Kinetics, physicochemical properties, and antioxidant activities of Angelica keiskei processed under four drying conditions

Zhang, Chengcheng; Liu, Daqun; Gao, Haiyan

doi:10.1016/j.lwt.2018.08.054

Cited by 22 publications

(25 citation statements)

References 31 publications

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“…Means (n = 3) having different letters within the same column differ significantly at p < .05.Abbreviations: -, not determined; BI, Browning index; SD, Sun drying; ShD, Shade drying; OD 45 and 60, Oven drying at 45°C and 60°C; VOD 45 and 60, Vacuum oven drying at 45°C and 60°C; MW 360 and 600, Microwave drying at 360 W and 600 W; FD, Freeze-drying. This was in accordance with the findings ofZhang et al (2018), where FD had the highest content of lightness and yellowness along with lowest redness in Angelica keiskei compared with other drying procedures. All color values of all dried samples declined considerably in comparison with the fresh Thomson peel(Table 1).Among dried samples, VOD at 60°C was the darkest with lowest yellowness and highest ΔE value which is in agreement with results ofZhang, Liu, and Gao (2018), where least amount of L*, b*, and ΔE values were observed in VOD sample.…”

supporting

confidence: 92%

“…All color values of all dried samples declined considerably in comparison with the fresh Thomson peel(Table 1).Among dried samples, VOD at 60°C was the darkest with lowest yellowness and highest ΔE value which is in agreement with results ofZhang, Liu, and Gao (2018), where least amount of L*, b*, and ΔE values were observed in VOD sample. Means (n = 3) having different letters within the same column differ significantly at p < .05.Abbreviations: -, not determined; BI, Browning index; SD, Sun drying; ShD, Shade drying; OD 45 and 60, Oven drying at 45°C and 60°C; VOD 45 and 60, Vacuum oven drying at 45°C and 60°C; MW 360 and 600, Microwave drying at 360 W and 600 W; FD, Freeze-drying.…”

supporting

confidence: 81%

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Changes in chemical composition and biological activity of essential oil from Thomson navel orange (Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods

Farahmandfar

Tirgarian

Dehghan

et al. 2019

Food Science & Nutrition

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Thomson navel orange peel is a by‐product of citrus processing, which contains high levels of bioactive compounds advantageous to human health, nevertheless due to its high moisture content it is exceedingly perishable. Drying is among the most common preservation methods, which could prolong the plants shelf‐life via reducing their moisture value. Taking this into account, depending on their type and conditions, drying techniques could degrade plant heat‐sensitive metabolites and lead to quality decline. Therefore, the goal of this paper was to investigate the influence of seven drying methods named sun, shade, oven, vacuum oven, microwave, and freeze‐drying with different drying conditions on the physical properties, for example, bulk density and color (L*, a*, b*, ΔE, and browning index (BI)) and essential oil characteristics such as extraction yield, chemical composition, antioxidant (total phenolic content (TPC), DPPH, and FRAP essays), and antimicrobial (MIC and MBC) activities of Thomson peel and determine the superior drying procedure. Results showed that freeze‐dried sample had the highest retention of L* (48.54) and b* (49.00) values, lowest BI (216.11) as well as highest EO extraction yield (6.90%), TPC (60.10 GAE/100 g), FRAP (0.52% at 80 mg/ml), and lowest IC50 (5.00 mg/ml), MIC and MBC compared with other drying treatments. Therefore, it could be inferred that freeze‐drying is the most efficient drying approach in respect of preserving both physical and EO attributes of Thomson peel.

