Dehydration Impact on Antioxidant Potential and Phenolic content of Backhousia citrodora leaves
Abstract
The most popular method for food preservation is dehydration. In order to enhance the overall quality and prolong the longevity of herbal products, it is imperative to carefully choose optimal dehydration conditions. The dehydration of Backhousia citriodora, also known as lemon myrtle leaves (LML), was conducted via three distinct techniques: conventional dehydration at temperatures of 40, 50, and 60°C (referred to as CD40, CD50, and CD60, respectively); vacuum dehydration at the same temperature as conventional dehydration with a pressure of 50 mbar; and heat pump dehydration at a constant temperature of 45°C. The antioxidant capacities, specifically the radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP), along with the total phenolic content (TPC), were evaluated. HPD samples came up second to VD samples in terms of TPC retention, DPPH activity, and FRAP test, whereas CD samples had the lowest biochemical content across all dehydration conditions. The TPC and antioxidant activity in the CD sample exhibited a substantial reduction as the dehydration temperature increased. After dehydration, the CD60 sample had the largest reduction in TPC, DPPH, and FRAP values. Maximising the retention of biochemical content is of utmost importance in post-harvest processing as it serves as an indicator of greater retention. Therefore, the selection of appropriate dehydration techniques and conditions is critical in achieving this objective.
References
Abd Razak, D.L., Abd Rashid, N.Y., Jamaluddin, A., Sharifudin, S.A., Abd Kahar, A., Long, K., 2015. “Cosmeceutical potentials and bioactive compounds of rice bran fermented with single and mix culture of Aspergillus oryzae and Rhizopus oryzae.” J. Saudi Soc. Agric. Sci. 16(2), 127–134.
Abdul Kahar, A., 2021. “Effect of Drying on the Kinetics, Stability of Active Ingredients and Non-Destructive Testing of Backhousia citriodora (Lemon Myrtle) Dehydrated Leaves.” Doctoral thesis, University of Nottingham Malaysia. Nottingham eTheses. https://eprints. nottingham .ac.uk/id/eprint/65684.
Alibas, I., 2007. “Energy consumption and colour characteristic of nettle leaves during microwave, vacuum and convective drying.” Biosys. Eng., 96(4), 495-502.
Alibas, I., 2009. “Microwave, vacuum, and air drying of collard leaves.” Dry. Technol. 27, 1266-1273.
Alothman, M., Bhat, R., Karim, A.A., 2009. “Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents.” Food Chem 115, 785-788.
AOAC, 2005. AOAC Official methods of Analysis, 17th ed. Association of Official Analytical Chemistry. Washington, DC.
Argyropoulos, D., Müller, J., 2014. “Effect of convective-, vacuum- and freeze drying on sorption behaviour and bioactive compounds of lemon balm (Melissa officinalis L.). J. Appl. Res. Med. and Arom. Plants 1, 59-69.
Ben Haj Said, L, Najjaa, H, Farhat, A, Neffati, M, Bellagha, S., 2015. “Thin layer convective air drying of wild edible plant (Allium roseum) leaves: Experimental kinetics, modeling and quality.” J. Food Sci. Technol. 52(6), 3739–49.
Benzie, I.F.F., Strain, J.J., 1996. “The ferric reducing ability of plasma (FRAP) as a measure of “Antioxidant Power”: The FRAP assay.” Anal. Biochem. 239(1), 70–76.
Buchaillot, A., Caffin, N., Bhandari, B., 2009. “Drying of lemon myrtle (Backhousia citriodora) leaves: Retention of volatiles and color.” Dry. Technol. 27(3), 445–450.
Chao, S., Young, G., Oberg, C., Nakaoka, K., 2008. “Inhibition of methicillin-resistant Staphylococcus aureus (MRSA) by essential oils.” Flavour and Fragrance Journal 23, 444-449.
Cock, I.E., 2013. “Antimicrobial activity of Backhousia citriodora (lemon myrtle) methanolic extracts.” Pharma, Comm. 3(2), 58-63.
Dupont, S., Caffin, N., Bhandari, B., Dykes, G.A., 2006. “In vitro antibacterial activity of Australian native herb extracts against food-related bacteria.” Food Control 17, 929-932.
Garau, M.C., Simal, S., Rosselló, C., Femenia, A., 2007. “Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products.” Food Chem. 104(3), 1014–1024.
Hossain, M., Barry-ryan, C., Martin-diana, A.B., 2010. “Effect of drying method on the antioxidant capacity of six larniaceae herbs.” Food Chem. 123(1), 85–91.
Latiff, N.A., Abdullah, L.C., Ong, P.Y., Embi, K., Malek, S.A., 2020. “The influence of drying temperature on the quality, morphology and drying characteristics of Cosmos caudatus.” IOP Conf. Series: Materials Science and Engineering, 991, 012038.
