Effect of different drying methods on antioxidant characteristics of bee-pollen
| Autor: | Bekir Gökçen Mazı, Yeliz Kanar |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Vitamin
Antioxidant Vitamin C General Chemical Engineering Vitamin E medicine.medical_treatment 010401 analytical chemistry 04 agricultural and veterinary sciences medicine.disease_cause 040401 food science 01 natural sciences Industrial and Manufacturing Engineering 0104 chemical sciences chemistry.chemical_compound Freeze-drying 0404 agricultural biotechnology chemistry Pollen Bee pollen medicine Composition (visual arts) Food science Safety Risk Reliability and Quality Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 13:3376-3386 |
| ISSN: | 2193-4134 2193-4126 |
| Popis: | In this study, microwave drying (MWD) and microwave-assisted vacuum drying (MW-VD) (500, 675 mbar) at power levels of 300, 450, 600 and 900 W, hot-air drying (HAD) and vacuum drying (VD) (300, 500 mbar) at temperatures of 35, 50, 65 °C and freeze drying (FD) of bee-pollen were investigated in relation to its total phenolic content (TPC), antioxidant vitamin composition (C and E) and antioxidant capacity. HAD at 35 °C provided similar vitamin C content as compared to fresh pollen while all other treatments led to significant loss ranging between 14.3 and 61.3%. Retention of vitamin E level in dried pollen ranged between 71 and 87%. Except vitamin C, MWD at lower power levels provided better or similar values of above mentioned properties as compared to HAD and FD treatments. The data indicated that pollen dried by MW-VD had higher antioxidant activity compared to samples dried by HAD irrespective of the applied pressure or power level. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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