Effect of processing on the drying kinetics and functional value of dried apricot

Food Research International

Volumn 47, Issue 2, 2012, Pages 284-290

  Igual, M ^a   Garcia Martinez E ^a   Martin Esparza M E ^a   Martinez Navarrete N ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Antioxidant capacity; Drying kinetics; Hot air drying; Microwave; Phenolic compounds; Vitamin c

Indexed keywords

ANTIOXIDANT CAPACITY; DRYING KINETIC; HOT AIR DRYING; PHENOLIC COMPOUNDS; VITAMIN C;

AGENTS; KINETICS; MICROWAVES; ORGANIC ACIDS; PHENOLS;

DRYING;

PRUNUS ARMENIACA;

EID: 84861752628     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.07.019     Document Type: Article

References (69)

1. Akin E.B., Karabulut I., Topcu A. Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties. Food Chemistry 2008, 107:939-948.
2. AOAC Official methods of analysis 1990, Association of Official Analytical Chemists, Arlington, USA. 15th ed.
3. Arts I.C., van de Putte B., Hollman P.C. Catechin contents of foods commonly consumed in The Netherlands. Fruits, vegetables, staple foods, and processed foods. Journal of Agricultural and Food Chemistry 2000, 48(5):1746-1751.
4. Azzouz S., Guisan A., Jomaa W., Belghith A. Moisture diffusivity and drying kinetic equation of convective drying of grapes. Journal of Food Engineering 2002, 55:323-330.
5. Belitz H.D., Groshch W. Química de los Alimentos 1997, 1088. Acribia Ed, Zaragoza.
6. Belloso M.O., Barriobero L.E. Proximate composition, minerals and vitamins in selected canned vegetables. European Food Research and Technology 2001, 212:182-187.
7. Benzie I.F.F., Strain J.J. Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology 1999, 299:15-27.
8. Bozkir O. Thin layer drying and mathematical modeling for washed dry apricots. Journal of Food Engineering 2006, 77(1):146-151.
9. Cen H., Bao Y., He Y., Sun D.W. Visible and near infrared spectroscopy for rapid detection of citric and tartaric acids in orange juice. Journal of Food Engineering 2007, 82:253-260.
10. Chemkhi S., Zagrouba F. Water diffusion coefficient in clay material from drying data. Desalination 2005, 185:491-498.
11. Constant T., Moyne C. Drying with internal heat generation: Theoretical aspects and application to microwave heating. AICHE Journal 1996, 42(2):359-368.
12. Contreras C., Martín-Esparza M.E., Chiralt A., Martínez-Navarrete N. Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry. Journal of Food Engineering 2008, 88:55-64.
13. Del Caro A., Piga A., Pinna I., Fenu P.M., Agabbio M. Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity and ascorbic acid of prunes. Journal of Agricultural and Food Chemistry 2004, 52:4780-4784.
14. Doymaz I. Effect of pre-treatments using potassium metabisulphide and alkaline ethyl oleate on the drying kinetics of apricots. Biosystems Engineering 2004, 89(3):281-287.
15. Doymaz I., Pala M. The effects of dipping pretreatments on air-drying rates of the seedless grapes. Journal of Food Engineering 2002, 52:413-417.
16. Dragovic-Uzelac V., Levaj B., MrvicIC V., Bursac D., Boras M. The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region. Food Chemistry 2007, 102:966-975.
17. Dragovic-Uzelac V., Pospisil J., Levaj B., Delonga K. The study of phenolic profiles of raw apricots and apples and their purees by HPLC for the evaluation of apricot nectars and jams authenticiy. Food Chemistry 2005, 91:373-383.
18. El Halouat A., Labuza T.P. Air drying characteristics of apricots. Journal of Food Science 1987, 52:342-345.
19. García-Alonso M., De Pascual-Teresa S., Santos-Buelga C., Rivas-Gonzalo J.C. Evaluation of the antioxidant properties of fruits. Food Chemistry 2004, 84:13-18.
20. Gardner P.T., White T.A.C., McPhail D.B., Duthie G.G. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chemistry 2000, 68:471-474.
21. Glücü K., Altun M., Ozyurek M., Karademir S.E., Apak R. Antioxidant capacity of fresh, sun- and sulphited-dried Malatya apricot assayed by CUPRAC, ABTS/TEAC and folin methods. International Journal of Food Science and Technology 2006, 41(S1):76-85.
