Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts

Konstantinos Papoutsis; Penta Pristijono; John B. Golding; Costas E. Stathopoulos; Michael C. Bowyer; Christopher J. Scarlett; Quan V. Vuong

doi:10.1111/ijfs.13351

Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts

Konstantinos Papoutsis, Penta Pristijono, John B. Golding, Costas E. Stathopoulos, Michael C. Bowyer, Christopher J. Scarlett, Quan V. Vuong

Research output: Contribution to journal › Article › peer-review

85 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	880-887
Number of pages	8
Journal	International Journal of Food Science and Technology
Volume	52
Issue number	4
DOIs	https://doi.org/10.1111/ijfs.13351
Publication status	Published - Apr 1 2017
Externally published	Yes

Keywords

Antioxidants
citrus
flavonoids
phenols

ASJC Scopus subject areas

Food Science
Industrial and Manufacturing Engineering

Access to Document

10.1111/ijfs.13351

Cite this

Papoutsis, K., Pristijono, P., Golding, J. B., Stathopoulos, C. E., Bowyer, M. C., Scarlett, C. J., & Vuong, Q. V. (2017). Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts. International Journal of Food Science and Technology, 52(4), 880-887. https://doi.org/10.1111/ijfs.13351

Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts. / Papoutsis, Konstantinos; Pristijono, Penta; Golding, John B. et al.
In: International Journal of Food Science and Technology, Vol. 52, No. 4, 01.04.2017, p. 880-887.

Research output: Contribution to journal › Article › peer-review

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abstract = "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.",

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Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts

Abstract

Keywords

ASJC Scopus subject areas

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