Effect of Pretreatment Method on the Content of Phenolic Compounds, Vitamin C and Antioxidant Activity of Dried Dill
Dill contains range of phytochemicals, such as vitamin C and polyphenols, which significantly contribute to their total antioxidant activity. The aim of the current research was to determine the best blanching method for processing of dill prior to microwave vacuum drying based on the content of phenolic compounds, vitamin C and free radical scavenging activity. Two blanching mediums were used – water and steam, and for part of the samples microwave pretreatment was additionally used. Evaluation of vitamin C, phenolic contents and scavenging of DPPH˙ radical in dried dill was performed. Blanching had an effect on all tested parameters and the blanching conditions are very important. After evaluation of the results, as the best method for dill pretreatment was established blanching at 90 °C for 30 seconds.
[1] G. G. Duthie, P. T. Gardner, J. A. M. Kyle, ÔÇ×Plant polyphenols: are they
the new magic bullet", Proceedings of the Nutrition Society, 2003, vol. 62, pp. 599-603.
[2] I. Doymaz, N. Tugrul, M. Pala, "Drying characteristics of dill and parsley leaves", Journal of Food Engineering, December 2006, vol. 77,
pp. 559-565.
[3] Z. Lisiewska, W. Kmiecik, J. Slupski, ÔÇ×Contents of chlorophylls and
carotenoids in frozen dill: effect of usable part and pre-treatment on the
content of chlorophylls and carotenoids in frozen dill (Anethum
graveolens L.), depending on the time and temperature of storage", Food
Chemistry, March 2004, vol. 84, pp. 511-518.
[4] O. Eştürk, Y. Soysal, "Drying properties and quality parameters of dill
dried with intermittent and continuous microwave-convective air
treatment", Journal of Agricultural Sciences, 2010, vol. 16, pp. 26-36.
[5] A. Cal├¡n-S├ínchez, A. Szumny, A. Figiel, K. Ja┼éoszyński, M. Adamski,
A. A. Carbonell-Barrachina, Effects of vacuum level and microwave
power on rosemary volatile composition during vacuum-microwave
drying. Journal of Food Engineering, March 2011, vol. 103 (2),
pp. 219-227.
[6] Z. Kruma, R. Galoburda, K. Dorofejeva, E. Ungure, S. Sarvi, "Effect of
drying method on the content of Vitamin C in dill", In: Food and
Nutrition, 5th Baltic conference on Food science and technology,
Foodbalt-2010, 2010, pp. 32-38.
[7] Z. Kruma, R. Galoburda, I. Gramatina, S. Muizniece-Brasava,
E. Kozlinskis, L. Tomsone, "Effect of drying method on the content of
phenolic compounds and antiradical activity of dill" In: Proceedings of
the 5th International conference on the quality and safety in food
production chain, 2011, Wroclaw, Poland, p. 90.
[8] S. N. Jha, S. Prasad, ÔÇ×Determination of processing conditions of gorgon
nut (Euryale ferox)", Journal of Agricultural Engineering Research,
February 1996, vol. 63, pp. 103-112.
[9] A. Korus, "Effect of preliminary processing, method of drying and
storage temperature on the level of antioxidants in kale (Brassica
oleracea L. var. acephala) leaves", LWT - Food Science and
Technology, October 2011, vol. 44, pp. 1711-1716.
[10] K. Bahceci, A. Serpen, V. Gokmen, J. Acar, "Study of lipoxygenase and
peroxidase as indicator enzymes in green beans: change of enzyme
activity, ascorbic acid and chlorophylls during frozen storage", Journal
of Food Engineering, January 2005, vol. 66, pp. 187-192.
[11] S. M. Alzamora, M. Castro, A. Nieto, S. Vidales, D. Salvatori, "The role
of tissue microstructure in the textural characteristics of"minimally
processed fruits". In: Alzamora, S.M., Tapia, M.S., Lopez-Malo, A.
(Eds.), Minimally Processed Fruits and Vegetables. Aspen Publishers
Inc., Gaithersburg, MD, 2000, pp. 153-171.
