TY - JOUR
T1 - Effect of drying conditions on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle (Hibiscus sabdariffa L.) added to yogurt
AU - Leyva Daniel, Diana E.
AU - Barragán Huerta, Blanca E.
AU - Vizcarra Mendoza, Mario G.
AU - Anaya Sosa, Irasema
PY - 2013/11
Y1 - 2013/11
N2 - To evaluate the use of lixiviate roselle calyxes as an alternative source of bioactive compounds, they were subjected to dehydration in a vibrofluidised bed dryer after which some chemical parameters such as the retention of monomeric anthocyanins (MA), phenolic compounds, polymeric colour and antioxidant activity were determined. Drying curves showed both a constant drying period and a decreasing falling rate period. The different drying conditions showed significant differences in the chemical parameters. Using the dry residue with the best bioactive compounds content, it was possible to develop a dairy beverage (yogurt). The results confirmed that lixiviated roselle calyxes could be a competitive alternative for traditional products, such as grapes or bilberries, in terms on their antioxidant activity and stability when it is added as a source of bioactive compounds.
AB - To evaluate the use of lixiviate roselle calyxes as an alternative source of bioactive compounds, they were subjected to dehydration in a vibrofluidised bed dryer after which some chemical parameters such as the retention of monomeric anthocyanins (MA), phenolic compounds, polymeric colour and antioxidant activity were determined. Drying curves showed both a constant drying period and a decreasing falling rate period. The different drying conditions showed significant differences in the chemical parameters. Using the dry residue with the best bioactive compounds content, it was possible to develop a dairy beverage (yogurt). The results confirmed that lixiviated roselle calyxes could be a competitive alternative for traditional products, such as grapes or bilberries, in terms on their antioxidant activity and stability when it is added as a source of bioactive compounds.
KW - Anthocyanins
KW - Antioxidant activity
KW - Dehydration
KW - Yogurt
UR - http://www.scopus.com/inward/record.url?scp=84885483138&partnerID=8YFLogxK
U2 - 10.1111/ijfs.12215
DO - 10.1111/ijfs.12215
M3 - Artículo
SN - 0950-5423
VL - 48
SP - 2283
EP - 2291
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 11
ER -