Journal of the Science of Food and Agriculture 2020-Feb
Effects of Drying on Total Polyphenols Contents and Antioxidant Properties of Carica Papaya Leaves.
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Abstract
RESULTS
Studies were carried out on drying of papaya leaves using hot air (60 °C, 70 °C and 80 °C), shade and freeze drying. Effective diffusivities were estimated ranging from 2.09 × 10-12 to 2.18 × 10-12 m2 s-1 from hot air drying which are within the order of magnitudes reported for most agricultural and food products. Activation energy to initiate drying showed relatively low value (2.11 kJ mol-1 ) owing to the thin leave layer that eased moisture diffusion. In terms of total polyphenols contents and antioxidant activities, freeze-dried sample showed significantly higher (p<0.05) total polyphenols contents (2158 mg GAE 100g DW-1 ) and antioxidant activities (ABTS = 571 mg TE 100g DW-1 and DPPH = 215 μg mg-1 ) as compared to hot air and shade dried samples.