Effects of different drying methods on the bioactive compounds and antioxidant properties of edible Centaurea (Centaurea cyanus) petals [Efeito de diferentes métodos de secagem nos compostos bioactivos e propriedades antioxidantes de pétalas de Centáurea (Centaurea cyanus)]

• Type: Article in International Scientific Journal
• Date: 2018

Authors

Fernandes, L (Author) Other; Susana Casal (Author) FFUP; Pereira, JA (Author) Other; Saraiva, JA (Author) Other; Ramalhosa, E (Author) Other

Journal

Title: Brazilian Journal of Food Technology

Vol. 21

ISSN: 1516-7275

Publisher: Instituto de Tecnologia de Alimentos (ITAL)

Indexing

Scopus - 20 Citations

Other information

Authenticus ID: P-00P-TNC

DOI: 10.1590/1981-6723.21117

Abstract (EN): The present study aimed to evaluate the effects of hot-air convective drying, shade drying and freeze-drying on the bioactive compounds and antioxidant activity of Centaurea (Centaurea cyanus L.) petals, as well as on several of their physicochemical properties. All the dried samples showed different appearances as compared to fresh petals, with lower titratable acidity, lower carotenoids and hydrolysable tannins contents, and greater antioxidant activity. Of the drying methods, shade drying presented the highest values for monomeric anthocyanins, flavonoids, hydrolysable tannins, total reducing capacity and antioxidant activity. By contrast, greater losses were observed as a result of hot-air convective drying. Thus shade drying is a highly promising process that should be considered as a suitable drying method for Centaurea petals.

Language: Portuguese

Type (Professor's evaluation): Scientific