Effects of different drying methods and additives on the physicochemical properties of Moldavian balm (Dracocephalum moldavica L.) extract

Rahmati, E.; Sharifian, F.; Fattahi, M.

doi:10.22092/ijmapr.2018.115678.2150

Document Type : Research Paper

Authors

¹ M.Sc. student, Department of Mechanical Engineering of Biosystem, Faculty of Agriculture, Urmia University, Urmia, Iran

² Department of Mechanical Engineering of Biosystem, Faculty of Agriculture, Urmia University, Urmia, Iran

³ Department of Horticulture, Faculty of Agriculture, Urmia University, Urmia, Iran

https://doi.org/10.22092/ijmapr.2018.115678.2150

Abstract

Drying is one of the main stages after harvesting of medicinal plants, playing an important role in the quantity and quality of their active ingredients. In order to investigate the effects of different drying methods such as oven drying (40°C and 80°C) and spray drying (in the presence of maltodextrin, maltodextrin with apple pectin and without carrier), the experiments were carried out on a plant extract of Moldavian balm (Dracocephalum moldavica L.) in a completely randomized design (CRD) with three replications. After drying of the samples, the properties of powders such as flowability, color parameters including brightness (L*), redness (a*), yellowing (b*), chroma, hue angle, and some chemical properties including phenolic compounds, total flavonoid, and antioxidant activity were evaluated. The results indicated significant effects of different drying methods on physiochemical properties of the powders. The oven-dried powders in air temperature (40 and 80°C) had more desirable flowability in comparison to spray dried samples. The highest amount of L* was observed in spray dried samples in presence of maltodextrin, and the lowest value was observed in oven dried samples at the air temperature of 80°C (76.61 and 24.36, respectively). The highest total phenol content and antioxidant activity were observed in spray dried samples in the presence of maltodextrin and apple pectin (19.72 mg/g DW, %73.16, respectively). The lowest total phenol content and antioxidant activity were observed in spray dried samples without carrier (4.11 mg/g DW, %10.41, respectively). The highest amount of flavonoid was observed in spray dried samples in the presence of maltodextrin (1.487 mg/g DW).

Keywords

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Iranian Journal of Medicinal and Aromatic Plants Research

Effects of different drying methods and additives on the physicochemical properties of Moldavian balm (Dracocephalum moldavica L.) extract

References

References

Volume 34, Issue 5 - Serial Number 91
November and December 2018
Pages 781-793

Effects of different drying methods and additives on the physicochemical properties of Moldavian balm (Dracocephalum moldavica L.) extract

References

References

Volume 34, Issue 5 - Serial Number 91November and December 2018Pages 781-793

Volume 34, Issue 5 - Serial Number 91
November and December 2018
Pages 781-793