Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts

Konstantinos Papoutsis, Penta Pristijono, John B. Golding, Costas E. Stathopoulos, Michael C. Bowyer, Christopher J. Scarlett, Quan V. Vuong

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    Abstract

    The aim of this study was to investigate the effect of freeze-drying, hot air-drying and vacuum-drying at 70, 90 and 110 °C, on dried lemon pomace polyphenols and antioxidant capacity. The total phenolic content and antioxidant capacity were higher in lemon pomace dried by hot air or under vacuum than those dried by freeze-drying and increased as the temperature increased. The highest total flavonoid content was recorded in the pomace dried under vacuum at 70 and 90 °C. Lemon pomace dried by freeze-drying had the highest neohesperidin content, whereas pomace dried under vacuum at 70 °C had the highest rutin and p-coumaric acid content. The highest gallic acid content was recorded in the pomace dried by hot air at 110 °C. The results of this study indicate that drying technique should be carefully selected according to the bioactive compounds aimed to be extracted.
    Original languageEnglish
    Pages (from-to) 880–887
    Number of pages8
    JournalInternational Journal of Food Science and Technology
    Volume52
    Issue number4
    Early online date10 Jan 2017
    DOIs
    Publication statusPublished - 17 Mar 2017

    Fingerprint

    Citrus limon
    vacuum drying
    pomace
    Freeze Drying
    Citrus
    air drying
    Polyphenols
    lemons
    freeze drying
    Vacuum
    Antioxidants
    polyphenols
    Drying
    Air
    antioxidants
    extracts
    water
    Rutin
    Gallic Acid
    Flavonoids

    Cite this

    Papoutsis, Konstantinos ; Pristijono, Penta ; Golding, John B. ; Stathopoulos, Costas E. ; Bowyer, Michael C. ; Scarlett, Christopher J. ; Vuong, Quan V. / Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts. In: International Journal of Food Science and Technology. 2017 ; Vol. 52, No. 4. pp. 880–887.
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    abstract = "The aim of this study was to investigate the effect of freeze-drying, hot air-drying and vacuum-drying at 70, 90 and 110 °C, on dried lemon pomace polyphenols and antioxidant capacity. The total phenolic content and antioxidant capacity were higher in lemon pomace dried by hot air or under vacuum than those dried by freeze-drying and increased as the temperature increased. The highest total flavonoid content was recorded in the pomace dried under vacuum at 70 and 90 °C. Lemon pomace dried by freeze-drying had the highest neohesperidin content, whereas pomace dried under vacuum at 70 °C had the highest rutin and p-coumaric acid content. The highest gallic acid content was recorded in the pomace dried by hot air at 110 °C. The results of this study indicate that drying technique should be carefully selected according to the bioactive compounds aimed to be extracted.",
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    Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts. / Papoutsis, Konstantinos; Pristijono, Penta; Golding, John B.; Stathopoulos, Costas E.; Bowyer, Michael C.; Scarlett, Christopher J.; Vuong, Quan V.

    In: International Journal of Food Science and Technology, Vol. 52, No. 4, 17.03.2017, p. 880–887.

    Research output: Contribution to journalArticle

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    AU - Papoutsis, Konstantinos

    AU - Pristijono, Penta

    AU - Golding, John B.

    AU - Stathopoulos, Costas E.

    AU - Bowyer, Michael C.

    AU - Scarlett, Christopher J.

    AU - Vuong, Quan V.

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    AB - The aim of this study was to investigate the effect of freeze-drying, hot air-drying and vacuum-drying at 70, 90 and 110 °C, on dried lemon pomace polyphenols and antioxidant capacity. The total phenolic content and antioxidant capacity were higher in lemon pomace dried by hot air or under vacuum than those dried by freeze-drying and increased as the temperature increased. The highest total flavonoid content was recorded in the pomace dried under vacuum at 70 and 90 °C. Lemon pomace dried by freeze-drying had the highest neohesperidin content, whereas pomace dried under vacuum at 70 °C had the highest rutin and p-coumaric acid content. The highest gallic acid content was recorded in the pomace dried by hot air at 110 °C. The results of this study indicate that drying technique should be carefully selected according to the bioactive compounds aimed to be extracted.

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