ẢNH HƯỞNG CỦA NHIỆT ĐỘ SẤY ĐỐI LƯU ĐẾN HÀM LƯỢNG BETACYANIN, POLYPHENOL VÀ HOẠT TÍNH CHỐNG OXY HÓA CỦA VỎ QUẢ THANH LONG RUỘT ĐỎ (HYLOCEREUS COSTARICENSIS)

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Tác giả: Thanh Ninh Lê, Ngọc Giang Thương Nguyễn, Thị Tình Nguyễn, Tiến Dũng Nguyễn, Thị Tuyết Mai Phạm, Đại Lâm Vi

Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Thái Nguyên, 2023

Mô tả vật lý: tr.182-191

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ID: 339923

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Red-fleshed dragon fruit peel contains large amounts of betacyanins and bioactive compounds, which are unstable at high temperatures. This study aimed to investigate the effect of hot-air drying temperatures on betacyanin and polyphenol contents, and the antioxidant activity of this by-product. Samples were dried at 40°C (HD40), 50°C (HD50), and 60°C (HD60), and measured for moisture and CIE Lab* color space. Betacyanin (TBC), phenolic (TPC), and flavonoid (TFC) contents were analyzed using spectrophotometry and standard curves of quercetin and gallic acid. DPPH and reducing power assays were conducted to evaluate antioxidant capacity. Dried samples have acceptable values of moisture and color. HD50 and HD60 obtained similar values of TBC, TPC, TFC, and DPPH free radical scavenging capacity, and the values were higher than those of HD40. In the reducing power test, there were no statistically significant differences in the OD700 values of the samples. Results suggest that red-fleshed dragon fruit peel dried at 50–60oC could be applied to the production of food colorants and functional foods.Vỏ quả thanh long ruột đỏ chứa hàm lượng cao sắc tố betacyanin và các hợp chất có hoạt tính sinh học. Sự ổn định của các hợp chất này bị ảnh hưởng trực tiếp bởi nhiệt độ cao. Nghiên cứu này được thực hiện nhằm đánh giá ảnh hưởng của nhiệt độ sấy đối lưu đến hàm lượng betacyanin, polyphenol và hoạt tính chống oxy hóa của phụ phẩm này. Mẫu được sấy ở 40°C (HD40), 50°C (HD50) và 60°C (HD60), sau đó được đo độ ẩm và hệ màu CIE Lab*. Hàm lượng betacyanin (TBC), phenolic (TPC) và flavonoid (TFC) được phân tích bằng quang phổ kế và đường chuẩn axit gallic và quercetin. Thử nghiệm DPPH và năng lực khử được tiến hành để đánh giá khả năng chống oxy hóa. Mẫu sấy đều có giá trị độ ẩm và màu sắc đạt yêu cầu. HD50 và HD60 đạt giá trị TBC, TPC, TFC và khả năng bắt gốc tự do DPPH tương đương nhau và cao hơn HD40. Ở phép thử năng lực khử, giá trị OD700 của ba mẫu không có sự khác biệt có ý nghĩa. Kết quả cho thấy phần vỏ quả thanh long ruột đỏ sấy ở 50–60°C có thể ứng dụng để sản xuất màu thực phẩm và thực phẩm chức năng.

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