Changes of bioactive compounds during storage of dried Andrographis Paniculata leaves after drying using different methods
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มิ.ย. 26, 2018
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Dried A. paniculata leaves from cabinet dryer (CAD) at 45°C, heat pump dryer (HPD) at 30°C and freeze dryer (FD) were used in storage experiment. Total phenolicscontent (TPC), total antioxidant activities (AOA), andrographolide and neoandrographolide content were found to decrease with increase in storage time and temperature in all samples. The degradation of TPC, AOA, andrographolide and neoandrographolide in dried A. paniculata leaves during storage followed the first-order equation with respect to temperature. The results showed an increase in the kinetic constant (k) with the increase of temperature. Half-life correlated with time at which the bioactive compounds were decreased by 50% with respect to time zero. The half-life (t1/2) of andrographolide and neoandrographolide of dried A. paniculata leaves in different drying methods and stored at 25°C was higher than of those stored at 35°C.The activation energy of major compounds in CAD, HPD and FD dried A. paniculata leaves was 5.85, 5.94 and 7.51 kJ/mol, for andrographolide and 6.28, 14.10 and 15.40 kJ/mol, for neoandrographolide, respectively. Dried A. paniculata packed in PET/Al/PE foil bags at 25°C preserved most of the bioactive compounds.
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References
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Verma, N., and Vinayak, M. 2008. Antioxidant action of Andrographis paniculata on lymphoma. Mol Biol Rep. 35: 535-540.
Wang, L., Kim, D., and Lee, C.Y. 2000. Effect of heat processing and storage on flavanols and sensory qualities of green tea beverage. J. Agric. Food Chem. 48: 4227-4232.
Wojdylo, A., Oszmianski, J., and Czemerys, R. 2007. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem. 105: 940-949.
Wray, D., and Ramaswamy, H.S. 2015. Novel concepts in microwave drying of foods. Drying Technol. 33: 769-783.
Yilmaz, E., and Karadeniz, F. 2014. Effect of storage on the bioactive compounds and antioxidant activity of quince nectar. Int J. Food Sci Tech. 49: 718-725.
George, S.D.S., and Cenkowski, S. 2009. Modeling of thin-layer drying on an inert sphere. Drying Technol. 27: 770-781.
Herald, T.J., Gadgil, P., and Tilley, M. 2012. High-throughput micro-plate assays for screening flavonoid content and DPPH-scavenging activity in sorghum bran and flour. J. Sci. Food Agric. 92: 2326-2331.
Jaiswal, A.K., Gupta, S., and Abu-Ghannam, N. 2012. Kinetic evaluation of colour, texture,polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment. Food Chem. 131: 63-72.
Koteswara Rao, Y., Vimalamma, G., Rao, C.V., and Tzeng, Y.M. 2004. Flavonoids and andrographolide from Andrographis paniculata. Phytochemistry. 65: 2317-2321.
Labuza, T. 1984. Application of chemical kinetics to deterioration of foods. J. Chem. Educ. 61: 348-358.
Labuza, T.P., and Schmidl, M.K. 1985. Accelerated shelf-life testing of foods. Food Tech. 39: 57-62.
Lin, T.P., Chen, S.Y., Duh, P.D., Chang, L.K., and Liu, Y.N. 2008. Inhibition of the Epstein-Barr virus lytic cycle by andrographolide. Biol. Pharm. Bull. 31: 2018-2023.
Lomlim, L., Jirayupong, N., and Plubrukarn, A. 2003. Heat accelerated degradation of solid state andrographolide. Chem. Pharm. Bull. 51: 24-26.
Muller, L., Gnoyke, S., Popken, A.M., and Bohm, V. 2010. Antioxidant capacity and related parameters of different fruit formulations. LWT-Food Sci. Technol. 43: 992-999.
Nayak, B., Berrios, J.D.J., Powers, J.R., Tang, J., and Ji, Y. 2011. Colored potatoes (Solanum tuberosum L.) dried for antioxidant-rich value-added foods. J. Food Process. Preserv. 35: 571-580.
