Ảnh hưởng của nhiệt độ sấy đến các hợp chất có hoạt tính sinh học trong vỏ bưởi Da Xanh (Citrus maxima Burm. Merr.)
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Abstract
Pomelo’s flavedo is rich in bioactive compounds that support health and as a source of raw materials for the food, cosmetic and pharmaceutical industries. This study is aimed to investigate effects of convection drying temperature in the range of 50-55-60-65℃ and extraction on the percentage of total phenolic contents (TPC) retention, total flavonoid content (TFC), and free-radical scavenging activity by DPPH and ABTS assays. Thereby, giving suitable drying parameters to limit the loss when heat treatment pomelo peel. The results indicate that there was a remarkable reduction (> 50%) in TPC and TFC values. Particularly, the TPC was reduced by at least 80% when the flavedo was dried 60 and 65℃ (the TPC retention was 19.21 ± 3.21% and 18.99 ± 0,87%, respectively). Temperature unfavorably affected the TFC value and led to a moderate DPPH and ABTS value. About 50% of four evaluation values were lost after the hot air convection drying.
Tóm tắt
Nghiên cứu được thực hiện để đánh giá ảnh hưởng của nhiệt độ sấy đối lưu đến hiệu quả duy trì các thành phần có hoạt tính sinh học trong vỏ bưởi da xanh, thể hiện qua phenolic tổng số (TPC), flavonoid tổng số (TFC), khả năng trung hòa gốc tự do bằng DPPH và ABTS . Thông qua đó, nhiệt độ sấy vỏ bưởi phù hợp để hạn chế sự giảm thấp các thành phần này được đề xuất thất thoát khi xử lý nhiệt vỏ bưởi. Kết quả khảo sát cho thấy các hoạt chất có hoạt tính sinh học giảm khoảng 50% do tác động của nhiệt độ sấy và 80% TPC giảm sau chiết tại 60℃ (19,21 ± 3,21%) và 65℃ (18,99 ± 0,87%). Nhiệt độ tác động đến các thành phần trong nhóm TFC và kéo theo giá trị DPPH, ABTS không lớn.
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