Effect of drying method on the phenolic content and antioxidant capacity of spearmint

Antia Orphanides, Vlasios Goulas and Vassilis Gekas
Additional contact information
Antia Orphanides: Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos, Cyprus
Vlasios Goulas: Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos, Cyprus
Vassilis Gekas: Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos, Cyprus

Czech Journal of Food Sciences, 2013, vol. 31, issue 5, 509-513

Abstract: The changes in total phenolics, hydroxycinammic acid derivatives, and antioxidant properties of spearmint after five drying treatments (convection oven drying, freeze-drying, microwave drying, and air drying with the sun exposure and without the sun exposure) were investigated. Phenolic composition of dried spearmint was analysed by spectrophotometric assays, while DPPH radical scavenging activity and Ferric reducing/Antioxidant power (FRAP) assay was used to measure the antioxidant properties. The results showed that freeze drying produced dried spearmint that had the highest total phenolics (34.6 ± 1.9 mg/g) content and the most potent antioxidant capacity (126.2 ± 0.4 mg/g for FRAP and 88.1 ± 5.9 mg/g for DPPH, respectively). On the other hand, spearmint that was dried by convection oven and microwave drying presented the lowest amount of phenolic compounds (12.0 ± 0.5 mg/g) and antioxidant potency (49.3 ± 0.7 mg/g for FRAP and 26.9 ± 1.6 mg/g for DPPH, respectively). This might be attributed to the fact that heat-sensitive phenolics were degraded or biotransformed at high temperatures. The loss of phenolic compounds and antioxidant activity reached up to 60% compared to freeze drying.

Keywords: air-drying; freeze-drying; hydroxycinammic acid; Mentha viridis; microwave drying; phytochemical (search for similar items in EconPapers)
Date: 2013
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/526/2012-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/526/2012-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:526-2012-cjfs

DOI: 10.17221/526/2012-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().