Evaluation of Various Drying Methods on Bioactives, Ascorbic Acid and Antioxidant Potentials of Talinum triangulare L., foliage.

Sravan Kumar, Sandopu and Monisha, Arya and Priyanka, N. and Giridhar, P. and Nandini, P. Shetty and Sudheer, K. Yannam and Paramesha, M. (2020) Evaluation of Various Drying Methods on Bioactives, Ascorbic Acid and Antioxidant Potentials of Talinum triangulare L., foliage. Plant Foods for Human Nutrition, 75. pp. 283-291. ISSN 0921-9668

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Abstract

The aim of this study was to assess the efficiency of different drying methods (room, sun, oven, microwave, cross-flow, infra-red, dehumidifier, and freeze-drying) on maximum retention of the nutritional and bioactive compounds profiling of Talinum triangulare, which is a less-known perishable leafy-vegetable. The evaluation of various drying methods is to learn the best appropriate strategy for a post-harvest drying method for retaining all the potential benefits with minor loss. Microwave and freeze-dried samples held the maximum ascorbic acid quantified by HPLC with 1.36 and 1.11 g/100 g DW, respectively. The main carotenoid compounds identified were violaxanthin, lutein, zeaxanthin, β-carotene isomers, trans-β-carotene, and cis-βcarotenes. Gallic, protocatechuic, catechin, para-coumaric, ferulic, rutin, trans-cinnamic, and quercetin are the significant phenolics and flavonoids identified and quantified by liquid chromatography. The efficiency of different solvents on bioactive extractions uncovered that the methanol and 80% aqueous ethanol were good for retention of total phenolics, total flavonoids, and antioxidant compounds, which was affirmed through phosphomolybdate, DPPH, and FRAP assays. Dried T. triangulare foliage could be productively utilized as a promising raw material for food and pharma businesses because of its rich bioactive composition.

Item Type:	Article
Uncontrolled Keywords:	s Talinum triangulare . Drying . Carotenoids . Phenolics . Flavonoids
Subjects:	600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions:	Lipid Science and Traditional Foods Plant Cell Biotechnology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Oct 2020 06:46
Last Modified:	06 Oct 2020 06:46
URI:	http://ir.cftri.res.in/id/eprint/14511

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