Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species

被引：322

作者：

Chan, E. W. C. ^{[1
]}

Lim, Y. Y. ^{[1
]}

Wong, S. K. ^{[1
]}

Lim, K. K. ^{[1
]}

Tan, S. P. ^{[1
]}

Lianto, F. S. ^{[1
]}

Yong, M. Y. ^{[1
]}

机构：

[1] Monash Univ, Sch Sci, Petaling Jaya 46150, Selangor, Malaysia

来源：

FOOD CHEMISTRY | 2009年 / 113卷 / 01期

关键词：

Thermal; Non-thermal and freeze-drying; Antioxidant properties; Zingiberaceae; HOT-AIR; CHEMICAL-COMPOSITION; ALPINIA-ZERUMBET; PHENOLIC CONTENT; ESSENTIAL OILS; ASCORBIC-ACID; KAVA PYRONES; VEGETABLES; TOMATOES; WATER;

D O I：

10.1016/j.foodchem.2008.07.090

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Effects of five different drying methods on the antioxidant properties (AOP) of leaves of Alpinia zerumbet, Etlingera elatior, Curcuma longa, and Kaempferia galanga were assessed. All methods of thermal drying (microwave-, oven-, and sun-drying) resulted in drastic declines in total phenolic content (TPC), ascorbic acid equivalent antioxidant capacity (AEAC), and ferric-reducing power (FRP), with minimal effects on ferrous ion-chelating ability and lipid peroxidation inhibition activity. Of the non-thermal drying methods, significant losses were observed in air-dried leaves. Freeze-drying resulted in significant gains in TPC, AEAC, and FRP for A. zerumbet and E. elatior leaves. After one week storage, AOP of freeze-dried E. elatior leaves remained significantly higher than those of fresh control leaves. Freeze-dried tea of A. zerumbet was superior to the commercial tea for all AOP studied. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：166 / 172

页数：7

共 31 条

[1] Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices [J].