Effect of ultrasound, steaming, and dipping on bioactive compound contents and antioxidant capacity of basil and parsley

• Autorzy: Dadan M. , Tylewicz U. , Tappi S. , Rybak K. , Witrowa-Rajchert D. , Rossa M.D.
• Języki publikacji: EN

Abstrakty

EN

Fresh basil and parsley leaves are perishable and they are often processed by drying, which is an energy-consuming process and contributes to nutrient degradation. These downsides can, however, be mitigated by various pre-drying treatments. Thus, the objective of this study was to assess the impact of different treatments (ultrasound, steaming, dipping) and their duration (20, 30 min) on contents of chlorophylls and lutein (analyzed by UPLC-PDA), total phenolic content (TPC), as well as antioxidant capacity (determined as DPPH radical scavenging activity) in basil and parsley leaves. The changes in the chemical properties after treatments were more significant in the case of basil than parsley, probably due to a lower thickness of leaf epidermis layer and stiffness of the former. In comparison to fresh leaves, enhanced extractability of chlorophyll a after all treatments and TPC after dipping for 20 min, was observed in basil. In parsley, instead, the chlorophyll content remained unchanged after treatments, but TPC decreased. Lutein content remained stable in both herbs following different treatments. Irrespectively of the treatment type, the TPC and antioxidant capacity were higher after 20 min of basil treatments, while in the case of parsley, higher TPC was determined after longer treatments (30 min). The study demonstrated that the investigated treatments could preserve or even enhance the chemical properties of herbs.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2021
• Tom: 71
• Numer: 3
• Opis fizyczny: p.311-321,fig.,ref.

Twórcy

autor

Dadan M.

• Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02–776 Warsaw, Poland

autor

Tylewicz U.

• Department of Agricultural and Food Sciences, Alma Mater Studiorium-Università di Bologna, Piazza Goidanich 60, Cesena 47521, Italy
• Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorium-Università di Bologna, Via Quinto Bucci, Cesena 47521, Cesena, Italy

autor

Tappi S.

• Department of Agricultural and Food Sciences, Alma Mater Studiorium-Università di Bologna, Piazza Goidanich 60, Cesena 47521, Italy
• Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorium-Università di Bologna, Via Quinto Bucci, Cesena 47521, Cesena, Italy

autor

Rybak K.

• Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02–776 Warsaw, Poland

autor

Witrowa-Rajchert D.

• Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02–776 Warsaw, Poland

autor

Rossa M.D.

• Department of Agricultural and Food Sciences, Alma Mater Studiorium-Università di Bologna, Piazza Goidanich 60, Cesena 47521, Italy
• Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorium-Università di Bologna, Via Quinto Bucci, Cesena 47521, Cesena, Italy

Identyfikatory

DOI

10.31883/pjfns/141430