Approach to preserve phenolics in Thunbergia laurifolia leaves by different drying treatments
HKF Oh, LF Siow, YY Lim - Journal of food biochemistry, 2019 - Wiley Online Library
Different drying methods and blanching were investigated as to their effects on antioxidant
and oxidase activities of Thunbergia laurifolia leaves. Results showed that oven‐drying had
the highest degradation of total phenolic content (TPC) and antioxidant activity at> 85%,
while freeze‐drying had the lowest at< 20%. However, inactivation of oxidase enzymes by
blanching at 100° C resulted in a lesser decrease in TPC for oven‐drying at 50 and 100° C
(51% and 65%, respectively), indicating the importance of inactivating the oxidase enzymes …
and oxidase activities of Thunbergia laurifolia leaves. Results showed that oven‐drying had
the highest degradation of total phenolic content (TPC) and antioxidant activity at> 85%,
while freeze‐drying had the lowest at< 20%. However, inactivation of oxidase enzymes by
blanching at 100° C resulted in a lesser decrease in TPC for oven‐drying at 50 and 100° C
(51% and 65%, respectively), indicating the importance of inactivating the oxidase enzymes …
Approach to preserve phenolics in Thunbergia laurifolia leaves by different drying treatments.
KFH Oh KanFu [Oh, SLF Siow LeeFung… - 2019 - cabidigitallibrary.org
Different drying methods and blanching were investigated as to their effects on antioxidant
and oxidase activities of Thunbergia laurifolia leaves. Results showed that oven-drying had
the highest degradation of total phenolic content (TPC) and antioxidant activity at> 85%,
while freeze-drying had the lowest at< 20%. However, inactivation of oxidase enzymes by
blanching at 100° C resulted in a lesser decrease in TPC for oven-drying at 50 and 100° C
(51% and 65%, respectively), indicating the importance of inactivating the oxidase enzymes …
and oxidase activities of Thunbergia laurifolia leaves. Results showed that oven-drying had
the highest degradation of total phenolic content (TPC) and antioxidant activity at> 85%,
while freeze-drying had the lowest at< 20%. However, inactivation of oxidase enzymes by
blanching at 100° C resulted in a lesser decrease in TPC for oven-drying at 50 and 100° C
(51% and 65%, respectively), indicating the importance of inactivating the oxidase enzymes …
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