TY - JOUR
T1 - Effects of drying process on total phenolics, antioxidant activity and flavonoid contents of common mediterranean herbs
AU - Rababah, Taha M.
AU - Al-U’ Datt, Muhammad
AU - Alhamad, Mohammad
AU - Al-Mahasneh, Majdi
AU - Ereifej, Khalil
AU - Andrade, Juan
AU - Altarifi, Bayan
AU - Almajwal, Ali
AU - Yang, Wade
N1 - Publisher Copyright:
© 2015, Chinese Society of Agricultural Engineering.
PY - 2015
Y1 - 2015
N2 - Four different fresh and dried herb species (sage, thyme, mint and lemonbalm) were evaluated to study the effect of drying process on the total phenolics, antioxidant activity, flavonoid contents and color properties. Fresh mint had the highest contents of total phenolics (335.4 mg GAE/100 g), whereas lower levels were respectively found in sage (316.4 mg GAE/100 g) followed by lemonbalm (303.2 mg GAE/100 g) and thyme (299.2 mg GAE/100 g). Dry processing significantly decreased the phytochemical contents of all investigated herbs. Compare to air drying, total phenolics, antioxidant activity and flavonoids content in herbs decreased apparently by oven dried. Fresh mint had the highest antioxidant activity (87.46%) and flavonoids content (298.51 mg CE/100 g), while the fresh sage, thyme and lemonbalm were found to have antioxidant activity values of 86.81%, 86.56% and 85.26%, respectively. Results showed that air drying herbs contained more total phenolics, antioxidant activity, and flavonoids than oven drying herbs.
AB - Four different fresh and dried herb species (sage, thyme, mint and lemonbalm) were evaluated to study the effect of drying process on the total phenolics, antioxidant activity, flavonoid contents and color properties. Fresh mint had the highest contents of total phenolics (335.4 mg GAE/100 g), whereas lower levels were respectively found in sage (316.4 mg GAE/100 g) followed by lemonbalm (303.2 mg GAE/100 g) and thyme (299.2 mg GAE/100 g). Dry processing significantly decreased the phytochemical contents of all investigated herbs. Compare to air drying, total phenolics, antioxidant activity and flavonoids content in herbs decreased apparently by oven dried. Fresh mint had the highest antioxidant activity (87.46%) and flavonoids content (298.51 mg CE/100 g), while the fresh sage, thyme and lemonbalm were found to have antioxidant activity values of 86.81%, 86.56% and 85.26%, respectively. Results showed that air drying herbs contained more total phenolics, antioxidant activity, and flavonoids than oven drying herbs.
KW - Antioxidant activity
KW - Drying process
KW - Flavonoids
KW - Herbs
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U2 - 10.3965/j.ijabe.20150802.1496
DO - 10.3965/j.ijabe.20150802.1496
M3 - Article
AN - SCOPUS:84928816257
SN - 1934-6344
VL - 8
SP - 145
EP - 150
JO - International Journal of Agricultural and Biological Engineering
JF - International Journal of Agricultural and Biological Engineering
IS - 2
ER -