EFFECTS OF DRYING ON THE ANTIOXIDANT PROPERTIES OF HERBAL TEA FROM SELECTED VITEX SPECIES

被引：53

作者：

Chong, K. L. ^{[1
]}

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

机构：

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

来源：

JOURNAL OF FOOD QUALITY | 2012年 / 35卷 / 01期

关键词：

FLAVONOID CONTENT; EXTRACTS; LEAVES; WATER; L;

D O I：

10.1111/j.1745-4557.2011.00422.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This paper focuses on the effects of three thermal drying methods (microwave-, oven- and sun-drying) and one nonthermal drying method (freeze-drying) on the AOP of leaves of Vitex negundo and Vitex trifolia, which are consumed traditionally as herbal tea. Microwave-drying and freeze-drying were found to be able to maintain the AOP of the leaves but oven-drying and sun-drying resulted in deterioration of AOP. Microwave-drying has the advantage of short drying time and low water activity. AOP of Vitex herbal tea leaves that are microwave-dried and freeze-dried were not affected by storage up to 30 days.

引用

页码：51 / 59

页数：9

共 28 条

[1]

AVADHOOT Y, 1991, Archives of Pharmacal Research (Seoul), V14, P96, DOI 10.1007/BF02857823

[2] Antioxidative activity of water hyacinth components [J].

Bodo, R ;

Azzouz, A ;

Hausler, R .

PLANT SCIENCE, 2004, 166 (04) :893-899

[3] Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species [J].

Chan, E. W. C. ;

Lim, Y. Y. ;

Wong, S. K. ;

Lim, K. K. ;

Tan, S. P. ;

Lianto, F. S. ;

Yong, M. Y. .

FOOD CHEMISTRY, 2009, 113 (01) :166-172

[4] Antioxidant activity of Camellia sinensis leaves and tea from a lowland plantation in Malaysia [J].

Chan, E. W. C. ;

Lim, Y. Y. ;

Chew, Y. L. .

FOOD CHEMISTRY, 2007, 102 (04) :1214-1222

[5]

Chan EWC, 2006, J TROP FOR SCI, V18, P130

[6]

Chang CC, 2002, J FOOD DRUG ANAL, V10, P178

[7] Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes [J].

Chang, Ching-Hui ;

Lin, Hsing-Yu ;

Chang, Chi-Yue ;

Liu, Yung-Chuan .

JOURNAL OF FOOD ENGINEERING, 2006, 77 (03) :478-485

[8]

Chu YH, 2000, J SCI FOOD AGR, V80, P561, DOI 10.1002/(SICI)1097-0010(200004)80:5<561::AID-JSFA574>3.0.CO

[9]

2-#

[10] Effect of cooking on the antioxidant properties of coloured peppers [J].

Chuah, Ai Mey ;

Lee, Ya-Chi ;

Yamaguchi, Tomoko ;

Takamura, Hitoshi ;

Yin, Li-Jun ;

Matoba, Teruyoshi .

FOOD CHEMISTRY, 2008, 111 (01) :20-28

← 1 2 3 →