Generic placeholder image

Current Nutrition & Food Science

Author(s): Loghman D. Razgeh , Ayub E. Fathabad , Nabi Shariatifar , Mohsen Esmail and Amin M. Khaneghah*

DOI: 10.2174/1573401315666190801105936

DownloadDownload PDF Flyer Cite As
Effects of Hot Air and Microwave Drying on the Phenolic Components and Physicochemical Properties of Unripe Grapes (Qoura)

Page: [718 - 725] Pages: 8

  • * (Excluding Mailing and Handling)

Explore Articles
About Journal
For Authors
For Editors
For Reviewers

Abstract

Background: Unripe grape (Qoura) in the forms of either intact or juice can be used as a flavoring agent in several foods of Iranian cuisines such as soup and salad due to its sour taste.

Methods: In the current study, the effects of microwave (270, 540, and 720 W) and hot air drying (40, 50 and 60°C) on the polyphenol components content and chemical properties (including chroma, hue angle, L* value, total color difference, soluble sugars, acidity, total phenols and phenolic components including rutin, gallic acid, hydroxybenzoic acid, syringic acid, p-coumaric acid, and resveratrol) of Qoura obtained from unripe white seedless grape were investigated.

Results: The obtained results showed that in both methods, by increasing the oven temperature and microwave power, the L value (The L* value was used to express the whiteness and darkness) was decreased. There was a notable reduction in the initial phenolic content of the sample (381.671 mg gallic acid/ 100 g) as a result of both of the used techniques. The initial content of resveratrol was decreased from 30.27 mg/100 g; to 23.07, 16.64, 10.73 mg/100 g sample in the samples treated with the air-drying method at 40, 50, 60°C, respectively. Also, by using the microwave in 270, 540, 720 W, it decreased to 5.77, 5.38. 5.26 mg/100 g sample at 270, 540, 720 Watt, respectively.

Conclusion: The results of the present study revealed that the drying method affects the amount of polyphenolic compounds and physicochemical properties.

Keywords: Chemical properties, color, drying, grape products, polyphenol components, unripe grape (Qoura).

