Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)

Health-conscious consumers prefer a nutritious diet with an increase in fruit intake because of their bioactive compounds. Dehydration is widely used to prolong fruit shelf life. This study researched the effect of convective dehydration on physico-chemical properties, color, vitamin C, β-c...

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Autores principales:	Jéssica,López, Vega-Gálvez,Antonio, Torres,María José, Lemus-Mondaca,Roberto, Quispe-Fuentes,Issis, Di Scala,Karina
Lenguaje:	English
Publicado:	Instituto de Investigaciones Agropecuarias, INIA 2013
Materias:	Antioxidant characteristics bioactive compounds functional food
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392013000300013
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spelling	oai:scielo:S0718-583920130003000132018-10-02Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)Jéssica,LópezVega-Gálvez,AntonioTorres,María JoséLemus-Mondaca,RobertoQuispe-Fuentes,IssisDi Scala,Karina Antioxidant characteristics bioactive compounds functional food Health-conscious consumers prefer a nutritious diet with an increase in fruit intake because of their bioactive compounds. Dehydration is widely used to prolong fruit shelf life. This study researched the effect of convective dehydration on physico-chemical properties, color, vitamin C, β-carotene, total phenolic content (TPC), flavonoids, and antioxidant capacity during dehydration of goldenberry (Physalis peruviana L.) fruits in the 50 to 90 °C temperature range. Chromatic parameters (L, a, and b*) as well as Chroma and hue angle were affected by drying temperature, which contributed to fruit discoloring during this process. Total phenolic content, flavonoids, and β-carotene increased from 321.05-356.68 mg gallic acid 100 g-1 DM, 99.25-144.29 mg quercetin equivalents 100 g-1 DM, and 722.30-783.16 mg 100 g-1 sample, respectively, at 90 °C. Radical scavenging activity showed higher antioxidant activity at high temperatures than low temperatures. Both vitamin C content and TPC decreased as air-drying temperature decreased. A high correlation was observed between fruit TPC and flavonoids with antioxidant capacity. Based on these results, this fruit has potential for the development of new functional products.info:eu-repo/semantics/openAccessInstituto de Investigaciones Agropecuarias, INIAChilean journal of agricultural research v.73 n.3 20132013-09-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392013000300013en10.4067/S0718-58392013000300013
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Antioxidant characteristics bioactive compounds functional food
spellingShingle	Antioxidant characteristics bioactive compounds functional food Jéssica,López Vega-Gálvez,Antonio Torres,María José Lemus-Mondaca,Roberto Quispe-Fuentes,Issis Di Scala,Karina Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)
description	Health-conscious consumers prefer a nutritious diet with an increase in fruit intake because of their bioactive compounds. Dehydration is widely used to prolong fruit shelf life. This study researched the effect of convective dehydration on physico-chemical properties, color, vitamin C, β-carotene, total phenolic content (TPC), flavonoids, and antioxidant capacity during dehydration of goldenberry (Physalis peruviana L.) fruits in the 50 to 90 °C temperature range. Chromatic parameters (L, a, and b*) as well as Chroma and hue angle were affected by drying temperature, which contributed to fruit discoloring during this process. Total phenolic content, flavonoids, and β-carotene increased from 321.05-356.68 mg gallic acid 100 g-1 DM, 99.25-144.29 mg quercetin equivalents 100 g-1 DM, and 722.30-783.16 mg 100 g-1 sample, respectively, at 90 °C. Radical scavenging activity showed higher antioxidant activity at high temperatures than low temperatures. Both vitamin C content and TPC decreased as air-drying temperature decreased. A high correlation was observed between fruit TPC and flavonoids with antioxidant capacity. Based on these results, this fruit has potential for the development of new functional products.
author	Jéssica,López Vega-Gálvez,Antonio Torres,María José Lemus-Mondaca,Roberto Quispe-Fuentes,Issis Di Scala,Karina
author_facet	Jéssica,López Vega-Gálvez,Antonio Torres,María José Lemus-Mondaca,Roberto Quispe-Fuentes,Issis Di Scala,Karina
author_sort	Jéssica,López
title	Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)
title_short	Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)
title_full	Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)
title_fullStr	Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)
title_full_unstemmed	Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)
title_sort	effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (physalis peruviana l.)
publisher	Instituto de Investigaciones Agropecuarias, INIA
publishDate	2013
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392013000300013
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Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)

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