Effects of drying methods on antioxidant capacity of the Citrus fruits
學生姓名:
陳妍伶
指導教授:
張祐維
學期:
110下
摘 要:
Pomelo is an important cultivar of the Citrus genus, which contains a number of nutrients beneficial to human health. The overproduction of the fresh food market and the lack of deep processing research have caused a huge quantity of Huyou fruits to be wasted due to spoilage. In
this study, microwave vacuum drying (MVD) was combined with freeze-drying (FD) to study the effect of drying processing on Huyou quality, and the other study was to evaluate changes in total phenolic contents (TPC) and antioxidant activity of processed pomelo peels after oven drying (OV) (50 and 60 °C) and FD treatments in comparison with fresh pomelo peels. The results showed that the combined drying in all cases significantly shortened the drying time of FD (206-396 min). FD20 MVD gave significant advantages in increasing the total phenol content and flavonoid content of Huyou extracts, which presented the highest antioxidant activity. In terms of oven dried pomelo byproducts, the highest TPC was retained in albedo (1337 mg GAE/100 g DW). Therefore, using MVD-FD for combined drying can significantly reduce the drying time, increase the nutritional quality and bioactive compounds, remain a better product color, and lower hygroscopicity. OV is more suitable drying method to retain the TPC of pomelo byproducts (892-1336 mg GAE/100 g DM) than FD.
this study, microwave vacuum drying (MVD) was combined with freeze-drying (FD) to study the effect of drying processing on Huyou quality, and the other study was to evaluate changes in total phenolic contents (TPC) and antioxidant activity of processed pomelo peels after oven drying (OV) (50 and 60 °C) and FD treatments in comparison with fresh pomelo peels. The results showed that the combined drying in all cases significantly shortened the drying time of FD (206-396 min). FD20 MVD gave significant advantages in increasing the total phenol content and flavonoid content of Huyou extracts, which presented the highest antioxidant activity. In terms of oven dried pomelo byproducts, the highest TPC was retained in albedo (1337 mg GAE/100 g DW). Therefore, using MVD-FD for combined drying can significantly reduce the drying time, increase the nutritional quality and bioactive compounds, remain a better product color, and lower hygroscopicity. OV is more suitable drying method to retain the TPC of pomelo byproducts (892-1336 mg GAE/100 g DM) than FD.
陳妍伶_摘要.pdf