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Effect of Drying Methods on Phytochemical Compounds, Color Attributes, and Antioxidant Activity of Ecballium elaterium (L.) Fruits | ||
| Journal of Medicinal plants and By-products | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 21 تیر 1404 اصل مقاله (971.18 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22034/jmpb.2025.369054.1938 | ||
| نویسندگان | ||
| Nasrin Hossein zadeh1؛ Hassanali Naghdi Badi2، 3؛ Sepideh Kalateh Jari* 1؛ Ali Mehrafarin3؛ Sakineh Saeidi Sar4 | ||
| 1Department of Agricultural Science and Engineering, SR.C., Islamic Azad University, Tehran, Iran | ||
| 2Department of Agronomy and Plant Breeding, Faculty of Agriculture, Shahed University, Tehran, Iran | ||
| 3Medicinal Plants Research Center, Shahed University, Tehran, Iran | ||
| 4Department of Agricultural Science, Technical and Vocational University (TVU), Tehran, Iran | ||
| چکیده | ||
| This study investigated the effects of various drying methods on the physicochemical and phytochemical properties of Ecballium elaterium L. fruits. A completely randomized design with three replications was employed to evaluate sun, shade, microwave (200, 600, 1000 W), oven (35, 45, 55°C), infrared (0.2, 0.3, 0.4 W), and vacuum oven (35, 45, 55°C) drying methods. Results demonstrated significant (p ≤ 0.01) impacts on all measured parameters except total cucurbitacin (TCu). Vacuum oven drying at 55°C optimally preserved quality parameters, showing the highest antioxidant activity (AA), total phenolic content (TPC), and total flavonoid content (TFC), along with superior color retention (L, a, b*). Conversely, sun and infrared drying caused the greatest degradation of total free amino acids (TFAAs) and total soluble proteins (TSP). Microwave and infrared drying exhibited power-dependent negative effects, with higher power levels significantly reducing TPC, TFC, and color parameters. Shade drying showed intermediate preservation of phytochemicals, while oven drying at 55°C maintained moderate quality. The study revealed strong correlations between drying kinetics and phytochemical preservation, with slower drying methods generally demonstrating better retention of bioactive compounds. These findings provide critical insights for selecting optimal drying techniques to maintain the nutritional and medicinal value of E. elaterium fruits during post-harvest processing, with microwave 200, oven and vacuum oven drying at 45°C emerging as the most effective method for quality preservation. | ||
| کلیدواژهها | ||
| Alkaloids؛ Antioxidant activity؛ Free amino acids؛ Microwave؛ Vacuum | ||
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آمار تعداد مشاهده مقاله: 277 تعداد دریافت فایل اصل مقاله: 184 |
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