Nowacka, M., Sledz, M., Wiktor, A., and Witrowa-Rajchert, D. 2014. Changes of radical scavenging activity and polyphenols content during storage of dried apples. Int. J. F. Prop. 17: 1317-1331.
Patarapanich, C., Launcholatan, S., Mahaverawat, N., Chaichantipayuth, C., and Pummangura, S. 2007. HPLC determination of active diterpene lactones from Andrographis paniculata Nees planted in various seasons and regions in Thailand. Thai. J. Pham. Sci. 31: 91-99.
Patras, A., Brunton, N.P., Tiwari, B.K., and Butler, F. 2011. Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food Bioprocess Technol. 4: 1245-1252.
Pholphana, N., Ruchirawat, M., and Satayavivad M. 2004. Determination and variation of three active diterpenoids in Andrographis paniculata (Burm. f) Nees. Phytochem. Anal. 15: 365-371.
Potisate, Y., Kerr, W.L., and Phoungchandang, S. 2015. Changes during storage of dried Moringaoleifera leaves prepared by heat pump-assisted dehumidified air drying. Int. J. Food Sci. Technol. 50: 1224-1233
Puranik, V., Chauhan, D.K., Mishra, V., and Rai G.K. 2012. Effect of drying techniques on the physicochemical and bioactive components of selected medicinal herbs. Annals. Phytomed. 1: 23-29.
Sarsavadia, P.N., Sawhney, R.L., Pangavhane, D.R., and Singh, S.P. 1999. Drying behavior of brained onion slices. J. Food Eng. 40: 219-226.
Sheeja, K., Shihab, P.K., and Kuttan, G. 2006. Antioxidant and anti-inflammatory activities of the plant Andrographis paniculata Nees. Immunopharmacol Immunotoxicol. 28: 129- 140.
Singh, M., Singh, A., Tripathi, R.S., Verma, R.K., Gupta, M.M., Mishra, H.O., Singh, H.P., and Singh, A.K. 2011. Growth behavior, biomass and diterpenoid lactones production in Kalmegh (Andrographis paniculata Nees.) strains at different population densities. Agric J. 6: 115-118.
Stamp, J.A., and Labuza, T.P. 1983. Kinetics of the Maillard reaction between aspartame and glucose in solution at high temperature. J. Food Sci. 48: 543-544, 547.
Tummanichanont, C., Phoungchandang, S., and Srzednicki, G. 2017. Effects of pretreatment and drying methods on drying characteristics and quality attributes of Andrographis paniculata. J. Food Process. Preserv. DOI: 10.1111/jfpp.13310.
Türkyilmaz, M., and Özkan, M. 2012. Kinetics of anthocyanin degradation and polymeric colour formation in black carrot juice concentrates during storage. Int. J. Food Sci. Technol. 47: 2273-2281.
Verbeyst, L., Van Crombruggen, K., Van der Plancken, I., Hendrickx, M., and Van Loey, A. 2011. Anthocyanin degradation kinetics during thermal and high pressure treatment of raspberries. J. Food Eng. 105: 513-521.
Verbeyst, L., Van Crombruggen, K., Van der Plancken, I., Hendrickx, M., and Van Loey, A. 2011. Anthocyanin degradation kinetics during thermal and high pressure treatment of raspberries. J. Food Eng. 105: 513-521.
Verma, N., and Vinayak, M. 2008. Antioxidant action of Andrographis paniculata on lymphoma. Mol Biol Rep. 35: 535-540.
Wang, L., Kim, D., and Lee, C.Y. 2000. Effect of heat processing and storage on flavanols and sensory qualities of green tea beverage. J. Agric. Food Chem. 48: 4227-4232.
Wojdylo, A., Oszmianski, J., and Czemerys, R. 2007. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem. 105: 940-949.
Wray, D., and Ramaswamy, H.S. 2015. Novel concepts in microwave drying of foods. Drying Technol. 33: 769-783.
Yilmaz, E., and Karadeniz, F. 2014. Effect of storage on the bioactive compounds and antioxidant activity of quince nectar. Int J. Food Sci Tech. 49: 718-725.