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Effect of Drying on the Nutraceutical Quality of Sea Buckthorn ( Hippophae rhamnoides L. ssp. sinensis ) Leaves
Author(s) -
Guan Tiffany T. Y.,
Cenkowski Stefan,
Hydamaka Arnie
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb08312.x
Subject(s) - hippophae rhamnoides , carotenoid , nutraceutical , chemistry , chlorophyll , moisture , dried fruit , botany , chlorophyll a , food science , horticulture , biology , organic chemistry
The concentrations of total phenolics, carotenoids, and chlorophylls of fresh and dried sea buckthorn leaves were determined. Overall, drying of leaves resulted in a decrease in the concentrations of these phytochemicals. The degree of reduction depended on the drying time, temperature, or specific component type. For the phenolics, a greater reduction in concentration was observed in the leaves dried at higher temperatures (80 °C or 100 °C) for longer times (to equilibrium moisture contents of 1% to 3%) compared with those dried at lower temperatures (50 °C or 60 °C). For the leaves dried to higher final moisture (5% to 8%), all drying temperatures resulted in a similar final phenolic concentration. The carotenoid and chlorophyll concentrations in the leaves decreased with the increasing temperatures. However, higher temperatures such as 80 °C or 100 °C resulted in similar carotenoid and chlorophyll concentrations in the leaves. Nonetheless, dried sea buckthorn leaves were of a high nutraceutical quality comparable to those of frequently consumed vegetables.