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Effect of the Drying Method and Storage Conditions on the Quality and Content of Selected Bioactive Compounds of Green Legume Vegetables.
- Source :
-
Molecules . Apr2024, Vol. 29 Issue 8, p1732. 22p. - Publication Year :
- 2024
-
Abstract
- This study aimed to determine the effect of the drying method (freeze-drying, air-drying), storage period (12 months), and storage conditions (2–4 °C, 18–22 °C) applied to two legume species: green beans and green peas. The raw and dried materials were determined for selected physical parameters typical of dried vegetables, contents of bioactive components (vitamin C and E, total chlorophyll, total carotenoids, β-carotene, and total polyphenols), antioxidative activity against the DPPH radical, and sensory attributes (overall quality and profiles of color, texture, and palatability). Green beans had a significantly higher content of bioactive components compared to peas. Freeze-drying and cold storage conditions facilitated better retention of these compounds, i.e., by 9–39% and 3–11%, respectively. After 12 months of storage, higher retention of bioactive components, except for total chlorophyll, was determined in peas regardless of the drying method, i.e., by 38–75% in the freeze-dried product and 30–77% in the air-dried product, compared to the raw material. [ABSTRACT FROM AUTHOR]
- Subjects :
- *BIOACTIVE compounds
*GREEN bean
*VEGETABLES
*PEAS
*LEGUMES
*VITAMIN E
*VITAMIN C
Subjects
Details
- Language :
- English
- ISSN :
- 14203049
- Volume :
- 29
- Issue :
- 8
- Database :
- Academic Search Index
- Journal :
- Molecules
- Publication Type :
- Academic Journal
- Accession number :
- 176904751
- Full Text :
- https://doi.org/10.3390/molecules29081732