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Open AccessArticle

Influence of Various Drying Conditions on Phytochemical Compounds and Antioxidant Activity of Carrot Peel

1
Department of Food Technology, Faculty of Food Technology, Nha Trang University, No. 2 Nguyen Dinh Chieu, Nha Trang, Khanh Hoa 57000, Vietnam
2
Department of Agriculture and Rural Development, Bac Lieu 97000, Vietnam
*
Author to whom correspondence should be addressed.
Beverages 2018, 4(4), 80; https://doi.org/10.3390/beverages4040080
Received: 20 September 2018 / Revised: 26 October 2018 / Accepted: 30 October 2018 / Published: 1 November 2018
(This article belongs to the Special Issue Valorization of Beverage Industry By-products)
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PDF [570 KB, uploaded 1 November 2018]
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Abstract

(1) Background: Drying is an important process in the research of bioactive compounds. The aim of this study was to identify an optimal condition to dry carrot peel. (2) Methods: In this study, various drying conditions including hot-air (50 °C and 100 °C), vacuum (50 °C and 100 °C), microwave (600 W and 1200 W) and freeze dying (−45 °C) were applied, and the phytochemical yield and antioxidant activity of carrot peel were then assessed. (3) Results: The results showed that the highest amount of phytochemical compounds was achieved by microwave drying at 1200 W, followed by microwave drying at 600 W and freeze drying at −45 °C. In contrast, hot-air drying resulted in the lowest level of phytochemical compounds. Regarding the antioxidant activity of carrot peel, microwave drying at 1200 W was an optimal condition as it possessed the best antioxidant activity whereas hot-air, vacuum and freeze drying were not effective methods for retaining antioxidant activity. (4) Conclusions: Based on the results obtained from this study, microwave drying at 1200 W is recommended to dry carrot peel for potential application in the nutraceutical, beverage and/or functional food industries. View Full-Text
Keywords: carrot peel; phytochemicals; antioxidant; drying method carrot peel; phytochemicals; antioxidant; drying method
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Nguyen, V.T.; Le, M.D. Influence of Various Drying Conditions on Phytochemical Compounds and Antioxidant Activity of Carrot Peel. Beverages 2018, 4, 80.

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