M., Y., Mokhtar, S., Morsy, N. (2014). Effect of Hot Air Drying Variables on Phytochemicals and Antioxidant Capacity of Jew's Mallow (Corchorus olitorius L.) Leaves. test, 2(1), 1-8. doi: 10.21608/scuj.2014.6667
Youssef M.; S. Mokhtar; Noha Morsy. "Effect of Hot Air Drying Variables on Phytochemicals and Antioxidant Capacity of Jew's Mallow (Corchorus olitorius L.) Leaves". test, 2, 1, 2014, 1-8. doi: 10.21608/scuj.2014.6667
M., Y., Mokhtar, S., Morsy, N. (2014). 'Effect of Hot Air Drying Variables on Phytochemicals and Antioxidant Capacity of Jew's Mallow (Corchorus olitorius L.) Leaves', test, 2(1), pp. 1-8. doi: 10.21608/scuj.2014.6667
M., Y., Mokhtar, S., Morsy, N. Effect of Hot Air Drying Variables on Phytochemicals and Antioxidant Capacity of Jew's Mallow (Corchorus olitorius L.) Leaves. test, 2014; 2(1): 1-8. doi: 10.21608/scuj.2014.6667

Effect of Hot Air Drying Variables on Phytochemicals and Antioxidant Capacity of Jew's Mallow (Corchorus olitorius L.) Leaves

Suez Canal University Journal of Food Sciences
Article 1, Volume 2, Issue 1, January 2014, Pages 1-8    PDF (1.03 M)
Document Type: Original Article
DOI: 10.21608/scuj.2014.6667
Authors
Youssef M.1; S. Mokhtar1; Noha Morsy2
1Food Technology Department, Faculty of Agriculture, Suez Canal University, 41522, Ismailia, Egypt
2Food Technology Department, Faculty of Agriculture, Suez Canal University, 41522, Ismailia, Egyp
Abstract
Jew's mallow (Corchorus olitarius L.) is an important vegetable in Egypt. Fresh or dried Jew's mallow leaves
have a wide use and is great demand for domestic as well as export markets. The effects of hot air drying variables
including: air temperature (50, 60 and 70 ºC), air velocity (0.2, 0.4 and 0.6 m/ s) and trays load (125 – 500 g/ 0.22 m2)
on the antioxidant capacity and some phytochemicals content of Jew's mallow leaves were studied. The fresh Jew's
mallow leaves exhibited high antioxidant activity (52.29% and 139.55 μmol trolox/ g dry weight, measured by DPPH
and ABTS assays, respectively). The leaves had high contents of chlorophyll a and b (649.4 and 317.4 mg/ 100 g), total
phenolics (16.54 mg GAE/ g) and total flavonoids (117.88 mg quercetin equivalent/ g). Drying process resulted in
drastic decreases in all studied properties except the β-carotene content. Antioxidant activity and phytochemicals
compounds contents decreased as air drying temperature and velocity decreased, relating to long drying times. Drying
at 60 ºC and air velocity 0.6 m/ s had the lowest negative effect on the leaves antioxidant activity. Leaves dried at the
highest trays load (500 g/ 0.22 m2) also, showed the highest antioxidant activity and phytochemicals contents.
Keywords
Jew's mallow; air drying; antioxidant capacity; Phenolics; Flavonoids; Chlorophylls
Statistics
Article View: 384
PDF Download: 737