Effects of Different Drying Methods on the Content and Antioxidant Activity of Total Polyphenol from Banana Slices

doi:10.7506/spkx1002-6630-201323024

Abstract

Abstract:

Objective: To compare the effects of hot-air drying, vacuum drying and vacuum freeze drying on total polyphenol
content in banana slices and its antioxidant activity. Methods: Banana slices were dried by hot-air drying, vacuum drying and
vacuum freeze drying, respectively. The content of total polyphenol was determined by Folin-Ciocalteu method. The DPPH,
hydroxyl, superoxide anion radical scavenging capacities and total reducing power of total polyphenols in dried banana
slices were determined and compared. Results: The contents of total polyphenol in banana slices dried by freeze drying,
vacuum drying and hot-air drying were 2.33, 7.16 mg/g and 2.68 mg/g, respectively. The DPPH and hydroxyl scavenging
capacities of total polyphenols from banana slices dried by different methods followed the decreasing order: vacuum freeze
drying ＞ vacuum drying ＞ hot air drying. The superoxide anion radical scavenging capacity of total polyphenol from hot
air dried banana slices was the lowest, those from freeze dried banana slices had the highest capacity at lower concentration
and those from vacuum dried banana slices had the highest capacity at higher concentration. The reducing power of total
polyphenol from vacuum freeze dried banana slices was also superior to that of those obtained from the other two methods,
and no significant difference between vacuum drying and hot air drying was observed. Conclusion: Compared with hot-air
drying and vacuum drying, freeze drying has less influence on the content of total polyphenol and the antioxidant activity of
the extracted total polyphenol from banana slices.

Key words: banana slices, hot-air drying, vacuum drying, vacuum freeze drying, total polyphenol content, antioxidant activity

CLC Number:

TS201.2

WANG Yu-ting1，CHEN Yi1,*，LI Yu-bo2. Effects of Different Drying Methods on the Content and Antioxidant Activity of Total Polyphenol from Banana Slices[J]. FOOD SCIENCE, 2013, 34(23): 113-117.

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