JSET2022006

Keywords

Wood apple
Drying temperature
Bioactive compounds
Total polyphenol content

How to Cite

Nguyen, K. P., Nguyen, T. H., & Duong, N. B. (2022). Effects of Drying Temperature on Phenolic Compounds and Antioxidant Activities of Wood Apple Fruit (Limonia acidissima L.). Journal of Science, Engineering and Technology (JSET), 10, 50-58. Retrieved from https://ijterm.org/index.php/jset/article/view/430

Abstract

Wood apple (Limonia acidissima L.) is a very nutritious fruit grown in Southeast Asia for its natural source of antioxidants and medicinal properties, which are attributable to large bioactive compounds such as phenols, alkaloids, carotenoids, flavonoids, coumarins, carbohydrates, minerals, vitamins and anti-carcinogenic compounds. However, the high moisture content of wood apple can result in rapid degeneration after cropping and drying is one of the most common methods for preservation of wood apple as well as extending its lifetime. This study aimed to investigate the effects of various drying temperatures (50ºC, 60ºC, 70ºC, and 80ºC) on the moisture profile, total phenolic content (TPC), antioxidant activity and sensory quality of wood apple pulp. TPC and antioxidant activity were tested via the Folin-Ciocalteu method and free radical scavenging ability of 1,1-diphenyl-2-picryl hydrazyl (DPPH), respectively. Optimal results were obtained at the drying temperature of 70ºC for 150 minutes which yielded the highest TPC (30.871±0.31 mgGAE/100g of dry matter (DM)), antioxidant activity (20.655±0.29%), and highest mean sensory score.

JSET2022006

References

Abhay, S.M., Hii, C.L., Law, C.L., Suzannah, S., & Djaeni, M. (2016). Effect of hot-air drying temperature on the polyphenol content and the sensory properties of cocoa beans. International Food Research Journal, 23(4), 1479-1484. http://www.ifrj.upm.edu.my/23%20(04)%2 02016/(19).pdf.

Ahn, J.Y., Kil, D.Y., Kong, C., & Kim, B.G. (2014). Comparison of Oven-drying Methods for Determination of Moisture Content in Feed Ingredients. Asian-Australas Journal Animal Science, 27(11), 1615–1622. https://pubmed.ncbi.nlm.nih.gov/25358322 /

Akshay, S., Sumit, S. P., & Rama, C.P. (2020). Physical, thermal, and mechanical properties of bael fruit. Journal of Food Process Engineering, 43(6), 1-9. https://doi.org/10.1111/jfpe.13393.

Andressa, B., Gisely, C.L., & Joao, C.P.M. (2013). Application and analysis of the folin ciocalteu method for the determination of the total phenolic content from Limonium brasiliense L. Molecules, 18(6), 6852-6865. https://www.ncbi.nlm.nih.gov/pmc/articles/ PMC6270247/

Anshu, W., Moni, G., Mallick, S.A., Sanjay, G., & Manish, S. (2015). Antioxidant Potential and Phenol Profile of Bael Leaf (Aegle marmelos). Indian Journal Agricultural Biochemistry, 28(2), 138-142. https://academicjournals.org/article/article 1380105892 Siddique%20et%20al.pdf.

Anurag, S., Sharma, H.K., Navneet, K., & Ashutosh, U. (2015). Thin layer hot air drying of bael (Aegle marmelos) fruit pulp. International Food Research Journal, 22(1), 398-406. http://www.ifrj.upm.edu.my/22%20(01)%2 02015/(58).pdf.

