Drying characteristics and quality attributes of thunbergia laurifolia leaves using microwave drying
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Published:
Feb 16, 2018
Keywords:
Bioactive compound drying model microwave drying scanning electron microscope Thunbergia laurifolia
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Abstract
Fresh blanched Thunbergia laurifolia (T. laurifolia) leaves were dried in a microwave dryer (MWD) at 450, 720 and 900 W. The drying data obtained were fitted to four single-layer drying models namely, the Henderson and Pabis, Modified Page, Modified Zero and Three-parameter models. This was done to describe drying behaviors of the leaves. Quality aspects of dried leaves including color, microstructure, total phenolics content and bioactive compound content (caffeic acid and quercetin) were determined. The results showed that the Three‑parameter model was the best model to explain the drying data as evidenced by its highest coefficient of determination (R2) along with its lowest standard error of estimate (SEE) and root mean square error (RMSE). Increasing microwave power from 450 W to 900 W led to reduction of drying times by 42.82% and 36.51% for fresh and blanched leaves, respectively. The blanched leaves provided better color values in terms of hue angle, browning index and total color difference than dried leaves without blanching. Fresh leaves dried in a MWD at 900 W showed a more porous and uniform structure than with other drying conditions. Drying blanched T. laurifolia leaves in a MWD at 900 W was the best treatment to yield the highest total phenolics content, as well as the most caffeic acid and quercetin retention.
Article Details
How to Cite
Phahom, T., & Phoungchandang, S. (2018). Drying characteristics and quality attributes of thunbergia laurifolia leaves using microwave drying. Asia-Pacific Journal of Science and Technology, 23(1), APST–23. Retrieved from https://so01.tci-thaijo.org/index.php/APST/article/view/112306
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Research Articles
References
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beans. Food Chemistry 100, 1523-1530.
[27] Arslan, D., Musa Özcan, M., 2010. Study the effect of sun, oven and microwave drying on quality of onion
slices. LWT - Food Science and Technology 43, 1121-1127.
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varieties after blanching and freezing. Food Chemistry 86, 501-507.
[29] Turkmen, N., Sari, F., Velioglu, Y.S., 2005. The effect of cooking methods on total phenolics and antioxidant
activity of selected green vegetables. Food Chemistry 93, 713-718.
[30] Wojdyło, A., Figiel, A., Lech, K., 2013. Effect of convective and vacuum–microwave drying on the bioactive
compounds, color, and antioxidant capacity of sour cherries. Food and Bioprocess Technology 7, 829-841.
extract. Thai Journal of Pharmaceutical Sciences 6, 1-7.
[2] Ammom, H., Wahl, M., 1991. Phamacology of Curcuma longa. Planta Medica57, 1-7.
[3] Potisate, Y., Phoungchandang, S., 2010. Chlorophyll retention and drying characteristics of ivy gourd leaf
(Coccinia grandis Voigt) using tray and heat pump-assisted dehumidified air drying. Drying Technology 28,
786-797.
[4] Phoungchandang, S., Kongpim, P., 2012. Modeling using a new thin layer drying model and drying
characteristics of sweet basil (Ocimum baslicum Linn.) using tray and heat pump-assisted dehumidified
drying. Journal of Food Process Engineering 35, 851-862.
[5] Potisate, Y., Phoungchandang, S., Kerr, W.L., 2014. The effects of pre-drying treatments and different
drying methods on phytochemical compound retention and drying characteristics of moringa leaves
(Moringa oleifera Lam.). Drying Technology 32, 1970-1985.
[6] Trirattanapikul, W., Phoungchandang, S., 2014. Microwave blanching and drying characteristics of Centella
asiatica (L.) urban leaves using tray and heat pump-assisted dehumidified drying. Journal of Food Science
and Technology 51, 3623-3634.
[7] Phahom, T., Phoungchandang, S., Kerr, W.L., 2016. Effects of steam-microwave blanching and different
drying processes on drying characteristics and quality attributes of Thunbergia laurifolia Linn. leaves.
Journal of the Science of Food and Agriculture.
[8] Shivanna, V.B., Subban, N., 2013. Carotenoids retention in processed curry leaves (Murraya koenigii L.
Spreng). International Journal of Food Sciences and Nutrition 64, 58-62.
[9] Therdthai, N., Zhou, W., 2009. Characterization of microwave vacuum drying and hot air drying of mint
leaves (Mentha cordifolia Opiz ex Fresen). J Food Eng. 2009;91: 482-489.
