Changes in chemical composition, volatile compound, and bioactive compounds retention in shallots (Allium ascalonicum L.) under different drying methods

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-03-26 DOI:10.1016/j.fochx.2025.102419

Jiranan Ratseewo , Theeraphan Chumroenphat , Hua Li , Sirithon Siriamornpun

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Abstract

Shallots (Allium ascalonicum L.) are widely used in culinary and medicinal applications due to their rich bioactive compounds and health benefits. This study examines the effects of freeze drying, sun drying, and hot air drying at 40, 60, and 80 °C on chemical and bioactive compounds in shallots. Hot air drying at 80 °C had the highest total phenolic and flavonoid contents. Freeze drying increased syringic, p-coumaric, protocatechuic, vanillic, and ferulic acids. Quercetin was highest in freeze drying. Apigenin increased in samples that was dried by hot air drying at 80 °C. Proline was the major amino acid; arginine increased by 34 % in sun drying. Fourier Transform Infrared Spectroscopy (FTIR) revealed polysaccharides, lipids-proteins, and amino acids. Eucalyptol was the predominant volatile component in fresh shallot and most preserved by freeze drying. The results underscore the significance of choosing suitable drying methods to preserve shallot bioactive compounds and antioxidant properties.

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不同干燥方式下青葱化学成分、挥发性成分及活性成分保留量的变化

葱（Allium ascalonicum L.）因其丰富的生物活性化合物和健康益处而被广泛用于烹饪和药用。本研究考察了冷冻干燥、太阳干燥和热风干燥在40、60和80°C下对青葱化学和生物活性化合物的影响。80℃热风干燥时总酚和类黄酮含量最高。冷冻干燥增加了丁香酸、对香豆酸、原儿茶酸、香草酸和阿魏酸。槲皮素在冷冻干燥中含量最高。经80℃热风干燥后，芹菜素含量增加。脯氨酸是主要氨基酸；晒干后精氨酸增加了34%。傅里叶变换红外光谱（FTIR）揭示了多糖、脂质、蛋白质和氨基酸。桉叶精油是鲜葱的主要挥发性成分，冷冻干燥保存效果最好。结果表明，选择合适的干燥方法对保存青葱的生物活性成分和抗氧化性能具有重要意义。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.