Effect of Microwave and Oven Drying on Physical, Chemical and Antioxidative Properties of Peel of Sanguine Orange

Document Type : Research Paper

Authors

1 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Iran

2 Department of Food Science and Technology, Khazar Institute of Higher Education, Iran

Abstract

Drying is one of the most important methods of food processing. In this study, the effect of different drying methods, like hot air drying (40 and 50 °C) and microwave drying (180 and 360 W), on physical, chemical and antioxidative properties of peel of sanguine orange (Citrus sinensis) was investigated. D-limonene (72.3-78.5 percentage), β-Myrcene (6.9-8.0 percentage), Linalool (1.3-4.6 percentage), and α-Pinene (1.7-2.7 percentage) were main components of essential oil of sanguine orange peel. The different drying methods reduced or increased some components. Drying decreased Lightness, yellowness, and redness of sanguine peel powders. Drying brought about increase in the yield, bulk density, phenol content, and antioxidant activity of essential in comparison with fresh samples. On the other hand, microwave drying 180W showed the highest amount of phenol, DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) tests. Therefore, considering about the quality of essential oils, the use of microwaves for drying sanguine oranges could be suggested.

Keywords

References

Agricultural statistics. (2020). Garden products (3 ed). Ministry of Agriculture Jihad, Deputy of planning and economics “https://www.maj.ir”
Allaf, T., Tomao, V., Besombes, C., & Chemat, F. (2013). Thermal and mechanical intensification of essential oil extraction from orange peel via instant autovaporization. Chemical Engineering and Processing: Process Intensification, 72, 24-30.
An, K., Zhao, D., Wang, Z., Wu, J., Xu, Y., & Xiao, G. (2016). Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure. Food Chemistry, 197, 1292-1300.
Argyropoulos, D., Heindl, A., & Müller, J. (2011). Assessment of convection, hot‐air combined with microwave‐vacuum and freeze‐drying methods for mushrooms with regard to product quality. International Journal of Food Science and Technology, 46(2), 333-342.
Arslan, D., Özcan, M. M., & Mengeş, H. O. (2010). Evaluation of drying methods with respect to drying parameters, some nutritional and colour characteristics of peppermint (Mentha piperita L.). Energy Conversion and Management, 51(12), 2769-2775.
Babu, A. K., Kumaresan, G., Raj, V. A. A., & Velraj, R. (2018). Review of leaf drying: Mechanism and influencing parameters, drying methods, nutrient preservation, and mathematical models. Renewable and Sustainable Energy Reviews, 90, 536-556.
Calín-Sánchez, Á., Figiel, A., Hernández, F., Melgarejo, P., Lech, K., & Carbonell-Barrachina, Á. A. (2013). Chemical composition, antioxidant capacity, and sensory quality of pomegranate (Punica granatum L.) arils and rind as affected by drying method. Food and Bioprocess Technology, 6(7), 1644-1654.
Caparino, O. A., Tang, J., Nindo, C. I., Sablani, S. S., Powers, J. R., & Fellman, J. K. (2012). Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’var.) powder. Journal of food engineering, 111(1), 135-148.
Chong, C. H., Figiel, A., Law, C. L., & Wojdyło, A. (2014). Combined drying of apple cubes by using of heat pump, vacuum-microwave, and intermittent techniques. Food and Bioprocess Technology, 7(4), 975-989.
Chong, K. L., & Lim, Y. Y. (2012). Effects of drying on the antioxidant properties of herbal tea from selected vitex species. Journal of Food Quality, 35(1), 51-59.
Chua, L. Y., Chong, C. H., Chua, B. L., & Figiel, A. (2019). Influence of drying methods on the antibacterial, antioxidant and essential oil volatile composition of herbs: a review. Food and Bioprocess Technology, 12(3), 450-476.
Cserhalmi, Z., Sass-Kiss, A., Tóth-Markus, M., & Lechner, N. (2006). Study of pulsed electric field treat
ed citrus juices. Innovative Food Science & Emerging Technologies, 7(1-2), 49-54.
de Barros Fernandes, R. V., Marques, G. R., Borges, S. V., & Botrel, D. A. (2014). Effect of solids content and oil load on the microencapsulation process of rosemary essential oil. Industrial Crops and Products, 58, 173-181.
Esmaeilzadeh Kenari, R., Mohsenzadeh, F., & Amiri, Z. R. (2014). Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound‐assisted extraction methods. Food science and nutrition, 2(4), 426-435.
Farahmandfar, R., Tirgarian, B., Dehghan, B., & Nemati, A. (2020). Changes in chemical composition and biological activity of essential oil from Thomson navel orange (Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods. Food Science and Nutrition, 8(1), 124-138.
Farahmandfar, R., Asnaashari, M., Pourshayegan, M., Maghsoudi, S., & Moniri, H. (2018). Evaluation of antioxidant properties of lemon verbena (Lippia citriodora) essential oil and its capacity in sunflower oil stabilization during storage time. Food Science and Nutrition, 6(4), 983-990.
