Effects of blanching and drying process on total flavonoid content and DPPH radical scavenging activity of green asparagus spray-dried powder (Asparagus officinalis L.)
Main Article Content
Abstract
In this study, the effects of blanching and spray drying processes on total flavonoid contents and DPPH radical antioxidant properties of green asparagus (Asparagus officinalis L.) spray-dried powder were investigated. Experiments were designed using one-factor-at-a-time in the blanching process and a three-level factorial with two factors, including drying temperature and the dry matter concentration in spray drying. The results showed that suitable blanching conditions were at a temperature of 85°C in 4 minutes and chosen drying conditions were at a temperature of 160°C and 10% dry matter concentration using maltodextrin as a carrier. Total flavonoid contents and DPPH free radical scavenging activity of asparagus spray-dried powder were 26.97 mg RE/g and 53.64 µmol TE/g, respectively.
Keywords
Blanching, spray drying, green asparagus, flavonoid content, DPPH radical scavenging activity
Article Details
References
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Hypoglycemic Activity in Streptozotocin‐Induced
Diabetic Rats, J. Food Biochem., vol. 38, no. 5, pp.
509–517, 2014.
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Broccoli, and Cauliflower: Production, Quality, and
Processing, in Handbook of Vegetables and
Vegetable Processing, 2011.
[3] T. Tsushida, M. Suzuki, and M. Kurogi, Evaluation of
antioxidant activity of vegetable extracts and
determination of some active compounds, Nippon
Shokuhin Kogyo Gakkaishi, vol. 41, no. 9, pp. 611–
618, 1994.
[4] Y. Gong, Z. Hou, Y. Gao, Y. Xue, X. Liu, and G. Liu,
Optimization of extraction parameters of bioactive
components from defatted marigold (Tagetes erecta
L.) residue using response surface methodology, Food
Bioprod. Process., vol. 90, no. 1, pp. 9–16, 2012.
[5] A. Braca, N. De Tommasi, L. Di Bari, C. Pizza, M.
Politi, and I. Morelli, Antioxidant principles from
Bauhinia tarapotensis, J. Nat. Prod., vol. 64, no. 7, pp.
892–895, 2001.
[6] M. E. Heras-Ramírez et al., Effect of blanching and
drying temperature on polyphenolic compound
stability and antioxidant capacity of apple pomace,
Food Bioprocess Technol., vol. 5, no. 6, pp. 2201–
2210, 2012.
[7] C. G. da Silva et al., Evaluation of antioxidant
activity of Brazilian plants, Pharmacol. Res., vol. 52,
no. 3, pp. 229–233, 2005.
[8] P. Chantaro, S. Devahastin, and N. Chiewchan,
Production of antioxidant high dietary fiber powder
from carrot peels, LWT - Food Sci. Technol., 2008.
[9] N. K. Sian and S. Ishak, Carotenoid and anthocyanin
contents of papaya and pineapple: Influence of
blanching and predrying treatments, Food Chem., vol.
39, no. 2, pp. 175–185, 1991.
[10] A. K. Jaiswal, S. Gupta, and N. Abu-Ghannam,
Kinetic evaluation of colour, texture, polyphenols and
antioxidant capacity of Irish York cabbage after
blanching treatment, Food Chem., vol. 131, no. 1, pp.
63–72, 2012.
[11] G. A. Rocha, M. A. Trindade, F. M. Netto, and C. S.
Fávaro-Trindade, Microcapsules of a casein
hydrolysate: production, characterization, and
application in protein bars, Food Sci. Technol. Int.,
vol. 15, no. 4, pp. 407–413, 2009.
[12] R. Santiago-Adame et al., Spray dryingmicroencapsulation of cinnamon infusions
(Cinnamomum zeylanicum) with maltodextrin, LWTFood Sci. Technol., vol. 64, no. 2, pp. 571–577, 2015.
[13] P. Mishra, S. Mishra, and C. L. Mahanta, Effect of
maltodextrin concentration and inlet temperature
during spray drying on physicochemical and
antioxidant properties of amla (Emblica officinalis)
juice powder, Food Bioprod. Process., vol. 92, no. 3,
pp. 252–258, 2014.
[14] L. Medina-Torres et al., Microencapsulation by spray
drying of laurel infusions (Litsea glaucescens) with
maltodextrin, Ind. Crops Prod., vol. 90, pp. 1–8,
2016.
[15] C. K. Tuyen, M. H. Nguyen, and P. D. Roach, Effects
of spray drying conditions on the physicochemical
and antioxidant properties of the Gac (Momordica
cochinchinensis) fruit aril powder, J. Food Eng., vol.
98, no. 3, pp. 385–392, 2010.
[16] A. Djeridane, M. Yousfi, B. Nadjemi, D.
Boutassouna, P. Stocker, and N. Vidal, Antioxidant
activity of some Algerian medicinal plants extracts
containing phenolic compounds, Food Chem., vol.
97, no. 4, pp. 654–660, 2006.