Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Osmotic dehydration of eggplant, carrot and beetroot slices: Effect of vacuum on phenolic acid composition
João Renato de Jesus Junqueira, Jefferson Luiz Gomes Corrêa, Kamilla Soares de Mendonça, Ronaldo Elias Mello-Júnior, Lucas Barreto de Carvalho

Last modified: 02-01-2019

Abstract


The aim of this work was to evaluate the influence of vacuum application on the phenolic acid content of osmodehydrated eggplant, carrot and beetroot samples. The contents of catechins and chlorogenic acid were determined by HPLC analysis. Changes in the contents of phenolic acids after the osmotic processes were observed. It was found a reduction in catechins and chlorogenic acids, probable due to the migration and degradation losses. In a general way, the vacuum reduced the catechin and chlorogenic acid contents, compared to the osmotic dehydration at atmospheric pressure.

Keywords: Pulsed vacuum osmotic dehydration; chlorogenic acid; catechins.

 


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