Effect of Drying Conditions on Antioxidant Properties of Rosehip Fruits (Rosa canina sp.)

被引：0
作者：
Koca, Ilkay [1 ]
Ustun, Nebahat Sule [1 ]
Koyuncu, Turhan [1 ]
机构：
[1] Ondokuz Mayis Univ, Fac Engn, Dept Food Engn, Samsun, Turkey
来源：
ASIAN JOURNAL OF CHEMISTRY | 2009年 / 21卷 / 02期
关键词：
Antioxidant activity; Ascorbic acid; Rosehip fruits; ASCORBIC-ACID; VITAMIN-C; L; FRUITS; HIP TEA; KINETICS; QUALITY; EQUILIBRIUM; DEGRADATION; STORAGE; ANTHOCYANINS;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The objective of this work was to investigate the influence of drying conditions on antioxidants contents and antioxidant activity of rosehips. Freshly harvested rosehips were dried under 3 air temperatures (50, 60 and 70 degrees C) at air flow rates of 0.5, 1.0 and 1.5 m s(-1). The retention of total phenolics was best at 50 degrees C and 1.5 m s(-1) air flow rate. For the retention of total carotenoids and antioxidant activity, the appropriate drying conditions were found to be 70 degrees C and 1.5 in s(-1) air flow rate. For the highest retention of ascorbic acid, 60 degrees C drying temperature and 1.5 m s(-1) air flow rate was determined to be appropriate.
引用
收藏
页码：1061 / 1068
页数：8
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