Nourzad Soudabeh, Naghdi Badi Hassanali, Kalateh Jari Sepideh, Mehrafarin Ali, Saeidi-Sar Sakineh
Department of Horticultural Science and Agronomy, Science and Research Branch Islamic Azad University Tehran Iran.
Department of Agronomy and Plant Breeding, Faculty of Agriculture Shahed University Tehran Iran.
Food Sci Nutr. 2024 Jul 2;12(9):6690-6698. doi: 10.1002/fsn3.4243. eCollection 2024 Sep.
The eryngo plant is an herb related to the Apiaceae family with the greatest diversity of species, has a gorgeous taste when eaten as a vegetable, and is traditionally used in folk medicine for its health benefits. The present study was to assess the effects of different drying methods and storage times on the quality and appearance of . The treatments of this study were drying methods (room temperature (25°C) with proper ventilation, oven temperature 55°C, vacuum oven temperature 55°C, and a microwave with a power of 500 W) and storage times (1, 75, and 150 days). The lowest brightness index and the highest browning index were found in the shade-dried samples kept in the refrigerator for 150 days. In these samples, the numerical values of chlorophyll were lower than others. After 75 days, in the vacuum oven-dried samples, the maximum levels of total phenolics and flavonoids and antioxidant activity were calculated. The colorimetric test showed that the oven-dried samples maintained their green color well. However, the storage decreased the quality of plant samples due to the degradation of chlorophyll. Overall, this study showed that the highest greenness and appearance qualities were found in the samples dried in a vacuum oven at 55°C. It seems that appearance indices can be introduced as an initial and quick step in the qualitative assessment of dried leafy products.
刺芹植物是一种与伞形科相关的草本植物，物种多样性最为丰富，作为蔬菜食用时味道鲜美，传统上因其对健康有益而被用于民间医学。本研究旨在评估不同干燥方法和储存时间对刺芹质量和外观的影响。本研究的处理因素为干燥方法（室温（25°C）并适当通风、烘箱温度55°C、真空烘箱温度55°C以及功率为500W的微波炉）和储存时间（1天、75天和150天）。在冰箱中保存150天的阴干样品中发现亮度指数最低且褐变指数最高。在这些样品中，叶绿素的数值低于其他样品。75天后，在真空烘箱干燥的样品中，总酚类、黄酮类化合物的含量以及抗氧化活性达到最高值。比色测试表明，烘箱干燥的样品能很好地保持其绿色。然而，由于叶绿素的降解，储存会降低植物样品的质量。总体而言，本研究表明，在55°C真空烘箱中干燥的样品具有最高的绿色度和外观品质。似乎外观指标可以作为干燥叶类产品定性评估的初始快速步骤引入。
