Bioactive compounds and physicochemical characterization of dried apricot (Prunus armeniaca L.) as affected by different drying temperatures. Issue 1 (1st January 2019)

• Record Type: Journal Article
• Authors: Vega-Gálvez, Antonio; Quispe-Fuentes, Issis; Uribe, Elsa; Martinez-Monzo, Javier; Pasten, Alexis; Lemus-Mondaca, Roberto
• Is Part Of: CyTA: journal of food. Volume 17:Issue 1(2019)
• Page Start: 297
• Page End: 306
• Publication Date: 2019-01-01
• Subjects: Dried apricot -- drying kinetic -- antioxidant capacity -- phenolic acids -- vitamin C content -- microstructural changes; Albaricoque Seco -- secado cinético -- capacidad antioxidante -- ácidos fenólicos -- contenido de vitamina C -- cambios microestructurales; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2019.1577918
• Languages: English
• ISSNs: 1947-6337

Abstract

ABSTRACT: The influence of diverse hot-air drying temperature on bioactive compounds, nutritional components, and physical aspects of apricot ( Prunus armeniaca L. var. Tilton) fruits from 40°C to 80°C was evaluated. Firstly, drying kinetics was modeled by Diffusion model and Weibull equation, this last provided a good fit to the experimental data. The effect of drying conditions on the color and microstructure showed noticeable modifications due to an increase of air-drying temperature. Besides, a reduction of antioxidant activity, total phenolic and flavonoid contents with an increase of drying temperature were observed. As to vitamin C and β-carotene were much more affected by the long drying times (>1000 min) than high temperatures (>60°C). Sucrose, fructose, and glucose were identified in all apricot samples, being sucrose the predominant sugar. Thus, results from the present study indicate that the hot-air drying technology continues to be applicable for obtaining a dried functional product of good quality.