4.6 Article

Dehydrated at Different Conditions and Powdered Leek as a Concentrate of Biologically Active Substances: Antioxidant Activity and Phenolic Compound Profile

Journal

MATERIALS
Volume 14, Issue 20, Pages -

Publisher

MDPI
DOI: 10.3390/ma14206127

Keywords

leek; freeze-drying; vacuum drying; air-drying; antioxidant activity; phenolic compound profile; color; powder

Funding

  1. Polish National Science Centre [2019/03/X/NZ9/00226]

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This study found that the green shaft of leek contains more nutrients and higher antioxidant capacity compared to the white shaft, with the dominant phenolic acids being ferulic acid and protocatechuic acids. Additionally, higher drying temperature led to the degradation of phenolic compounds and reduced antioxidant properties of leek shafts.
This study aimed to analyze the antioxidant activity, phenolic acid profile, color changes, and chemical composition of dried and powdered leek (Allium porrum). Leek was divided into white shaft (WH) and green shaft (GR) and subjected to drying by different methods-convection drying, vacuum drying, and freeze-drying (FD)-at a temperature of 60 degrees C. A sample freeze-dried at a temperature of 20 degrees C was used as control. Analyses of the dried leek samples revealed that GR contained a higher amount of ash, protein, fat, fiber, phenolic acids, and flavonoids, and exhibited higher antioxidant capacity compared to WH. The dominant phenolic acid in WH was p-cumaric acid followed by synapic and protocatechuic acids. GR had a several-fold higher content of phenolic acids than WH, with ferulic acid being dominant (about 85% of the total phenolic content). It was also observed that a higher drying temperature resulted in the degradation of phenolic compounds and reduced the antioxidant properties of leek shafts. Most importantly, FD under a temperature of 60 degrees C caused a similar degree of degradation of biologically active compounds as air drying. An increase in drying temperature was associated with a slight decrease in the lightness of GR, whereas in the case of WH no significant change in this parameter was observed.

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