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KMID : 1134820200490070759
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 7 p.759 ~ p.767
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Effects of Freeze and Hot-Air Drying Methods on Contents of Physicochemical Components and Antioxidant Activities of Eruca sativa Mill.
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Son Hee-Kyoung
Jeong Yoon-Hwa
Ha Jung-Heun
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Abstract
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In this study, we investigated the effects of drying methods (freeze or hot-air drying) on the physicochemical properties and antioxidant activities of Eruca sativa Mill.. The pH of the freeze dried sample was significantly lower, whereas a* and b* values were significantly higher than those of the hot-air dried one. There were no significant differences in proximate compositions, such as contents of moisture, crude protein, crude ash, and others, depending on the drying method; however, crude fat content was significantly higher in the freeze dried sample than in the hot-air dried sample. The hot-air dried sample contained higher total and non-essential amino acid and monounsaturated fatty acid contents than the freeze dried sample. Among vitamins, contents of vitamin A and C in the freeze dried sample were remarkably higher than those in the hot-air dried method; however, the content of vitamin E was markedly lower in the hot-air dried method. Total organic acid contents were higher in the freeze dried sample than in the hot-air dried method, but total mineral content did not differ by drying method. The total polyphenol and flavonoid contents were significantly higher in the freeze dried sample than the hot-air dried one. Therefore, 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities of the freeze dried sample were markedly higher than those of the hot-air dried one.
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KEYWORD
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Eruca sativa Mill., physicochemical component, antioxidant activity, freeze drying, hot-air drying
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