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Influence of Drying on the Retention of Olive Leaf Polyphenols Infused into Dried Apple

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Abstract

Olive leaf extracts are rich in polyphenolic compounds. Their inclusion by impregnation in food solid matrices could improve the nutritional value and antioxidant capacity of dietary products, such as apple. Drying the food matrix is interesting not only because it speeds up the infusion but also because of its effect on the final stabilization of impregnated food. In this work, the influence of drying method on the retention of infused olive leaf polyphenols in a solid matrix (apple) was addressed. For this purpose, apple cubes (10 mm side) were initially dehydrated by freeze drying or hot air drying at 60 °C and then impregnated with the olive leaf extract. After the polyphenolic infusion, samples were dried for the final stabilization by means of three different methods: freeze drying and hot air drying at 60 °C both with and without ultrasound application. The retention of infused polyphenols in apple samples was evaluated by determining the total phenolic content and antioxidant capacity and quantifying the main olive leaf polyphenols by HPLC-DAD/MS–MS. The drying kinetics and the loss of apple solids during impregnation were modeled by using diffusion equations and the Weibull model, respectively. The role of fresh apple drying on the retention of infused olive leaf polyphenols was more significant than the further drying of the impregnated apple. Thus, hot air drying of fresh apple provided the highest antioxidant capacity (47.1 ± 2.6 mg Trolox/g d.m.), and oleuropein contents in the final dried apple of up to 1,928 mg/100 g d.m. were found.

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Abbreviations

FD:

Freeze drying

HAD:

Hot air drying

HAD-US:

Hot air drying assisted by power ultrasound

TPC:

Total phenolic content

GAE:

Gallic acid equivalents

AC:

Antioxidant capacity

FRAP:

Ferric-reducing ability power

HPLC-DAD:

High-performance liquid chromatography with diode array detection

MS–MS:

Tandem mass spectrometry

ESI:

Electrospray ionization

LC-MS:

Liquid chromatography-mass spectrometry

UV:

Ultraviolet

D w :

Effective moisture diffusivity

FD + I:

Freeze-dried apples impregnated with olive leaf extract

HAD + I:

Hot-air-dried apples impregnated with olive leaf extract

FD + I + HAD:

Freeze-dried apples impregnated with olive leaf extract and further hot air dried

HAD + I + HAD:

Hot-air-dried apples impregnated with olive leaf extract and further hot air dried

HAD + I + HAD-US:

Hot-air-dried apples impregnated with olive leaf extract and further ultrasonically assisted hot air dried

FD + I + HAD-US:

Freeze-dried apples impregnated with olive leaf extract and further ultrasonically assisted hot air dried

HAD + I + FD:

Hot-air-dried apples impregnated with olive leaf extract and further freeze dried

FD + I + FD:

Freeze-dried apples impregnated with olive leaf extract and further freeze dried

FD + FD:

Freeze-dried apples and further subjected again to freeze drying conditions

HAD + HAD:

Hot-air-dried apples and further subjected again to hot air drying

HAD + FD:

Hot-air-dried apples and further subjected to freeze drying

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Acknowledgments

The authors thank the Generalitat Valenciana (PROMETEO/2010/062, PROMETEO/2012/007, and ACOMP/2013/93) for its financial support. M. H. Ahmad Qasem was the recipient of a fellowship from the Ministerio de Educación, Cultura y Deporte of Spain (Programa de Formación de Profesorado Universitario del Programa Nacional de Formación de Recursos Humanos de Investigación). This research has also been supported by the Ministerio de Ciencia e Innovación (DPI2012-37466-C03-03, AGL2011-29857-C03-03) and CIBERobn (CB12/03/30038, Fisiopatología de la Obesidad y la Nutrición, CIBERobn, Instituto de Salud Carlos III.

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Authors and Affiliations

  1. Grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA), Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera, s/n, Edificio 3F, Valencia, 46022, Spain

    Margarita H. Ahmad-Qasem, Juan V. Santacatalina, Juan A. Cárcel & José V. García-Pérez

  2. Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, Ferrocarril s/n, Edificio Torregaitán, Elche, 03202, Spain

    Enrique Barrajón-Catalán & Vicente Micol

Authors
  1. Margarita H. Ahmad-Qasem
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  2. Juan V. Santacatalina
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  3. Enrique Barrajón-Catalán
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  4. Vicente Micol
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  5. Juan A. Cárcel
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  6. José V. García-Pérez
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Correspondence to José V. García-Pérez.

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Ahmad-Qasem, M.H., Santacatalina, J.V., Barrajón-Catalán, E. et al. Influence of Drying on the Retention of Olive Leaf Polyphenols Infused into Dried Apple. Food Bioprocess Technol 8, 120–133 (2015). https://doi.org/10.1007/s11947-014-1387-6

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