Effect of dehydration methods on antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube fruits

文献类型： 外文期刊

第一作者： Ding, Shenghua

作者： Ding, Shenghua;Zhao, Dandan;Wang, Zhengfu;Wu, Jihong;Hu, Xiaosong;Wang, Rongrong;Ding, Shenghua;Zhao, Dandan;Wang, Zhengfu;Wu, Jihong;Hu, Xiaosong;Ding, Shenghua

作者机构：

关键词： jujube;drying;volatile;antioxidant;solid phase micro-extraction

期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：2.391； 五年影响因子：2.108 ）

ISSN： 1226-7708

年卷期： 2016 年 25 卷 1 期

页码：

收录情况： SCI

摘要： Changes in antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube after dehydration using freeze-drying (FD), air drying (AD), sun drying (SD), and microwave drying (MD) were investigated. All dehydration methods caused a decrease in antioxidant activities, aldehyde, acid, and alkane contents. Esters were increased by the dehydration. FD was superior to other dehydration methods for retention of total phenolics, total flavonoids, and antioxidant activities. MD caused an increase of catechin and epichtechin levels. Although AD, MD, and SD caused declines in cyclic adenosine monophosphate (cAMP) and cyclic guanosine monophosphate (cGMP) contents, AD at 50oC was a good choice to obtain jujubes with high levels of cAMP and cGMP. Theoretical fundamentals for selection of suitable drying techniques to minimize the negative effects caused by dehydration and for meeting production requirements are provided.

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