DRYING PROCESS AFFECTS BIOACTIVE COMPOUNDS IN HAWTHORN SPECIES
Mohammad Saadatian
Soran University, Kurdistan Regional Government, IraqAgnieszka Najda
University of Life Sciences in Lublin, PolandMohammad Sedigh Jasour
Aarhus University, Tjele, DenmarkAbstract
Five different methods of drying (microwave-drying, oven-drying at 50 and 70°C, sun-drying and shade drying) the fresh fruits of two hawthorn species – Crataegus azarolus L. (yellow) and Crataegus orientalis L. (red) – were investigated in this study to determine its impact on their antioxidant capacity and antioxidant content. The results showed that antioxidant capacity increased, and at the same time the number of total phe-nolic compounds decreased with increase in the temperature in oven drying, whereas in other drying methods (microwave, sun and shade-drying) the amount of total phenolic compounds increased. It was observed that in all samples the vitamin C content decreased. Samples dried in a microwave appeared to have the strongest antioxidant capacity. Micro-wave-drying appeared to be the best method for preserving bioactive chemicals.
Keywords:
antioxidant capacity, flavonoid compounds, different drying methods, vitamin CReferences
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Naggy, S. (1980). Vitamin C contents of citrus fruit and their products. J. Agric. Food Chem., 28, 8–15.
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Qing-Guo, H., Min, Z., Mujumdar, A.S., Wei-Hua, D., Jin-Cai, S. (2006). Effects of different drying methods on the quality changes of granular edamame. Dry. Technol., 24, 1025–1032.
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Rodríguez, K., Ah-Hen, K., Vega-Galvez, A., López, J., Quispe-Fuentes, I., Lemus-Mondaca, R., Galvez-Ranilla, L. (2014). Changes in bioactive compounds and antioxidant activity during con-vective drying of murta (Ugni molinae T.) berries. Int. J. Food Sci. Tech., 49(4), 990–1000.
Santos, P.H.S., Silva, M.A. (2008). Retention of vitamin C in drying processes of fruits and vege-tables – A review. Dry. Technol., 26(12), 1421–1437.
Schieber, A., Keller, P., Carle, R. (2001). Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography. J. Chromatogr., 910, 265–273.
Sobukola, O.P., Dairo, O.U., Sanni, L.O., Odunewu, A.V., Fadiolu, B.O. (2007). Thin layer drying process of some leafy vegetables under open sun. Food Sci. Tech. Int., 13, 35–40.
Susana, A., Ana, M., Andrés, Q., Ivette, S., Erick, S. (2014). Effects of drying techniques on murtilla fruit polyphenols and antioxidant activity. J. Food Res., 3(5), 73–82.
Tadic, M.V., Dobric, S., Markovic, M.G., Dordjevic, M.S., Arsic, A.I. (2008). Anti-inflammatory, gastroprotective, free-radical-scavenging, and antimicrobial activities of hawthorn berries eth-anol extract. J. Agric. Food Chem., 56, 7700–7709.
Volden, J., Borge, G.I.A., Bengtsson, G.B., Hansen, M., Thygesen, I.E., Trude-Wicklund, T. (2008). Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra). Food Chem., 109, 595–605.
Zhang, D., Hamauzu, Y. (2004). Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem., 88, 503–509.
Abdul, D.A., Majeed, S.N. (2013). Determination of steroid compounds in hawthorn (Crataegus azarolus) and raspberry (Rubus idaeus) fruits in Sulaimani city Kurdistan region – north Iraq by HPLC technique. IJSR, 1(5), 563–565.
Al-Zubaidy, M.M.I., Khalil, R.A. (2007). Kinetic and prediction studies of ascorbic acid degradation in normal and concentrate local lemon juice during storage. Food Chem., 101(1), 254–259.
AOAC (1991). Association of Official Analytical Chemists. Washington DC, AOAC.
AOAC (2000). Official method of analysis (16th edn). Washington DC, AOAC.
Bakhshi, D., Arakawa, O. (2006). Induction of phenolic compounds biosynthesis with light irradiation in the flesh of red and yellow apples. J. Appl. Hortic., 8(2), 101–104.
