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首页> 美国卫生研究院文献>Heliyon >Effect of different drying methods and storage conditions on physical nutritional bioactive compounds and antioxidant properties of doum (Hyphaene thebaica) fruits
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Effect of different drying methods and storage conditions on physical nutritional bioactive compounds and antioxidant properties of doum (Hyphaene thebaica) fruits

机译：不同干燥方法和储存条件对DOUM（Hyphaenebaica）水果物理营养生物活性化合物和抗氧化性能的影响

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摘要

The present study reports effect of various drying and storage conditions on physical, bioactive compounds, and antioxidant properties of doum (H. thebaica) fruit for the first time. Three types of fruit are used such as fresh, dried from tree, and dried fruits purchased from local market. Pulp of fresh fruit was dried using sun, shade and oven at different temperatures and stored under different conditions for three months. Samples were analysed before and after drying and storage. The results showed significantly (p < 0.01) higher dry matter (98.73 g/100g), pH (7.09), tannins (27.64 mg/g), flavonoids (19.90 mg/g) and total polyphenols (7.13 mg/g) contents in pericarp than other parts of fruit. The pulp without pericarp exhibited higher ash, amino acids, proteins and vitamin C contents, however pulp of whole fresh fruit had higher Ca (1.67 mg/g), Na (640.26 mg/g) and Zn (11.63 μg/g). Pulp of fruit purchased from local market showed significantly stronger antioxidant activities (DPPH and ABTS). All parameters evaluated were significantly (p < 0.01) affected in comparison with pulp of fresh fruit but varied with respect to drying methods and storage conditions. The shade-dried samples showed higher proteins, amino acids, vitamin C, ash, fibres and acidity contents than other drying methods. Polyphenols and antioxidant activities are higher in oven-dried samples at low temperature (40 °C) as compared to others. The highest DPPH and ABTS scavenging activities are observed after drying and storage conditions for three months. Significant and positive (p < 0.01) correlations are found between antioxidant compounds and antioxidant activities. Thus, drying methods and storage conditions can preserve pulp of doum fruit with high physicochemical, bioactive compounds and antioxidant capacities for human well-being up to three months, however shade-drying followed by oven-drying are highly promising process that must be considered as suitable drying methods for doum fruits.
机译：本研究报告了各种干燥和储存条件首次对Doum（H.Paaica）果实的物理，生物活性化合物和抗氧化性能的影响。使用三种类型的水果，如新鲜，从树上干燥，以及从当地市场购买的干果。在不同温度下使用太阳，遮阳和烤箱干燥新鲜水果的纸浆，并在不同的条件下储存三个月。在干燥和储存之前和储存之前和后分析样品。结果显着显着（P <0.01）干物质（98.73g / 100g），pH（7.09），单宁（27.64mg / g），黄酮类（19.90mg / g）和总多酚（7.13mg / g）含量Pericarp比其他部分水果。没有Pericarp的纸浆表现出更高的灰分，氨基酸，蛋白质和维生素C含量，然而整个新鲜水果的纸浆具有更高的Ca（1.67mg / g），Na（640.26mg / g）和Zn（11.63μg/ g）。从当地市场购买的水果纸浆显示出明显更强的抗氧化活动（DPPH和ABTS）。与新鲜水果纸浆相比，评价的所有参数显着（P <0.01），但相对于干燥方法和储存条件而变化。遮蔽样品显示出高蛋白质，氨基酸，维生素C，灰分，纤维和酸度含量而不是其他干燥方法。与其他相比，在低温（40℃）下烘箱干燥样品中的多酚和抗氧化活性较高。干燥和储存条件三个月后观察到最高的DPPH和ABTS清除活性。在抗氧化剂化合物和抗氧化活性之间发现显着且阳性（P <0.01）相关性。因此，干燥方法和储存条件可以用高的物理化学，生物活性化合物和抗氧化能力为人类良好的抗氧化能力保持较高三个月，但是烘干干燥是高度有前途的过程，这些过程必须被视为适用于DOUM果实的干燥方法。

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