Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace

Azman, E. M., House, A., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 (2021) Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace. International Journal of Food Science and Technology, 56 (2). pp. 600-607. ISSN 1365-2621 doi: 10.1111/ijfs.14762

Abstract/Summary

This study examined the effect of dehydration on the phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomaces (DBP) subjected to hot air oven drying (HOD), industrial rotary drying (IRD) and freeze drying (FD). Temperature and residence time were evaluated for HOD, whereas air-on and air-off temperature, ratio of drum rotor speed to air speed and particle size were evaluated for IRD. The highest total anthocyanins (ATC) and flavonols (FLV) were obtained in particle size of > 5.0 mm using IRD at 475°C/97°C (air-on/air-off) and higher ratio of drum rotor speed to air speed. Smaller size particles were found susceptible to degradation due to high temperature and retention time applied in IRD, resulting in loss of phenolic compounds in DBP, thus HOD was deemed more suitable. Overall, drying method selection and parameters of operation are key in preserving the concentrations of individual HCA and FLV in DBP.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/92089
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Wiley-Blackwell
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