Barba, A., d’Amore, M. (2012). Relevance of dielectric properties in microwave assisted processes. In: Microwave materials characterization, Costanzo, S. (ed.). Intech Europe, Rijeka.
Barros, L., Cabrita, L., Boas, M.V., Carvalho, A.M., Ferreira, I.C.F.R. (2011). Chemical, biochemical and electrochemical assays to evaluate phytochemicals and antioxidant activity of wild plants. Food Chem., 127, 1600–1608.
Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT Food Sci. Technol., 28(1), 25–30.
Chan, E.W.C., Lim, Y.Y., Wong, S.K., Lim, K.K., Tan, S.P., Lianto, F.S., Yong, M.Y. (2009). Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species. Food Chem., 113, 166–172.
Contreras, C., Esparza, M.E., Chiralt, A., Martínez-Navarrete, N. (2008). Influence of microwave application on convective drying: effects on drying kinetics, and optical and mechanical properties of apple and strawberry. J. Food Eng., 88, 55–64.
Davey, M.W., Van-Montagu, M., Inze, D., Sanmartin, M., Kanellis, A., Smirnoff, N., Benzie, I.J.J., Strain, J.J., Favell, D., Fletcher, J. (2000). Plant l-ascorbic acid: Chemistry, function, metabolism, bioavailability and effects of processing. J. Sci. Food Agric., 80, 825–860.
De Ancos, B., Ibañez, E., Reglero, G., Cano, M.P. (2000). Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit. J. Agric. Food Chem., 48, 873–879.
Dewanto, V., Wu, X., Adom, K.K., Liu, R.H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food Chem., 50, 3010–3014.
Ercisli, S., Yanar, M., Sengul, M., Yildiz, H., Topdas, E.F., Taskin, T., Zengin, Y., Yilmaz, K.U. (2015). Physico-chemical and biological activity of hawthorn (Crataegus spp. L.) fruits in Turkey. Acta Sci. Pol. Hortorum Cultus, 14(1), 83–93.
Guclu, K., Altun, M., Ozyurek, M., Karademir, S.E., Apak, R. (2006). Antioxidant capacity of fresh, sun- and sulphited-dried Malatya apricot (Prunus armeniaca) assayed by CUPRAC, ABTS/TEAC and folin method. Int. J. Food Sci. Technol., 41(S1), 76–85.
Jayaraman, K.S., Das-Gupta, D.K. (1995). Drying of fruits and vegetables. In: Handbook of industrial drying, Mujumdar, A.S. (ed.). Inc. Marcel Dekker, New York, USA, 643–689.
Jing, Y., Jin-Feng, C., Yu-Ying, Z., Lin-Chun, M. (2010). Effects of drying processes on the antioxidant properties in sweet potatoes. Agric. Sci. China, 9, 1522–1529.
Kiranoudis, C.T., Tsami, E., Maroulis, Z.B. (1997). Microwave vacuum drying kinetics of some fruits. Dry. Technol., 15(10), 2421–2440.
Kostic, D.A., Velickovic, J.M., Mitic, S.S., Mitic, M.N., Randelovic, S.S. (2012). Phenolic content, and antioxidant and antimicrobial activities of Crataegus oxyacantha L. (Rosaceae) fruit extract from Southeast Serbia. Trop. J. Pharm. Res., 11, 117–124.
Latapi, G., Barrett, M. (2006). Influence of pre-drying treatments on quality and safety of sundried tomatoes. Part I: Use of steam blanching, boiling brine blanching, and dips in salt or so-dium metabisulfite. J. Food Sci., 71, 24–31.
Liu, P., Kallio, H., Lu, D., Zhou, C., Ou, S., Yang, B. (2010). Acids, sugars, and sugar alcohols in Chinese hawthorn (Crataegus spp.) fruits. J. Agric. Food Chem., 58, 1012–1019.
López, J., Uribe, E., Vega-Gálvez, A., Miranda, M., Vergara, J., González, E., Di-Scala, K. (2010). Effect of air temperature on drying kinetics, vitamin c, antioxidant activity, total phenolic content, non-enzymatic browning and firmness of blueberries variety O’Neil. Food Bio-process Tech., 3, 772–777.