Graphical Abstract

[1]
Liu RH. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. Am J Clin Nutr 2003; 78(3)(Suppl.): 517S-20S.
[http://dx.doi.org/10.1093/ajcn/78.3.517S] [PMID: 12936943]
[2]
Marambaud P, Zhao H, Davies P. Resveratrol promotes clearance of Alzheimer’s disease amyloid-β peptides. J Biol Chem 2005; 280(45): 37377-82.
[http://dx.doi.org/10.1074/jbc.M508246200] [PMID: 16162502]
[3]
Pazos M, Alonso A, Fernández-Bolaños J, Torres JL, Medina I. Physicochemical properties of natural phenolics from grapes and olive oil byproducts and their antioxidant activity in frozen horse mackerel fillets. J Agric Food Chem 2006; 54(2): 366-73.
[http://dx.doi.org/10.1021/jf0518296] [PMID: 16417292]
[4]
Zhao X, Zhu H, Zhang G, et al. Effect of superfine grinding on the physicochemical properties and antioxidant activity of red grape pomace powders. Powder Technol 2015; 286: 838-44.
[http://dx.doi.org/10.1016/j.powtec.2015.09.025]
[5]
Dharmadhikari M. Composition of grapes. Vineyard Vintage View Mo State Univ 1994; 9(7/8): 3-8.
[6]
Downey MO, Dokoozlian NK, Krstic MP. Cultural practice and environmental impacts on the flavonoid composition of grapes and wine: a review of recent research. Am J Enol Vitic 2006; 57(3): 257-68.
[7]
Setorki M, Asgary S, Eidi A, Haeri Rohani A. Effects of acute verjuice consumption with a high-cholesterol diet on some biochemical risk factors of atherosclerosis in rabbits. Med Sci Monit 2010; 16(4): BR124-30.
[PMID: 20357713]
[8]
Nikfardjam MSP. General and polyphenolic composition of unripe grape juice (verjus/verjuice) from various producers. Mitt Klosterneuburg Rebe Wein Obstb Fruchteverwert 2008; 58: 28-31.
[9]
Mujumdar AS, Law CL. Drying technology: trends and applications in postharvest processing. Food Bioprocess Technol 2010; 3(6): 843-52.
[http://dx.doi.org/10.1007/s11947-010-0353-1]
[10]
Maskan M. Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. J Food Eng 2001; 48(2): 177-82.
[http://dx.doi.org/10.1016/S0260-8774(00)00155-2]
[11]
Feng H, Tang J. Microwave finish drying of diced apples in a spouted bed. J Food Sci 1998; 63(4): 679-83.
[http://dx.doi.org/10.1111/j.1365-2621.1998.tb15811.x]
[12]
Drouzas A, Schubert H. Microwave application in vacuum drying of fruits. J Food Eng 1996; 28(2): 203-9.
[http://dx.doi.org/10.1016/0260-8774(95)00040-2]
[13]
Dubois M, Gilles KA, Hamilton JK, et al. Colorimetric method for determination of sugars and related substances. Anal Chem 1956; 28(3): 350-6.
[http://dx.doi.org/10.1021/ac60111a017]
[14]
Horszwald A, Andlauer W. Characterisation of bioactive compounds in berry juices by traditional photometric and modern microplate methods. J Berry Res 2011; 1(4): 189-99.
[15]
Ruvini L. Effect of different drying methods on antioxidant activity of star fruits (Averrhoa carambola L.). J. Nutr Diet Suppl 2017; 1(1)
[16]
Youssef KM, Mokhtar SM. Effect of drying methods on the antioxidant capacity, color and phytochemicals of Portulaca oleracea L. leaves. J Nutr Food Sci 2014; 4(6): 1.
[http://dx.doi.org/10.4172/2155-9600.1000322]
[17]
Gonçalves B, Silva AP, Moutinho-Pereira J, et al. Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.). Food Chem 2007; 103(3): 976-84.
[http://dx.doi.org/10.1016/j.foodchem.2006.08.039]
[18]
Demiray E, Tulek Y, Yilmaz Y. Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying. Lebensm Wiss Technol 2013; 50(1): 172-6.
[http://dx.doi.org/10.1016/j.lwt.2012.06.001]
[19]
Vásquez-Parra J, Ochoa-Martínez C, Bustos-Parra M. Effect of chemical and physical pretreatments on the convective drying of cape gooseberry fruits (Physalis peruviana). J Food Eng 2013; 119(3): 648-54.
[http://dx.doi.org/10.1016/j.jfoodeng.2013.06.037]
[20]
Arslan D, Özcan MM. Study the effect of sun, oven and microwave drying on quality of onion slices. Lebensm Wiss Technol 2010; 43(7): 1121-7.
[http://dx.doi.org/10.1016/j.lwt.2010.02.019]
[21]
Doymaz I. Air-drying characteristics of tomatoes. J Food Eng 2007; 78(4): 1291-7.
[http://dx.doi.org/10.1016/j.jfoodeng.2005.12.047]
[22]
Baysal T, Icier F, Ersus S, et al. Effects of microwave and infrared drying on the quality of carrot and garlic. Eur Food Res Technol 2003; 218(1): 68-73.
[http://dx.doi.org/10.1007/s00217-003-0791-3]
[23]
Falcone PM, Tagliazucchi D, Verzelloni E, Giudici P. Sugar conversion induced by the application of heat to grape must. J Agric Food Chem 2010; 58(15): 8680-91.
[http://dx.doi.org/10.1021/jf101110s] [PMID: 20681658]
[24]
Dattatreya A, Rankin SA. Moderately acidic pH potentiates browning of sweet whey powder. Int Dairy J 2006; 16(7): 822-8.
[http://dx.doi.org/10.1016/j.idairyj.2005.07.006]
[25]
Madhlopa A, Jones S, Saka JK. A solar air heater with composite–absorber systems for food dehydration. Renew Energy 2002; 27(1): 27-37.
[http://dx.doi.org/10.1016/S0960-1481(01)00174-4]
[26]
Patras A, Brunton NP, Da Pieve S, et al. Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innov Food Sci Emerg Technol 2009; 10(3): 308-13.
[http://dx.doi.org/10.1016/j.ifset.2008.12.004]
[27]
Huang L-l, Zhang M, Wang L-p, et al. Influence of combination drying methods on composition, texture, aroma and microstructure of apple slices. Lebensm Wiss Technol 2012; 47(1): 183-8.
[http://dx.doi.org/10.1016/j.lwt.2011.12.009]
[28]
Hamrouni-Sellami I, Rahali FZ, Rebey IB, et al. Total phenolics, flavonoids, and antioxidant activity of sage (Salvia officinalis L.) plants as affected by different drying methods. Food Bioprocess Technol 2013; 6(3): 806-17.
[http://dx.doi.org/10.1007/s11947-012-0877-7]