Effect of dehydration methods on antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube fruits
Tóm tắt
Changes in antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube after dehydration using freeze-drying (FD), air drying (AD), sun drying (SD), and microwave drying (MD) were investigated. All dehydration methods caused a decrease in antioxidant activities, aldehyde, acid, and alkane contents. Esters were increased by the dehydration. FD was superior to other dehydration methods for retention of total phenolics, total flavonoids, and antioxidant activities. MD caused an increase of catechin and epichtechin levels. Although AD, MD, and SD caused declines in cyclic adenosine monophosphate (cAMP) and cyclic guanosine monophosphate (cGMP) contents, AD at 50oC was a good choice to obtain jujubes with high levels of cAMP and cGMP. Theoretical fundamentals for selection of suitable drying techniques to minimize the negative effects caused by dehydration and for meeting production requirements are provided.
Tài liệu tham khảo
Li JW, Fan LP, Ding, SD, Ding XL. Nutritional composition of five cultivars of Chinese jujube. Food Chem. 103: 454–460 (2007)
Sun YF, Liang ZS, Shan CJ, Viernstein H, Unger F. Comprehensive evaluation of natural antioxidants and antioxidant potentials in Ziziphus jujube Mill. var. spinosa (Bunge) Hu ex H.F. Chou fruits based on geographical origin by TOPSIS method. Food Chem. 124: 1612–1619 (2011)
Zhang Z, Gao W, Yan Y, Huang L. Study on the relationship between chemical compositions and antioxidant activity of Ziziphus jujuba Mill. by chemometric approach. Int. J. Food Prop. 18: 277–289 (2014)
Fang SZ, Wang ZF, Hu XS. Hot air drying of whole fruit Chinese jujube (Zizyphus jujuba Miller): Thin-layer mathematical modelling. Int. J. Food Sci. Tech. 44: 1818–1824 (2009)
Fang SZ, Wang ZF, Hu XS, Chen F, Zhao GH, Liao XJ, Wu JH, Zhang Y. Energy requirement and quality aspects of Chinese jujube (Zizyphus jujuba Miller) in hot air drying followed by microwave drying. J. Food Process Eng. 34: 491–510 (2011)
Fang SZ, Wang ZF, Hu XS, Li H, Long WR, Wang R. Shrinkage and quality characteristics of whole fruit of Chinese jujube (Zizyphus jujuba Miller) in microwave drying. Int. J. Food Sci. Tech. 45: 2463–2469 (2010)
Lee JH, Zuo L. Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices. J. Food Sci. Tech. 50: 115–121 (2013)
Wong KC, Chee SG, Tan CH. Volatile constituents of the fruit of Zizyphus jujuba Mill. var. inermis (Bge.) Rehd. J. Essent. Oil. Res. 8: 323–326 (1996)
Said A, Fawzy G, Ali Abu Tabl E, Tzakou O. Volatile constituents of Zizyphus jujuba aerial parts and Zizyphus spina-christii fruits from Egypt. J. Essent. Oil Bear. Pl. 13: 170–174 (2010)
Eskin A, Corrent G, Lin CY, McAdoo DJ. Mechanism for shifting the phase of a circadian rhythm by serotonin: Involvement of cAMP. P. Natl. Acad. Sci. US. 79: 660–664 (1982)
Prosser RA, McArthur AJ, Gillette MU. cGMP induces phase shifts of a mammalian circadian pacemaker at night, in antiphase to cAMP effects. P. Natl. Acad. Sci. US. 86: 6812–6815 (1989)
AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists. 15th Ed. Method 934.01. Association of Official Analytical Chemists, Washington, DC, USA (1990)
Wang CT, Cheng D, Cao JK, Jiang WB. Antioxidant capacity and chemical constituents of Chinese jujube (Ziziphus jujuba Mill.) at different ripening stages. Food Sci. Biotechnol. 22: 639–644 (2013)
Zhang H, Jiang L, Ye S, Ye YB, Ren FZ. Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Mill.) from China. Food Chem. Toxicol. 48: 1461–1465 (2010)
Zhang Y, Lu P, Wang H, Zhang J, Li H, Liu J. Simultaneous HPLC determination of cAMP and cGMP in commercial jujube juice concentrate. Food Sci. 30: 321–322 (2009)
Zhu SH, Sun LN, Zhou J. Effects of nitric oxide fumigation on phenolic metabolism of postharvest Chinese winter jujube (Zizyphus jujuba Mill. cv. Dongzao) in relation to fruit quality. LWT-Food Sci. Technol. 42: 1009–1014 (2009)
Fang SZ, Wang ZF, Hu XS, Datta AK. Hot-air drying of whole fruit Chinese jujube (Zizyphus jujuba Miller): Physicochemical properties of dried products. Int. J. Food Sci. Tech. 44: 1415–1421 (2009)
Kim DO, Lee KW, Lee HJ, Lee CY. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J. Agr. Food Chem. 50: 3713–3717 (2002)
Floegel A, Kim DO, Chung SJ, Koo SI, Chun OK. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich foods. J. Food Compos. Anal. 24: 1043–1048 (2011)
San B, Yildirim AN. Phenolic, alpha-tocopherol, beta-carotene and fatty acid composition of four promising jujube (Ziziphus jujuba Miller) selections. J. Food Compos. Anal. 23: 706–710 (2010)
Madrau M, Piscopo A, Sanguinetti A, Del Caro A, Poiana M, Romeo F, Piga A. Effect of drying temperature on polyphenolic content and antioxidant activity of apricots. Eur. Food Res. Technol. 228: 441–448 (2009)
Bi JF, Chen QQ, Zhou YH, Liu X, Wu XY, Chen RJ. Optimization of short-and medium-wave infrared drying and quality evaluation of jujube powder. Food Bioprocess Tech. 7: 2375–2387 (2014)
Gogus F, Özel MZ, Lewis AC. The effect of various drying techniques on apricot volatiles analysed using direct thermal desorption-GC-TOF/MS. Talant. 73: 321–325 (2007)
Nazif NM. Phytoconstituents of Zizyphus spina-christi L. fruits and their antimicrobial activity. Food Chem. 76: 77–81 (2002)
Viilliére A, Arvisenet G, Lethuaut L, Prost C, Sérot T. Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC-MS-O and GC×GC-TOF-MS. Food Chem. 131: 1561–1568 (2012)