Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves

Roshanak, Sahar; Rahimmalek, Mehdi; Goli, Sayed Amir Hossein

doi:10.1007/s13197-015-2030-x

Cited by 239 publications

(183 citation statements)

References 38 publications

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“…L) was done in comparison with gallic acid equivalent/g [57]. Another research exploration on different drying treatments for green tea also evaluated total phenolic content based on gallic acid equivalent [58]. Further, Rosmarinic Acid, a New Polyphenol from Baccaurea ramiflora Lour.…”

Section: Other Uses Of Gallic Acidmentioning

confidence: 99%

Gallic Acid: A Promising Lead Molecule for Drug Development

Nayeem¹,

SMB²

2016

J App Pharm

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Gallic acid and its congeners are commonly present in variety of fruits and number of plants. In addition to its natural origin, large number of synthesized gallic acid derivatives are also available. It has a wide range of industrial uses including its role as standard for determing phenolic content of analytes in pharmaceutical industry, as source material for ink, paints and colour developer. Studies on gallic acid and its derivatives have exhibited its potential for combating oxidative damages, cancer manifestations and microbial infestations. Further, gallic acid extracted from different natural sources has been implicated to possess potency to ameliorate neurodegenerative disorders and aging. Furthermore, large number of reseach explorations are available to show its ability for the treatment of diabetes, ischemic heart diseases, ulcer and other ailments. In this review, an attempt is made to compile the scattered information on gallic acid and its derivatives for their pharmacological role, isolation and extraction procedures as well as quantification. This might help our research fraternity to explore gallic acid in their future research as a lead compound for new drug development.

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Section: Other Uses Of Gallic Acidmentioning

confidence: 99%

Gallic Acid: A Promising Lead Molecule for Drug Development

Nayeem¹,

SMB²

2016

J App Pharm

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“…These results confirm the findings of (Arslan and Ö zcan 2010;Igual et al 2012) who found a better TPC retention in fruits and vegetables using MD compared with OD method; also Chan et al (2009), reported that oven, sun-drying and microwaves, caused significant decrease in the TPC in ginger leaves. Nevertheless, different studies have shown that drying processes may result in lower or higher levels of TPC depending on the type of phenolic compound present in the plant material and their location in the cell (Arslan and Ö zcan 2010;Hamrouni-Sellami et al 2013;Roshanak et al 2016;Verma et al 2015). For instance: sage plants dried in a microwave oven (800 W) showed an increase of 4.2-fold in TPC after drying (Hamrouni-Sellami et al 2013) while Zheng et al (2015) reported a significant decrease in TPC during the drying of loquat flower by using freeze drying, microwave, vacuum and hot-air drying.…”

Section: Effect Of Drying On Phenolic Compound Contents (Tpc)mentioning

confidence: 99%

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

et al. 2016

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The coconut (Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine the effect of: ovendrying (OD) and microwave drying (MD), on the water activity, color, phenolic compound content and antioxidant activity of coconut husk. The OD was performed at 60°C for 12 h and MD was performed at 900 W for 10 min. The total phenolic content (TPC) in fresh coconut husk was 64.2 mg GAE/g dry wt and significant higher than observed after OD and MD of 35.8 and 45.5 mg GAE/ g dry wt, respectively. Ten phenols were identified in fresh and dehydrated coconut husks. The husk MD showed an increase in the content of gallic, 4-hydroxybenzoic, ferulic and syringic acids and epicatechin compared with the fresh; while coconut husk OD and MD, showed a decrease in the content of vanillic acid, vanillin, catequin and kaempferol. The antioxidant activity decreased after both OD and MD. However, MD resulted in a better antioxidant activity in husk than OD. MD of husk resulted into better retention of preserved color, TPC and TFC than OD.

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“…During drying, many phenomena are responsible of color changes. The most common ones are pigment degradation (e.g., chlorophylls and carotenoids) [52] and the occurrence of browning, due both to enzymatic and non-enzymatic reactions [53].…”

Section: Color Changesmentioning

confidence: 99%

“…However, it should be noted that the type of product, origin, pre-treatment and type of drying affect the degradation rate of chlorophylls and carotenoids [54] Furthermore, high temperature and low pH stimulate the conversion of chlorophylls into pheophytins by replacing the central magnesium in the chlorin ring with two hydrogen ions [56]; when chlorophyll is converted into pheophytin, the color changes from light-bright green to olive brown. The conversion rate of pheophytins' formation seems to be slowed down at a water activity (a w ) lower than 0.32 [52]. In addition to this reaction, chlorophyll degradation is related to fat peroxidation.…”

Section: Chlorophylls and Carotenoidsmentioning

confidence: 99%

Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

et al. 2017

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An overview is given regarding the most recent use of non-destructive techniques during drying used to monitor quality changes in fruits and vegetables. Quality changes were commonly investigated in order to improve the sensory properties (i.e., appearance, texture, flavor and aroma), nutritive values, chemical constituents and mechanical properties of drying products. The application of single-point spectroscopy coupled with drying was discussed by virtue of its potentiality to improve the overall efficiency of the process. With a similar purpose, the implementation of a machine vision (MV) system used to inspect foods during drying was investigated; MV, indeed, can easily monitor physical changes (e.g., color, size, texture and shape) in fruits and vegetables during the drying process. Hyperspectral imaging spectroscopy is a sophisticated technology since it is able to combine the advantages of spectroscopy and machine vision. As a consequence, its application to drying of fruits and vegetables was reviewed. Finally, attention was focused on the implementation of sensors in an on-line process based on the technologies mentioned above. This is a necessary step in order to turn the conventional dryer into a smart dryer, which is a more sustainable way to produce high quality dried fruits and vegetables.

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Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves

Cited by 239 publications

References 38 publications

Gallic Acid: A Promising Lead Molecule for Drug Development

Gallic Acid: A Promising Lead Molecule for Drug Development

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

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