Effect of Drying on the Nutraceutical Quality of Sea Buckthorn (Hippophae rhamnoides L. ssp. sinensis) Leaves

• Autores: Tiffany T. Y. Guan, Stefan Cenkowski, Arnie Hydamaka
• Localización: Journal of food science, ISSN 0022-1147, Vol. 70, Nº 9, 2005
• Idioma: inglés
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• Resumen

  • The concentrations of total phenolics, carotenoids, and chlorophylls of fresh and dried sea buckthorn leaves were determined. Overall, drying of leaves resulted in a decrease in the concentrations of these phytochemicals. The degree of reduction depended on the drying time, temperature, or specific component type. For the phenolics, a greater reduction in concentration was observed in the leaves dried at higher temperatures (80 °C or 100 °C) for longer times (to equilibrium moisture contents of 1% to 3%) compared with those dried at lower temperatures (50 °C or 60 °C). For the leaves dried to higher final moisture (5% to 8%), all drying temperatures resulted in a similar final phenolic concentration. The carotenoid and chlorophyll concentrations in the leaves decreased with the increasing temperatures. However, higher temperatures such as 80 °C or 100 °C resulted in similar carotenoid and chlorophyll concentrations in the leaves. Nonetheless, dried sea buckthorn leaves were of a high nutraceutical quality comparable to those of frequently consumed vegetables.