Effect of Salt Solution Combined with Blanching on Color Retention and Antioxidant Activity in Dried Wolffia (Wolffia arrhiza)
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Abstract
The objective of this research was to study the effect of salt solution combined with blanching on color retention and antioxidant activity in dried Wolffia using a hot air dryer. Four types of salt solutions were used such as NaCl 1% (w/v), MgSO4 0.1% (w/v), CaCl2 0.1% (w/v) and ZnSO4 0.1% (w/v). The Wolffia was pre-treated with blanching (80ºC, 3 min) in the different salt solutions before drying in a hot air oven at 60ºC for 8 hrs. The results showed that physical properties, color values, total phenolic content, antioxidant activity, and chlorophyll content of pre- treated dried Wolffia were significantly different (p<0.05), compared with the conventional method. Among all treatments, the use of MgSO4 salt could retain the Wolffia color, chlorophyll content, and present a high antioxidant activity. The L*, a* and b* values of Wolffia that pre-treated with MgSO4 salt were 37.11, -3.21 and 22.09, respectively. The total chlorophyll was 627.63 mg/100g DW. The amount of antioxidants from DPPH and FRAP method were 11.64 and 22.55 mmol Trolox eq/kg, respectively and total phenolic content was 454.26 mg GAE/100 g.
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