22. Halliwell B. Free radical antioxidants in human disease. Curiosity, cause and consequence. Lancet 1994, 344:72-74.
23. Halvorsen B.L., Holte K., Myhrstad M.C.W. A systematic screening of total antioxidants in dietary plants. The Journal of Nutrition 2002, 132:461-471.
24. Hasib A., Jaouad A., Mahrouz M., Khouili M. HPLC determination of organic acids in Moroccan apricot. Ciencia y Tecnología Alimentaria 2002, 3(4):207-211.
25. Ibanez E., Foin A., Cornillon D., Reid D.S. Kinetics of colour change and ascorbic acid loss in selected frozen fruits and vegetable. 1996 IFT annual meeting: Book of abstract 1996, 33.
26. Igual M., García-Martínez E., Camacho M.M., Martínez-Navarrete N. Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice. Food Chemistry 2010, 118:291-299.
27. Jasna P.K., Sander A., Skansi D. Comparison of convective, vacuum and microwave drying chlorpropamide. Drying Technology 2001, 19(1):167-183.
28. Jiménez A.M., Martínez-Tomé M., Egea I., Romojaro F., Murcia M.A. Effect of industrial processing and storage on antioxidant activity of apricot. European Food Research Technology 2008, 227:125-134.
29. Karabulut I., Topcu A., Duran A., Turan S., Ozturk B. Effect of hot air drying and sun drying on color values and b-carotene content of apricot (Prunus armeniaca L.). Lebensmittel-Wissenschaft und-Technologie 2007, 40:753-758.
30. Karakaya S., El S.N., Taç A.A. Antioxidant activity of some foods containing phenolic compounds. International Journal of Food Science and Nutrition 2001, 52:501-508.
31. Karatas F., Kamish F. Variations of vitamins (A, C and E) and MDA in apricots dried in IR and microwave. Journal of Food Engineering 2007, 78:662-668.
32. Karathanos V.T., Belessiotis V.G. Sun and artificial air drying kinetics of some agricultural products. Journal of Food Engineering 1997, 31:35-46.
33. Karathanos V.T., Belessiotis V.G. Application of a thin-layer equation to drying data of fresh and semi-dried fruits. Journal of Agricultural Engineering Research 1999, 74:355-361.
34. Kevers C., Falkowski M., Tabart J., Defraigne J.O., Dommes J., Pincemail J. Evolution of antioxidant capacity during storage of selected fruits and vegetables. Journal of Agricultural and Food Chemistry 2007, 55:8596-8603.
35. Kim D.O., Jeong S.W., Lee C.Y. Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Journal of Agricultural and Food Chemistry 2003, 51:7292-7295.
36. Klimezka J., Irzyniec Z. Effect of temperature on the rate of vitamin C decomposition in blanched Brussels sprouts during frozen storage. Cholnictwo 1997, 32:37-40.
37. Leccese A., Bartolini S., Viti R. Total antioxidant capacity and phenolics content in fresh apricots. Acta Alimentaria 2008, 37(1):65-76.
38. Lee S.K., Kader A.A. Preharvest and postharvest factors influencing vitamin C content of horticultural corps. Postharvest Biological Technology 2000, 20:207-220.
39. Lewicki P.P. Design of hot air drying for better foods. Trends in Food Science & Technology 2006, 17:153-163.
40. Madrau M., Piscopo A., Sanguinetti A., Del Caro A., Poiana M., Romeo F., et al. Effect of drying temperatura on polyphenolic content and antioxidant activity of apricots. European Food Research Technology 2009, 228:441-448.
41. Mazza G., Miniati E. Anthocyanins in Fruits 1993, CRC Press, Boca Raton, FL, Vegetables and Grains.
42. Mir M.A., Hussain P.R., Fouzia S., Rather A.H. Effect of sulphiting and drying methods on physic-chemical and sensorial quality of dried apricots during ambient storage. International Journal of Food Science and Technology 2009, 44:1157-1166.
43. Miranda G., Berna A., Salazar D., Mulet A. Sulphur dioxide evolution during dried apricot storage. Lebensmittel-Wissenschaft und-Technologie 2009, 42:531-533.
44. Mulet A. Drying modelling and water diffusivity in carrots and potatoes. Journal of Food Engineering 1994, 22(1-4):329-348.
45. Munzuroglu O., Karatas F., Geckil H. The vitamin and selenium contents of apricot fruit of different varieties cultivated in different geographical regions. Food Chemistry 2003, 83:205-212.
