The aim of this study was to investigate the effect of freeze-drying, hot air-drying and vacuum-drying at 70, 90 and 110 °C, on dried lemon pomace polyphenols and antioxidant capacity. The total phenolic content and antioxidant capacity were higher in lemon pomace dried by hot air or under vacuum than those dried by freeze-drying and increased as the temperature increased. The highest total flavonoid content was recorded in the pomace dried under vacuum at 70 and 90 °C. Lemon pomace dried by freeze-drying had the highest neohesperidin content, whereas pomace dried under vacuum at 70 °C had the highest rutin and p-coumaric acid content. The highest gallic acid content was recorded in the pomace dried by hot air at 110 °C. The results of this study indicate that drying technique should be carefully selected according to the bioactive compounds aimed to be extracted.
|Number of pages||8|
|Journal||International Journal of Food Science and Technology|
|Publication status||Published - Apr 1 2017|
ASJC Scopus subject areas
- Food Science
- Industrial and Manufacturing Engineering