Effect of oven and microwave drying on phenolic compounds and antioxidant capacity of coriander leaves
2017
Hihat, S. | Remini, H. | Madani, K
In the present study, the effects of two drying methods on antioxidant properties of corianderleaves were investigated. For the rate of drying, results showed that sample weight stabilitywas reached faster in microwave (900 W/70 s) than in oven drying (120°C/290 s). Concerningantioxidants, results showed that the highest total polyphenols and total flavonoids contentswere recorded by leaves dried in microwave (48.44 mg GAE/g and 20.28 mg RE/g, respectively)than those dried in oven (26.64 mg GAE/g and 19.60 mg RE/g, respectively). At the end, theassessment of radical scavenging activity against stable radical ABTS and DPPH showed anincrease in scavenging effect particularly when microwave technology was used.
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