Changes in chemical composition, volatile compound, and bioactive compounds retention in shallots (Allium ascalonicum L.) under different drying methods

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-03-26 DOI:10.1016/j.fochx.2025.102419

Jiranan Ratseewo , Theeraphan Chumroenphat , Hua Li , Sirithon Siriamornpun

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引用次数: 0

Abstract

Shallots (Allium ascalonicum L.) are widely used in culinary and medicinal applications due to their rich bioactive compounds and health benefits. This study examines the effects of freeze drying, sun drying, and hot air drying at 40, 60, and 80 °C on chemical and bioactive compounds in shallots. Hot air drying at 80 °C had the highest total phenolic and flavonoid contents. Freeze drying increased syringic, p-coumaric, protocatechuic, vanillic, and ferulic acids. Quercetin was highest in freeze drying. Apigenin increased in samples that was dried by hot air drying at 80 °C. Proline was the major amino acid; arginine increased by 34 % in sun drying. Fourier Transform Infrared Spectroscopy (FTIR) revealed polysaccharides, lipids-proteins, and amino acids. Eucalyptol was the predominant volatile component in fresh shallot and most preserved by freeze drying. The results underscore the significance of choosing suitable drying methods to preserve shallot bioactive compounds and antioxidant properties.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.