Molecules, Vol. 25, Pages 3643: Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods
Molecules, Vol. 25, Pages 3643: Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods
Molecules doi: 10.3390/molecules25163643
Authors:
David Bernardo López-Lluch
Marina Cano-Lamadrid
Francisca Hernández
Aleksandra Zimmer
Krzysztof Lech
Adam Figiel
Ángel Antonio Carbonell-Barrachina
Aneta Wojdyło
The effect of different drying techniques (freeze, convective, vacuum-microwave and combined drying) on the drying kinetics, the phytochemical compounds and sensory characteristics in loquat cultivar ‘Algar’ was studied. The convective drying resulted in the highest amount of total hydroxycinnamic acids (5077 mg/kg wet weight (ww)), with 3-caffeoyl quinic acid and 5-caffeoyl quinic acid being the greatest carotenoids. The highest values of total carotenoids were obtained by the freeze-drying technique (2601 mg/kg ww), followed by all convective treatments and vacuum-microwave at 360 W. The highest carotenoid was β-carotene. The ABTS+• (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and FRAP (Ferric Ion Reducing Antioxidant Power) values ranged from 2.04 up to 3.27 mmol Trolox/100 g ww, and from 1.89 up to 2.29 mmol Trolox/100 g ww, respectively. As expected, the color difference of freeze-dried samples was the lowest (7.06), similar to combined drying conditions (9.63), whilst the h...
Source: Molecules - Category: Chemistry Authors: David Bernardo L ópez-Lluch Marina Cano-Lamadrid Francisca Hern ández Aleksandra Zimmer Krzysztof Lech Adam Figiel Ángel Antonio Carbonell-Barrachina Aneta Wojdy ło Tags: Article Source Type: research