Ảnh hưởng của nhiệt độ sấy đến hàm lượng polyphenol, flavonoid, khả năng kháng oxy hóa và đánh giá khả năng bảo quản của bột đế nấm đông trùng hạ thảo
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Abstract
This study evaluated the effects of drying temperature and storage duration on the total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity (TEAC) of Cordyceps militaris substrate powder. The substrate was dried at 50ºC, 60ºC, and 65ºC, and the resulting powders were stored for eight weeks. TPC, TFC, TEAC, moisture content, water activity (aw), and color parameters (L*, a*, b*) were monitored throughout storage. Results showed that drying temperature had a significant impact on the quality of the powder. Drying at 60ºC yielded the highest values of TPC (2.25 ± 0.14 mg GAE/g dry weight), TFC (22.91 ± 0.08 mg QE/100 g dry weight), and TEAC (31.33 µmol TE/g dry weight). During storage, TPC, TFC, and TEAC declined, whereas moisture content and aw increased. Color changes indicated a reduction in lightness and an increase in redness and yellowness, likely due to oxidative reactions.
Tóm tắt
Nghiên cứu này được thực hiện với mục đích đánh giá ảnh hưởng của nhiệt độ sấy và thời gian bảo quản đến hàm lượng polyphenol tổng số (TPC), flavonoid tổng số (TFC) và hoạt tính chống oxy hóa (TEAC) của bột đế nấm đông trùng hạ thảo. Nguyên liệu được sấy ba mức nhiệt 50ºC, 60ºC và 65ºC, bột đế nấm được theo dõi trong 8 tuần để đánh giá sự biến đổi về TPC, TFC, TEAC, độ ẩm, hoạt độ nước (aw) và màu sắc (L*, a*, b*). Kết quả cho thấy nhiệt độ sấy ảnh hưởng đáng kể đến chất lượng bột. Ở 60ºC, TPC (2,25±0,14 mg GAE/g CKNL), TFC (22,91±0,08 mg QE/100 g CKNL) và TEAC (31,33 µmol TE/g CKNL) đạt giá trị cao nhất. Trong thời gian bảo quản, TPC, TFC và TEAC giảm dần, trong khi độ ẩm và aw tăng. Màu sắc thay đổi theo hướng giảm độ sáng và tăng sắc đỏ, vàng – phản ánh tác động của quá trình oxy hóa.
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