Chemical composition and antioxidant activity of Jordanian Artemisia judaica L. as affected by different drying methods
| Autor: | Riyadh Muhaidat, Mahmoud A. Al-Qudah, Mohammad A. Onizat, Omar M. Bdair, Mazhar Salim Al Zoubi, Hala I. Al-Jaber, Asma K. Alshamari, Nezar Al-Bataineh |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
pca
Antioxidant Chemistry Nutrition. Foods and food supply medicine.medical_treatment antioxidant activity TP368-456 artemisia judaica essential oil Food processing and manufacture law.invention Artemisia judaica drying methods law medicine TX341-641 Food science Chemical composition Essential oil Food Science |
| Zdroj: | International Journal of Food Properties, Vol 24, Iss 1, Pp 482-492 (2021) |
| ISSN: | 1532-2386 1094-2912 |
| Popis: | Aerial parts of Artemisia judaica from Jordan were subjected to different drying methods, including shade (ShD), sun (SD), oven (OD) drying at different temperatures in addition to microwave drying (MWD). Essential oils extracted from these samples were assayed for their chemical composition and antioxidant activity. GC/MS analysis of the different oil samples revealed qualitative and quantitative differences. All samples contained high concentration levels of oxygenated monoterpenes (41.69%-68.56%) followed by esters (8.32–36.65%). The essential oil extracted from ShD plant material exhibited the strongest DPPH and ABTS radical scavenging activities while oil samples obtained from the SD method showed the strongest ferrous ion chelating activity (FIC). Cluster analysis (CA) and principal component analysis (PCA) were used to identify the effect of drying methods on the essential oil composition obtained from A. judaica. The different essential oils were classified into two clusters corresponding to natural and artificial drying methods. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
| Nepřihlášeným uživatelům se plný text nezobrazuje | K zobrazení výsledku je třeba se přihlásit. |