Effects of drying temperature on the chemical and physical properties of Musa acuminata Colla (AAA Group) leaves

Industrial Crops and Products

Volumn 45, Issue , 2013, Pages 430-434

  Sagrin, M Sandra ^a   Chong, G H ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Antioxidant activity; Banana leaves; Drying; Physical properties; Total phenolic content

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT ACTIVITIES; BANANA LEAVES; CABINET DRYERS; DRIED LEAVES; DRYING TEMPERATURE; FRESH LEAVES; MUSA ACUMINATA COLLA; SCAVENGING ACTIVITIES; TOTAL PHENOLIC CONTENT; WATER ACTIVITY;

DRYING; FORESTRY; PHENOLS; PHYSICAL PROPERTIES; PLANTS (BOTANY);

FRUITS;

ANTIOXIDANT; BIOCHEMICAL COMPOSITION; FRUIT; HARVESTING; LEAF; PHENOL; PHYSICOCHEMICAL PROPERTY; PHYTOCHEMISTRY; PLANT EXTRACT; REHYDRATION; SCAVENGING (CHEMISTRY); TEMPERATURE EFFECT;

DRYING; FORESTRY; FRUITS; LEAVES; PHENOLS; PHYSICAL PROPERTIES; PLANTS;

MUSA ACUMINATA;

EID: 84873184243     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2012.12.036     Document Type: Article

References (38)

