Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves

Heras, R. Martínez-Las; Heredia, Ana; Castelló, M.L.; Andrés, Ana

doi:10.1016/j.fbio.2014.01.002

Cited by 50 publications

(38 citation statements)

References 30 publications

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“…High antioxidant potential of persimmon leaves has also been reported in previous studies (Martínez-Las Heras et al, 2014;Lim and Lee, 2016). The results of the present study showed that persimmon tea samples contain good antioxidant potentials.…”

Section: Antioxidant Activity Of Persimmon Seed Teasupporting

confidence: 70%

Persimmon leaf and seed powders could enhance nutritional value and acceptance of green tea

Kim¹,

Dhungana²,

Kim³

et al. 2017

Afr. J. Biotechnol.

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Acceptance of green tea, a health promoting functional food material, could be increased if its flavor is improved. Persimmon seeds and leaves are likely potential options for green tea improvement since they contain a large number of volatile flavor compounds. In the present study, amino acids, volatile flavor compounds, and antioxidant potentials of persimmon tea (PT) prepared with green tea were investigated. PT contained 8 essential amino acids, most of which are associated with learning ability and memory as well as stroke and neurodegenerative diseases prevention. Total free amino acid was high in persimmon seed tea (273.37-300.61 µg/mL) as compared to persimmon leaf tea (179.75-198.44 µg/mL). Total phenol content of persimmon leaf tea ranged from 333.07 to 348.87 GAE µg/g and that of seed tea from 324.63 to 356.73 GAE µg/g. Some of the volatile flavor compounds such as 2-undecanone; furfural; 5-methyl furfural; benzoic acid, methyl ester; benzaldehyde, 4-methyl; and phenol, 2,4-bis (1,1-dimethylethyl) were found in persimmon leaf and seed tea. The results of the present study suggest that persimmon leaf and seed could offer good options to enhance the preference of green tea along with its nutritional value.

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Section: Antioxidant Activity Of Persimmon Seed Teasupporting

confidence: 70%

Persimmon leaf and seed powders could enhance nutritional value and acceptance of green tea

Kim¹,

Dhungana²,

Kim³

et al. 2017

Afr. J. Biotechnol.

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“…Both values of biologically active compounds of freeze dried samples were inferior. This result is contrary to common view, because freeze drying is known to be a mild drying technology, but in some cases, the antioxidant activity in freeze dried samples were lower, than conventional 100°C air dried samples [9]. The higher values of biological active components at hot-air drying could be explained by the measuring method, which might be sensitive to compounds, formed by thermal treatment.…”

Section: Biologically Active Compoundscontrasting

confidence: 54%

Evaluation of Microwave Vacuum Drying Combined with Hot-Air Drying and Compared with Freeze- and Hot-Air Drying by the Quality of the Dried Apple Product

Ferenczi

Czukor

Cserhalmi

2014

Period. Polytech. Chem. Eng.

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In this study, combined microwave vacuum drying (MVD) with hot-air drying was evaluated, and then compared with hotair drying and freeze drying, by the quality of the created product. The aim was to show that MVD is a strong quality competi-The results show that quality of the product made by MVD combined with hot-air pre-drying is higher than hot-air dried ones. By most of the measured quality parameters, microwave vacuum drying also provided higher quality product than freeze drying. KeywordsMicrowave vacuum drying · hot-air drying · freeze drying · drying · apple 1 Introduction A widespread and simple method for preserving fruits and vegetables is drying. Due to novel, energy-efficient and rapid technologies, creation of new dried products, with unique characteristics, excellent rehydration rate, sensory preferred properties and high nutrition value becomes possible. Most commonly used technologies for drying are hot-air drying, freeze drying, osmotic dehydration, microwave-, and vacuum drying. The conventional thermal methods, including hot-air drying, vacuum drying, and freeze-drying, result in low drying rates in the falling rate period of drying [2,16]. Using the conventional and new methods in different combinations results advantageous properties, for example higher drying rate and increased quality product.Microwave vacuum drying (MVD) is one of the newest varieties of mild food manufacturing technologies. It is a rapid and efficient dehydration method, which yields unique characteristics, improved product appearance and quality, compared to conventionally dried products. [14] On national and international levels, there is intensive research and development activity for more wide-ranging application of MVD technology. The reason of the active interest in the use of this drying technology is the rapid drying and the special texture of the end products. The authors have been dealing with this technology since 2010, determining the optimal parameters of MVD combined with hot-air drying for creating a less-burned and low bulk density product. [4,5] The aim of this present work was to study the chemical, physical and consumer-related differences between the products of hot-air drying, freeze drying and combined MVD. Chemical properties, such biologically active-and aromatic compounds, physical-rheological properties, and consumer-related properties, such as organoleptic-, and microbiological properties were investigated.

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“…Martínez-Las Heras et al [35] reported that extraction conditions affect the extractability of the antioxidant compounds.…”

Section: Antioxidant Potentialmentioning

confidence: 99%

Impact of applied ultrasonic power on the low temperature drying of apple

Santacatalina

Contreras

Simal

et al. 2016

Ultrasonics Sonochemistry

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Low temperature drying (LTD) allows high-quality dried products to be obtained, preserving the nutritional properties of fresh foods better than conventional drying, but it is a time-consuming operation. Power ultrasound (US) could be used to intensify LTD, but it should be taken into account that process variables, such as the level of applied power, have an influence on the magnitude and extension of the ultrasonic effects. Therefore, the aim of this work was to assess the influence of the level of applied ultrasonic power on the LTD of apple, analyzing the drying kinetics and the quality of the dried product. For that purpose, apple (Malus domestica cv. Granny Smith) cubes (8.8mm side) were dried (2m/s) at two different temperatures (10 and -10°C), without and with (25, 50 and 75 W) US application. In the dried apple, the rehydration kinetics, hardness, total phenolic content, antioxidant capacity and microstructure were analyzed to evaluate the impact of the level of applied ultrasonic power. At both temperatures, 10 and -10°C, the higher the ultrasonic power level, the shorter the drying time; the maximum shortening of the drying time achieved was 80.3% (at -10°C and 75 W). The ultrasonic power level did not significantly (p<0.05) affect the quality parameters analyzed. Therefore, US could be considered a non-thermal method of intensifying the LTD of fruits, like apple, with only a mild impact on the quality of the dried product.

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Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves

Cited by 50 publications

References 30 publications

Persimmon leaf and seed powders could enhance nutritional value and acceptance of green tea

Persimmon leaf and seed powders could enhance nutritional value and acceptance of green tea

Evaluation of Microwave Vacuum Drying Combined with Hot-Air Drying and Compared with Freeze- and Hot-Air Drying by the Quality of the Dried Apple Product

Impact of applied ultrasonic power on the low temperature drying of apple

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