Effect of hot air drying on volatile compounds, bioactive compounds and antioxidant activities of Lava Durian Sisaket
Article Sidebar
Main Article Content
Abstract
This present study aimed at investigate the effect of hot-air drying (by tray dryer) on the color, bioactive compounds and antioxidant activities of Lava Durian Sisaket. The Lava Durian Sisaket were purchased at local durian garden and collected the ripeness level. The samples were treated by a tray dryer with a hot air system at three drying conditions: 50, 60, and 70 ºC. Dried durian powder samples were analyzed for color values, total phenolic and flavonoid contents (TPC and TFC), antioxidant activities and volatile compounds. The results showed that drying treatments of Lava Durian Sisaket at 60 °C revealed a change in color value (ΔE) by at least compared to dried samples. The TPC and TFC of dried powder samples were lower when compared with the fresh durian, while the antioxidant activities of DPPH and FRAP assays of dried durian samples were similar to the TPC and TFC. The samples dried at 60°C showed the most stable antioxidant activities (DPPH and FRAP). Thus, dried durian samples at 60 °C were collected for further analysis of the volatile compounds by GC-MS method. Caryophyllene and phytol compounds were decreased the contents of volatile compounds, while the content of bicyclogermacrene was increased after drying treated when compared to fresh samples. This research indicated that thermal processing by tray dryer affected the color value, bioactive compounds, and antioxidant activities, including the volatile compounds of dried durian. The results of this study can also be used as information for processing durian powder to be used as an ingredient in other products or healthy durian products in the future.
Article Details
References
Association of official analytical chemists (AOAC). (1990). Official methods of analysis (15thed.). Washington, D.C.: Association of Official Analytical Chemist.
Arancibia-Avila, P., Toledo, F., Park, Y. S., Jung, S. T., Kang, S. G., Heo, B. G., Lee, S. H., Sajewicz, M., Kowalska, T., & Gorinstein, S. (2008). Antioxidant properties of durian fruit as influenced by ripening. LWT-food Science and Technology, 41(10), 2118-2125. doi :10.1016/j.lwt.2007.12.001
Barbieri, S., Elustondo, M., & Urbicain, M. (2004). Retention of aroma compounds in basil dried with low pressure superheated steam. Journal of Food Engineering, 65(1), 109-115.
Bartley, J. P., & Jacobs, A. L. (2000). Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale). Journal of the Science of Food and Agriculture, 80(2), 209-215.doi: 10.1002/(SICI)1097-0010(20000115)80:2<209::AID-JSFA516>3.0.CO;2-8
Díaz-Maroto, M. C., Perez-Coello, M. S., & Cabezudo, M. D. (2002). Effect of drying method on the volatiles in bay leaf (Laurus nobilis L.). Journal of Agricultural and Food Chemistry, 50(16), 4520-4524.
Di Cesare, L. F., Forni, E., Viscardi, D., & Nani, R. C. (2004). Influence of drying techniques on the volatile phenolic compounds, chlorophyll and colour and colour of oregano (Organum vugare L. ssp. prismaticum Gaudin). Italian Journal of Food Science. 16(2), 165-175.
Dinesh Kumar, G., Karthik, M., & Rajakumar, R. (2018). GC-MS analysis of bioactive compounds from ethanolic leaves extract of Eichhornia crassipes (Mart) Solms. and their pharmacological activities. The Pharma Innovation Journal, 7(8), 459-462.
Ketsa, S., & Daengkanit, T. (1998). Physiological changes during postharvest ripening of durian fruit (Durio zibethinus Murray). The Journal of Horticultural Science and Biotechnology, 73(5), 575-577.
Lv, Y., Cai, L., Yang, M., Liu, X., Hui, N., & Li, J. (2017). Purification, characterisation, and thermal denaturation of polyphenoloxidase from prawns (Penaeus vannamei). International Journal of Food Properties, 20(Suppl. 3), S3345–S3359.
Okechukwu, V. U., Eze, S. O., Omokpariola, D. O., & Okereke, J. C. (2021). Evaluation of phytochemical constituents of methanol extract of Moringa oleifera Lam. whole leaf by gas chromatography-mass spectrometry and fourier transform infrared spectroscopy analysis. Natural Sciences, 37, 18-30.
Ouyang, M., Cao, S., Huang, Y., & Wang, Y. (2021). Phenolics and ascorbic acid in pumpkin (Cucurbita maxima) slices: effects of hot air drying and degradation kinetics. Journal of Food Measurement and Characterization, 15(1), 247-255. doi: 10.1007/s11694-020-00618-7
Prasad, K. N., Yang, B., Dong, X., Jiang, G., Zhang, H., Xie, H., & Jiang, Y. (2009). Flavonoid contents and antioxidant activities from Cinnamomum species. Innovative Food Science & Emerging Technologies, 10(4), 627-632. doi: 10.1016/j.ifset.2009.05.009
Raksakantong, P., Siriamornpun, S., Ratseewo, J., & Meeso, N. (2011). Optimized drying of Kaprow leaves for industrial production of holy basil spice powder. Drying Technology, 29(8), 974-983. doi: 10.1080/07373937.2011.558649
Ratseewo, J., Warren, F. J., Meeso, N., & Siriamornpun, S. (2022). Effects of far-infrared radiation drying on starch digestibility and the content of bioactive compounds in differently pigmented rice varieties. Foods, 11(24), 4079. doi: 10.3390/foods11244079
Ratseewo, J., Meeso, N., & Siriamornpun, S. (2020). Changes in amino acids and bioactive compounds of pigmented rice as affected by far-infrared radiation and hot air drying. Food Chemistry, 306, 125644.
Ratseewo, J., Tangkhawanit, E., Meeso, N., Kaewseejan, N., & Siriamornpun, S. (2016). Changes in antioxidant properties and volatile compounds of kaffir lime leaf as affected by cooking processes. International Food Research Journal, 23(1), 188-196.
Siriamornpun, S., Ratseewo, J., Kaewseejan, N., & Meeso, N. (2015). Effect of osmotic treatments and drying methods on bioactive compounds in papaya and tomato. RSC Advances, 5(24), 18579-18587.
Tangkhawanit, E., & Siriamornpun, S. (2021). Bioactive compounds, biological activity, and starch digestibility of dried soy residues from the soybean oil industry and the effects of hot-air drying. Journal of the Science of Food and Agriculture, 102(4), 1719-1728.
Valadez-Carmona, L., Plazola-Jacinto, C. P., Hernandez-Ortega, M., Hernandez-Navarro, M. D., Villarreal, F., Necoechea-Mondragon, H., Ortiz-Moreno, A., & Ceballos-Reyes, G. (2017). Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks (Theobroma cacao L.). Innovative Food Science & Emerging Technologies, 41, 378-386. doi: 10.1016/j.ifset.2017.04.012
Wachtel-Galor, S., Wong, K. W., & Benzie, I. F. F. (2008). The effect of cooking on Brassica vegetables. Food Chemistry, 110(3), 706-710.
Wanyo, P., Meeso, N., & Siriamornpun, S. (2014). Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk. Food Chemistry, 157, 457-463. doi: 10.1016/j.foodchem.2014.02.061
Zhang, D., & Hamauzu, Y. (2004). Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry, 88(4), 503-509.