Lavanya, R., Maheshwari, S.U., Harish, G., Bharath Raj, J., Kamali, S., Hemamalani, D., Bharath Varma, J., Reddy, C.U., 2010. “In vitro antioxidant activity of methanolic extract in leaves of Anisomeles malabarica Linn.” Res. J. of Pharma. Biol. Chem. Sci. 4, 737-744.
Lim, Y.Y., Murtijaya, J., 2007. “Antioxidant properties of Phyllanthus amarus extracts as affected by different drying methods.” LWT - Food Sci. Technol. 40(9), 1664–1669.
Mediani, A., Abas, F., Tan, C.P., Khatib, A., 2014. “Effects of different drying methods and storage time on free radical scavenging activity and total phenolic content of Cosmos caudatus.” Antioxidants 3(2), 358–370.
Mrad, N.D., Boudhrioua, N., Kechaou, N., Courtois, F., Bonazzi, C., 2012. “Influence of airdrying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears.” Food Bioprod. Process. 90, 433-441.
Nguyen, H., Campi, E.M., Roy Jackson, W., Patti, A.F., 2009. “Effect of oxidative deterioration on flavour and aroma components of lemon oil.” Food Chem. 112(2), 388–393.
Oliveira, S.M., Ramos, I.N., Brandão, T.R.S., Silva, C.L.M., 2015. “Effect of Air‐Drying Temperature on the Quality and Bioactive Characteristics of Dried Galega Kale (Brassica oleracea L. var. Acephala).” J. Food Process. Pres. 39(6), 2485–2496.
Orphanides, A., Gouas, V., Gekas, V., 2013. “Effect of drying method on the phenolic content and antioxidant capacity of spearmint.” Czech J. Food. Sci. 31(5), 509–513.
Pattnaik, S., Subramanyam, V.R., Kole, C., 1996. “Antibacterial and antifungal activity of ten essential oils in vitro.” Microbios, 86(349), 237-246.
Potisate, Y., Kerr, W.L., Phoungchandang, S., 2015. “Changes during storage of dried Moringa oleifera leaves prepared by heat pump-assisted dehumidified air drying.” Int. J. Food Sci. Technol. 50(5), 1224–1233.
Rabeta, M.S., Lin, S.P., 2015. “Effects of different drying methods on the antioxidant activities of leaves and berries of Cayratia trifolia.” Sains Malaysiana 44(2), 275-280.
Sandrang, A.K., Khalid, K., Bidin, I., 2014. “Processing and marketing of lemon myrtle primary products.” Buletin Teknologi MARDI 5, pp. 113-121.
Sultanbawa, Y., 2016. Lemon Myrtle (Backhousia citriodora) Oils, Essential Oils in Food Preservation, Flavor and Safety. Elsevier, Chapter 59(First Edition). 517–521.
Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Hawkins Byrne, D., 2006. “Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts.” J. Food. Compos. Anal. 19(6), 669–675.
Wu, T, Shiau, S, Chang, R., 2013. “Effects of drying temperature and extraction solvent on the antioxidant, color and sensory properties of Angelica sinensis leaves.” J. Food Process. Pres. 37(4), 371–379.
Xia, H., Liang, W., Song, Q., Chen, X., Chen, X., Hong, J., 2013. “The in vitro study of apoptosis in NB4 cell induced by citral.” Cytotechnol 65, 49-57.
Yap, J.Y., Hii, C.L., Ong, S.P., Lim, K.H., Abas, F., Pin, K.Y., 2020. “Effects of drying on total polyphenols contents and antioxidant properties of Carica papaya leaves.” J. Sci. Food Agr. 100, 2932-2937.
Yen, T.T.N., Vu, N.H., 2017. “Effect of drying method to antioxidants capacity of Limnophila aromatica.” AIP Conference Proceedings, 1878, 020036.
Youssef, K.M., Mokhtar, S.M., 2014. “Effect of drying methods on the antioxidant capacity, color and phytochemicals of Portulaca oleracea L. leaves.” J. Nutr. Food Sci. 4(6), 322.
Zrustova, J., Ritter, M., Svoboda, K.P., Brooker, J.D., 2005. “Secondary plant metabolites to control growth of Clostridium perfringens from chickens.” Proceedings of the 15th European Symposium on Poultry Nutrition, Balatonfüred, Hungary, 11, 233-238..
Copyright (c) 2024 ASEAN Journal of Chemical Engineering
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright holder for articles is ASEAN Journal of Chemical Engineering. Articles published in ASEAN J. Chem. Eng. are distributed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) license.
Authors agree to transfer all copyright rights in and to the above work to the ASEAN Journal of Chemical Engineering Editorial Board so that the Editorial Board shall have the right to publish the work for non-profit use in any media or form. In return, authors retain: (1) all proprietary rights other than copyright; (2) re-use of all or part of the above paper in their other work; (3) right to reproduce or authorize others to reproduce the above paper for authors’ personal use or for company use if the source and the journal copyright notice is indicated, and if the reproduction is not made for the purpose of sale.