active compounds as air drying. An increase in drying temperature was associated with a slight decrease in the lightness of GR, whereas in the case of WH no significant change in this parameter was observed.

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Section: Resultsmentioning

confidence: 99%

“…The AA of the extracts was expressed by the EC 50 index [ 31 ], which refers to the half-maximal effective concentration of antioxidants that causes a 50% decrease in activity.…”

Section: Methodsmentioning

confidence: 99%

Dehydrated at Different Conditions and Powdered Leek as a Concentrate of Biologically Active Substances: Antioxidant Activity and Phenolic Compound Profile

et al. 2021

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“…According to referenced data from the literature about DMEO chemical composition ( Table 8 ), as well as cluster analysis performed using this data for the construction an unrooted phylogenetic tree ( Figure 4 ), it could be assumed that the largest number of accessions belonged to the geranial + neral + geranyl acetate chemotype [ 2 , 9 , 10 , 12 , 17 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 ]. The D. moldavica plants grown and utilized in this study also belonged to the above chemotype.…”

Section: Discussionmentioning

confidence: 99%

Chemical Composition, Antioxidant, and Antimicrobial Activity of Dracocephalum moldavica L. Essential Oil and Hydrolate

Aćimović

Šovljanski

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et al. 2022

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Steam distillation was used for the isolation of Dracocephalum moldavica L. (Moldavian dragonhead) essential oil (DMEO). This aromatic herbaceous plant is widespread across the Northern Hemisphere regions and has been utilized in health-improving studies and applications. In addition to the DMEO, the hydrolate (DMH), a byproduct of the distillation process, was also collected. The DMEO and DMH were analyzed and compared in terms of their chemical composition, as well as their in vitro biological activities. The main component in DMEO was geranyl acetate, while geranial was dominant in DMH. The DMEO demonstrated better antioxidant and antimicrobial activities compared with the DMH against Staphylococcus aureus, Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes, which represent sources of food-borne illness at the global level. The DMEO and DMH show promise as antioxidant and antimicrobial additives to various products.

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“…The antioxidant activity of the dried fruits was also determined using four methods based on chelating power (CHEL) [36], antiradical activities (ABTS (2,2 -azinobis (3-ethylbenzothiazoline-6-sulfonate) free radicals [37], DPPH (2,2-diphenyl-1picyclohydrazil) free radicals [38], and reducing power (RED) [39]. The EC 50 index was used to express the antioxidant activity of the obtained extracts [40].…”

Section: Total Phenolics Content and Antioxidant Activitymentioning

confidence: 99%

Wild Strawberry Fragaria vesca L.: Kinetics of Fruit Drying and Quality Characteristics of the Dried Fruits

et al. 2020

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The aim of this study was to determine the effect of the temperature of convection and freeze–drying of wild strawberry Fragaria vesca L. fruits on the drying kinetics and on selected quality features of the dried fruits. The process of convection drying was carried out at the temperatures of 25 °C, 40 °C, and 60 °C, whereas freeze–drying was carried out at the temperatures of 20 °C, 40 °C, and 60 °C of the heating shelves and at the pressure of 63 Pa in the lyophilizer chamber. The drying kinetics were best described by the Midilli model for both drying methods. An increase of the drying temperature to 60 °C, for both convection drying and freeze–drying, resulted in a decrease of the total content of phenolic compounds and of the antioxidant activity of the dried fruits. An increase in the temperature of convection drying reduced the lightness of the dried fruits. However, during freeze–drying, these features changed little despite the increase in the drying temperature. The dried fruits with the highest brightness were obtained at a freeze–drying temperature of 60 °C. The method of freeze–drying is proposed as the best because of the resulting color, L-ascorbic acid retention, and antioxidant properties of the dried fruits.

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Drying Characteristics of Dracocephalum moldavica Leaves: Drying Kinetics and Physicochemical Properties

Cited by 12 publications

References 51 publications

Dehydrated at Different Conditions and Powdered Leek as a Concentrate of Biologically Active Substances: Antioxidant Activity and Phenolic Compound Profile

Dehydrated at Different Conditions and Powdered Leek as a Concentrate of Biologically Active Substances: Antioxidant Activity and Phenolic Compound Profile

Chemical Composition, Antioxidant, and Antimicrobial Activity of Dracocephalum moldavica L. Essential Oil and Hydrolate

Wild Strawberry Fragaria vesca L.: Kinetics of Fruit Drying and Quality Characteristics of the Dried Fruits

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