[12] A. Nieto, M. Castro, S. M. Alzamora, “Kinetics of moisture transfer
during air drying of blanched and/or osmotically dehydrated mango”,
Journal of Food Engineering, November 2001, vol. 50, pp. 175–185.
[13] A. Patras, B. K. Tiwari, N. P. Brunton, “Influence of blanching and low
temperature preservation strategies on antioxidant activity and
phytochemical content of carrots, green beans and broccoli”, LWT -
Food Science and Technology, January 2011, vol. 44, pp. 299–306
[14] E. F. Morales-Blancas, V. E. Chandia, L. Cisneros-Zevallos, „Thermal
inactivation kinetics of peroxidase and lipoxygenase from broccoli,
green asparagus and carrots”, Journal of Food Science, 2002, vol. 67(1),
pp. 146–154.
[15] M. P. Cano, Vegetables. In: L. E. Jeremiah (Ed.), “Freezing effects on
food quality”. New York: Marcel Dekker, 1996, 520 p.
[16] D. F. Olivera, S. Z. Vina, C. M. Marani, R. M. Ferreyra, A. Mugridge,
A. R. Chaves, R. H. Mascheroni, “Effect of blanching on the quality of
Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen
storage”, Journal of Food Engineering, January 2008, vol. 84, pp. 148–
155.
[17] H. Zheng, H. Lee, „Effect of microwave pretreatment on the kinetics of
ascorbic acid degradation and peroxidase inactivation in different parts
of green asparagus (Asparagus officinalis L.) during water blanching”,
Food Chemistry, October 2011, vol. 128, pp. 1087–1093.
[18] S. Z. Viña, D. F. Olivera, C. M. Marani, R. M. Ferreyra, A. Mugridge,
A. R. Chaves, R. H. Mascheroni, “Quality of Brussels sprouts (Brassica
oleracea L. gemmifera DC) as affected by blanching method”, Journal
of Food Engineering, 2007, vol. 80 (1), pp. 218–225.
[19] A. K. Jaiswal, S. Gupta, N. Abu-Ghannam, “Kinetic evaluation of
colour, texture, polyphenols and antioxidant capacity of Irish York
cabbage after blanching treatment”, Food Chemistry, March 2012,
vol. 131, pp. 63–72.
[20] I. Amin, Y. Norazaidah, K. I. Emmy Hainida, “Antioxidant activity and
phenolic content of raw and blanched Amaranthus species”, Food
Chemistry, January 2006, vol. 94, pp. 47–52.
[21] P. Gębczyński, Z. Lisiewska, “Comparison of the level of selected
antioxidative compounds in frozen broccoli produced using traditional
and modified methods”, Innovative Food Science & Emerging
Technologies, Vol. 7, Issue 3, September 2006, pp. 239–245
[22] L. A. Howard, A. D. Wong, A. K. Perry, B. P. Klein, „β-Carotene and
ascorbic acid retention in fresh and processed vegetables”. Journal of
Food Science, 1999, vol. 64, pp. 929–936.
[23] J. D. Selman, “Vitamin retention during blanching of vegetables”, Food
Chemistry, Vol. 49, Issue 2, 1994, pp. 137–147
[24] R. Puupponen-Pimiä, S. T. Häkkinen, M. Aarni, T. Suortti, A.-
M. Lampi, M. Eurola, V. Piironen, A. M. Nuutila, K.-M. Oksman-
Caldentey, „Blanching and long-term freezing affect various bioactive
compounds of vegetables in different ways”, Journal of the Science of
Food and Agriculture, November 2003, Vol. 83, Issue 14, pp. 1389–
1402.
[25] I. Amin, L. Wee Yee, “Effect of different blanching times on antioxidant
properties in selected cruciferous vegetables”, Journal of the Science of
Food and Agriculture, 2005, vol. 85, pp. 2314–2320.
[26] J. Volden, G. I. A. Borge, G. B. Bengtsson, M. Hansen, I. E. Thygesen,
T. Wicklund, “Effect of thermal treatment on glucosinolates and
antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp.
capitata f. rubra)”, Food Chemistry, August 2008, vol. 109(3), pp. 595–
605.