Madrau, M.A., Piscopo, A., Sanguinetti, A.M., Del Caro, A., Poiana, M., Romeo, F.V., Piga, A. (2009). Effect of drying temperature on polyphenolic content and antioxidant activity of apri-cots. Eur. Food Res. Technol., 228, 441–448.
Meyer, A.S., Donovan, J.L., Pearson, D.A., Waterhouse, A.L., Frankel, E.N. (1998). Fruit hydroxycinnamic acids inhibit human low-density lipoprotein oxidation in vitro. J. Agric. Food Chem., 46,1783–1787.
Mrad, N.D., Boudhrioua, N., Kechaou, N., Courtois, F., Bonazzi, C. (2012). Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears. Food Bioprod. Proc., 90, 433–441.
Naggy, S. (1980). Vitamin C contents of citrus fruit and their products. J. Agric. Food Chem., 28, 8–15.
Najda, A., Dyduch-Siemińska, M., Dyduch, J., Gantner, M. (2014). Comparative analysis of secondary metabolites contents in Fragaria vesca L. fruits. Ann. Agr. Env. Med., 21(2), 339–343.
Piga, A., Del Caro, A., Corda, G. (2003). From plums to prunes: influence of drying parameters on polyphenols and antioxidant activity. J. Agric. Food Chem., 51, 3675–3681.
Puupponen-Pimiä, R., Häkkinen, S.T., Aarni, M., Suortti, T., Lampi, A.M., Eurola, M. (2003). Blanching and long-term freezing affect various bioactive compounds of vegetables in differ-ent ways. J. Sci. Food Agric., 83, 1389–1402.
Qing-Guo, H., Min, Z., Mujumdar, A.S., Wei-Hua, D., Jin-Cai, S. (2006). Effects of different drying methods on the quality changes of granular edamame. Dry. Technol., 24, 1025–1032.
Raghavan, G.S.V., Orsat, V. (2007). Recent advances in drying of biomaterials for superior quality bioproducts. Asia-Pacific J. Chem. Eng., 2, 20–29.
Rodríguez, K., Ah-Hen, K., Vega-Galvez, A., López, J., Quispe-Fuentes, I., Lemus-Mondaca, R., Galvez-Ranilla, L. (2014). Changes in bioactive compounds and antioxidant activity during con-vective drying of murta (Ugni molinae T.) berries. Int. J. Food Sci. Tech., 49(4), 990–1000.
Santos, P.H.S., Silva, M.A. (2008). Retention of vitamin C in drying processes of fruits and vege-tables – A review. Dry. Technol., 26(12), 1421–1437.
Schieber, A., Keller, P., Carle, R. (2001). Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography. J. Chromatogr., 910, 265–273.
Sobukola, O.P., Dairo, O.U., Sanni, L.O., Odunewu, A.V., Fadiolu, B.O. (2007). Thin layer drying process of some leafy vegetables under open sun. Food Sci. Tech. Int., 13, 35–40.
Susana, A., Ana, M., Andrés, Q., Ivette, S., Erick, S. (2014). Effects of drying techniques on murtilla fruit polyphenols and antioxidant activity. J. Food Res., 3(5), 73–82.
Tadic, M.V., Dobric, S., Markovic, M.G., Dordjevic, M.S., Arsic, A.I. (2008). Anti-inflammatory, gastroprotective, free-radical-scavenging, and antimicrobial activities of hawthorn berries eth-anol extract. J. Agric. Food Chem., 56, 7700–7709.
Volden, J., Borge, G.I.A., Bengtsson, G.B., Hansen, M., Thygesen, I.E., Trude-Wicklund, T. (2008). Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra). Food Chem., 109, 595–605.
Zhang, D., Hamauzu, Y. (2004). Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem., 88, 503–509.
Mohammad Saadatian
Soran University, Kurdistan Regional Government, Iraq
Soran University, Kurdistan Regional Government, Iraq
Agnieszka Najda
University of Life Sciences in Lublin, Poland
University of Life Sciences in Lublin, Poland
Mohammad Sedigh Jasour
Aarhus University, Tjele, Denmark
Aarhus University, Tjele, Denmark
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