| Titles |
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English :
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EFFECT OF DRYING PROCESS ON PHENOLIC COMPOUNDS AND TOTAL ANTIOXIDANT ACTIVITY OF SOME MEDICINAL AND AROMATIC PLANTS
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Arabic :
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تأثير عملية التجفيف علي المركبات الفينولية ونشاط مضادات الأكسدة لبعض النباتات الطبية والعطرية
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| Abstract |
The effect of antioxidant properties as free radical scavenging activity and phytochemical compounds of extract fresh and dried dill, parsley, coriander, peppermint and celery leaves were studied. Moreover, the chemical constituents and the content of mineral in these medicinal and aromatic plants were also investigated. Results explain that the contents of total phenolics ranged from 1446.88 for coriander to 3128mg/100gm for peppermint and after drying process decreased to 1280.10 and 2356.45mg/100gm, respectively. Also, peppermint had the highest content of flavonoids while the lowest content observed in coriander leaves. Otherwise, fresh coriander leaves had the highest content for carotenoids while the lowest content was showed in fresh peppermint leaves. Results explain also the main component of phenolic compounds was protocatechuic in all fresh and dried samples under investigation. Celery leaves had the highest protocatechuic content. Also, Mineral contents reveal that the parsley leaves had the highest content of calcium, potassium and magnesium while peppermint had the highest phosphorus and iron content. Results also show the celery leaves had the highest sodium content. Fresh dill and peppermint recorded the highest percentages of total antioxidant activity. Also, fresh celery had gradually effect on DPPH compound which used as synthetic free radical. Coriander and parsley explained the lowest antioxidant activity was obtained which recorded of total antioxidant activity. After drying process total antioxidant activity was decreased. The less effective was observed with dill and peppermint leaves while celery and parsley leaves were more effective by air oven drier process.
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| Publication year |
2011
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| Pages |
377-386
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
J. food and dairy Sci., Mansoura Univ.
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| Author(s) from ARC |
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| External authors (outside ARC) |
محمد الأمين محمد موسي
معهد بحوث تكنولوجيا الاغذيه
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| Publication Type |
Journal
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