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Effect of drying kinetics on main bioactive compounds and antioxidant activity of acerola ( Malpighia emarginata D.C.) residue
Author(s) -
Duzzioni Alexandra G.,
Lenton Vanessa M.,
Silva Diogo I. S.,
Barrozo Marcos A. S.
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12060
Subject(s) - chemistry , gallic acid , ascorbic acid , dpph , antioxidant , residue (chemistry) , food science , organic chemistry
Summary This study investigates the drying kinetics of residue of acerola, in a fixed‐bed dryer, analysing the effect of the process variables on the antioxidant properties of the residue. A complete factorial design 3 2 has been performed, where the independent variables studied were as follows: air velocity (0.5, 1.0 and 1.5 m s −1 ) and air‐drying temperature (40, 50 and 60 °C). The bioactive compounds studied were L‐ascorbic acid, total phenolic, total flavonoids and antioxidant activity (expressed as IC 50 ) was determined using free radical DPPH • . Both independent variables studied have shown to be statistically significant. The content of ascorbic acid was the highest at 60 °C and 1.0 m s −1 (126.2 ± 0.004 mg 100 g −1 ) while for the fresh residue 16.12 ± 0.003 mg 100 g −1 , whereas the total phenolic showed the highest content at 50 °C and 1.5 m s −1 (46.2 ± 0.003 mg gallic acid.100 g −1 ) while for the fresh residue 12.59 ± 0.001 mg gallic acid.100 g −1 . The drying conditions play an important role in determining the final quality of the product mainly in terms of antioxidant activity.