Effect of Drying Temperatures on Drying Rate, Physical and Antioxidative Properties of Sesbania javanica Mig. Flowers
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Published:
Dec 28, 2018
Keywords:
Sesbania Flower; Drying Rate; Phenolic; Antioxidative Properties
Main Article Content
Abstract
This research aims to study the effect of drying temperatures (50, 60 and 70 ºC) on drying rate, physical and antioxidative properties of hot-air dried Sesbania (Sesbania javanica Mig.) flowers. The fresh Sesbania flowers contained phenolic compounds, tannin, and antioxidative properties. When the drying temperature rose from 50 to 70 ºC, drying rate increased from 0.023 to 0.049 g/ min, whereas the moisture content, water activity, lightness (L*), redness (a*), and yellowness (b*) of dried Sesbania flowers significantly decreased (p < 0.05). The total phenol content of dried Sesbania flowers remained 17 - 24 % compared to the fresh Sesbania flowers. In addition, the active ingredients and antioxidant activity of Sesbania flowers dried at 70 ºC were the highest value (p < 0.05). The total phenol and tannin contents of Sesbania flowers dried at 70 ºC were 366.89 mg gallic acid equivalent, and 714.29 mg tannic acid equivalent/ 100 g (dry basis), followed by Sesbania flowers dried at 60 and 50 ºC, respectively. In conclusion, Sesbania flower has the potential to develop into a health food product due to a high of biological active ingredients and antioxidant activity.
Article Details
How to Cite
[1]
เหลียวตระกูล ว., จิรสถิตอนุสรณ์ ฐ., เอี่ยมนิล ณ., and เหลียวตระกูล ว., “Effect of Drying Temperatures on Drying Rate, Physical and Antioxidative Properties of Sesbania javanica Mig. Flowers”, RMUTI Journal, vol. 11, no. 3, pp. 57–69, Dec. 2018.
Section
บทความวิจัย (Research article)
References
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[21] Nadee, A., Tirawanichakul, Y., and Tirawanichakul, S. (2012). Drying Kinetics of Pandanus Leaf by Infrared Radiation Combine Hot Air and Hot Air. Burapha Science Journal. Vol. 17, No. 2, pp. 130-138 (in Thai)
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[31] Panichakornkul, W. (2016). Effects of Drying Temperatures on Quality of Dried Sesbania Flowers (Sesbania javacica Miq) and It’s Application in Bread. VRU Research and Development Journal Science and Technology. Vol. 11, No. 1, pp. 47-55 (in Thai)
[2] Nutrition Division, Department of Health. (2001). Nutritive Values of Thai Foods. pp. 24. War Veterans Organization Press, Bangkok, Thailand (in Thai)
[3] Tangvarasittichai, S., Sriprang, N., Harnroongroj, T., and Changbumrung, S. (2005). Antimutagenic Activity of Sesbania javanica Miq. Flower DMSO Extract and its Major Flavonoid Glycoside. Southeast Asian Journal of Tropical Medicine and Public Health. Vol. 36, No. 6, pp. 1543-1551
[4] Kijparkorn, S., Plaimast, H., and Wangsoonoen, S. (2010). Sano (Sesbania javanica Miq.) Flower as a Pigment Source in Egg Yolk of Laying Hens. Thai Journal of Veterinary Medicine. Vol. 40, No. 3, pp. 281-287
[5] Parr, A. J. and Bolwell, G. P. (2000). Phenols in the Plant and in Man. The Potential for Possible Nutritional Enhancement of the Diet by Modifying the Phenols Content or Profi le. Journal of the Science of Food and Agriculture. Vol. 80, No. 7, pp. 985-1012
[6] Maestri, D. M., Nepote, V., Lamarque, A. L., and Zygadlo, J. A. (2006). Natural Products as Antioxidants. In Phytochemistry: Advances in Research. Imperato F., eds. pp. 105-135. Research Signpost, Kerala, India
[7] Tesoriere, L., Allegra, M., Gentile, C., and Livrea, M. A. (2009). Betacyanins as Phenol Antioxidants. Chemistry and Mechanistic Aspects of the Lipoperoxyl Radical-Scavenging Activity in Solution and Liposomes. Free Radical Research. Vol. 43, No. 8, pp. 706-717. DOI: 10.1080/10715760903037681
[8] Ignat, I., Volf, I., and Popa, V. I. (2011). A Critical Review of Methods for Characterisation of Polyphenolic Compounds in Fruits and Vegetables. Food Chemistry. Vol. 126, pp. 1821-1835. DOI: 10.1016/j.foodchem.2010.12.026.
[9] Murcia M. A., Jiménez A. M., and Martínez-Tomé M. (2009). Vegetables Antioxidant Losses During Industrial Processing and Refrigerated Storage. Food Research International. Vol. 42, No. 8, pp. 1046-1052. DOI: 10.1016/j.foodres.2009.04.012
[10] AOAC. (2000). Offi cial Methods of Analysis of the Association of the Official Analysis Chemists. Arlington: Association of Official Analytical Chemists.