[27] M. Gonzalez-Fesler, D. Salvatori, P. Gomez, S. M. Alzamora,
“Convective air drying of apples as affected by blanching and calcium
impregnation”, Journal of Food Engineering, August 2008, vol. 87,
pp. 323–332.
[28] V. L. Singleton, R. Orthofer, R. M. Lamuela-Raventós, “Analysis of
total phenols and other oxidation substrates and antioxidants by means
of folin-ciocalteu reagent”, Methods in Enzymology, Vol. 299, 1999,
pp. 152–178, Oxidants and Antioxidants Part A.
[29] L. Yu, J. Perret, M. Harris, J. Wilson, S. Haley, “Antioxidant Properties
of Bran Extracts from “Akron” Wheat Grown at Different Locations”,
Journal of Agricultural Food Chemistry, 2003, vol. 51(6), pp. 1566–
1570.
[30] G.-R. Zhao, H.-M. Zhang, T.-X. Ye, Z.-J. Xiang, Y.-J. Yuan, Z.-X. Guo,
L.-B. Zhao, “Characterization of the radical scavenging and antioxidant
activities of danshensu and salvianolic acid B”, Food and Chemical
Toxicology, Vol. 46, Issue 1, January 2008, pp. 73–81
[31] S. Martinez, M. Lopez, M. Gonzales-Raurich, A. Alvarez, “The effects
of ripening stage and processing systems on vitamin C content in sweet
peppers (Capsicum annuum L.), International Journal of Food Science
and Nutrition, 2005, vol. 56 (1), pp. 45–51.
[32] M.V. Agüero, J. Pereda, S.I. Roura, M.R. Moreira, C.E. del Vallea
“Sensory and biochemical changes in Swiss chard (Beta vulgaris) during
blanching”, LWT - Food Science and Technology, November 2005, vol.
38 (7), pp. 772-778.
[33] T. R. Arroqui, A. Rumsey, L. López, P. Virseda, “Effect of different
soluble solids in the water on the ascorbic acid losses during water
blanching of potato tissue”, Journal of Food Engineering, February
2001, vol. 47 , pp. 123–126.
[34] S. M. Castro, J. A. Saraiva, J. A. Lopes-da-Silva, I. Delgadillo,
A. Van Loey, C. Smout, M. Hendrick “Effect of thermal blanching and
of high pressure treatments on sweet green and red bell pepper fruits
(Capsicum annuum L.)”, Food Chemistry, April 2008, vol. 107(4),
pp. 1436–1449.
[35] E. Sikora, E. Cieślik, T. Leszczyńska, A. Filipiak-Florkiewicz,
P. Pisulewski “The antioxidant activity of selected cruciferous
vegetables subjected to aquathermal processing”, Food Chemistry,
March 2008, vol. 107 , pp. 55–59.
[36] M. B. Hossain, C. Barry-Ryan, A. B. Martin-Diana, N. P. Brunton,
“Effect of drying method on the antioxidant capacity of six Lamiaceae
herbs”, Food Chemistry, November 2010, Vol. 123, Issue 1, pp. 85–91.
[37] G. Du, M. Li, F. Ma, D. Liang, “Antioxidant capacity and the
relationship with polyphenol and Vitamin C in Actinidia fruits”, Food
Chemistry, March 2009, vol. 113 (2), pp. 557–562.
[38] I. Hinneburg, H. J. D. Dorman, R. Hiltunen, “Antioxidant activities of
extracts from selected culinary herbs and spices”, Food Chemistry,
Vol. 97, Issue 1, July 2006, pp. 122–129.
[39] D. Ramful, E. Tarnus, O. I. Aruoma, E. Bourdon, T. Bahorun,
„Phytophenolic, Vitamin C composition and antioxidant propensities of
Mauritian citrus fruit pulps”. Food Research International, Vol. 44,
Issue 7, August 2011, pp. 2088-2099, Exotic Fruits: their Composition,
Nutraceutical and Agroindustrial Potential.
[1] G. G. Duthie, P. T. Gardner, J. A. M. Kyle, ÔÇ×Plant polyphenols: are they
the new magic bullet", Proceedings of the Nutrition Society, 2003, vol. 62, pp. 599-603.
