Effect of drying on flavonoid content and antioxidant capacity in fingerroots (Boesenbergia pandurata)
2011
Kawin Sooksing(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Wannee Jirapakkul(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)
Fingerroots (Boesenbergia pandurata) are traditional herb which are extensively cultivated in Thailand. Fingerroots have high antioxidant properties. They were dried be freeze dryer and tray dryer at 60 deg C for 5 hours and 6 hours. Ethanolic extracts of dried fingerroots were used to study of the total flavonoid content and antioxidant capacity. The total flavonoid content of tray-dried (6 hours) fingerroot was 259.07 mg/100g dry weight basis. Furthermore, tray-dried (6 hours) fingerroot had higher radical scavenging capacity values in both DPPH and ABTS than those of the freeze-dried and tray-dried (5 hours) fingerroots. Analysis of major flavonoid compounds by HPLC showed that tray-dried (6 hours) fingerroots contained high pinocembrin and pinostrobin contents as compared to other drying conditions.
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Эту запись предоставил Kasetsart University