The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Isabel Escriche - One of the best experts on this subject based on the ideXlab platform.
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influence of Drying Method on steviol glycosides and antioxidants in stevia rebaudiana leaves
Food Chemistry, 2015Co-Authors: Angela Periche, M L Castello, A Heredia, Isabel EscricheAbstract:Abstract The application of different Drying conditions (hot air Drying at 100 °C and 180 °C, freeze Drying and shade Drying) on steviol glycosides (stevioside, dulcoside A, rebaudioside A and rebaudioside C) and antioxidants in Stevia leaves was evaluated. Stevioside, the major glycoside found in fresh leaves (81.2 mg/g), suffered an important reduction in all cases, although shade Drying was the least aggressive treatment. Considering the antioxidant parameters (total phenols, flavonoids and total antioxidants), the most suitable Drying Method was hot air at 180 °C, since it substantially increased all of them (76.8 mg gallic acid, 45.1 mg catechin and 126 mg Trolox, all equivalent/g Stevia , respectively), with respect to those present in fresh leaves (44.4, 2.5 and 52.9 mg equivalent/g). Therefore, the ideal Method for Drying Stevia leaves depends on their final use (sweetener or antioxidant), although, hot air at 180 °C is the most recommendable if only one treatment has to be chosen.
Angela Periche - One of the best experts on this subject based on the ideXlab platform.
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influence of Drying Method on steviol glycosides and antioxidants in stevia rebaudiana leaves
Food Chemistry, 2015Co-Authors: Angela Periche, M L Castello, A Heredia, Isabel EscricheAbstract:Abstract The application of different Drying conditions (hot air Drying at 100 °C and 180 °C, freeze Drying and shade Drying) on steviol glycosides (stevioside, dulcoside A, rebaudioside A and rebaudioside C) and antioxidants in Stevia leaves was evaluated. Stevioside, the major glycoside found in fresh leaves (81.2 mg/g), suffered an important reduction in all cases, although shade Drying was the least aggressive treatment. Considering the antioxidant parameters (total phenols, flavonoids and total antioxidants), the most suitable Drying Method was hot air at 180 °C, since it substantially increased all of them (76.8 mg gallic acid, 45.1 mg catechin and 126 mg Trolox, all equivalent/g Stevia , respectively), with respect to those present in fresh leaves (44.4, 2.5 and 52.9 mg equivalent/g). Therefore, the ideal Method for Drying Stevia leaves depends on their final use (sweetener or antioxidant), although, hot air at 180 °C is the most recommendable if only one treatment has to be chosen.
Angel A Carbonellbarrachina - One of the best experts on this subject based on the ideXlab platform.
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volatile composition of sweet basil essential oil ocimum basilicum l as affected by Drying Method
Food Research International, 2012Co-Authors: Angel Calinsanchez, Adam Figiel, Antoni Szumny, Krzysztof Lech, Angel A CarbonellbarrachinaAbstract:Abstract The influence of Drying Method on aroma compounds of sweet basil (Ocimum basilicum L.) was evaluated. The Drying Methods tested were convective (CD) and vacuum-microwave (VMD), as well as a combination of convective pre-Drying and VM finish-Drying (CPD–VMFD). Sweet basil's Drying kinetics for CD was described by a two term exponential model, while VMD kinetics consisted of two periods: linear until a critical point and exponential beyond that point. Volatile compounds of basil samples were extracted by hydrodistillation and analyzed by GC/FID and GC/MS. Forty compounds were tentatively identified, with methyleugenol, eugenol, eucalyptol, and linalool being the major components. The total quantity of volatiles of fresh sweet basil, 32.1 g kg − 1 , decreased considerably during both CD and VMD, 14.4 g kg − 1 . The CPD-VMFD (40 °C and 360 W) was the best option for Drying sweet basil, the time required was relatively short (≈ 250 min), and aroma quality was good according to instrumental data (total concentration of volatiles 16.7 g kg − 1 ) and sensory data (high intensities of fresh and floral notes).
