Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices
文献类型： 外文期刊
作者： Ding, Shenghua 1 ; Wang, Rongrong 1 ; Zhang, Jing 1 ; Li, Gaoyang 1 ; Zhang, Juhua 1 ; Ou, Shiyi 3 ; Shan, Yang 1 ;
作者机构： 1.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Hunan, Peoples R China
2.Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China
3.Jinan Univ, Dept Food Sci & Technol, Guangzhou 510632, Guangdong, Peoples R China
关键词： Lemon slices;Drying;Phenolic;Limonoids;Antioxidant capacity
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： 2017 年 26 卷 6 期
页码：
收录情况： SCI
摘要： Changes in contents of sugars, organic acids, limonoids, phenolics contents, and antioxidant capacities of lemon slices dried at different temperatures were evaluated. Air drying (AD) promoted losses of sugars, citric acid, ascorbic acid, extractable phenolics (EPs), and non-extractable phenolics (NEPs), while it introduced an increase in limonoids. Phenolics of lemon were mainly presented in their extractable form. Hesperidin and eriocitrin were the main EPs; protocatechuic acid and poncirin were the predominant NEPs. The decrease in extractable phenolic acid, EP, and NEP content in lemon is lower at low drying temperatures, while the increase in non-extractable phenolic acid content is higher at high drying temperatures. The antioxidant capacity of EP was higher than that of NEP. Phenolics contributed to antioxidant capacities of lemon slices, and flavonoids were the main contributors among phenolics. Considering limonoids contents and the high levels of EP, NEP, and antioxidant capacities, AD at 60 A degrees C could be an appreciate treatment for dehydrating lemon slices.
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