Effect of Hot Air Drying Variables on Phytochemicals and Antioxidant Capacity of Jew's Mallow (Corchorus olitorius L.) Leaves | ||||
Suez Canal University Journal of Food Sciences | ||||
Article 1, Volume 2, Issue 1, January 2014, Page 1-8 PDF (1.03 MB) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/scuj.2014.6667 | ||||
View on SCiNiTO | ||||
Authors | ||||
Youssef M.1; S. Mokhtar1; Noha Morsy2 | ||||
1Food Technology Department, Faculty of Agriculture, Suez Canal University, 41522, Ismailia, Egypt | ||||
2Food Technology Department, Faculty of Agriculture, Suez Canal University, 41522, Ismailia, Egyp | ||||
Abstract | ||||
Jew's mallow (Corchorus olitarius L.) is an important vegetable in Egypt. Fresh or dried Jew's mallow leaves have a wide use and is great demand for domestic as well as export markets. The effects of hot air drying variables including: air temperature (50, 60 and 70 ºC), air velocity (0.2, 0.4 and 0.6 m/ s) and trays load (125 – 500 g/ 0.22 m2) on the antioxidant capacity and some phytochemicals content of Jew's mallow leaves were studied. The fresh Jew's mallow leaves exhibited high antioxidant activity (52.29% and 139.55 μmol trolox/ g dry weight, measured by DPPH and ABTS assays, respectively). The leaves had high contents of chlorophyll a and b (649.4 and 317.4 mg/ 100 g), total phenolics (16.54 mg GAE/ g) and total flavonoids (117.88 mg quercetin equivalent/ g). Drying process resulted in drastic decreases in all studied properties except the β-carotene content. Antioxidant activity and phytochemicals compounds contents decreased as air drying temperature and velocity decreased, relating to long drying times. Drying at 60 ºC and air velocity 0.6 m/ s had the lowest negative effect on the leaves antioxidant activity. Leaves dried at the highest trays load (500 g/ 0.22 m2) also, showed the highest antioxidant activity and phytochemicals contents. | ||||
Keywords | ||||
Jew's mallow; air drying; antioxidant capacity; Phenolics; Flavonoids; Chlorophylls | ||||
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