Change of antioxidant compounds of spices during drying

A tétel rövid nézete
dc.contributor.authorKántor, Andrea
dc.contributor.authorAlexa, Loránd
dc.contributor.authorPapp-Topa, Emőke
dc.contributor.authorKovács, Béla
dc.contributor.authorCzipa, Nikolett
dc.date.accessioned2021-06-28T11:01:48Z
dc.date.available2021-06-28T11:01:48Z
dc.date.issued2019-12-15
dc.description.abstractSpices and herbs have been used by humanity for thousands of years, so they are very important plants. In this study, the change of dry matter content and antioxidant compounds of eight spices (basil, thyme, rosemary, mint, parsley, lemongrass, chives, coriander) have been examined the raw plants and in plants preserved by three different drying methods (an oven in 50–60°C; drying at room temperature; lyophilisation between -40 and -50°C, under pressure), because we wanted to see the change of the parameters. The water content of raw plants was very high, i.e. the dry matter content was very low. By the application of the three drying methods nearly 100% of the water has left the plants, with the exception of the lyophilized basil and rosemary. Based on the results related to the original material, lyophilized has proved to be the best treatment for the preservation of antioxidant compounds, however air drying also showed high results for some spices.  en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 2 (2019) , 77-81
dc.identifier.doihttps://doi.org/10.34101/actaagrar/2/3682
dc.identifier.issn2416-1640
dc.identifier.issue2
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/317096en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/3682
dc.rights.accessOpen Access
dc.subjectspicesen
dc.subjectdry matter contenten
dc.subjecttotal phenolic contenten
dc.subjectflavonoid contenten
dc.titleChange of antioxidant compounds of spices during dryingen
dc.typefolyóiratcikkhu
dc.typearticleen
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