title: Effect of drying and storage on bioactive components of jambhul and wood apple.
abstract: Jambhul and wood apple were subjected to two different drying methods to examine the effect of drying temperatures (80 °C and 60 °C) and influence of storage conditions viz., room temperature (25 °C) and refrigeration temperature (4 °C) on bioactive constituents of jambhul and wood apple powder for 90 days. Results showed that retention of phenolics, ascorbic acid and antioxidant capacity such as ABTS, DPPH and FRAP in jambhul and wood apple were high at 80 °C as compared to 60 °C in both tray and IR drying. Anthocyanin and flavonoid significantly (p < 0.05) decreased at 80 °C. Jambhul showed retention of 30.83 % TPC, 10.40 % TFC, 9.31 %, TMAC, 12.75 % ascorbic acid, 19.26 % ABTS activity, 98.71 % DPPH activity, and 27.78 % FRAP activitys in IR drying; whereas wood apple showed more retention of 25.74 % TPC, 61 % ascorbic acid, 10.31 % ABTS, 36.45 % DPPH and 0.27 % FRAP in tray drying (TD). During storage bioactive constituents in jambhul powder were preserved at refrigeration temperatures whereas in wood apple they were retained at room temperature.
authors.affiliation: Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, 400019 India.
authors.forename: S K
authors.initials: SK
authors.lastname: Sonawane
authors.affiliation: Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, 400019 India.
authors.forename: S S
authors.initials: SS
authors.lastname: Arya
keywords: Antioxidant capacity; Infrared drying; Jambhul; Tray drying; Wood apple