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Open AccessArticle

Effect of Jasmonic Acid, Yeast Extract Elicitation, and Drying Methods on the Main Bioactive Compounds and Consumer Quality of Lovage (Levisticum officinale Koch)

1
Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna Str. 8, 20-704 Lublin, Poland
2
Department of Environmental Microbiology, Laboratory of Mycology, The University of Life Sciences in Lublin, Leszczyńskiego Street 7, 20-069 Lublin, Poland
*
Author to whom correspondence should be addressed.
Foods 2020, 9(3), 323; https://doi.org/10.3390/foods9030323
Received: 13 February 2020 / Revised: 4 March 2020 / Accepted: 7 March 2020 / Published: 11 March 2020
The aim of the study was to evaluate changes in the activities of some enzymes (polyphenol oxidase—PPO and peroxidase—POD), the content of some bioactive compounds, and the organoleptic quality and color parameters of fresh lovage and its herb dried with various methods and elicited with jasmonic acid (JA) and yeast extract (YE). Elicitation only slightly affected the sensory quality of the fresh herbs, but consumer responses in terms of acceptability of the dried lovage color showed that lovage from microwave drying was least acceptable. The largest increase in the value of parameter a* was observed in microwave dried samples. Elicitation positively influenced the content of bioactive compounds (especially chlorophylls, vitamin C, and phenolic compounds), but unfortunately drying caused significant loss of bioactive compounds (except phenolic compounds) in both control and elicited samples. Drying also resulted in a decrease in the activity of PPO and POD. View Full-Text
Keywords: lovage; elicitation; bioactive compounds; color; consumer acceptability lovage; elicitation; bioactive compounds; color; consumer acceptability
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MDPI and ACS Style

Złotek, U.; Szymanowska, U.; Rybczyńska-Tkaczyk, K.; Jakubczyk, A. Effect of Jasmonic Acid, Yeast Extract Elicitation, and Drying Methods on the Main Bioactive Compounds and Consumer Quality of Lovage (Levisticum officinale Koch). Foods 2020, 9, 323.

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