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Hossein zadeh, Nasrin, Naghdi Badi, Hassanali, Kalateh Jari, Sepideh, Mehrafarin, Ali, Saeidi Sar, Sakineh. (1405). Effect of Drying Methods on Phytochemical Compounds, Color Attributes, and Antioxidant Activity of Ecballium elaterium (L.) A. Richard Fruits. سامانه مدیریت نشریات علمی, 15(4), 469-476. doi: 10.22034/jmpb.2025.369054.1938
Nasrin Hossein zadeh; Hassanali Naghdi Badi; Sepideh Kalateh Jari; Ali Mehrafarin; Sakineh Saeidi Sar. "Effect of Drying Methods on Phytochemical Compounds, Color Attributes, and Antioxidant Activity of Ecballium elaterium (L.) A. Richard Fruits". سامانه مدیریت نشریات علمی, 15, 4, 1405, 469-476. doi: 10.22034/jmpb.2025.369054.1938
Hossein zadeh, Nasrin, Naghdi Badi, Hassanali, Kalateh Jari, Sepideh, Mehrafarin, Ali, Saeidi Sar, Sakineh. (1405). 'Effect of Drying Methods on Phytochemical Compounds, Color Attributes, and Antioxidant Activity of Ecballium elaterium (L.) A. Richard Fruits', سامانه مدیریت نشریات علمی, 15(4), pp. 469-476. doi: 10.22034/jmpb.2025.369054.1938
Hossein zadeh, Nasrin, Naghdi Badi, Hassanali, Kalateh Jari, Sepideh, Mehrafarin, Ali, Saeidi Sar, Sakineh. Effect of Drying Methods on Phytochemical Compounds, Color Attributes, and Antioxidant Activity of Ecballium elaterium (L.) A. Richard Fruits. سامانه مدیریت نشریات علمی, 1405; 15(4): 469-476. doi: 10.22034/jmpb.2025.369054.1938

Effect of Drying Methods on Phytochemical Compounds, Color Attributes, and Antioxidant Activity of Ecballium elaterium (L.) A. Richard Fruits

Journal of Medicinal plants and By-products
مقاله 6، دوره 15، شماره 4، مهر و آبان 2026، صفحه 469-476    اصل مقاله (694.97 K)
نوع مقاله: Research Article
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.) A. Richard 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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