[2] I. Doymaz, N. Tugrul, M. Pala, "Drying characteristics of dill and parsley leaves", Journal of Food Engineering, December 2006, vol. 77,
pp. 559-565.
[3] Z. Lisiewska, W. Kmiecik, J. Slupski, ÔÇ×Contents of chlorophylls and
carotenoids in frozen dill: effect of usable part and pre-treatment on the
content of chlorophylls and carotenoids in frozen dill (Anethum
graveolens L.), depending on the time and temperature of storage", Food
Chemistry, March 2004, vol. 84, pp. 511-518.
[4] O. Eştürk, Y. Soysal, "Drying properties and quality parameters of dill
dried with intermittent and continuous microwave-convective air
treatment", Journal of Agricultural Sciences, 2010, vol. 16, pp. 26-36.
[5] A. Cal├¡n-S├ínchez, A. Szumny, A. Figiel, K. Ja┼éoszyński, M. Adamski,
A. A. Carbonell-Barrachina, Effects of vacuum level and microwave
power on rosemary volatile composition during vacuum-microwave
drying. Journal of Food Engineering, March 2011, vol. 103 (2),
pp. 219-227.
[6] Z. Kruma, R. Galoburda, K. Dorofejeva, E. Ungure, S. Sarvi, "Effect of
drying method on the content of Vitamin C in dill", In: Food and
Nutrition, 5th Baltic conference on Food science and technology,
Foodbalt-2010, 2010, pp. 32-38.
[7] Z. Kruma, R. Galoburda, I. Gramatina, S. Muizniece-Brasava,
E. Kozlinskis, L. Tomsone, "Effect of drying method on the content of
phenolic compounds and antiradical activity of dill" In: Proceedings of
the 5th International conference on the quality and safety in food
production chain, 2011, Wroclaw, Poland, p. 90.
[8] S. N. Jha, S. Prasad, ÔÇ×Determination of processing conditions of gorgon
nut (Euryale ferox)", Journal of Agricultural Engineering Research,
February 1996, vol. 63, pp. 103-112.
[9] A. Korus, "Effect of preliminary processing, method of drying and
storage temperature on the level of antioxidants in kale (Brassica
oleracea L. var. acephala) leaves", LWT - Food Science and
Technology, October 2011, vol. 44, pp. 1711-1716.
[10] K. Bahceci, A. Serpen, V. Gokmen, J. Acar, "Study of lipoxygenase and
peroxidase as indicator enzymes in green beans: change of enzyme
activity, ascorbic acid and chlorophylls during frozen storage", Journal
of Food Engineering, January 2005, vol. 66, pp. 187-192.
[11] S. M. Alzamora, M. Castro, A. Nieto, S. Vidales, D. Salvatori, "The role
of tissue microstructure in the textural characteristics of"minimally
processed fruits". In: Alzamora, S.M., Tapia, M.S., Lopez-Malo, A.
(Eds.), Minimally Processed Fruits and Vegetables. Aspen Publishers
Inc., Gaithersburg, MD, 2000, pp. 153-171.
[12] A. Nieto, M. Castro, S. M. Alzamora, “Kinetics of moisture transfer
during air drying of blanched and/or osmotically dehydrated mango”,
Journal of Food Engineering, November 2001, vol. 50, pp. 175–185.
[13] A. Patras, B. K. Tiwari, N. P. Brunton, “Influence of blanching and low
temperature preservation strategies on antioxidant activity and
phytochemical content of carrots, green beans and broccoli”, LWT -
Food Science and Technology, January 2011, vol. 44, pp. 299–306
[14] E. F. Morales-Blancas, V. E. Chandia, L. Cisneros-Zevallos, „Thermal
inactivation kinetics of peroxidase and lipoxygenase from broccoli,
green asparagus and carrots”, Journal of Food Science, 2002, vol. 67(1),
pp. 146–154.
[15] M. P. Cano, Vegetables. In: L. E. Jeremiah (Ed.), “Freezing effects on
food quality”. New York: Marcel Dekker, 1996, 520 p.