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composition of oregano essential oil origanum vulgare as affected by Drying Method
Journal of Food Engineering, 2010Co-Authors: Adam Figiel, Antoni Szumny, Antonio Gutierrezortiz, Angel A CarbonellbarrachinaAbstract:Abstract The influence of the Drying Method on volatile compounds of Origanum vulgare was evaluated. The Drying Methods tested were convective (CD) at 60 °C and vacuum-microwave (VMD), as well as a combination of convective pre-Drying and VM finish-Drying (CPD–VMFD). The volatile compounds of fresh and dried oregano were extracted by steam-hydrodistillation and analyzed by GC–MS. Oregano Drying kinetics was described by a simple exponential model for CD and CPD–VMFD, while VMD kinetics consisted of two periods: linear until a critical point and exponential beyond that point. Thirty-four compounds were tentatively identified, with carvacrol, thymol, and γ-terpinene, being the major components. The total volatiles concentration of fresh oregano (33.0 g kg −1 ) decreased significantly during Drying, independently of the Method used (CD: 10.2 g kg −1 , CPD–VMFD: 13.1 g kg −1 , and VMD: 27.9 g kg −1 ). The final conclusion was that VM dehydrated Polish oregano was of better aromatic quality than that dried using hot air.
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composition of rosemary essential oil rosmarinus officinalis as affected by Drying Method
Journal of Food Engineering, 2010Co-Authors: Antoni Szumny, Adam Figiel, Antonio Gutierrezortiz, Angel A CarbonellbarrachinaAbstract:Abstract The influence of the Drying Method on volatile compounds of Rosmarinus officinalis was evaluated. The Drying Methods tested were convective (CD) and vacuum-microwave (VMD), as well as a combination of convective pre-Drying and VM finish-Drying (CPD–VMFD). Rosemary Drying kinetics was described by a simple exponential model for CD and VMD, while VMFD kinetics consisted of two periods: linear until a critical point and exponential beyond that point. Volatile compounds of rosemary samples were extracted by steam-hydrodistillation and analyzed by GC–MS. Thirty-four compounds were tentatively identified, with α-pinene, bornyl acetate, camphene and 1,8-cineole being the major components. The total volatiles concentration of fresh rosemary (135 g kg −1 ) decreased considerably during both CD (87.2 g kg −1 ) and VMD (61.9 g kg −1 ). CPD–VMFD was the best option for Drying rosemary because the time required was relatively short (30 min), and the aroma quality was good according to both instrumental (100 g kg −1 ) and sensory analyses.
M L Castello - One of the best experts on this subject based on the ideXlab platform.
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influence of Drying Method on steviol glycosides and antioxidants in stevia rebaudiana leaves
Food Chemistry, 2015Co-Authors: Angela Periche, M L Castello, A Heredia, Isabel EscricheAbstract:Abstract The application of different Drying conditions (hot air Drying at 100 °C and 180 °C, freeze Drying and shade Drying) on steviol glycosides (stevioside, dulcoside A, rebaudioside A and rebaudioside C) and antioxidants in Stevia leaves was evaluated. Stevioside, the major glycoside found in fresh leaves (81.2 mg/g), suffered an important reduction in all cases, although shade Drying was the least aggressive treatment. Considering the antioxidant parameters (total phenols, flavonoids and total antioxidants), the most suitable Drying Method was hot air at 180 °C, since it substantially increased all of them (76.8 mg gallic acid, 45.1 mg catechin and 126 mg Trolox, all equivalent/g Stevia , respectively), with respect to those present in fresh leaves (44.4, 2.5 and 52.9 mg equivalent/g). Therefore, the ideal Method for Drying Stevia leaves depends on their final use (sweetener or antioxidant), although, hot air at 180 °C is the most recommendable if only one treatment has to be chosen.
A Heredia - One of the best experts on this subject based on the ideXlab platform.
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influence of Drying Method on steviol glycosides and antioxidants in stevia rebaudiana leaves
Food Chemistry, 2015Co-Authors: Angela Periche, M L Castello, A Heredia, Isabel EscricheAbstract:Abstract The application of different Drying conditions (hot air Drying at 100 °C and 180 °C, freeze Drying and shade Drying) on steviol glycosides (stevioside, dulcoside A, rebaudioside A and rebaudioside C) and antioxidants in Stevia leaves was evaluated. Stevioside, the major glycoside found in fresh leaves (81.2 mg/g), suffered an important reduction in all cases, although shade Drying was the least aggressive treatment. Considering the antioxidant parameters (total phenols, flavonoids and total antioxidants), the most suitable Drying Method was hot air at 180 °C, since it substantially increased all of them (76.8 mg gallic acid, 45.1 mg catechin and 126 mg Trolox, all equivalent/g Stevia , respectively), with respect to those present in fresh leaves (44.4, 2.5 and 52.9 mg equivalent/g). Therefore, the ideal Method for Drying Stevia leaves depends on their final use (sweetener or antioxidant), although, hot air at 180 °C is the most recommendable if only one treatment has to be chosen.
