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Changes during storage of dried M oringa oleifera leaves prepared by heat pump‐assisted dehumidified air drying
Author(s) -
Potisate Yuparat,
Kerr William L.,
Phoungchandang Singhanat
Publication year - 2015
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.12744
Subject(s) - chemistry , dpph , quercetin , kaempferol , food science , antioxidant capacity , antioxidant , horticulture , botany , biochemistry , biology
Summary M oringa oleifera leaves contain phytochemicals that are retained during heat pump‐assisted dehumidified air drying. Changes in phytochemicals, antioxidant capacity and colour were evaluated at 15–35 °C, during storage of dried leaves in polypropylene ( PP ) or high barrier ( PET /Al/ PE ) packaging for up to 6 months. The a w of samples in PP increased from 0.373 to 0.669. Decreases in total phenolics were greatest at 35 °C in PP (48%) and least at 15 °C in PET /Al/ PE (19%). There were few significant changes in DPPH inhibition after 2 months storage. There was little change in kaempferol and some increase in quercetin. During storage, samples became less green, suggesting breakdown in chlorophyll had occurred. The degradation of flavonoids followed first‐order kinetics. The half‐life for total flavonoids ranged from 2.13 to 1.47 months for samples stored in PP and from 2.59 to 1.83 months for samples stored in PET /Al/ PE .