期刊
FOOD CHEMISTRY
卷 239, 期 -, 页码 242-251出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.06.061
关键词
Parsley leaves; Ultrasound; Steaming; Polyphenols; Antioxidant activity; Chlorophyll; Lutein; Response surface methodology
资金
- National Science Centre, Poland [DEC-2012/07/N/NZ9/02076]
Parsley leaves contain a high amount of bioactive components (especially lutein), therefore it is crucial to select the most appropriate pre-treatment and drying conditions, in order to obtain high quality of dried leaves, which was the aim of this study. The optimization was done using response surface methodology (RSM) for the following factors: microwave power (100, 200, 300 W), air temperature (20, 30, 40 degrees C) and pre-treatment variant (ultrasound, steaming and dipping as a control). Total phenolic content (TPC), antioxidant activity, chlorophyll and lutein contents (using UPLC-PDA) were determined in dried leaves. The analysed responses were dependent on the applied drying parameters and the pre-treatment type. The possibility of ultrasound and steam treatment application was proven and the optimal processing conditions were selected. (C) 2017 Elsevier Ltd. All rights reserved.
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