1. Abasi S., Mousavil S.M., Mohebi M., Kiani S. Effect of time and temperature on moisture content, shrinkage, and rehydration of dried onion. Iran. J. Chem. Eng. 2009, 6:57-70.
2. Aberound A. The effect of water activity on preservation quality of fish: a review article. World J. Fish Mar. Sci. 2010, 2:221-225.
3. Adapa P.K., Schoenau G.J., Sokhansanj S. Performance study of a re-circulating cabinet dryer using a household dehumidifier. Drying Technol. Int. J. 2002, 20:1673-1689.
4. Akpinar E.K., Bicer Y., Yildiz C. Thin layer drying of red pepper. J. Food Eng. 2003, 55:99-104.
5. Association of Social Analytical Chemist, A., 1990. Official methods of analysis. Arlington, VA.
6. Bohari M., Pauliena S., Muhajir H., Khozirah S., Lajis N. Glucose uptake: stimulatory activity of gynura procumbens in 3T3- F442A adipocytes. Malaysian Medicinal Plants: Chemistry and Biological activity 2006, Universiti Malaysia, Sarawak. Z.B. Fasihuddin Ahmad, Laily Din, Ikram Said (Eds.).
7. Buchaillot A., Caffin N., Bhandari B. Drying of lemon myrtle (Backhousia citriodora) leaves: retention of volatiles color. Drying Technol. 2009, 27:445-450.
8. Che Man Y.B., Irwandi J., Yusof S., Selamat J., Sugisawa H. Effect of different dryers and drying conditions on acceptability and physicochemical characteristics of durian leather. J. Food Process. Pres. 1997, 21:425-441.
9. Claussen I.C., Strommen I., Egelandsdal B., Strætkvern K.O. Effects of drying methods on functionality of a native potato protein concentrate. Drying Technol. 2007, 25:1091-1098.
10. Dauthy M.E. Fruit and Vegetable Processing 1995, Inter Book Distributing Co., Lucknow.
11. Di Scala K., lvez A.V., Uribe E., Oyanadel R., Miranda M., Vergara J., Quispe I., Lemus-Mondaca R. Changes of quality characteristics of pepino fruit (Solanum muricatum Ait) during convective drying. Int. J. Food Sci. Technol. 2011, 46:746-753.
12. Dixon R.A., Paiva N.L. Stress-induced phenylpropanoid metabolism. Plant Cell 1995, 7:1085-1097.
13. Doymaz I. Thin-layer drying behaviour of mint leaves. J. Food Eng. 2006, 74:370-375.
14. Duvivier P., Hsieh P.C., Lai P.Y., Charles A.L. Retention of phenolics, carotenoids, and antioxidant activity in the taiwanese sweet potato (Ipomoea batatas lam.) CV Tainong 66 subjected to different drying conditions. Afr. J. Food Agric. Nutr. Dev. 2010, 10:4413-4429.
15. Femenia A. High-value co-products from plants: cosmetics and pharmaceuticals. Waste Management and Co-product Recovery in Food Processing 2007, 470-501. Woodhead Publishing Limited, Cambridge. K.W. Waldron (Ed.).
16. Gao D.F., Xu M., Zhao P., Zhang X.Y., Wang Y.F., Yang C.R., Zhang Y.J. Kaempferol acetylated glycosides from the seed cake of Camellia oleifera. Food Chem. 2010, 124:432-436.
17. Guehi T.S., Zahouli I.B., Ban-Koffi L., Fae M.A., Nemlin J.G. Performance of different drying methods and their effects on the chemical quality attributes of raw cocoa material. Int. J. Food Sci. Technol. 2010, 45:1564-1571.
18. Gupta S., Cox S., Abu-Ghannam N. Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed. LWT Food Sci. Technol. 2011, 44:1266-1272.
19. Karim O.R., Awonorin S.O., Sanni L.O. Effect of pretreatments on quality attributes of air-dehydrated pineapple slices. J. Food Technol. 2008, 6:158-165.
20. Kaur A., Kaur D., Oberoi D.P.S., Gill B.S., Sogi D.S. Effect of dehydration on physicochemical properties of mustard, mint and spinach. J. Food Process. Preservation 2008, 32:103-116.
21. Krokida M.K., Maroulis Z.B., Saravacos G.D. The effect of the method of drying on the colour of dehydrated products. Int. J. Food Sci. Technol. 2001, 36:53-59.
22. Lim Y.Y., Lim T.T., Tee J.J. Antioxidant properties of several tropical fruits: a comparative study. J. Food Chem. 2007, 103:1003-1008.
23. Lim Y.Y., Murtijaya J. Antioxidant properties of Phyllanthus amarus extracts as affected by different drying methods. LWT Food Sci. Technol. 2006, 40:1664-1669.
24. Lin J.Y., Tang C.Y. Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chem. 2007, 101:140-147.
25. Madrau M.A., Piscopo A., Sanguinetti A.M., Del Caro A., Poiana M., Romeo F.V., Piga A. Effect of drying temperature on polyphenolic content and antioxidant activity of apricots. Eur. Food Res. Technol. 2009, 228:441-448.
26. Naczk M., Shahidi F. Extraction and analysis of phenolics in food. J. Chromatogr. 2004, 1054:95-111.
27. Norman G., Robert B. Principles of Food Sanitation 2006, Springer Science, New York.
28. Owuamanam C.I., Iwouno J.O., Ihediohanma N.C., Barber L.I. Cyanide reduction, functional and sensory quality of gari as affected by pH, temperature and fermentation time. Pakistan J. Nutr. 2010, 9:980-986.
29. Peschel W., Sánchez-Rabaneda F., Diekmann W., Plescher A., Gartzía I., Jiménez D., Lamuela-Raventós R., Buxaderas S., Codina C. An industrial approach in the search of natural antioxidants from vegetable and fruit wastes. Food Chem. 2006, 97:137-150.
30. Prathapan A., Lukhman M., Arumughan C., Sundaresan A., Raghu K.G. Effect of heat treatment on curcuminoid, colour value and total polyphenols of fresh turmeric rhizome. Int. J. Food Sci. Technol. 2009, 44:1438-1444.
31. Qu W., Pan Z., Ma H. Extraction modeling and activities of antioxidants from pomegranate marc. J. Food Eng. 2010, 99:16-23.
32. Rehman Z. Citrus peel extract - a natural source of antioxidant. Food Chem. 2006, 99:450-454.
33. Senadeera W., Bhandari B.R., Young G., Wijesinghe Y.B. Influence of shapes of selected vegetable material son drying kinetics during fluidized bed drying. J. Food Eng. 2003, 58:277-283.
34. Tangkanakul P., Auttaviboonkul P., Niyomwit B., Lowvitoon N., Charoenthamawat P., Trakoontivakorn G. Int. Food Res. J. 2009, 16:571-580.
35. Therdthai N., Zhou W. Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen). J. Food Eng. 2009, 91:482-489.
36. Tomaino A., Cimino F., Zimbalatti V., Venuti V., Sulfaro V., De Pasquale A., Saija A. Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chem. 2005, 89:549-554.
37. Valko M., Leibfritz D., Moncol J., Cronin M.T.D., Mazura M., Telser J. Free radicals and antioxidants in normal physiological functions and human disease. Int. J. Biochem. Cell Biol. 2007, 39:44-84.
38. Wojdyło A., Figiel A., Oszmiański J. Influence of temperature and time of apple drying on phenolic compounds content and their antioxidant activity. Polish J. Food Nutr. Sci. 2007, 57:601-605.