[16] D. F. Olivera, S. Z. Vina, C. M. Marani, R. M. Ferreyra, A. Mugridge,
A. R. Chaves, R. H. Mascheroni, “Effect of blanching on the quality of
Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen
storage”, Journal of Food Engineering, January 2008, vol. 84, pp. 148–
155.
[17] H. Zheng, H. Lee, „Effect of microwave pretreatment on the kinetics of
ascorbic acid degradation and peroxidase inactivation in different parts
of green asparagus (Asparagus officinalis L.) during water blanching”,
Food Chemistry, October 2011, vol. 128, pp. 1087–1093.
[18] S. Z. Viña, D. F. Olivera, C. M. Marani, R. M. Ferreyra, A. Mugridge,
A. R. Chaves, R. H. Mascheroni, “Quality of Brussels sprouts (Brassica
oleracea L. gemmifera DC) as affected by blanching method”, Journal
of Food Engineering, 2007, vol. 80 (1), pp. 218–225.
[19] A. K. Jaiswal, S. Gupta, N. Abu-Ghannam, “Kinetic evaluation of
colour, texture, polyphenols and antioxidant capacity of Irish York
cabbage after blanching treatment”, Food Chemistry, March 2012,
vol. 131, pp. 63–72.
[20] I. Amin, Y. Norazaidah, K. I. Emmy Hainida, “Antioxidant activity and
phenolic content of raw and blanched Amaranthus species”, Food
Chemistry, January 2006, vol. 94, pp. 47–52.
[21] P. Gębczyński, Z. Lisiewska, “Comparison of the level of selected
antioxidative compounds in frozen broccoli produced using traditional
and modified methods”, Innovative Food Science & Emerging
Technologies, Vol. 7, Issue 3, September 2006, pp. 239–245
[22] L. A. Howard, A. D. Wong, A. K. Perry, B. P. Klein, „β-Carotene and
ascorbic acid retention in fresh and processed vegetables”. Journal of
Food Science, 1999, vol. 64, pp. 929–936.
[23] J. D. Selman, “Vitamin retention during blanching of vegetables”, Food
Chemistry, Vol. 49, Issue 2, 1994, pp. 137–147
[24] R. Puupponen-Pimiä, S. T. Häkkinen, M. Aarni, T. Suortti, A.-
M. Lampi, M. Eurola, V. Piironen, A. M. Nuutila, K.-M. Oksman-
Caldentey, „Blanching and long-term freezing affect various bioactive
compounds of vegetables in different ways”, Journal of the Science of
Food and Agriculture, November 2003, Vol. 83, Issue 14, pp. 1389–
1402.
[25] I. Amin, L. Wee Yee, “Effect of different blanching times on antioxidant
properties in selected cruciferous vegetables”, Journal of the Science of
Food and Agriculture, 2005, vol. 85, pp. 2314–2320.
[26] J. Volden, G. I. A. Borge, G. B. Bengtsson, M. Hansen, I. E. Thygesen,
T. Wicklund, “Effect of thermal treatment on glucosinolates and
antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp.
capitata f. rubra)”, Food Chemistry, August 2008, vol. 109(3), pp. 595–
605.
[27] M. Gonzalez-Fesler, D. Salvatori, P. Gomez, S. M. Alzamora,
“Convective air drying of apples as affected by blanching and calcium
impregnation”, Journal of Food Engineering, August 2008, vol. 87,
pp. 323–332.
[28] V. L. Singleton, R. Orthofer, R. M. Lamuela-Raventós, “Analysis of
total phenols and other oxidation substrates and antioxidants by means
of folin-ciocalteu reagent”, Methods in Enzymology, Vol. 299, 1999,
pp. 152–178, Oxidants and Antioxidants Part A.
[29] L. Yu, J. Perret, M. Harris, J. Wilson, S. Haley, “Antioxidant Properties
of Bran Extracts from “Akron” Wheat Grown at Different Locations”,
Journal of Agricultural Food Chemistry, 2003, vol. 51(6), pp. 1566–
1570.
