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Conventional method and microwave drying kinetics of Laurus nobilis leaves: effects on phenolic compounds and antioxidant activity

Authors :
Yazid Khaled Khodja
Farid Dahmoune
Mostapha Bachir bey
Khodir Madani
Bachra Khettal
Source :
Brazilian Journal of Food Technology, Vol 23 (2020)
Publication Year :
2020
Publisher :
Instituto de Tecnologia de Alimentos (ITAL), 2020.

Abstract

Abstract Laurus nobilis constitutes one of the usually studied Mediterranean trees due to its therapeutic effects, nutritional properties, and ornamental use. In the current investigation, a comparative study was conducted between two types of drying methods, a microwave-assisted drying (MWD) (from 180 to 900 W) and a conventional method (open-air and oven-drying using temperatures from 40 °C to 120 °C). Drying kinetics were carried out as a function of moisture content according to time. Total Phenolic Content (TPC) as well as reducing power of obtained products were determined. Kinetic results showed that the time required for dried bay leaves became shorter as temperature and microwave power increased; drying with the microwave was much more efficient than conventional methods (open-air and oven-drying). Antioxidants of the Laurus nobilis leaves were better conserved using open-air and microwave drying. Our results underlined a significant correlation between TPC and reducing power. Microwave drying using 300 W during 130 s was the most efficient combination that provided dried bay leaves with the highest content of phenolic compounds and antioxidant activity.

Details

Language :
English, Spanish; Castilian, Portuguese
ISSN :
19816723
Volume :
23
Database :
Directory of Open Access Journals
Journal :
Brazilian Journal of Food Technology
Publication Type :
Academic Journal
Accession number :
edsdoj.104e66452544f4be944cf8c30e4d4b
Document Type :
article
Full Text :
https://doi.org/10.1590/1981-6723.21419