Effect of microwave and infrared drying over polyphenol content in Vaccinium meridionale (Swartz) dry leaves

被引：17

作者：

Borda-Yepes, Victor H. ^{[1
]}

Chejne, Farid ^{[1
]}

Daza-Olivella, Laura V. ^{[2
]}

Alzate-Arbelaez, Andres F. ^{[2
]}

Rojano, Benjamin A. ^{[2
]}

Raghavan, Vijaya G. S. ^{[3
]}

机构：

[1] Univ Nacl Colombia Medellin, Fac Minas, Cr 80 65-223, Medellin 050034, Colombia

[2] Univ Nacl Colombia Medellin, Fac Ciencias, Medellin, Colombia

[3] McGill Univ, Fac Agr & Environm Sci, Dept Bioresource Engn, Ste Anne De Bellevue, PQ, Canada

来源：

JOURNAL OF FOOD PROCESS ENGINEERING | 2019年 / 42卷 / 01期

关键词：

ANTIOXIDANT CAPACITY; GREEN TEA; CAMELLIA-SINENSIS; MINT LEAVES; RETENTION; SYSTEMS; COLOR;

D O I：

10.1111/jfpe.12939

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In the present work the drying of blueberry (mortino) leaves (Vaccinium meridionale-Swartz) was done using a hybrid equipment with infrared drying and normal microwave drying. During the drying tests there was a record of moisture content versus time; samples of leaves were taken during the drying time to analyze total phenol (PT) content, FRAP assay and catechin measures by HPLC-DAD. The PT analysis shows that its content in dry blueberries, increased 12 times more with the microwave drying than infrarred drying. While FRAP assay shows that dry blueberries antioxidant capacity increased nine times more with microwave process in comparison to infrared process. In the catechins content by HPLC-DAD in dry blueberries, a better result for concentration was found in microwave process than in infrared process. Similar result occurred for (-) epicatechin. Finally, (+) catechin concentrations in blueberry leaves were compared with commercial materials such as tea leaves and mate leaves.

引用

页数：10

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