Effect of drying methods on volatile compounds, fatty acids and antioxidant property of Thai kaffir lime (Citrus hystrix D.C.)
Identifieur interne : 001515 ( Main/Exploration ); précédent : 001514; suivant : 001516Effect of drying methods on volatile compounds, fatty acids and antioxidant property of Thai kaffir lime (Citrus hystrix D.C.)
Auteurs : Pornpimol Raksakantong [Thaïlande] ; Sirithon Siriamornpun [Thaïlande] ; Naret Meeso [Thaïlande]Source :
- International Journal of Food Science & Technology [ 0950-5423 ] ; 2012-03.
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Abstract
This study investigated the changes in colour, volatile compounds, fatty acids, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of kaffir lime leaves (makrud in Thai) Citrus hystrix D.C. after three drying treatments, namely hot‐air (HA) drying, low relative humidity (LRH) air drying and far‐infrared radiation (FIR) drying. Overall, when compared with fresh leaves, a slight decrease in L* values of the three dried samples was observed. TPC, TFC and ferric‐reducing/antioxidant power (FRAP) values were increased by LRH and FIR drying (LRH: 39%, 43% and 28%; FIR: 62%, 39% and 39%), while HA drying decreased TPC, TFC and FRAP values (28%, 21% and 1%), compared with fresh leaves. The main volatile compounds in fresh leaves were citronellal, followed by linalool and viridiflorol. Drying brought about an increase in the concentrations of volatile components, such as citronellal with HA, LRH and FIR drying (79%, 83% and 64%, respectively), compared with the results for fresh leaves (56%). LRH and HA drying increased essential fatty acid alpha‐linolenic acid (ALA, 18:3n‐3), while linoleic acid (LA, 18:2n‐6) was increased by FIR drying. The present study has provided useful information for the industrial use of dried kaffir lime production.
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DOI: 10.1111/j.1365-2621.2011.02883.x
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Overall, when compared with fresh leaves, a slight decrease in L* values of the three dried samples was observed. TPC, TFC and ferric‐reducing/antioxidant power (FRAP) values were increased by LRH and FIR drying (LRH: 39%, 43% and 28%; FIR: 62%, 39% and 39%), while HA drying decreased TPC, TFC and FRAP values (28%, 21% and 1%), compared with fresh leaves. The main volatile compounds in fresh leaves were citronellal, followed by linalool and viridiflorol. Drying brought about an increase in the concentrations of volatile components, such as citronellal with HA, LRH and FIR drying (79%, 83% and 64%, respectively), compared with the results for fresh leaves (56%). LRH and HA drying increased essential fatty acid alpha‐linolenic acid (ALA, 18:3n‐3), while linoleic acid (LA, 18:2n‐6) was increased by FIR drying. 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