Spray-dried rosemary extracts: Physicochemical and antioxidant properties

被引：33
|
作者：
Couto, Rene O. [1 ]
Conceicao, Edemilson C. [1 ]
Chaul, Luiza T. [1 ]
Oliveira, Ezequiane M. S. [1 ]
Martins, Frederico S. [1 ]
Bara, Maria Teresa F. [1 ]
Rezende, Kennia R. [1 ]
Alves, Suzana F. [1 ]
Paula, Jose R. [1 ]
机构：
[1] Univ Fed Goias, Fac Farm, BR-74001970 Goiania, Go, Brazil
来源：
FOOD CHEMISTRY | 2012年 / 131卷 / 01期
关键词：
Antioxidant activity; Factorial design; Nutraceuticals; Phytomedicines; Polyphenols; Powder technology; Rosmarinic acid; Rosmarinus officinalis; Spray drying; ECOLOGICAL-STUDIES TECHNIQUES; ROSMARINUS-OFFICINALIS L; MEASURING TANNINS; LOCATION;
D O I：
10.1016/j.foodchem.2011.08.036
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this work, spray-dried rosemary extracts were obtained. A 3(3) Box-Behnken design was followed to evaluate the influence of drying conditions on the contents of chemical markers and "in vitro" antioxidant activity of the powder. Although the dry products lost some of their polyphenols, they still had antioxidant activities (IC50) ranging from 17.6 to 24.8 mu g . mL(-1). Analysis of variance proved that studied factors and some of their interactions significantly affected most of the quality indicators. The best combination of conditions to use for obtaining dry rosemary extracts with adequate physicochemical and functional properties involves an extract feed rate of 6 mL . min(-1), a drying air inlet temperature of 140 degrees C and a spray nozzle air flow rate of 50 L . min(-1). Crown Copyright (C) 2011 Published by Elsevier Ltd. All rights reserved.
引用
收藏
页码：99 / 105
页数：7
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