| Autor: |
Boudraa, Soussene, Fahloul, Djamel, Elothmani, Driss, Zidani, Sara, Saadoudi, Moni |
| Předmět: |
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| Zdroj: |
Annals: Food Science & Technology; 2017, Vol. 18 Issue 1, p11-19, 9p |
| Abstrakt: |
The effects of two different drying methods (freeze-drying and microwave) on phenols contents and antioxidant activity through different in vitro tests (Diphenylpicrylhydrazyl Assay (DPPH), the ferric reducing antioxidant power (FRAP) and the oxygen radical absorbance capacity (ORAC)) of Azaroles (Crataegus azarolus L.) were determined. The total polyphenols of freeze-dried Azaroles (438.87 mg GAE/100 g) are higher (309.5 mg GAE/100g) compared to the fruits dried in the microwaves with a power at 600 W. With high powers superior to 600 W drying negatively influences the polyphenols of Azaroles. Freeze-drying resulted in Azaroles with higher antioxidant activity. Microwave-dried at 180 W Azaroles had a higher content of ascorbic acid, α-tocopherol and β-carotene. Results of the present study confirmed that freeze-drying is the best method of retention of polyphenols and antioxidant properties of fresh fruit of Azaroles compared drying by the microwave.It was found that the Azaroles fruit contains relatively high amounts of antioxidant. The selection of a particular dryning method is important for hawhorn fruits desired characteristics of the dried products, as well as on the operating conditions and costc. this work demonstrates that Azaroles (indigenous cultivars0 can be a good of different nutrients for the local population. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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