Effects of different drying methods on the quality and antioxidant activity of seedless purple grape

Authors

LI Xiaoli, Food College, Shihezi University, Shihezi, Xinjiang 832000, China
WANG Cheng, Institute of Quality Standards & Testing Technology for Agro-Products, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products ﹝Urumqi﹞, Urumqi, Xinjiang 830091, China; Key Laboratory of Agro-Products Quality and Safety of Xinjiang, Urumqi, Xinjiang 830091, China
TAO Yongxia, Institute of Food science and Medicine, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
CHEN Jiluan, Food College, Shihezi University, Shihezi, Xinjiang 832000, China
QUAN Longfeng, Institute of Food science and Medicine, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
QIAO Kunyun, Institute of Quality Standards & Testing Technology for Agro-Products, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products ﹝Urumqi﹞, Urumqi, Xinjiang 830091, China; Key Laboratory of Agro-Products Quality and Safety of Xinjiang, Urumqi, Xinjiang 830091, China
YAN Shuyun, Institute of Quality Standards & Testing Technology for Agro-Products, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products ﹝Urumqi﹞, Urumqi, Xinjiang 830091, China; Key Laboratory of Agro-Products Quality and Safety of Xinjiang, Urumqi, Xinjiang 830091, China
LIU Fengjuan, Institute of Quality Standards & Testing Technology for Agro-Products, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products ﹝Urumqi﹞, Urumqi, Xinjiang 830091, China; Key Laboratory of Agro-Products Quality and Safety of Xinjiang, Urumqi, Xinjiang 830091, China

Abstract

The effects of different drying methods on the quality and antioxidant properties of seedless purple grapes were investigated in this study. Four different drying techniques including natural drying, hot-air drying, drying in the shade and vacuum freeze drying was used to dry fresh seedless purple grapes. Moreover, the total sugar, reducing sugar, fructose glucose, total acid, vitamin C, total phenol, total phenolics, total flavonoid, total flavanols, anthocyanins and sensory indicators, antioxidant capacity were detected, in order to compare the effects of different drying methods. The results showed that different drying methods obviously influenced the quality and antioxidant properties of the seedless purple grapes. The time of vacuum freeze drying and hot-air drying were found to be the shortest, 3.5 days and 3 days respectively. Drying in the shade needed the longest time, lasting for 35 days. The total sugar content, total acid content, total phenolic, total flavonoids, total flavanols and anthocyanins of vacuum freeze drying were significantly higher than those of other drying methods, and the antioxidant capacity was also strongest. The correlation analysis showed that the content of phenols was related to the antioxidant capacity. In combination, vacuum freeze-drying was suitable for the drying of non-nuclear purple grapes, and could retain its nutritional and antioxidant content, and the strong antioxidant activity better. Therefore, it could be used as a suitable drying method of purple grapes.

Publication Date

11-28-2017

First Page

143

Last Page

146,211

DOI

10.13652/j.issn.1003-5788.2017.11.030

Recommended Citation

Xiaoli, LI; Cheng, WANG; Yongxia, TAO; Jiluan, CHEN; Longfeng, QUAN; Kunyun, QIAO; Shuyun, YAN; and Fengjuan, LIU (2017) "Effects of different drying methods on the quality and antioxidant activity of seedless purple grape," Food and Machinery: Vol. 33: Iss. 11, Article 30.
DOI: 10.13652/j.issn.1003-5788.2017.11.030
Available at: https://www.ifoodmm.cn/journal/vol33/iss11/30

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