Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods
Abstract
:1. Introduction
2. Results and Discussion
2.1. Drying Kinetics
2.2. Hydroxycinnamic Acid Derivatives
2.3. Carotenoids
2.4. Antioxidant Capacity
2.5. Color Coordinates
2.6. Descriptive Sensory Analysis
3. Materials and Methods
3.1. Plant Material and Sample Preparation
3.2. Drying Methodology
- Freeze drying (FD) was carried out in a freeze-dryer Christ Alpha 1-4 LSC (Martin Christ GmbH; Osterode am Harz, Germany) at a reduced pressure of 65 Pa for 24 h. The temperature within the drying chamber was −60 °C, while the heating plate was at ~30 °C. The freeze-dried loquats were considered as the control sample because it assures the expected quality, as a previous study indicated [39].
- The process of convective drying (CD) was conducted using a drier designed and built at the Institute of Agriculture Engineering (Wrocław, Poland). Loquat samples of around 60 g were spread according to a methodology previously developed [39]. During CD, loquat samples represented by cylindrical particles were spread in a single layer over the mesh of a basket with 100 mm diameter. Drying in a single layer is required when determining the drying kinetics (references). A heavier sample would not form a single layer in the basket. The CD was operated at 3 temperatures: 50, 60 and 70 °C of the drying air flowing with the velocity 0.8 m s−1.
- The process of vacuum-microwave drying (VMD) of fresh samples was conducted according to a methodology previously developed [39]. The dryer was operated at 3 power levels: 240, 360 and 480 W, which corresponded to the specific microwave power stream values of 4, 6 and 8 W/g, respectively. These values were used in previous studies on drying other raw materials (references) and thus make possible relevant comparisons. Samples (~60 g) were placed in a cylindrical container of organic glass with a volume of 6.8 L, and with a pressure ranging from 4 to 6 kPa.
- The process of combined drying (CPD-VMFD) consisted of convective pre-drying (CPD) at 60 °C followed by vacuum-microwave finish drying (VMFD) at 360 W.
3.3. Identification and Quantification of Hydroxycinnamic acids and Carotenoids
3.4. Trolox Equivalent Antioxidant Capacity (TEAC ABTS+•) and Ferric-Reducing Antioxidant Potential (FRAP)
3.5. Color Measurement and Moisture Content
3.6. Descriptive Sensory Evaluation
3.7. Statistical Analyses
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Sample Availability: Samples of dried loquat are available from the authors. |
Treatment ± | Drying Kinetics | RMSE ‡ | R2 | MC (g/100 g ww) | aw | Color Coordinates ¥ | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
A | k | n | |||||||||||||
CD | VMD | L* | a* | b* | C* | H°* | ΔE | ||||||||
FD | - λ | - | - | - | - | - | - | 2.80 ± 0.09 c | 0.184 ± 0.001 c | 54.4 ± 0.3 a | 9.17 ± 0.12 ab | 20.9 ± 0.6 a | 22.8 ± 0.6 a | 66.3 ± 0.9 a | 7.1 ± 2.4 c |
