Influence of Various Drying Conditions on Phytochemical Compounds and Antioxidant Activity of Carrot Peel
(1) Background: Drying is an important process in the research of bioactive compounds. The aim of this study was to identify an optimal condition to dry carrot peel. (2) Methods: In this study, various drying conditions including hot-air (50 °C and 100 °C), vacuum (50 °C a...
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doaj-ddd10f1b360f475f8e95aa4c31a869832020-11-24T21:47:25ZengMDPI AGBeverages2306-57102018-11-01448010.3390/beverages4040080beverages4040080Influence of Various Drying Conditions on Phytochemical Compounds and Antioxidant Activity of Carrot PeelVan Tang Nguyen0Minh Duong Le1Department of Food Technology, Faculty of Food Technology, Nha Trang University, No. 2 Nguyen Dinh Chieu, Nha Trang, Khanh Hoa 57000, VietnamDepartment of Agriculture and Rural Development, Bac Lieu 97000, Vietnam(1) Background: Drying is an important process in the research of bioactive compounds. The aim of this study was to identify an optimal condition to dry carrot peel. (2) Methods: In this study, various drying conditions including hot-air (50 °C and 100 °C), vacuum (50 °C and 100 °C), microwave (600 W and 1200 W) and freeze dying (−45 °C) were applied, and the phytochemical yield and antioxidant activity of carrot peel were then assessed. (3) Results: The results showed that the highest amount of phytochemical compounds was achieved by microwave drying at 1200 W, followed by microwave drying at 600 W and freeze drying at −45 °C. In contrast, hot-air drying resulted in the lowest level of phytochemical compounds. Regarding the antioxidant activity of carrot peel, microwave drying at 1200 W was an optimal condition as it possessed the best antioxidant activity whereas hot-air, vacuum and freeze drying were not effective methods for retaining antioxidant activity. (4) Conclusions: Based on the results obtained from this study, microwave drying at 1200 W is recommended to dry carrot peel for potential application in the nutraceutical, beverage and/or functional food industries.https://www.mdpi.com/2306-5710/4/4/80carrot peelphytochemicalsantioxidantdrying method |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Van Tang Nguyen Minh Duong Le |
spellingShingle |
Van Tang Nguyen Minh Duong Le Influence of Various Drying Conditions on Phytochemical Compounds and Antioxidant Activity of Carrot Peel Beverages carrot peel phytochemicals antioxidant drying method |
author_facet |
Van Tang Nguyen Minh Duong Le |
author_sort |
Van Tang Nguyen |
title |
Influence of Various Drying Conditions on Phytochemical Compounds and Antioxidant Activity of Carrot Peel |
title_short |
Influence of Various Drying Conditions on Phytochemical Compounds and Antioxidant Activity of Carrot Peel |
title_full |
Influence of Various Drying Conditions on Phytochemical Compounds and Antioxidant Activity of Carrot Peel |
title_fullStr |
Influence of Various Drying Conditions on Phytochemical Compounds and Antioxidant Activity of Carrot Peel |
title_full_unstemmed |
Influence of Various Drying Conditions on Phytochemical Compounds and Antioxidant Activity of Carrot Peel |
title_sort |
influence of various drying conditions on phytochemical compounds and antioxidant activity of carrot peel |
publisher |
MDPI AG |
series |
Beverages |
issn |
2306-5710 |
publishDate |
2018-11-01 |
description |
(1) Background: Drying is an important process in the research of bioactive compounds. The aim of this study was to identify an optimal condition to dry carrot peel. (2) Methods: In this study, various drying conditions including hot-air (50 °C and 100 °C), vacuum (50 °C and 100 °C), microwave (600 W and 1200 W) and freeze dying (−45 °C) were applied, and the phytochemical yield and antioxidant activity of carrot peel were then assessed. (3) Results: The results showed that the highest amount of phytochemical compounds was achieved by microwave drying at 1200 W, followed by microwave drying at 600 W and freeze drying at −45 °C. In contrast, hot-air drying resulted in the lowest level of phytochemical compounds. Regarding the antioxidant activity of carrot peel, microwave drying at 1200 W was an optimal condition as it possessed the best antioxidant activity whereas hot-air, vacuum and freeze drying were not effective methods for retaining antioxidant activity. (4) Conclusions: Based on the results obtained from this study, microwave drying at 1200 W is recommended to dry carrot peel for potential application in the nutraceutical, beverage and/or functional food industries. |
topic |
carrot peel phytochemicals antioxidant drying method |
url |
https://www.mdpi.com/2306-5710/4/4/80 |
work_keys_str_mv |
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