Figiel, A., Szumny, A., Gutiérrez-Ortíz, A., & Carbonell-Barrachina, Á. A. (2010). Composition of oregano essential oil (Origanum vulgare) as affected by drying method. Journal of Food Engineering, 98(2), 240-247.
Food and Agricultural Organization (FAO) of the Unites Nations (2020). FAOSTAT Database.
Ghanem, N., Mihoubi, D., Kechaou, N., & Mihoubi, N. B. (2012). Microwave dehydration of three citrus peel cultivars: Effect on water and oil retention capacities, color, shrinkage and total phenols content. Industrial Crops and Products, 40, 167-177.
Hojjati, M., & Barzegar, H. (2017). Chemical composition and biological activities of lemon (Citrus limon) leaf essential oil. Nutrition and Food Sciences Research, 4(4), 15-24.
Horuz, E., & Maskan, M. (2015). Hot air and microwave drying of pomegranate (Punica granatum L.) arils. Journal of Food Science and Technology, 52(1), 285-293.
Hossain, M. B., Barry-Ryan, C., Martin-Diana, A. B., & Brunton, N. P. (2010). Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food Chemistry, 123(1), 85-91.
Kirbaslar, F. G., Kirbaslar, S. I., Pozan, G., & Boz, I. (2009). Volatile constituents of Turkish orange (Citrus sinensis (L.) Osbeck) peel oils. Journal of Essential Oil Bearing Plants, 12(5), 586-604.
Nekoei, M., & Mohammadhosseini, M. (2014). Application of HS-SPME, SDME and cold-press coupled to GC/MS to analysis the essential oils of Citrus sinensis CV. Thomson Navel and QSRR study for prediction of retention indices by stepwise and genetic algorithm-multiple linear regression approaches. Analytical Chemistry Letters, 4(2), 93-103.
Njoroge, S. M., Phi, N. T. L., & Sawamura, M. (2009). Chemical composition of peel essential oils of sweet oranges (Citrus sinensis) from Uganda and Rwanda. Journal of Essential Oil Bearing Plants, 12(1), 26-33.
Mashkani, M. R. D., Larijani, K., Mehrafarin, A., & Badi, H. N. (2018). Changes in the essential oil content and composition of Thymus daenensis Celak. under different drying methods. Industrial Crops and Products, 112, 389-395.
Olatunya, A. M., & Akintayo, E. T. (2017). Evaluation of the effect of drying on the chemical composition and antioxidant activity of the essential oil of peels from three species of citrus group. International Food Research Journal, 24(5), 1991-1997.
Quintero Ruiz, N. A., Demarchi, S. M., & Giner, S. A. (2014). Effect of hot air, vacuum and infrared drying methods on quality of rose hip (R osa rubiginosa) leathers. International journal of food science and technology, 49(8), 1799-1804.
Perez-Cacho, P. R., & Rouseff, R. L. (2008). Fresh squeezed orange juice odor: a review. Critical Reviews in Food Science And Nutrition, 48(7), 681-695.
Rafiq, S., Kaul, R., Sofi, S. A., Bashir, N., Nazir, F., & Nayik, G. A. (2018). Citrus peel as a source of functional ingredient: A review. Journal of the Saudi Society of Agricultural Sciences, 17(4), 351-358.
Razavi, S. M. A., & Farahmandfar, R. (2008). Effect of hulling and milling on the physical properties of rice grains. International Agrophysics, 22(4), 353-359.
Rezzadori, K., Benedetti, S., & Amante, E. R. (2012). Proposals for the residues recovery: Orange waste as raw material for new products. Food and Bioproducts Processing, 90(4), 606-614.
Salarikia, A., Miraei Ashtiani, S. H., & Golzarian, M. R. (2017). Comparison of drying characteristics and quality of peppermint leaves using different drying methods. Journal of Food Processing and Preservation, 41(3), e12930.
Sayyad, R., & Farahmandfar, R. (2017). Influence of Teucrium polium L. essential oil on the oxidative stability of canola oil during storage. Journal of Food Science and Technology, 54(10), 3073-3081.
Shahidi, F., & Zhong, Y. (2015). Measurement of antioxidant activity. Journal of Functional Foods, 18, 757-781.
Sogi, D. S., Garg, S. K., & Bawa, A. S. (2002). Functional properties of seed meals and protein concentrates from tomato‐processing waste. Journal Of Food Science, 67(8), 2997-3001.
Vahidi, R., Pourahmad, R., Mahmoudi, R., & Hosseini, S. S. (2019). Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil. Journal of Food and Bioprocess Engineering, 3(1), 83-88.
Yi, W., & Wetzstein, H. Y. (2011). Effects of drying and extraction conditions on the biochemical activity of selected herbs. HortScience, 46(1), 70-73.
Zirjani, L., & Tavakolipour, H. (2012). A Comparison of Hot Air vs. Microwave Drying Methods in Production of Banana Chips. Iranian Journal of Biosystems Engineering, 43(1), 73-83.
Iranian Journal of Biosystems Engineering
Volume 52, Issue 1
May 2021
Pages 67-77

Files

History

  • Receive Date: 29 February 2020
  • Revise Date: 09 June 2020
  • Accept Date: 27 June 2020

Share

How to cite

Statistics