Physicochemical Composition of Ramie Leaf According to Drying Methods

Abstract

This study was investigated to compare the physicochemical properties between hot air dried ramie leaf (HR) and freeze dried ramie leaf (FR). There were no significant differences in moisture, crude protein, crude fat, crude ash, and carbohydrate content depending on the drying methods, but the dietary fiber content was significantly higher in FR than in HR. The major amino acids were aspartic acid, glutamic acid, and leucine, and the contents of total amino acids, total essential amino acids, and essential amino acid ratios were higher in FR compared with HR. Major fatty acids were linoleic acid, palmitic acid, arachidic acid, and linolenic acid. Hot air drying caused a decrease in unsaturated fatty acids and an increase in saturated acids; however, there was no significance difference between the two different drying methods. The contents of vitamin A, E, and C in FR were higher than those in HR, and there were significant differences in the contents of vitamin A and C depending on the drying methods. Regardless of the drying methods, both HR and FR were abundant in order of Ca, K, Mg, Mn, Fe, Na, and Zn. The contents of total minerals, total organic acids and total free sugars in HR were significantly higher than those in the FR.

Ramie Leaf Extracts Suppresses Adipogenic Differentiation in 3T3-L1 Cells and Pig Preadipocytes

“…Food preparation methods can affect the nutritional and functional qualities of the food. We have investigated to compare the physicochemical composition and antioxidative properties between HR and FR ( Kim et al, 2014a , b ). There were no significant differences in moisture, crude protein, crude fat, crude ash, and carbohydrate content depending on the drying methods, but the dietary fiber content was significantly higher in FR than in HR.…”

“…Ramie is a rich source of amino acids, vitamins, minerals, dietary fibers, and flavonoids ( Lee et al, 2009 ). Recent studies have shown that the physiochemical composition and the antioxidant properties of ramie vary between hot-air-dried ramie leaf (HR) and freeze-dried ramie leaf (FR) ( Kim et al, 2014a , b ). However, the effect of preparation method on its anti-adipogenic effect has not yet been evaluated.…”

Effects of drying methods on plant lipid compounds and bulk isotopic compositions

“…It is critical to maintain the lipid chemistry and isotopic composition of leaves during this drying process. Previous studies examined effects of drying methods on preservation of lipids in plant leaves 29–32 . For example, preservation of polyunsaturated fatty acids (PUFA) in carrot leaves was examined by drying at different temperature (40–70°C) and time (29–65 h) conditions.…”

“…Previous studies examined effects of drying methods on preservation of lipids in plant leaves. [29][30][31][32] For example, preservation of polyunsaturated fatty acids (PUFA) in carrot leaves was examined by drying at different temperature (40-70 C) and time (29-65 h) conditions. The results indicated that drying at 70 C for 43 h was the optimal preservation condition for PUFA.…”

“…29 Another study found no effects of hot air drying and freeze drying on ramie leaf physicochemical composition including crude fat and crude protein contents. 31 However, when examined at a molecular level in kaffir lime leaves, compounds responded differently to drying methods. The fatty acid alpha-linolenic acid increased during low relative humidity drying and hot-air drying (50 C), while the linoleic acid concentration was increased by far-infrared radiation drying.…”