Das, H. (2005). Food processing operations analysis. Asian Books Private Limited. https://books.google.com.vn/books/about/ Food Processing Operations Analysis.ht ml?id=b4GfGdRQ93QC&redir esc=y

Devic, E., Guyot, S., Daudin, J.D., & Bonazzi, C., (2010). Kinetics of polyphenol losses during soaking and drying of cider apples. Food and Bioprocess Technology, 3, 867–877. https://link.springer.com/article/10.1007/s1 1947-010-0361-1

Francesca, T., Antonella, P., Giacomo, M., Pasquale, T., Monica, M.M., Stefano, P., & Cinzia, M. (2017). Polyphenol oxidases in crops: Biochemical, physiological and genetic aspects. International Journal of Molecular Sciences, 18(2), 377. https://www.mdpi.com/1422-0067/18/2/37 7.

Garau, M.C., Simal, S., Rosello, C., & ´ Femenia, A. (2007). Effect of air drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chemistry, 104(3), 1014–1024. https://www.sciencedirect.com/science/art icle/pii/S0308814607000635.

Gupta, D., John, P.P., Kumar, P., Kaushik, R. & Yadav, R. (2011). Pharmacological review of aegle marmelos corr. fruits. International Journal of Pharmaceutical Sciences and Research, 2(8), 2031-2036. https://ijpsr.com/bft-article/pharmacologic al-review-of-aegle-marmelos-corr-fruits/

Harrison, R.G. (2003). Bioseparations science and engineering. Oxford University Press. https://www.academia. edu/41126037/Bioseparation Science and Engineering.

Ilaiyaraja, N., Likhith, K.R., Sharath, B.G.R., & Farhath, K. (2015). Optimisation of extraction of bioactive compounds from Feronia limonia (wood apple) fruit using response surface methodology (RSM). Food Chemistry, 173, 348-354. https://www.sciencedirect.com/science/arti cle/pii/S0308814614015970

Ipsita, B., & Uma, G. (2018). Effect of pretreatments on drying attributes and quality assessment of bael powder. International Journal for Research in Engineering Application & Management, 4(8), 176-182. http://ijream.org/papers/IJREAMV04I0839 153.pdf

Joanna, N., Krzysztof, L., Adam, F., Antoni, S., & Angel, A.C.B. (2018). The influence of drying method on volatile composition and sensory profile of boletus edulis. Hindawi-Journal of Food Quality, 1-11. https://www.hindawi.com/journals/jfq/2018 /2158482/

Justyna, B., Michał, S. (2019). Potentially bioaccessible phenolics, antioxidant capacities and the colour of carrot, pumpkin and apple powders – effect of drying temperature and sample structure. International Journal of Food Science and Technology, 55(1), 136-145. https://ifst.onlinelibrary.wiley.com/doi/abs/1 0.1111/ijfs.14270

Kemp, S.E., Hollowood, T., & Hort, J., (2009). Sensory evaluation: A practical handbook. Blackwell Publishing. https://onlinelibrary.wiley.com/doi/book/10. 1002/9781118688076

Khaled, M. Y. and Sayed, M. M (2014). Effect of Drying methods on the antioxidant capacity, color and phytochemicals of Portulaca oleracea L. leaves. Journal of Nutrition & Food Sciences, 4(6), 322. https://www.longdom.org/open-access/effe ct-of-drying-methods-on-the-antioxidant-ca pacity-color-andphytochemicals-of-empor tulaca-oleraceaem-l-leaves-34073.html

Manjeshwar, S. B., Harshith, P. B., Nandhini, J., & Farhan, F. (2011). Phytochemistry and medicinal uses of the bael fruit (Aegle marmelos Correa): A concise review. Food Research International, 44, 1768–1775. https://www.sciencedirect.com/science/art icle/pii/S0963996911000950.

Mian, K.S., Masood, S.B., Hafiz R.S. and Muhammad, N. (2017). Sensory evaluation and consumer acceptability. Handbook of Food Science and Technology. https://www.ncbi.nlm.nih.gov/pmc/articles/ PMC4304555/

Morton, J.F. (1987). Wood-apple. In fruits of warm climates. Flare Books. https://www.hort.purdue.edu/newcrop/mor ton/wood-apple.html.

