No 2 (2019)
Articles

Change of antioxidant compounds of spices during drying

Published December 15, 2019
Andrea Kántor
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Science, Debrecen
Loránd Alexa
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Science, Debrecen
Emőke Papp-Topa
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Science, Debrecen
Béla Kovács
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Science, Debrecen
Nikolett Czipa
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Science, Debrecen
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How to Cite

APA

Kántor, A., Alexa, L., Papp-Topa, E., Kovács, B., & Czipa, N. (2019). Change of antioxidant compounds of spices during drying. Acta Agraria Debreceniensis, (2), 77-81. https://doi.org/10.34101/actaagrar/2/3682

Abstract

Spices and herbs have been used by humanity for thousands of years, so they are very important plants.

In this study, the change of dry matter content and antioxidant compounds of eight spices (basil, thyme, rosemary, mint, parsley, lemongrass, chives, coriander) have been examined the raw plants and in plants preserved by three different drying methods (an oven in 50–60°C; drying at room temperature; lyophilisation between -40 and -50°C, under pressure), because we wanted to see the change of the parameters.

The water content of raw plants was very high, i.e. the dry matter content was very low. By the application of the three drying methods nearly 100% of the water has left the plants, with the exception of the lyophilized basil and rosemary.

Based on the results related to the original material, lyophilized has proved to be the best treatment for the preservation of antioxidant compounds, however air drying also showed high results for some spices.

 

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