Data/hora: 03/06/2024 16:21:38

Provedor de dados: | Ciência Rural
País: | Brazil
Título: | Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (Morus alba L.) leaves
Autores: | Przeor,Monika; Flaczyk,Ewa; Beszterda,Monika; Szymandera-Buszka,Krystyna Eleonora; Piechocka,Justyna; Kmiecik,Dominik; Szczepaniak,Oskar; Kobus-Cisowska,Joanna; Jarzębski,Maciej; Tylewicz,Urszula.
Data: | 2019-01-01
Ano: | 2019
Palavras-chave: | White mulberry leaves; Air-drying temperature; Phenolic acids; Flavonols; Morus alba L.
Resumo: | ABSTRACT:  The white mulberry leaves are typically available on the market in dried or encapsulated form. It was assumed in the study that appropriate drying of leaves of the white mulberry is significant for obtaining intermediate products with high content of compounds having anti-oxidative activity. The purpose of the study was to determine the influence of the temperature of mulberry leaves air drying on the content of phenolic acids and flavonols. It has been determined that the content of these compounds in the leaves depended on the drying temperature. Drying at 60 °C favored release of phenolic acids and flavonols from complexes and/or formation of new compounds. Their total content was 22% higher than in leaves dried at 30 °C. Drying at 90 °C reduced the phenolic acid and flavonol content by 24%. The most favorable drying temperature was 60 °C.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001100754
Editor: | Universidade Federal de Santa Maria
Relação: | 10.1590/0103-8478cr20190489
Formato: | text/html
Fonte: | Ciência Rural  v.49 n.11 2019
Fonte: | info:eu-repo/semantics/openAccess