Evaluation of antioxidant activity and polyphenol preservation in rosehip (Rosa spp.) during storage and convective drying

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-06-27 DOI:10.1016/j.lwt.2025.118089

Brenda Soto , Marcell Gatica , Elena Amparo Uribe , Alexandra Rozas , Rene Cabezas , Luis Pino , Juan Román

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引用次数: 0

Abstract

Rosehip (Rosa spp.) is a nutritionally rich fruit valued for its bioactive compounds, particularly polyphenols and other antioxidants, making it essential for the food and nutraceutical industries. This study evaluates the effects of storage and convective drying on its physicochemical properties, focusing on polyphenols, antioxidant activity, color, and shrinkage. A factorial 2² experimental design was employed for storage (temperatures: −20 °C and 24 °C; durations: 5 and 15 days) and drying (temperatures: 30 °C and 50 °C; airflow: 0.6 m/s and 1.0 m/s). Storage at −20 °C preserved polyphenols (1767.62 ± 57.35 mg GAE/100 gDW) and antioxidant activity better than 4 °C, with DPPH ARP and ABTS values of 484.23 ± 35.34 μmol/gDW and 10882.76 ± 190.24 mg TE/100 gDW, respectively. Drying kinetics revealed faster moisture removal at higher temperatures, while polyphenol retention peaked at 50 °C and 0.6 m/s (4321.16 ± 43.18 mg GAE/100 gDW), whereas antioxidant activity was highest at 30°C, with either 0.6 or 1.0 m/s depending on the method: ARP = 317.70 ± 16.19 μmol/gDW (1.0 m/s); ABTS = 14535.83 ± 309.55 mg TE/100 g DW (0.6 m/s). Intermediate conditions (30 °C, 1.0 m/s) balanced color preservation and structural integrity. Combining −20 °C storage with 30 °C, 1.0 m/s drying is a potential strategy to preserve antioxidant activity, polyphenols, and physical properties, enhancing the commercial and nutritional value of rosehip for food and nutraceutical applications.

查看原文本刊更多论文

玫瑰果（Rosa spp.）贮藏和对流干燥过程中抗氧化活性和多酚保存的评价

玫瑰果（Rosa spp.）是一种营养丰富的水果，其生物活性化合物，特别是多酚和其他抗氧化剂，使其成为食品和营养保健品工业必不可少的。本研究评估了储存和对流干燥对其理化性质的影响，重点是多酚、抗氧化活性、颜色和收缩率。贮藏采用22因子试验设计(温度：- 20°C和24°C；持续时间：5和15天)和干燥(温度：30°C和50°C；气流：0.6 m/s和1.0 m/s)。−20℃保存的多酚（1767.62±57.35 mg GAE/100 gDW）和抗氧化活性均优于4℃，DPPH ARP和ABTS值分别为484.23±35.34 μmol/gDW和10882.76±190.24 mg TE/100 gDW。干燥动力学表明，温度越高，脱湿速度越快，多酚保留率在50°C和0.6 m/s（4321.16±43.18 mg GAE/100 gDW）时达到峰值，而抗氧化活性在30°C时最高，根据方法的不同，保留率为0.6或1.0 m/s: ARP = 317.70±16.19 μmol/gDW (1.0 m/s)；abt = 14535.83±309.55毫克TE / 100 g DW(0.6米/秒)。中间条件（30°C, 1.0 m/s）平衡了颜色保存和结构完整性。将- 20°C储存与30°C， 1.0 m/s干燥相结合是一种潜在的策略，可以保持玫瑰果的抗氧化活性，多酚和物理特性，提高食品和营养保健应用的商业和营养价值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.