46. Nicoli M.C., Anese M., Parpinel M. Influence of processing on the antioxidant properties of fruit and vegetables. Trends in Food Science & Technology 1999, 10:94-100.
47. Page, G. (1949). Factors influencing the maximum rates of air drying shelled corn in thin layers. M.S. Thesis, Purdue University, USA.
48. Peiró, R. (2007). Cambios en los nutrientes y compuestos fitoquímicos asociados al proceso osmótica de frutas y su estabilidad en un producto gelificado. Doctoral Thesis. Universidad Politécnica de Valencia.
49. Prabhanjan D.G., Ramaswamy H.S., Raghavan G.S.V. Microwave-assisted convective air drying of thin layer carrots. Journal of Food Engineering 1995, 25:283-293.
50. Puupponen P., Hakkinen S., Aarni M., Suortti T., Lampi A., Eurola M., et al. Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. Journal of the Science of Food and Agriculture 2003, 83:1389-1402.
51. Reddy C.V.K., Sreeramulu D., Raghunath M. Antioxidant activity of fresh and dry fruits commonly consumed in India. Food Research International 2010, 43(1):285-288.
52. Rice-Evans C.A., Miller N.J., Paganga G. Antioxidant properties of phenolic compounds. Trends in Plant Science 1997, 2:152-159.
53. Riva M., Campolongo S., Leva A.A., Maestrelli A., Torreggiani D. Structure-property relationships in osmo-air-dehydrated apricot cubes. Food Research International 2005, 38:533-542.
54. Rossello C., Canellas J., Santiesteban I., Mulet A. Simulation of the absorption process al sulphur dioxide in apricots. Lebensmittel-Wissenschaft und-Technologie 1993, 26(4):322-328.
55. Sahari M.A., Boostani M., Hamidi Z. Effect of low temperature on the ascorbic acid content and quality characteristics of frozen strawberry. Food Chemistry 2004, 86:357-363.
56. Sanchez-Mata M.C., Cámara-Hurtado M., Diez-Marques C., Torija-Isasa M.E. Comparison of HPLC and spectrofluorimetry for vitamin C analysis of green beans. European Food Research International 2000, 210:220-225.
57. Sánchez-Moreno C., Plaza L., De Ancos B., Cano M.P. Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices. Journal of the Science of Food and Agriculture 2003, 83:430-439.
58. Selvendran R.R., Ryden P. Methods in plant biochemistry 1990, vol. 2:549. Academic Press, London.
59. Sharma G., Prasad S. Drying of garlic (Allium sativum) cloves by microwave-hot air combination. Journal of Food Engineering 2001, 50:99-105.
60. Simal S., Femenia A., Garau M.C., Rossello C. Use of exponential, Page's and difusional models to simulate the drying kinetics of kiwi fruit. Journal of Food Engineering 2005, 60:323-328.
61. Singh J., Paul S., Thapar V.K. Polyethylene sheet cover as a substitute of glass top in solar cabinet dryer. Journal of Research, Punjab Agriculture University 1990, 27:108-116.
62. Sopade P., Ajisegiri E., Badau M. The use of Peleg's equation to model water absorption in some cereal grains during soaking. Journal of Food Engineering 1992, 15:269-283.
63. Statgraphics Plus 5.1.for Windows Statistical Graphics Corporation 2000, StatPoint, Inc., Virginia, USA.
64. Stratil P., Klejdus B., Kuban V. Determination of total content of phenolic compounds and theri antioxidant activity in vegetables. Evaluation of spectrophotometric methods. Journal of Agricultural and Food Chemistry 2006, 54(3):607-616.
65. Toǧrul I., Pehlivan D. Modelling of drying kinetics of single apricot. Journal of Food Engineering 2003, 58:23-32.
66. Tomás-Barberán F.A., Gil M.I., Cremin P., Waterhouse A.L., Hess-Pierce B., Kader A.A. HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums. Journal of Agricultural and Food Chemistry 2001, 49:4748-4760.
67. Versari A., Parpinello G.P., Mattioli A.U., Galassi S. Characterization of Italian commercial apricot juices by HPLC analysis and multivariate analysis. Food Chemistry 2008, 108:334-340.
68. Vinson J.A., Hao J., Su X., Zubik L. Phenol antioxidant quantity and quality in foods: Vegetables. Journal of Agriculture and Food Chemistry 1998, 46:3630-3634.
69. Xu G., Liu D., Chen J., Ye X., Ma Y., Shi J. Juice components and antioxidant capacity of citrus varieties cultivated in China. Food Chemistry 2008, 106:545-551.