[11] Maskan, M. (2006). Production of Pomegranate (Punica granatum L.) Juice Concentrate by Various Heating Methods: Colour Degradation and Kinetics. Journal of Food Engineering. Vol. 72, Issue 3, pp. 218-224
[12] Wu, L. C., Hsu, H. W., Chen, Y. C., Chiu, C. C., Lin, Y. I., and Ho, J. A. A. (2006). Antioxidant and Antiproliferative Activities of Red Pitaya. Food Chemistry. Vol. 95, Issue 2, pp. 319-327. DOI: 10.1016/j.foodchem.2005.01.002
[13] Mahattanatawee, K., Manthey, J. A., Luzio, G., Talcott, S. T., Goodner, K., and Baldwin, E. A. (2006). Total Antioxidant Activity and Fiber Content of Select Florida-Grown Tropical Fruits. Journal of Agricultural and Food Chemistry. Vol. 54, Issue 19, pp. 7355-7363. DOI: 10.1021/jf060566s
[14] Lim, Y. Y., Lim, T. T., and Tee, J. J. (2007). Antioxidant Properties of Several Tropical Fruits: A Comparative Study. Food Chemistry. Vol. 103, Issue 3, pp. 1003-1008
[15] Tambe, V. D. and Bhambar, R. S. (2014). Estimation of Total Phenol, Tannin, Alkaloid and Flavanoid in Hibiscus tiliaceus Linn. Wood Extracts. Journal of Pharmacognosy and Phytochemistry. Vol. 2, Issue 4, pp. 41-47
[16] Munde-Wagh, K. B., Wagh, V. D., Toshniwal, S. S., and Sonawane B. R. (2012). Phytochemical, Antimicrobial Evaluation and Determination of Total Phenolic and Flavonoid Contents of Sesbania grandiflora Flower Extract. International Journal of Pharmacy and Pharmaceutical Sciences. Vol. 4, Issue 4, pp. 229-232
[17] Siritrakulsak, P., Chutichudet, P., Chutichudet, B., Plainsirichai, M., and Boontiang, K. (2013). Antioxidant Activity of Fifteen Edible Flowers in Maha Sarakham Province. Khon Kaen Agricultural Journal. Vol. 41, Suppl. 1, pp. 607-611
[18] Gowri, S. and Vasantha, K. (2010). Antioxidant Activity of Sesbania grandiflora (Pink Variety) L. Pers. International Journal of Engineering Science and Technology. Vol. 2, No. 9, pp. 4350-4356
[19] Chu, Y. H., Chang, C. L., and Hsu, H. F. (2000). Flavonoid Content of Several Vegetables and Their Antioxidant Activity. Journal of the Science of Food and Agriculture. Vol. 80, Issue 5, pp. 561-566
[20] Yomsungnoen, Y., Waiprib, Y., Sootanan, R., and Tongta, A. (2010). Effects of Temperature and Velocity of Superheated Steam on Moisture Content and Color of Dried Ginger. Agricultural Science Journal. Vol. 41, No. 3/1(Suppl.), pp. 429-432 (in Thai)
[21] Nadee, A., Tirawanichakul, Y., and Tirawanichakul, S. (2012). Drying Kinetics of Pandanus Leaf by Infrared Radiation Combine Hot Air and Hot Air. Burapha Science Journal. Vol. 17, No. 2, pp. 130-138 (in Thai)
[22] Janhiran, A. and Chirnaksorn, S. (2006). Ginger Drying Using Superheated Steam. In The 3rd Kasetsart University Kamphaeng Saen Campus Annual Conference. pp. 11-17 (in Thai)
[23] Jamradloedluk, J., Nathakaranakule, A., Soponronnarit, S., and Prachayawarakorn, S. (2007). Influences of Drying Medium and Temperature on Drying Kinetics and Quality Attributes of Durian Chip. Journal of Food Engineering. Vol. 78, Issue 1, pp. 198-205
[24] Masiri, P. and Namsanguan, Y. (2007). Effect of Temperature on Color Change of Longan without Stone Undergoing Superheated Steam and Hot Air Drying. Agricultural Science Journal. Vol. 38, No. 5, pp. 375-378 (in Thai)
[25] Stahl, W. and Sies, H. (2003). Antioxidant Activity of Carotenoids. Molecular Aspects of Medicine. Vol. 24, No. 6, pp. 345-351
[26] Choi, Y., Lee, S. M., Chun, J., Lee, H. B., and Lee, J. (2006). Influence of Heat Treatment on the Antioxidant Activities and Polyphenolic Compounds of Shiitake (Lentinus edodes) Mushroom. Food Chemistry. Vol. 99, No. 2, pp. 381-387
[27] Nicoli, M. C., Anese, M., Parpinel, M. T., Franceschi, S., and Lerici, C. R. (1997). Loss and/or Formation of Antioxidants During Food Processing and Storage. Cancer Letters. Vol. 114, Issue 1-2, pp. 71-74. DOI: 10.1016/S0304-3835(97)04628-4
[28] Kusznierewicz, B., Smiechowska, A., Bartoszek, A., and Namiesni, J. (2008). The Effect of Heating and Fermenting on Antioxidant Properties of White Cabbage. Food Chemistry. Vol. 108, Issue 3, pp. 853-861. DOI: 10.1016/j.foodchem.2007.11.049
[29] Atanassova, M. and Christova-Bagdassarian, V. (2009). Determination of Tannins Content by Titrimetric Method for Comparison of Different Plant Species. Journal of the University of Chemical Technology and Metallurgy. Vol. 44, No. 4, pp. 413-415
[30] Khasnabis, J., Rai, C., and Roy, A. (2015). Determination of Tannin Content by Titrimetric Method from Different Types of Tea. Journal of Chemical and Pharmaceutical Research. Vol. 7, No. 6, pp. 238-241
[31] Panichakornkul, W. (2016). Effects of Drying Temperatures on Quality of Dried Sesbania Flowers (Sesbania javacica Miq) and It’s Application in Bread. VRU Research and Development Journal Science and Technology. Vol. 11, No. 1, pp. 47-55 (in Thai)