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Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method.

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Title: Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method.
Authors: Wojdyło, Aneta1 aneta.wojdylo@up.wroc.pl, Figiel, Adam2, Legua, Pilar3, Lech, Krzysztof2, Carbonell-Barrachina, Ángel A.4 angel.carbonell@umh.es, Hernández, Francisca3
Source: Food Chemistry. Sep2016, Vol. 207, p170-179. 10p.
Subjects: Jujube (Plant), Oxidant status, Cultivars, Plant drying, Flavonols
Abstract: The aim of this study was to determine the effect of different dying methods, such as convective drying (CD: 50, 60, 70 °C), vacuum-microwave drying (VMD: 120, 480, 480–120 W), a combination of convective pre-drying and vacuum-microwave finish drying [(CPD (60 °C)-VMFD (480–120 W)], and freeze-drying (FD) on key quality parameters of dried jujube fruits (cv. “ GAL ”, “ MSI ”, and “ PSI ”). The parameters studied included bioactive compounds (flavan-3-ols and flavonols, identified by LC-PDA-MS, and vitamin C), antioxidant capacity (ABTS and FRAP), and sensory attributes (e.g. hardness, jujube-ID, and sweetness). The best quality of the dried product (high contents of bioactive compounds and high intensity of key sensory attributes) was found in fruits treated by FD and VMD 480–120 W. The best cultivars were “ PSI ” and “ GAL ” from the point of view of bioactive content and sensory quality, respectively. [ABSTRACT FROM AUTHOR]
Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
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AccessLevel: 6
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PubTypeId: academicJournal
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  Label: Title
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  Data: Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method.
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  Data: <searchLink fieldCode="AR" term="%22Wojdyło%2C+Aneta%22">Wojdyło, Aneta</searchLink><relatesTo>1</relatesTo><i> aneta.wojdylo@up.wroc.pl</i><br /><searchLink fieldCode="AR" term="%22Figiel%2C+Adam%22">Figiel, Adam</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Legua%2C+Pilar%22">Legua, Pilar</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Lech%2C+Krzysztof%22">Lech, Krzysztof</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Carbonell-Barrachina%2C+Ángel+A%2E%22">Carbonell-Barrachina, Ángel A.</searchLink><relatesTo>4</relatesTo><i> angel.carbonell@umh.es</i><br /><searchLink fieldCode="AR" term="%22Hernández%2C+Francisca%22">Hernández, Francisca</searchLink><relatesTo>3</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. Sep2016, Vol. 207, p170-179. 10p.
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  Data: <searchLink fieldCode="DE" term="%22Jujube+%28Plant%29%22">Jujube (Plant)</searchLink><br /><searchLink fieldCode="DE" term="%22Oxidant+status%22">Oxidant status</searchLink><br /><searchLink fieldCode="DE" term="%22Cultivars%22">Cultivars</searchLink><br /><searchLink fieldCode="DE" term="%22Plant+drying%22">Plant drying</searchLink><br /><searchLink fieldCode="DE" term="%22Flavonols%22">Flavonols</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: The aim of this study was to determine the effect of different dying methods, such as convective drying (CD: 50, 60, 70 °C), vacuum-microwave drying (VMD: 120, 480, 480–120 W), a combination of convective pre-drying and vacuum-microwave finish drying [(CPD (60 °C)-VMFD (480–120 W)], and freeze-drying (FD) on key quality parameters of dried jujube fruits (cv. “ GAL ”, “ MSI ”, and “ PSI ”). The parameters studied included bioactive compounds (flavan-3-ols and flavonols, identified by LC-PDA-MS, and vitamin C), antioxidant capacity (ABTS and FRAP), and sensory attributes (e.g. hardness, jujube-ID, and sweetness). The best quality of the dried product (high contents of bioactive compounds and high intensity of key sensory attributes) was found in fruits treated by FD and VMD 480–120 W. The best cultivars were “ PSI ” and “ GAL ” from the point of view of bioactive content and sensory quality, respectively. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1016/j.foodchem.2016.03.099
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      – Code: eng
        Text: English
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        PageCount: 10
        StartPage: 170
    Subjects:
      – SubjectFull: Jujube (Plant)
        Type: general
      – SubjectFull: Oxidant status
        Type: general
      – SubjectFull: Cultivars
        Type: general
      – SubjectFull: Plant drying
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      – SubjectFull: Flavonols
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      – TitleFull: Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method.
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            NameFull: Carbonell-Barrachina, Ángel A.
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              M: 09
              Text: Sep2016
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