Influence of Drying Conditions on Ascorbic Acid during Convective Drying of Whole Persimmons

Nicoleti, Joel Fernando; Silveira, Vivaldo; Telis‐Romero, Javier; Telis, Vânia Regina Nicoletti

doi:10.1080/07373930701370365

Cited by 44 publications

(25 citation statements)

References 22 publications

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“…[13,14] Katsube et al [15] studied the effect of air drying temperature (40-100 C) on the antioxidant capacity and stability of phenolic compounds in mulberry leaves. Their results showed that the antioxidant capacity and total phenolic content significantly decreased when drying was conducted at temperatures higher than 70 C. Mrkìc et al [16] also reported that higher drying temperature resulted in higher losses of phenolic compounds and ascorbic acid in broccoli.…”

Section: Introductionmentioning

confidence: 99%

Effect of Processing on Antioxidants and Their Activity in Dietary Fiber Powder from Cabbage Outer Leaves

2010

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It is well known that Brassica vegetables (e.g., cabbage) contain significant amounts of bioactive compounds with high antioxidant activities. Outer leaves of white cabbage (Brassica oleracea L. var. capitata), a typical by-product from a cabbage processing plant, have the potential of being transformed into dietary fiber powder with high levels of antioxidants. However, losses of health-beneficial bioactive compounds in cabbage leaves may occur during processing and should first be identified. This work was aimed at studying the effects of various processing steps, that is, sample preparation, which included sample slicing and blanching using either hot water or steam, as well as hot air drying, on the evolutions of various phytochemicals in cabbage outer leaves. The dominant antioxidants, that is, phenolics (measured in terms of the total phenolic content, TPC), vitamin C, b-carotene, a-tocopherol, and their total antioxidant activity (TAA), were assessed both during sample preparation and drying. The results showed that slicing prior to blanching led to higher losses of antioxidants during either hot water or steam blanching. Water blanching led to lower retention of water-soluble antioxidants; namely, TPC and vitamin C. No significant changes in the contents of b-carotene and a-tocopherol were observed after blanching. The results further illustrated that all antioxidants degraded significantly during drying. This resulted in approximately 50% retention in b-carotene and less than 40% retention in TPC, vitamin C, and a-tocopherol. The final powdery products exhibited a TAA, as assessed by 2,2-diphenyl-2-picryl-hydrazyl (DPPH) and b-carotene bleaching assays, of approximately 70%.

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Section: Introductionmentioning

confidence: 99%

Effect of Processing on Antioxidants and Their Activity in Dietary Fiber Powder from Cabbage Outer Leaves

2010

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“…Literature addressing persimmon drying reported the influence of drying variables, such as the air velocity and temperature, on some quality characteristics like the viscoelastic behaviour (Nicoleti et al, 2005) or the ascorbic acid content (Nicoleti, Silveira, Telis-Romero, & Telis, 2007).…”

Section: Introductionmentioning

confidence: 99%

Influence of pre-treatment and storage temperature on the evolution of the colour of dried persimmon

Cárcel

García-Pérez

Sanjuán

et al. 2010

LWT - Food Science and Technology

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“…Oxidation of ascorbic acid occurs mainly during the processing of juices [18], whereas, anaerobic degradation of ascorbic acid mainly appears during storage [16,19,23] which is especially observed in thermally preserved juices. Due to these afore-mentioned reasons, it is generally observed that, if ascorbic acid is well retained, the other nutrients are also well retained [24]. Hence, ascorbic acid is usually considered as an index of nutrient quality during processing and storage of foods [25].…”

Section: Introductionmentioning

confidence: 99%

Kinetic modeling of ascorbic acid loss in baobab drink at pasteurization and storage temperatures.

Abioye¹

2013

IOSR-JESTFT

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Influence of Drying Conditions on Ascorbic Acid during Convective Drying of Whole Persimmons

Cited by 44 publications

References 22 publications

Effect of Processing on Antioxidants and Their Activity in Dietary Fiber Powder from Cabbage Outer Leaves

Effect of Processing on Antioxidants and Their Activity in Dietary Fiber Powder from Cabbage Outer Leaves

Influence of pre-treatment and storage temperature on the evolution of the colour of dried persimmon

Kinetic modeling of ascorbic acid loss in baobab drink at pasteurization and storage temperatures.

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