[10] Torki-Harchegani M, Ghanbarian D, Ghasemi A, Sadeghi M. Dehydration behavior, mathematical
modelling, energy efficiency and essential oil yield of peppermint leaves undergoing microwave and hot air
treatments. Renewable & Sustainable Energy Reviews 58, 407-418.
[11] Phahom, T., 2016. Drying characteristics, changes during storage and quality aspects of Thunbergia
laurifolia Linn. leaves [PhD Thesis]. Khon Kaen: Graduate School, Khon Kaen University.
[12] Askari, G.S., Emam, D.Z., Mousavi, S.M., 2008. An investigation of the effects of drying methods and
conditions on drying characteristics and quality attributes of agricultural products during hot air and hot
air/microwave-assisted dehydration. Drying Technology 26, 1602-1609.
[13] Naidu, M.M., Khanum, H., Sulochanamma, G., 2012. Effects of drying methods on the quality
characteristics of fenugreek (Trigonella foenum-graecum) greens. Drying Technology 30, 808-816.
[14] Oonsivilai, R., 2006. Functional and nutraceutical properties of Rang Chuet (Thunbergia laurifolia Lindl.)
extracts [PhD Thesis]. Nakorn Ratchasrima: Suranaree University of Technology.
[15] Praja, J., Richa, J., Dipjyoti, C., 2013. HPLC quantification of phenolic acids from Vetiveria zizaniodes (L.)
nash and its antioxidant and antimicrobial activity. Journal of Pharmaceutical Sciences 1, 1-6.
[16] Ferruzzi, M.G., Bohm, V., Courtney, P.D., Schwartz, S.J., 2002. Antioxidant and antimutagenic activity of
dietary chlorophyll derivative determined by radical scavenging and bacterial reverse mutagenesis assays.
Journal of Food Science 67, 2589-2595.
[17] Evin, D., 2011. Microwave drying and moisture diffusivity of white mulberry: experimental and
mathematical modeling. Journal of Mechanical Science and Technology 25, 2711-2718.
[18] Zielinska, M., Zapotoczny, P., Alves-Filho, O., 2013. A multi-stage combined heat pump and microwave
vacuum drying of green peas. Journal of Food Engineering 115, 347-356.
[19] Sadi, T., Meziane, S., 2015. Mathematical modelling, moisture diffusion and specific energy consumption
of thin layer microwave drying of olive pomace. International Food Research Journal 22, 494-501.
[20] Krishna, M.T.P., Manohar B. Microwave drying of mango ginger (Curcuma amada roxb): prediction of
drying kinetics by mathematical modelling and artificial neural network. Int J Food Sci Technol. 2012;47:
1229-1236.
[21] Vadivambal R, Jayas, D.S., 2007. Changes in quality of microwave-treated agricultural products-a review.
Biosystems Engineering 98, 1-16.
[22] Porntewabancha, D., Siriwongwilaichat, P., 2010. Effect of pre-treatments on drying characteristics and
colour of dried lettuce leaves. Asian Journal Of Food & Agro-industry 3, 580-586.
[23] Wilson, A.J., 1991. Microscopical methods for examining frozen foods. London: Springer.
[24] Aguilera, J.M., Stanley, D.W., 1999. Microstructural principles of food processing and engineering, 2nd ed.
USA: Springer Science & Business Media.
[25] Marinova, D., Ribrava, F., Atanassova, M., 2005. Total phenolics and total flavonoids bulgarian fruits and
vegetables. Journal of Chemical Technology and Metallurgy 40, 255-260.
[26] Othman, A., Ismail, A., Abdul, G.N., Adenan, I., 2007. Antioxidant capacity and phenolic content of cocoa
beans. Food Chemistry 100, 1523-1530.
[27] Arslan, D., Musa Özcan, M., 2010. Study the effect of sun, oven and microwave drying on quality of onion
slices. LWT - Food Science and Technology 43, 1121-1127.
[28] Nilsson, J., Stegmark, R., Åkesson, B., 2004. Total antioxidant capacity in different pea (Pisum sativum)
varieties after blanching and freezing. Food Chemistry 86, 501-507.
[29] Turkmen, N., Sari, F., Velioglu, Y.S., 2005. The effect of cooking methods on total phenolics and antioxidant
activity of selected green vegetables. Food Chemistry 93, 713-718.
[30] Wojdyło, A., Figiel, A., Lech, K., 2013. Effect of convective and vacuum–microwave drying on the bioactive
compounds, color, and antioxidant capacity of sour cherries. Food and Bioprocess Technology 7, 829-841.