Title of article :
Effect of different drying methods on the degradation of selected flavonoids in Centella asiatica
Author/Authors :
Mohd Zainol, M.K. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Malaysia , Abdul-Hamid, A. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Malaysia , Abu Bakar, F. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Malaysia , Pak Dek, S. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Malaysia
From page :
531
To page :
537
Abstract :
The effect of different drying methods on the degradation of flavonoids in Centella asiatica was evaluated. C. asiatica leaf, root and petiole were dried using air-oven, vacuum oven and freeze drier. Flavonoid was determined utilizing reverse-phase high performance liquid chromatography (RP-HPLC). Results of the study revealed the presence of high concentration of flavonoids in C. asiatica leaf, root and petiole, which include, naringin (4688.8 ± 69 μg/100 g, 3561.3 ± 205 μg/ 100 g, and 978.3 ± 96 μg/ 100 g), rutin (905.6 ± 123 μg/ 100 g, 756.07 ± 95 μg/ 100 g, and 557.25 ± 58 μg/ 100 g), quercetin (3501.1 ± 107 μg/ 100 g, 1086.31 ± 90 μg/ 100 g, and 947.63 ± 83 μg/ 100 g) and catechin (915.87 ± 6.01 μg/ 100 g, 400.6 ± 67 μg/ 100 g, and 250.56 ± 18 μg/ 100g). Luteolin, kaempferol and apigenin on the other hand, were inconsistently present in some parts of C. asiatica. Air-oven treatment resulted in the highest total flavonoids degradation followed by vacuum oven and freeze dried with percent degradation of 97%, 87.6% and 73%, respectively. Catechin and rutin were found to be the most stable flavonoids with percent degradation up to 35%, 66% and 76% for freeze dried, vacuum oven and air oven, respectively.
Keywords :
drying treatment , flavonoids , degradation , phenolic comp , antioxidant
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
Record number :
2559707
Link To Document :
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