Influence of freezing and drying on the phenol content and antioxidant activity of horseradish and lovage
2014
Tomsone, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Kruma, Z., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
A perennial herb lovage (Levesticum officinale L.) and horseradish (Armoracia rusticana L.) contains biologically active substances and are cultivated in temperate regions of the world. The aim of this work was to study the effect of the technological processes (freezing and drying) on the polyphenol content and antioxidant activity of horseradish leaves and lovage leaves and stems. The samples were processed using freezing (-20 °C) and drying (at temperature of +24 °C, in a dark, till moisture content 10±2%), and for a comparison fresh samples were analysed. Lovage leaves and stems and horseradish leaves were extracted with ethanol using conventional extraction. Total phenols, total flavonoids, antioxidant activity were determined spectrophotometrically, and individual polyphenolics were identified using HPLC. Analysis of the phenolic compounds and antioxidant activity of lovage and horseradish showed differences depending on the technological processes applied. The predominant phenolic acid in lovage samples was caffeic acid, but horseradish leaves – chlorogenic acid, and the major flavonoid was rutin. Only sinapic acid in lovage stems were found to be higher in the dried samples, compared to the fresh and frozen samples. From analysed methods better results for preserving phenolic compounds and antioxidant activity of lovage leaves and stems and horseradish leaves proved to be freezing.
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