CD 50 | 1 | 0.013 | 0.96 | 660 | - | 0.0049 | 0.9998 | 8.38 ± 0.07 a | 0.383 ± 0.007 a | 38.2 ± 2.3 b | 10.20 ± 1.27 a | 15.7 ± 3.3 ab | 18.7 ± 3.5 b | 56.7 ± 2.5 bc | 11.2 ± 3.5 b |
CD 60 | 1 | 0.011 | 1.04 | 540 | - | 0.0052 | 0.9997 | 6.76 ± 0.05 ab | 0.321 ± 0.001 ab | 41.0 ± 4.4 b | 12.10 ± 3.47 a | 18.5 ± 6.3 a | 22.3 ± 7.2 a | 56.5 ± 1.5 bc | 9.7 ± 3.4 c |
CD 70 | 1 | 0.013 | 1.08 | 420 | - | 0.0059 | 0.9997 | 5.19 ± 0.43 b | 0.282 ± 0.009 b | 36.7 ± 1.8 c | 8.02 ± 2.21 b | 13.1 ± 2.0 ab | 15.4 ± 2.9 c | 58.7 ± 3.1 b | 13.8 ± 2.7 b |
VMD 240 | 1 | 0.053 | 1.02 | - | 112 | 0.0089 | 0.9988 | 8.24 ± 0.29 a | 0.366 ± 0.030 a | 34.4 ± 2.5 d | 7.88 ± 2.03 b | 9.2 ± 3.1 b | 12.1 ± 3.7 d | 49.1 ± 2.3 d | 18.0 ± 4.0 a |
VMD 360 | 1 | 0.072 | 1.03 | - | 81 | 0.0142 | 0.9970 | 7.06 ± 0.58 a | 0.352 ± 0.070 a | 33.4 ± 0.7 d | 7.55 ± 0.91 b | 7.6 ± 0.5 c | 10.7 ± 1 e | 45.4 ± 1.4 d | 19.8 ± 0.9 a |
VMD 480 | 1 | 0.079 | 1.13 | - | 48 | 0.0098 | 0.9987 | 7.49 ± 0.09 a | 0.336 ± 0.012 a | 36.0 ± 1.3 c | 8.30 ± 0.39 b | 10.8 ± 2.1 b | 13.7 ± 1.9 cd | 52.2 ± 4.1 c | 15.6 ± 2.3 a |
CPD-VMFD | 0.086 | 0.259 | 0.729 | 180 | 30 | 0.0046 | 0.9595 | 6.39 ± 0.23 ab | 0.303 ± 0.016 ab | 39.7 ± 0.1 b | 8.94 ± 0.95 ab | 15.7 ± 0.2 ab | 18.0 ± 0.7 b | 60.3 ± 2.3 b | 9.7 ± 0.9 c |
Code | tR (min) | λmax (nm) | MS (m/z)//MS/MS (m/z) ¥ | Compounds |
---|---|---|---|---|
Hydroxycinnamic acid derivatives (H) | ||||
3-CQA | 3.04 | 321 | 359//191/179/135 | 3-caffeoylquinic acid |
3-p-CoQA | 3.75 | 310 | 337//191/173/163 | 3-p-coumaroyl quinic acid |
5-CAQ | 3.98 | 321 | 337//191/173/163 | 5-caffeoylquinic acid |
SG | 4.20 | 299 | 385//162/223 | sinapoyl glucoside |
5-p-CoQA | 4.67 | 299 | 337//173 | 5-p-coumaroylquinic acid |
5-FQA | 5.53 | 324 | 367//193/191 | 5-feruloylquinic acid |
Carotenoids (C) | ||||
Zea | 7.25 | 450/480 | 569//551/533/476 | Zeaxanthin |
β-C | 8.52 | 454/481 | 536//444 | β-Carotene |
cis-β-C | 8.71 | 450/474 | 536//444 | 15,15-cis-β-Carotene |
β-Cp | 10.13 | 446/479 | 791//698/535/443 | β-Cryptoxanthin–palmitate (C16:0) |
Neox | 11.00 | 447.475 | 601//583/565/393 | Neoxanthin |
Zeam | 11.97 | 455/478 | 807//551 | Zeaxanthin monopalmitate |
β-Cpm | 12.13 | 451/482 | 791 | β-Cryptoxanthin monopalmitate |
Sample ± | Hydroxycinnamic Acid Derivatives (H) †¥ | Carotenoids (C) ††¥ | Antioxidant Capacity ¥ | ||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
3-CQA | 3-p-CoQA | 5-CAQ | SG | 5-p-CoQA | 5-FQA | ∑H | Zea | β-C | cis-β-C | β-Cp | Neox | Zeam | β-Cpm | ∑C | ABTS+• | FRAP | |
mg/kg ww | mg/kg ww | mmol Trolox/100 g ww | |||||||||||||||
FD | 1282 ± 23 b | 274.2 ± 12.5 b | 2548 ± 23 b | 151.0 ± 10.3 a | 17.2 ± 1.2 b | 170.7 ± 1.2 a | 4394 c | 29.32 ± 2.55 b | 1182 ± 12 a | 83.55 ± 3.71 b | 445.5 ± 32.1 a | 189.0 ± 3.5 a | 225.6 ± 23.1 a | 446.4 ± 13.2 a | 2601 a | 3.08 ± 0.43 b | 2.21 ± 0.19 b |
