Shahimoridi Aghdas, Ebadi Mohammad-Taghi, Ayyari Mahdi, Yamini Yadollah
Department of Horticultural Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
Department of Chemistry, Faculty of Basic Sciences, Tarbiat Modares University, Tehran, Iran.
Food Chem X. 2025 Aug 20;30:102914. doi: 10.1016/j.fochx.2025.102914. eCollection 2025 Aug.
Turmeric () is primarily traded in dried form; preserving its bioactive compounds and quality through optimal drying methods is critical. This study evaluated the effects of various drying techniques-sun drying (SD), convection oven drying (COD), vacuum oven drying (VOD), infrared drying (IRD), microwave drying (MD), and freeze drying (FD)-on turmeric rhizomes slices. Key parameters analyzed included moisture loss, color, total phenolic content (TPC), curcumin content, antioxidant capacity and essential oil (EO) content and composition. FD demonstrated superior performance, achieving the brightest yellow color, the lowest browning index (17.07), the highest antioxidant capacity, TPC (78.90 mg GAE/g), curcumin content (3.83 %), and EO yield (4 %), with ar-turmerone and α-zingiberene as dominant components. While FD excelled in quality preservation, MD and IRD emerged as efficient alternatives due to their faster processing times and lower energy consumption, offering energy-efficient solutions for high-quality turmeric drying.
姜黄主要以干燥形式进行交易；通过优化干燥方法来保存其生物活性化合物和品质至关重要。本研究评估了各种干燥技术——晒干（SD）、对流烘箱干燥（COD）、真空烘箱干燥（VOD）、红外干燥（IRD）、微波干燥（MD）和冷冻干燥（FD）——对姜黄根茎切片的影响。分析的关键参数包括水分损失、颜色、总酚含量（TPC）、姜黄素含量、抗氧化能力以及精油（EO）含量和成分。冷冻干燥表现出卓越性能，呈现出最亮的黄色、最低的褐变指数（17.07）、最高的抗氧化能力、总酚含量（78.90毫克没食子酸当量/克）、姜黄素含量（3.83%）以及精油产量（4%），其中芳姜黄酮和α-姜黄烯为主要成分。虽然冷冻干燥在品质保存方面表现出色，但微波干燥和红外干燥因其加工时间更快且能耗更低，成为高效的替代方法，为高品质姜黄干燥提供了节能解决方案。
