Total Phenolic Content and Product Quality of Air-dried, Oven-dried and Stir-fried Mint Leaves (Mentha suaveolens)

Drying is essential to prolong the shelf-life of the food but the loss of moisture during drying can accelerate the food quality degradation. This study aims to compare the total phenolic content, color quality and chemical groups of air-dried, oven-dried and stir-fried mint leaves. Air dried leaves...

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Published in:AIP Conference Proceedings
Main Author: Ping L.Q.; Leng L.Y.; Razak N.A.; Ahmad S.
Format: Conference paper
Language:English
Published: American Institute of Physics Inc. 2023
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85163855302&doi=10.1063%2f5.0117354&partnerID=40&md5=62982d4b0423c88b73f18d6d9b335257
id 2-s2.0-85163855302
spelling 2-s2.0-85163855302
Ping L.Q.; Leng L.Y.; Razak N.A.; Ahmad S.
Total Phenolic Content and Product Quality of Air-dried, Oven-dried and Stir-fried Mint Leaves (Mentha suaveolens)
2023
AIP Conference Proceedings
2703

10.1063/5.0117354
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85163855302&doi=10.1063%2f5.0117354&partnerID=40&md5=62982d4b0423c88b73f18d6d9b335257
Drying is essential to prolong the shelf-life of the food but the loss of moisture during drying can accelerate the food quality degradation. This study aims to compare the total phenolic content, color quality and chemical groups of air-dried, oven-dried and stir-fried mint leaves. Air dried leaves were produced after 24 hours drying in an open air condition (25ºC). The mint leaves were processed at 180-200°C for 5 minutes under the stir-frying treatment while oven-dried leaves were produced at 40°C and 60°C for 3 hours in an oven respectively. Total phenolic content, color, and chemical groups of the air-dried, oven-dried and stir-fried mint leaves were determined. Stir-fried mint leaves had the significantly highest total phenolic content (315.09 mg/g) compared with other treatments. As for product quality, the color of mint leaves degraded after thermal treatments and the best drying treatment to preserve the color was oven drying at 60℃. The intensity of the bands at 1598.02-1597.31 cm-1 for aromatic C=C was much higher for the mint leaves under oven-drying at 60°C and stir-frying than for the air-drying and oven-drying at 40°C. High heating temperature in stir frying increased total phenolic content of mint leaves whereas the color quality significantly declined. © 2023 American Institute of Physics Inc.. All rights reserved.
American Institute of Physics Inc.
0094243X
English
Conference paper

author Ping L.Q.; Leng L.Y.; Razak N.A.; Ahmad S.
spellingShingle Ping L.Q.; Leng L.Y.; Razak N.A.; Ahmad S.
Total Phenolic Content and Product Quality of Air-dried, Oven-dried and Stir-fried Mint Leaves (Mentha suaveolens)
author_facet Ping L.Q.; Leng L.Y.; Razak N.A.; Ahmad S.
author_sort Ping L.Q.; Leng L.Y.; Razak N.A.; Ahmad S.
title Total Phenolic Content and Product Quality of Air-dried, Oven-dried and Stir-fried Mint Leaves (Mentha suaveolens)
title_short Total Phenolic Content and Product Quality of Air-dried, Oven-dried and Stir-fried Mint Leaves (Mentha suaveolens)
title_full Total Phenolic Content and Product Quality of Air-dried, Oven-dried and Stir-fried Mint Leaves (Mentha suaveolens)
title_fullStr Total Phenolic Content and Product Quality of Air-dried, Oven-dried and Stir-fried Mint Leaves (Mentha suaveolens)
title_full_unstemmed Total Phenolic Content and Product Quality of Air-dried, Oven-dried and Stir-fried Mint Leaves (Mentha suaveolens)
title_sort Total Phenolic Content and Product Quality of Air-dried, Oven-dried and Stir-fried Mint Leaves (Mentha suaveolens)
publishDate 2023
container_title AIP Conference Proceedings
container_volume 2703
container_issue
doi_str_mv 10.1063/5.0117354
url https://www.scopus.com/inward/record.uri?eid=2-s2.0-85163855302&doi=10.1063%2f5.0117354&partnerID=40&md5=62982d4b0423c88b73f18d6d9b335257
description Drying is essential to prolong the shelf-life of the food but the loss of moisture during drying can accelerate the food quality degradation. This study aims to compare the total phenolic content, color quality and chemical groups of air-dried, oven-dried and stir-fried mint leaves. Air dried leaves were produced after 24 hours drying in an open air condition (25ºC). The mint leaves were processed at 180-200°C for 5 minutes under the stir-frying treatment while oven-dried leaves were produced at 40°C and 60°C for 3 hours in an oven respectively. Total phenolic content, color, and chemical groups of the air-dried, oven-dried and stir-fried mint leaves were determined. Stir-fried mint leaves had the significantly highest total phenolic content (315.09 mg/g) compared with other treatments. As for product quality, the color of mint leaves degraded after thermal treatments and the best drying treatment to preserve the color was oven drying at 60℃. The intensity of the bands at 1598.02-1597.31 cm-1 for aromatic C=C was much higher for the mint leaves under oven-drying at 60°C and stir-frying than for the air-drying and oven-drying at 40°C. High heating temperature in stir frying increased total phenolic content of mint leaves whereas the color quality significantly declined. © 2023 American Institute of Physics Inc.. All rights reserved.
publisher American Institute of Physics Inc.
issn 0094243X
language English
format Conference paper
accesstype
record_format scopus
collection Scopus
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