CD 50 °C | 1411 ± 12 a | 269.2 ± 13.4 b | 2913 ± 34 a | 114.9 ± 9.5 b | 8.41 ± 0.14 c | 165.2 ± 2.6 a | 4882 ab | 43.02 ± 3.66 a | 575.4 ± 21.3 b | 59.19 ± 2.43 c | 220.3 ± 12.5 b | 97.4 ± 5.3 b | 85.13 ± 10.31 b | 193.9 ± 8.3 b | 1274 b | 2.88 ± 0.27 bc | 1.54 ± 0.21 c |
CD 60 °C | 1474 ± 21 a | 268.4 ± 10.8 b | 3055 ± 21 a | 163.7 ± 7.4 a | 9.21 ± 0.77 c | 168.5 ± 3.1 a | 5139 a | 41.55 ± 3.71 a | 520.3 ± 2.8 bc | 53.30 ± 3.65 c | 185.5 ± 10.4 c | 80.39 ± 4.7 b | 76.86 ± 9.43 b | 178.7 ± 2.54 bc | 1136 b | 3.14 ± 0.11 ab | 1.86 ± 0.10 c |
CD 70 °C | 1455 ± 22 a | 289.4 ± 9.5 b | 3116 ± 18 a | 157.7 ± 10.7 a | 6.36 ± 8.51 c | 187.9 ± 4.8 a | 5211 a | 37.89 ± 3.21 a | 448.4 ± 8.6 c | 117.0 ± 11.8 a | 175.8 ± 10.6 c | 73.72 ± 5.32 b | 81.90 ± 9.11 b | 193.4 ± 2.7 b | 1128 b | 3.80 ± 0.54 a | 2.26 ± 0.09 b |
VMD 240 W | 982.0 ± 10.6 c | 258.0 ± 18.4 b | 1751 ± 20 d | 128.4 ± 11.7 ab | 24.3 ± 2.1 a | 152.5 ± 1.9 b | 3297 d | 16.02 ± 2.61 b | 364.1 ± 2.6 d | 10.91 ± 0.99 d | 179.4 ± 13.5 c | 78.25 ± 5.78 b | 68.93 ± 7.91 b | 151.4 ± 5.3 c | 869.0 d | 2.12 ± 0.88 c | 1.77 ± 0.12 c |
VMD 360 W | 1273 ± 25 b | 352.0 ± 25.4 a | 2374 ± 16 b | 168.3 ± 12.6 a | 19.2 ± 1.9 b | 149.1 ± 5.6 b | 4336 c | 19.74 ± 1.34 c | 612.3 ± 7.5 b | 53.68 ± 1.23 c | 217.4 ± 23.5 b | 107.1 ± 2.5 b | 83.31 ± 2.55 b | 214.1 ± 7.2 b | 1308 b | 0.97 ± 0.07 d | 0.97 ± 0.04 d |
VMD 480 W | 1059 ± 27 bc | 243.7 ± 25.3 b | 2499 ± 18 b | 158.1 ± 10.4 a | 22.0 ± 1.5 a | 126.7 ± 6.3 b | 4109 c | 16.25 ± 1.32 c | 408.8 ± 12.5 d | 69.08 ± 3.67 bc | 167.0 ± 12.4 c | 87.90 ± 7.31 b | 92.06 ± 4.65 b | 201.5 ± 9.1 b | 1043 c | 3.02 ± 0.51 b | 3.11 ± 0.11 a |
CPD-VMFD | 1378 ± 15 b | 267.1 ± 11.0 b | 2621 ± 16 b | 199.7 ± 9.3 a | 23.0 ± 1.4 a | 162.7 ± 7.7 a | 4651 b | 30.29 ± 2.76 b | 455.2 ± 9.8 c | 55.27 ± 6.32 c | 181.8 ± 4.8 c | 78.18 ± 8.54 b | 92.16 ± 12.5 b | 197.5 ± 10.9 b | 1090 c | 2.23 ± 0.37 c | 2.29 ± 0.23 b |
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López-Lluch, D.B.; Cano-Lamadrid, M.; Hernández, F.; Zimmer, A.; Lech, K.; Figiel, A.; Carbonell-Barrachina, Á.A.; Wojdyło, A. Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods. Molecules 2020, 25, 3643. https://doi.org/10.3390/molecules25163643
López-Lluch DB, Cano-Lamadrid M, Hernández F, Zimmer A, Lech K, Figiel A, Carbonell-Barrachina ÁA, Wojdyło A. Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods. Molecules. 2020; 25(16):3643. https://doi.org/10.3390/molecules25163643
Chicago/Turabian StyleLópez-Lluch, David Bernardo, Marina Cano-Lamadrid, Francisca Hernández, Aleksandra Zimmer, Krzysztof Lech, Adam Figiel, Ángel Antonio Carbonell-Barrachina, and Aneta Wojdyło. 2020. "Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods" Molecules 25, no. 16: 3643. https://doi.org/10.3390/molecules25163643