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supporting

confidence: 92%

supporting

confidence: 81%

Changes in chemical composition and biological activity of essential oil from Thomson navel orange (Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods

Farahmandfar

Tirgarian

Dehghan

et al. 2019

Food Science & Nutrition

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Section: Introductionmentioning

confidence: 99%

“…Angelica keiskei is a perennial plant of the family Umbelliferae, widely cultivated in Asia (Zhang, Liu, & Gao, 2018). It contains various beneficial elements such as chalcones, coumarins, phenolic acids, and flavanones (Zhang et al., 2018). Abundant animal experiments have indicated that the extracts of A. keiskei have several protective benefits, including anti‐obesity, antihypertension, antibacteria, anti‐oxidation, antidiabetes, and hepatoprotection (Zhang et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

“…It contains various beneficial elements such as chalcones, coumarins, phenolic acids, and flavanones (Zhang et al., 2018). Abundant animal experiments have indicated that the extracts of A. keiskei have several protective benefits, including anti‐obesity, antihypertension, antibacteria, anti‐oxidation, antidiabetes, and hepatoprotection (Zhang et al., 2018). Therefore, using A. keiskei to develop functional foods has great market potential and research value.…”

Section: Introductionmentioning

confidence: 99%

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Study on the effects of sugar alcohols and Angelica keiskei flour on cookie quality, antioxidant, and nutrition

Gong

Bei

et al. 2020

Cereal Chem

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Background and objectives Low‐glycemic index (GI) functional foods have great industrial potential, as obesity has become an important global public health issue. In this study, the effects of replacing sucrose with maltitol, xylitol, and erythritol on the quality, antioxidant, and nutrition of Angelica keiskei cookies were investigated. Findings The color and textural parameters of cookies formulated with xylitol and erythritol were significantly (p < .05) different from those of the sucrose cookies, while the cookies made with maltitol showed the color, hardness, and brittleness values closest to the sucrose cookies. Additionally, the cookies formulated with the three sugar alcohols showed lower acid value and peroxide value than the sucrose control. The results of functional analyses showed that A. keiskei flour further enhanced the antioxidant activity and α‐amylase inhibitory activity of the maltitol cookies beyond that of maltitol alone. The maltitol A. keiskei cookies showed the lowest pGI of 53.9. Conclusions The cookie formulated with maltitol showed good quality and storability characteristics. Additionally, the incorporation of maltitol and A. keiskei flour in the cookie recipe significantly increased the antioxidant activity and α‐amylase inhibitory activity of the cookies and reduced their glycemic index. Significance and novelty Maltitol could be considered to be an acceptable sucrose substitute for developing A. keiskei cookies. Furthermore, maltitol and A. keiskei flour are considered to be appropriate ingredients for the development of low‐GI functional cookies.

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Functional properties of dietary quercetin in cardiovascular health and disease

Xu,

Qu,

et al. 2024

Food Frontiers

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The increasing incidence of cardiovascular diseases has resulted in an escalating need for natural dietary supplements with cardioprotective properties. This review provides a thorough analysis of laboratory and clinical studies conducted on dietary quercetin, a widely available flavonoid, and its influence on the management of cardiovascular health and disease. The references cited in this review were obtained from reputable databases, including SciFinder, Web of Science, and ClinicalTrials.gov, with a specific focus on the period spanning from 1999 to 2023 pertaining to this subject matter. Notably, a bibliometric approach was used to analyze the bibliometric attribute trends of the research on quercetin associated with vascular health for the first time. Numerous investigations conducted on animal and human subjects at different phases of cardiac illness have consistently shown that the administration of quercetin substances improves cardiac function, suggesting the potential efficacy of quercetin in the management of heart disease. Evidently, the consumption of quercetin through dietary sources holds promise in conferring significant cardiovascular benefits through physiological mechanisms and biochemical signaling pathways, thus positioning it as a promising dietary contender for the prevention of cardiovascular disorders. Renewable food resources, including lovage leaves, elderberry, and radish leaves, which are abundant in quercetin, exhibit significant potential for the development and production of novel healthcare products with the objective of preventing cardiovascular disorders. This review is anticipated to provide valuable insights for the advancement of cardioprotective functional foods in the foreseeable future.

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Kinetics, physicochemical properties, and antioxidant activities of Angelica keiskei processed under four drying conditions

Cited by 22 publications

References 31 publications

Changes in chemical composition and biological activity of essential oil from Thomson navel orange (Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods

Changes in chemical composition and biological activity of essential oil from Thomson navel orange (Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods

Study on the effects of sugar alcohols and Angelica keiskei flour on cookie quality, antioxidant, and nutrition

Functional properties of dietary quercetin in cardiovascular health and disease

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