Effects of different drying methods on phenolic substances and antioxidant activities of seedless raisins. (September 2020)

• Record Type: Journal Article
• Authors: Qin, Liuwei; Wang, Hong; Zhang, Wen; Pan, Mingqi; Xie, Hui; Guo, Xinbo
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 131(2020)
• Publication Date: 2020-09
• Subjects: Seedless raisins -- Drying -- Phenolics -- Antioxidant activity; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109807
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The effects of sun drying, shielding film drying and room drying on the quality of seedless purple and green raisins were analyzed. We determined the phenolic substances and antioxidant capacity of raisins. The results showed that: the contents of total phenolic and total flavonoid of raisins in room drying were higher compared with the other two drying methods and had a better antioxidant activity. Overall, the peroxyl radical scavenging capacity and the cellular antioxidant activity of purple seedless raisins were higher than green seedless raisins. The correlation analysis showed that the phenolic substances were related to the antioxidant capacity. The findings illustrated that room drying is suitable for making seedless raisins, which can retain its phenolic substances and antioxidant activity. Highlights: Effects of three drying methods on the phenolic substances of raisins were compared. The antioxidant capacity of raisins under three drying methods was compared. The correlation between phenolic substances and antioxidant capacity was analyzed. Room drying is best for making seedless raisins.