The effects of drying methods on chemical profiles and antioxidant activities of two cultivars of Psidium guajava fruits
文献类型： 外文期刊
作者： Tan, Si 1 ; Wang, Zhuwei 1 ; Xiang, Yuanyuan 1 ; Deng, Tingwei 1 ; Zhao, Xin 2 ; Shi, Shengyou 3 ; Zheng, Qiaoran 1 ; Gao 1 ;
作者机构： 1.Yangtze Normal Univ, Sch Adv Agr & Bioengn, Chongqing, Peoples R China
2.Chongqing Univ Educ, Chongqing Collaborat Innovat Ctr Funct Food, Chongqing 400067, Peoples R China
3.Chinese Acad Trop Agr Sci CATAS, Inst China Southern Subtrop Crop Res, Minist Agr, Key Lab Trop Fruit Biol, Zhanjiang 524091, Guangdong, Peoples R China
关键词： Guava fruits; Drying methods; Chemical composition; Antioxidant activity
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）
ISSN： 0023-6438
年卷期： 2020 年 118 卷
页码：
收录情况： SCI
摘要： Freeze drying (FD), vacuum drying (VD) and hot-air oven drying (OD) were applied to investigate the effects of drying methods on the chemical compositions and antioxidant activities in the white and red guava fruits. 24 compounds were identified, and 10 of them were reported for the first time in guava fruits. The total polyphenols and antioxidant activity in the red guava powder were higher than those in the white guava powder dried under the same condition. Principle component analysis was performed to understand the difference in chemistry composition and the results indicated that the phytochemical composition in different guava powder were mainly influenced by the cultivar but not the drying methods. Quercetin, phloretin, hesperetin and oleanic acid were found to be the main compounds affecting the antioxidant activities in two cultivars. This study also demonstrated that VD induced the release of polyphenols from the matrix, with the additional advantage of reduced processing time and polyphenol oxidation, compared to the other analyzed methods. Our results suggest that vacuum-dried guava powder may be used as a nutritional and functional ingredient.
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