[30] G.-R. Zhao, H.-M. Zhang, T.-X. Ye, Z.-J. Xiang, Y.-J. Yuan, Z.-X. Guo,
L.-B. Zhao, “Characterization of the radical scavenging and antioxidant
activities of danshensu and salvianolic acid B”, Food and Chemical
Toxicology, Vol. 46, Issue 1, January 2008, pp. 73–81
[31] S. Martinez, M. Lopez, M. Gonzales-Raurich, A. Alvarez, “The effects
of ripening stage and processing systems on vitamin C content in sweet
peppers (Capsicum annuum L.), International Journal of Food Science
and Nutrition, 2005, vol. 56 (1), pp. 45–51.
[32] M.V. Agüero, J. Pereda, S.I. Roura, M.R. Moreira, C.E. del Vallea
“Sensory and biochemical changes in Swiss chard (Beta vulgaris) during
blanching”, LWT - Food Science and Technology, November 2005, vol.
38 (7), pp. 772-778.
[33] T. R. Arroqui, A. Rumsey, L. López, P. Virseda, “Effect of different
soluble solids in the water on the ascorbic acid losses during water
blanching of potato tissue”, Journal of Food Engineering, February
2001, vol. 47 , pp. 123–126.
[34] S. M. Castro, J. A. Saraiva, J. A. Lopes-da-Silva, I. Delgadillo,
A. Van Loey, C. Smout, M. Hendrick “Effect of thermal blanching and
of high pressure treatments on sweet green and red bell pepper fruits
(Capsicum annuum L.)”, Food Chemistry, April 2008, vol. 107(4),
pp. 1436–1449.
[35] E. Sikora, E. Cieślik, T. Leszczyńska, A. Filipiak-Florkiewicz,
P. Pisulewski “The antioxidant activity of selected cruciferous
vegetables subjected to aquathermal processing”, Food Chemistry,
March 2008, vol. 107 , pp. 55–59.
[36] M. B. Hossain, C. Barry-Ryan, A. B. Martin-Diana, N. P. Brunton,
“Effect of drying method on the antioxidant capacity of six Lamiaceae
herbs”, Food Chemistry, November 2010, Vol. 123, Issue 1, pp. 85–91.
[37] G. Du, M. Li, F. Ma, D. Liang, “Antioxidant capacity and the
relationship with polyphenol and Vitamin C in Actinidia fruits”, Food
Chemistry, March 2009, vol. 113 (2), pp. 557–562.
[38] I. Hinneburg, H. J. D. Dorman, R. Hiltunen, “Antioxidant activities of
extracts from selected culinary herbs and spices”, Food Chemistry,
Vol. 97, Issue 1, July 2006, pp. 122–129.
[39] D. Ramful, E. Tarnus, O. I. Aruoma, E. Bourdon, T. Bahorun,
„Phytophenolic, Vitamin C composition and antioxidant propensities of
Mauritian citrus fruit pulps”. Food Research International, Vol. 44,
Issue 7, August 2011, pp. 2088-2099, Exotic Fruits: their Composition,
Nutraceutical and Agroindustrial Potential.
@article{"International Journal of Biological, Life and Agricultural Sciences:57893", author = "Ruta Galoburda and Zanda Kruma and Karina Ruse", title = "Effect of Pretreatment Method on the Content of Phenolic Compounds, Vitamin C and Antioxidant Activity of Dried Dill", abstract = "Dill contains range of phytochemicals, such as vitamin C and polyphenols, which significantly contribute to their total antioxidant activity. The aim of the current research was to determine the best blanching method for processing of dill prior to microwave vacuum drying based on the content of phenolic compounds, vitamin C and free radical scavenging activity. Two blanching mediums were used – water and steam, and for part of the samples microwave pretreatment was additionally used. Evaluation of vitamin C, phenolic contents and scavenging of DPPH˙ radical in dried dill was performed. Blanching had an effect on all tested parameters and the blanching conditions are very important. After evaluation of the results, as the best method for dill pretreatment was established blanching at 90 °C for 30 seconds.
", keywords = "blanching, microwave vacuum drying, TPC, vitamin C.", volume = "6", number = "4", pages = "176-5", }
