2019-10-2This study analysed the effects of convective (50 and 75 C) microwave (90 and 160 W) and combined microwave-convective (90 W-50 C 90 W-75 C 160 W-50 C and 160 W-75 C) drying methods on the drying characteristics colour total phenolic content and antioxidant activity of sliced green table olives Effects of different drying methods and storage time on free radical scavenging activity and total phenolic content of Cosmos caudatus Antioxidants 3(2) 358-370 doi: 10 3390/antiox3020358 Menndez-Gonzlez M Castro-Santos P Suazo Galdames I C Daz-Pea R (2016) Farmacogentica en la Enfermedad de Parkinson: Influencia de

Effect of different drying methods on total bioactive

This study aims to investigate the effects of different drying methods namely ultrasound-assisted vacuum-drying (USV) freeze-drying (FD) infrared-drying (ID) and hot-air drying (HAD) on bioactive compounds phenolic profile in vitro bioaccessibility of phenolic compounds color change sugar profile and HMF formation of persimmon fruits

2020-4-7Conventional drying using heated air oven is commonly used as a method for preserving the product but often affects the nutritional value taste and texture However the heat from the drying method can oxidize and destroy heat-sensitive compounds Superheated steam (SHS) drying uses superheated steam instead of hot air or combustion gases in a direct dryer and was reported better at

2020-6-10The drying had almost no negative effects on the total phenolic content of both dark- and light-colored figs The drying also did not have a negative effect on antioxidant capacity of light-colored figs but it caused a limited reduction (between 20 and 30%) in antioxidant capacity of dark-colored figs due to the well-known heat labile nature

2020-3-10Effects of different drying methods on extractable phenolic compounds and antioxidant properties from lemon myrtle dried leaves Md Saifullaha b * Rebecca McCulluma Adam McCluskeyc Quan Vuonga ** a Applied Sciences School of Environmental and Life Sciences Faculty of Science The University of Newcastle Ourimbah New South Wales 2258

2016-9-14Apple pomace was dried using three different drying methods: freeze drying at air temperature of 20C drum drying at drum temperature of 140C and cabinet drying at air temperatures of 60 C 80 C and 100 C The dried samples were measured using Hunter Color CIE L* a* and b* values The total color difference ( E) of apple

Effects of different drying methods on extractable

2019-12-1This study aimed to evaluate the effects of different drying methods on phenolic compounds and antioxidant properties of lemon myrtle leaves to identify the most suitable drying conditions The drying methods include hot air drying vacuum drying microwave drying sun drying shade drying and freeze drying

2019-2-22Effects of drying methods on bioactive compounds of vegetables and correlation between bioactive compounds and their antioxidants Abstract: Freeze- and heat-drying methods were applied to dry fresh vegetables (carrot taro tomato red beetroot and eggplant) grown in Vietnam and then the total phenolic and flavonoid compounds extracted by

2020-3-10Effects of different drying methods on extractable phenolic compounds and antioxidant properties from lemon myrtle dried leaves Md Saifullaha b * Rebecca McCulluma Adam McCluskeyc Quan Vuonga ** a Applied Sciences School of Environmental and Life Sciences Faculty of Science The University of Newcastle Ourimbah New South Wales 2258

The aim of this study was to determine the drying characteristics effective moisture diffusivity colour sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of blackthorn pestils dried with three different methods hot air (60 and 70 C) vacuum (60 and 70 C with 20 and 30 kPa) and microwave (90 and 180 W) drying

2020-9-1The effect of drying methods on flavonoid contents in seedless raisins was presented in Fig 2 (B) It was observed that total flavonoid contents of WRD WFD and WSD were 3673 42 2503 116 and 2918 175 μg CE/g respectively The contents of different drying methods were obviously different (p

The effects of different drying methods on phenolic contents antioxidant and tyrosinase inhibitory activity were evaluated Among the seven drying treatments microwave drying yielded the highest contents of total phenolics flavonoids anthocyanins proanthocyanidins and individual phenolic compounds in dried peach blossoms while hot air

In the present investigation the effects of different drying methods on the antioxidant capacity and total phenolics content of some culinary plant species have been studied Leaves of Mentha piperita Mentha spicata Thymus vulgaris and Anethum graveolense were dried in sun shade oven and microwave and extracted with methanol

Methods of drying: A zerumbet fresh leaves (200 g each) were subjected separately to two different drying methods including air-drying for one week in the laboratory at ambient temperature of 25-30C and oven-drying at 70C for 24 h while fresh leaves (without drying) were used as a control In each drying treatment leaf pieces were boiled

Effects of different drying methods on phenolic

The effects of different drying methods on phenolic contents antioxidant and tyrosinase inhibitory activity were evaluated Among the seven drying treatments microwave drying yielded the highest contents of total phenolics flavonoids anthocyanins proanthocyanidins and individual phenolic compounds in dried peach blossoms while hot air

Two drying methods hot‐air drying and freeze‐drying and three grinding Effects of different drying and milling methods on the physicochemical properties and phenolic content of hawthorn fruit powders - Liu - 2020 - Journal of Food Processing and Preservation - Wiley Online Library

The aim of this study was to determine the drying characteristics effective moisture diffusivity colour sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of blackthorn pestils dried with three different methods hot air (60 and 70 C) vacuum (60 and 70 C with 20 and 30 kPa) and microwave (90 and 180 W) drying

The aim of this study was to investigate the effects of three different drying methods freeze drying (FD) vacuum drying (VD) and oven drying (OD) on phenolic contents and antioxidant activities of litchi fruits 20 polyphenols were exactly identified in the litchi fruits by UPLC-QqQ/MS Significant losses were observed in the contents of total polyphenols and antioxidant activities in the

2017-4-6Effects of Different Drying Methods and Storage Time on Free Radical Scavenging Activity and Total Phenolic Content of Cosmos caudatus Ahmed Mediani 1 Faridah Abas 1 2 * Chin Ping Tan 3 and Alfi Khatib 2 4 1 Department of Food Science Faculty of

Effects of different cooking and drying methods on phenolic acids SF and SC phenolic acids of the bulgur samples decreased much more than IB phenolic acids due to the better thermal stability of IB fraction This is the first study aimed to compare the effects of several production methods on the bioactive compounds and antioxidant