Comparison of the qualities of Osmanthus fragrans pomace from different drying techniques: physical properties, nutrient composition, antioxidant and tyrosinase inhibitory activity

Abstract

Abstract: In order to investigate and evaluate the processing adaptability of Osmanthus fragrans pomace, a by-product of Osmanthus fragrans extract, as well as to provide a reference for its rational utilization. This study investigated the physical properties, nutrient composition, antioxidant capacity and tyrosinase inhibitory activity of Osmanthus fragrans pomace prepared by vacuum microwave drying (VMD), vacuum freeze drying (VFD), and heat pump drying (HPD). The results showed that Osmanthus fragrans pomace of VFD had good colour with the lowest ΔE and browning index of 14.26±0.53 and 12.43±0.65, respectively, and possessed the highest content of total phenols and total flavonoids, and exhibited the highest water-holding capacity and antioxidant capacity. Osmanthus fragrans pomace of VMD possessed the highest soluble dietary fibre, total phenylethanol glycosides, actecoside, and sailosides, and exhibited the optimal oil holding capacity and tyrosinase inhibitory activity. Pearson correlation analysis showed that the antioxidant capacity was significantly and positively correlated mainly with the total phenol and total flavonoid contents, and the tyrosinase inhibitory activity was significantly and positively correlated with the total phenylethanol glycosides, total sugars, and total tannins contents. Partial least squares discrimination analysis (PLS-DA) could distinguish different drying techniques of Osmanthus fragrans pomace and was stable with good predictability. According to Topsis analysis, Osmanthus fragrans pomace of VFD had the best quality, and Osmanthus fragrans pomace of VMD were better than Osmanthus fragrans pomace of HPD. In conclusion, Osmanthus fragrans pomace has good physical properties, nutrients, antioxidant ability, tyrosinase inhibitory activity, and has the potential to be used as a raw material for functional food and whitening cosmetics, and this study provides a reference for the application of Osmanthus fragrans pomace with different drying techniques.

Key words: drying technology, Osmanthus fragrans pomace, physical properties, nutritional quality, antioxidant, tyrosinase inhibitory activity

CLC Number:

TS205.1

Ying-Jie GUO 向荣朱. Comparison of the qualities of Osmanthus fragrans pomace from different drying techniques: physical properties, nutrient composition, antioxidant and tyrosinase inhibitory activity[J]. FOOD SCIENCE.

References

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