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Comparative Evaluation of the Physiochemical Properties, and Antioxidant and Hypoglycemic Activities of Dendrobium officinale Leaves Processed Using Different Drying Techniques

文献类型： 外文期刊

作者： Cai, Gonglin 1 ; Dong, Hangmeng 1 ; Liu, Shoulong 1 ; Wu, Weijie 2 ; Yang, Hailong 1 ;

作者机构： 1.Wenzhou Univ, Coll Life & Environm Sci, Wenzhou 325035, Peoples R China

2.Zhejiang Acad Agr Sci, Food Sci Inst, Hangzhou 310021, Peoples R China

3.Wenzhou Univ, Zhejiang Prov Key Lab Water Environm & Marine Biol, Wenzhou 325035, Peoples R China

关键词： Dendrobium officinale leaves; drying methods; antioxidant activity; hypoglycemic activity; phenolic compounds

期刊名称：ANTIOXIDANTS （ 影响因子：7.0； 五年影响因子：7.3 ）

ISSN：

年卷期： 2023 年 12 卷 11 期

页码：

收录情况： SCI

摘要： Dendrobium officinale leaves have the potential to be processed into natural antioxidants, functional foods, and food additives. To maximally maintain their quality, fresh D. officinale leaves were dehydrated using different drying methods, i.e., hot air drying (HD), microwave drying (MD), infrared drying (IRD), and freeze drying (FD), and then the physicochemical properties, microstructure, and biological activities of the dried samples were compared. The results showed that, with the FD method, the samples had a porous microstructure, maintained the highest phenolic content, and demonstrated the highest antioxidant and hypoglycemic activities. Among the three thermal drying methods, with the IRD method, the samples retained higher phenolic contents, showed stronger DPPH free-radical scavenging, ferric ion reducing, ferrous ion chelating, and alpha-glucosidase inhibitory abilities, and more strongly promoted glucose metabolism in insulin-resistant HL-7702 cells than the samples with the MD and HD methods. These results suggested that FD was the most suitable method. However, IRD might be a promising alternative, owing to the high cost and long time needed for FD for the large-scale drying of D. officinale leaves.

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