干燥温度对诺丽果实品质的影响

THE SCIENTIFIC JOURNAL OF TRA VINH UNIVERSITY; ISSN: 2815-6072; E-ISSN: 2815-6099 Pub Date : 2022-01-21 DOI:10.35382/18594816.1.43.2021.821

Phung Kim Nguyen, Hien T. Nguyen

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摘要

该研究旨在确定干燥温度对生长在特拉荣省的诺丽果实质量的影响。湿度达到8%时，按干燥温度60oC、70oC、80oC、90oC进行实验安排。对诺丽的总多酚含量和抗氧化能力进行了研究。结果表明:温度下，每100 g干物质总多酚含量为53.53 mg GAE;57.17 mg GAE/100 g干物质;51.73 mg GAE/100 g干物质;52.34 mg GAE/100 g干物质。在70℃时，样品的抗氧化活性最高(21%)，随干燥温度的升高而降低。

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INFLUENCE OF DRYING TEMPERATURE ON QUALITY OF NONI FRUIT (Morinda Citrifolia L.)

The study aims at identifying the effects of drying temperature on quality of Noni fruit, which is grown in Tra Vinh Province. The experiment was arranged according to drying temperature 60oC, 70oC, 80oC, 90oC when the humidity reached 8%. The total polyphenol content and antioxidant capacity of noni were observed. The results showed that the total polyphenol content at the temperatures was 53.53 mg GAE per 100 g dry matter; 57.17 mg GAE/100 g dry matter; 51.73 mg GAE/100 g dry matter; 52.34 mg GAE/100 g dry matter. The samples at 70oC was found with the highest antioxidant activity (21%) and decreased with increasing drying temperature.

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THE SCIENTIFIC JOURNAL OF TRA VINH UNIVERSITY; ISSN: 2815-6072; E-ISSN: 2815-6099

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