烘箱干燥时间和温度对红葡萄渣多酚、色素和抗氧化性能的综合影响

A. Alibade, S. Lalas, A. Lakka, A. Chatzilazarou, D. Makris
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引用次数: 1

摘要

摘要本研究采用2 × 3因子设计对红葡萄渣(RGP)进行干燥处理。实验设计包括时间和温度的组合,以达到尽可能低的水分水平,并检查宝贵的多酚的损失,以及对RGP提取物抗氧化性能的影响。在80°C (D6/80)下干燥6小时,RGP具有令人满意的水分水平(11%)。与未经处理(新鲜)的RGP相比,干燥显著降低了多酚和花青素的含量。这种下降伴随着RGP提取物的铁还原能力和抗自由基活性的下降。尽管干燥对RGP的长期稳定性是必要的,但应谨慎实施,因为不适当的干燥可能对多酚成分和抗氧化活性产生严重影响。
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The combined effect of time and temperature during oven drying on red grape pomace polyphenols, pigments, and antioxidant properties
Abstract This study had as a goal to carry out the drying of red grape pomace (RGP) using a 2 × 3 factorial design. The design of the experiment included combinations of time and temperature in order to achieve the lowest possible moisture levels and examine losses in precious polyphenols, but also the effect on the antioxidant properties of RGP extracts. Drying for 6 hrs at 80°C (D6/80) provided RGP with a satisfactory moisture level (11%). A comparison with untreated (fresh) RGP revealed that drying significantly decreases the polyphenol and anthocyanin pigments’ content. This decline was accompanied by a decrease in both the ferric-reducing power and antiradical activity of the RGP extracts. Although necessary for long-term RGP stability, drying should be implemented with caution because improper drying may have severe effects on the polyphenolic composition and antioxidant activity.
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