Effect of Drying Methods on Chemical Composition and Bioactivity of Aqueous Extract from Roselle

doi:10.7506/spkx1002-6630-201321010

Abstract

Abstract:

This study aimed to investigate the impacts of different drying methods including spray drying, hot air-drying at
different temperatures and freeze-drying on the chemical composition and antioxidant activity of aqueous extracts from roselle
(AER) so as to obtain the optimum drying method. The contents of flavonoids, polyphenols, anthocyanidins and polysaccharides
from AER from freeze-dried samples were (85.24 ± 1.51) μg/mL, (188.88 ± 0.95) μg/mL, (6.51 ± 0.05) μg/mL, (0.850 ±
0.043) mg/mL, respectively. The antioxidant activity showed that the radical scavenging activity against ABTS+• and
NO2－ and the reducing power were (28.92 ± 1.25)%, (84.78 ± 4.24)% and 0.713 ± 0.001, respectively, for freeze-drying
samples which were higher than those of spray dried and hot air-dried samples. The efficacy of spray drying was shown to
be better than that of hot air-drying. Considering the active components and antioxidant activity, the best method to dry AER
was freeze-drying followed by spray drying and hot air-drying. Drying temperature and method demonstrated significant
impact on the active constituents and antioxidant ability.

Key words: aqueous extracts from roselle, drying methods, active constituents, antioxidant properties

CLC Number:

TS201.1

TU Zong-cai1,2，ZHANG Qiu1，WANG Hui1，ZHANG Lu1，SHA Xiao-mei1，CHEN Li-li1，ZHANG Qiu-ting1，ZHANG Lan1. Effect of Drying Methods on Chemical Composition and Bioactivity of Aqueous Extract from Roselle[J]. FOOD SCIENCE, 2013, 34(21): 47-50.

References

[1] Wang CJ, Wang JM, Lin WL, et al. Protective effect of hibiscus anthocyanins against tert-butyl hydroperoxide-induced hepatic toxicityin rats[J]. Food Chemical Toxicology, 2000,38:411–416.

[2] Norhaizan Mohd-Esa, Fong Shin Hern, Amin Ismail, et al.Antioxidant activity in different parts of roselle (Hibiscus sabdariffaL.) extracts and potential exploitation of the seeds[J]. Food Chemistry, 2010,122:1055–1060.

[3] 池玉梅, 于生, 郭戎.差示分光光度法测定猫爪草中总黄酮的含量[J].治法方药,2007,32(12):56-58.

[4] 李敏, 杨建华, 李渊,等. 酒花黄酮提取工艺和含量测定[J].食品科学, 2011,32(06):16-19.

[5] 王锐, 周云, 何嵋, 等. 玫瑰茄粗多糖清楚DPPH自由基活性研究[J].中国农学通报, 2011,27(08):128-131.

[6] 涂宗财, 尹月斌, 姜颖, 等. 超声波辅助提取玫瑰茄花青素的工艺优化[J]. 食品研究与开发,2010,32(10):1-4.

[7] 刘雨潇, 周骁昳, 刘峰, 等. 玫瑰茄提取物多酚含量与抗氧化作用研究[J]. 食品研究与开发, 2011,32(03): 75-78.

[8] Mariken J.T.J. Arts, Guido R.M.M. Haenen, Hans-Peter Voss, et al. Antioxidant capacity of reaction products limits the applicability of the Trolox Equivalent Antioxidant Capacity (TEAC) assay [J]. Food and Chemical Toxicology, 2004,42: 45–49.

[9] C. Samaniego-Sa′ nchez, Y. Inurreta-Salinas, J.J. Quesada-Granados, et al. The influence of domestic culinary processes on the Trolox Equivalent Antioxidant Capacity of green tea infusions [J]. Food Composition and Analysis, 2011, 24: 79-86.

[10] Bursal Ercan, K?ksal Ekrem .Evaluation of reducing power and radical scavenging activities of water and ethanol extracts from sumac (Rhus coriaria L.) [J]. Food Research International, 2011, 44: 2217-2221.

[11] Gül?in, ?., E. Bursal, M. Hilal Sehitog?lu, et al.Polyphenol contents and antioxidant activity of lyophilized aqueous extract of propolis from Erzurum, Turkey [J]. Food and Chemical Toxicology，2010,48:2227-2238.

[12] 李碧婵, 李淼, 王贺祥.红菇子实体多糖的提取及其抗氧化活性研究[J].中国食用菌,2012,31(1): 42-45.

[13] 李桂星, 胡晓丹, 孙红男, 等.模拟胃液条件下苹果多酚对亚硝酸盐的清除作用[J].食品科学，2011, 32,(11): 1-4.

[14] 刘春泉, 宋江峰, 章英, 等.甘薯叶提取物喷雾干燥工艺研究[J].食品科学, 2011,32(6)：45-48.

[15] Chan, E.W.C., Lim Y.Y., Wong s.k., et al .Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species[J]. Food Chemistry, 2009 ,113: 166–172.

[16] Daniel, D. L., B. E. B. Huerta, I. Anaya Sosa, et al. Effect of fixed bed drying on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle (Hibiscus sabdariffa L.) [J].Industrial Crops and Products,2012,40:268-276.

[17] Ciou, J.-Y., Lin H.-H, Chiang P-Y ,et al..The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment [J]. Food Chemistry ,2011,127(2): 523-527.

[18] Kaiser Andrea, Brinkmann Maike, Carle Reinhold, et al. Influence of thermal treatment on color, enzyme activities, and antioxidant capacity of innovative Pastelike Parsley products[J].Agriculture and Food Chemistry, 2012, 60:3291?3301.