Skip to main content
SpringerLink
Log in

Effect of drying methods on physico-chemical properties and antioxidant activity of Dendrobium officinale

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

The present study aimed to investigate the effect of different drying methods, i.e., sun drying (SD), hot air drying (AD), vacuum drying (VD), infrared radiation drying (IR), and freeze drying (FD) on the physico-chemical properties of Dendrobium officinale. The results revealed that different drying methods showed significant differences in the color retention, water soluble polysaccharide content, total phenolic content, total flavonoid content, fatty acids, and antioxidant activities. FD, VD, IR and AD led to higher retention of bioactive compounds and better antioxidant activities, and FD showed the best. However, with respect to the water-soluble polysaccharides content, the characteristic components in D. officinale, AD was better than FD. The results showed that the quality of D. officinale depends on the drying method applied. Considering the retention of polysaccharide content and drying processing duration, AD is a promising treatment for D. officinale.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. L.H. Pan, J. Wang, X.Q. Ye, X.Q. Zha, J.P. Luo, Enzyme-assisted extraction of polysaccharides from Dendrobium chrysotoxum and its functional properties and immunomodulatory activity. LWT-Food Sci. Technol. 60(2, Part 2), 1149–1154 (2015)

    Article  CAS  Google Scholar 

  2. S. Yang, Q. