TY - JOUR
T1 - Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)
AU - Valadez-Carmona, Lourdes
AU - Cortez-García, Rosa María
AU - Plazola-Jacinto, Carla Patricia
AU - Necoechea-Mondragón, Hugo
AU - Ortiz-Moreno, Alicia
N1 - Publisher Copyright:
© 2016, Association of Food Scientists & Technologists (India).
PY - 2016/9/1
Y1 - 2016/9/1
N2 - The coconut (Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine the effect of: oven-drying (OD) and microwave drying (MD), on the water activity, color, phenolic compound content and antioxidant activity of coconut husk. The OD was performed at 60 °C for 12 h and MD was performed at 900 W for 10 min. The total phenolic content (TPC) in fresh coconut husk was 64.2 mg GAE/g dry wt and significant higher than observed after OD and MD of 35.8 and 45.5 mg GAE/g dry wt, respectively. Ten phenols were identified in fresh and dehydrated coconut husks. The husk MD showed an increase in the content of gallic, 4-hydroxybenzoic, ferulic and syringic acids and epicatechin compared with the fresh; while coconut husk OD and MD, showed a decrease in the content of vanillic acid, vanillin, catequin and kaempferol. The antioxidant activity decreased after both OD and MD. However, MD resulted in a better antioxidant activity in husk than OD. MD of husk resulted into better retention of preserved color, TPC and TFC than OD.
AB - The coconut (Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine the effect of: oven-drying (OD) and microwave drying (MD), on the water activity, color, phenolic compound content and antioxidant activity of coconut husk. The OD was performed at 60 °C for 12 h and MD was performed at 900 W for 10 min. The total phenolic content (TPC) in fresh coconut husk was 64.2 mg GAE/g dry wt and significant higher than observed after OD and MD of 35.8 and 45.5 mg GAE/g dry wt, respectively. Ten phenols were identified in fresh and dehydrated coconut husks. The husk MD showed an increase in the content of gallic, 4-hydroxybenzoic, ferulic and syringic acids and epicatechin compared with the fresh; while coconut husk OD and MD, showed a decrease in the content of vanillic acid, vanillin, catequin and kaempferol. The antioxidant activity decreased after both OD and MD. However, MD resulted in a better antioxidant activity in husk than OD. MD of husk resulted into better retention of preserved color, TPC and TFC than OD.
KW - Antioxidant activity
KW - By-product
KW - Coconut husk
KW - HPLC
KW - Microwave/oven drying
KW - Phenolics
UR - http://www.scopus.com/inward/record.url?scp=84986293327&partnerID=8YFLogxK
U2 - 10.1007/s13197-016-2324-7
DO - 10.1007/s13197-016-2324-7
M3 - Artículo
C2 - 27777455
SN - 0022-1155
VL - 53
SP - 3495
EP - 3501
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 9
ER -