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Improvement of quality and antioxidant properties of dried mulberry leaves with combined far-infrared radiation and air convection in Thai tea process

Improvement of quality and antioxidant properties of dried mulberry leaves with combined far-infrared radiation and air convection in Thai tea process

Improvement of quality and antioxidant properties of dried mulberry leaves with combined far-infrared radiation and air convection in Thai tea process   (Citations: 5)
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Combined far-infrared radiation with hot-air convection (FIR–HA) drying was used for improving colour and antioxidant properties of mulberry leaf tea. Antioxidant properties and phenolic compounds of FIR–HA dried mulberry tea were determined and compared with the commercial product and with fresh leaves. We found that a smaller decrease in L and b values of the FIR–HA dried tea than those of commercial tea was observed. FIR–HA tea was found to have similar colour to fresh leaf while the commercial tea had darker colour. A significant decrease in total phenolic acid content (TPC) and total flavonoid content (TFC) was found in hot-air (HA) dried commercial tea compared to fresh leaves, while TPC in FIR–HA dried tea was significantly increased. Similar results were found in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical activities. However, the results were different for ferric reducing antioxidant power (FRAP). Both teas had lower FRAP values compared to fresh leaves. Eleven phenolic compounds were identified in fresh leaf and in mulberry tea, namely p-coumaric acid, benzoic acid, (+)-catechin, chlorogenic acid, vanillic acid, syringic acid, sinapic acid, protocatechuic acid, ferulic acid, gallic acid and caffeic acid. The total content of phenolic compounds (TPCC) increased in FIR–HA dried samples compared to those of HA dried tea, except for chlorogenic and syringic acids, which were found in greater amounts in HA dried commercial tea. Our results have demonstrated that FIR–HA should be considered as a suitable drying method for mulberry tea with respect to preserving its antioxidant properties and phenolic compounds.
Journal: Food and Bioproducts Processing - FOOD BIOPROD PROCESS , vol. 89, no. 1, pp. 22-30, 2011
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