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Effect of drying methods on physico-chemical properties and antioxidant activity of Dendrobium officinale

  • Qingran Meng
  • Haoran Fan
  • Yinghao Li
  • Lianfu Zhang
Original Paper

Abstract

The present study aimed to investigate the effect of different drying methods, i.e., sun drying (SD), hot air drying (AD), vacuum drying (VD), infrared radiation drying (IR), and freeze drying (FD) on the physico-chemical properties of Dendrobium officinale. The results revealed that different drying methods showed significant differences in the color retention, water soluble polysaccharide content, total phenolic content, total flavonoid content, fatty acids, and antioxidant activities. FD, VD, IR and AD led to higher retention of bioactive compounds and better antioxidant activities, and FD showed the best. However, with respect to the water-soluble polysaccharides content, the characteristic components in D. officinale, AD was better than FD. The results showed that the quality of D. officinale depends on the drying method applied. Considering the retention of polysaccharide content and drying processing duration, AD is a promising treatment for D. officinale.

Keywords

Dendrobium officinale Different drying methods Physico-chemical properties Antioxidant activities 

Notes

Acknowledgements

This work was supported by grants from the Jiangsu province “Collaborative Innovation Center for Food Safety and Quality Control” industry development program, and the Fundamental Research Funds for the Central Universities (JUSRP 51501).

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Copyright information

© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina
  2. 2.School of Food Science and TechnologyJiangnan UniversityWuxiChina
  3. 3.National Engineering Research Center for Functional FoodJiangnan UniversityWuxiChina
  4. 4.Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan UniversityWuxiChina

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