Naderinezhad, S., Etesami, N., Poormalek, N.A., & Ghasemi, F.M. (2016). Mathematical modeling of drying of potato slices in a forced convective dryer based on important parameters. Food Science & Nutrition, 4, 110-118. https://onlinelibrary.wiley.com/doi/10.1002 /fsn3.258.

Nadia, D.M., Nourhene, B., Nabil, K., Francis, ` C., & Catherine, B. (2012). Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears. Food and Bioproducts Processing, 90, 433–441. https://europepmc.org/article/agr/ind44689 740

Nguyen, Q.V., & Eun, J.B. (2011). Antioxidant activity of solvent extracts from Vietnamese medicinal plants. Journal of Medicinal Plants Research, 5(13), 2798-2811. https://academicjournals.org/article/article 1380614515 Nguyen%20and%20Eun.pdf

Rahman, M.S. (2007). Handbook of food preservation (2nd ed.). Taylor & Francis. http://www.cold.org.gr/library/downloads/D ocs/Handbook%20of%20Food%20Preser vation.PDF

Sandra, S.M. & Chong, G.H. (2013). Effects of drying temperature on the chemical and physical properties of Musa acuminata Colla (AAA Group) leaves. Industrial Crops & Products, 45, 430-434. http://maghaleh2012.persiangig.com/docu ment/mehdi/02.pdf

Sagar, V. R. & Rajesh, K. (2014). Effect of drying treatments and storage stability on quality characteristics of bael powder. Journal of Food Science Technology, 51(9), 2162-2168. https://pubmed.ncbi.nlm.nih.gov/25190878 /

Senthilkumar, A., & Venkatesalu, V. (2013). Chemical constituents, in vitro antioxidant and antimicrobial activities of essential oil from the fruit pulp of wood apple. Industrial Crops and Products, 46, 66–72. https://www.sciencedirect.com/science/art icle/pii/S0926669013000459

Singh, A., Sharma, H.K., Kaushal, P., & Upadhyay, A. (2014). Bael (Aegle marmelos Correa) products processing: A review. African Journal of Food Science, 8(5), 204–215. https://academicjournals.org/article/article 1401988168 Singh%20et%20al.pdf.

Steve, K., Chris, F., Mark, C. R., & Sharon, L. B. (2017). Determination of total phenolic content using the folin-c assay: Single-Laboratory Validation. Journal of AOAC International, 101(5), 1466-1472. https://academic.oup.com/jaoac/article/10 1/5/1466/5654080

Pandey, S., Satpathy, G., & Gupta, R.K. (2014). Evaluation of nutritional, phytochemical, antioxidant and antibacterial activity of exotic fruit Limonia acidissima. Journal of Pharmacognosy and Phytochemistry, 3(2), 81-88. https://www.semanticscholar.org/paper/Ev aluation-of-nutritional%2C-phytochemical %2C-and-of-Pandey-Satpathy/9e088c8c4 3ef7ee58cfc4c75ae3444b8dc02ba72

Tarwadi, K., & Agte, V. (2005). Antioxidant and micronutrient quality of fruit and root vegetables from the Indian subcon tinent and their comparative performance with green leafy vegetables and fruits. Journal of the Science of Food and Agriculture, 85(9), 1469–1476. https://doi.org/10.1002/jsfa.2141

Ullikashi, K.Y., Kammar, M.R., & Sudeep, R. L. (2017). Development of value added products from bael fruit (Aegle marmelos). International Journal of Curent Microbiology and Applied Sciences, 6(7), 2652-2659. DOI:10.20546/ijcmas.2017.607.374

Wijewardana, RMN., Navarathne, S.B., & Wickramasinghe, I. (2015). Comparison of antioxidant properties of dehydrated fruits and vegetables with different drying techniques. International Journal of Research in Biological Sciences, 5(4), 40-44. http://dr.lib.sjp.ac.lk/handle/123456789/40 4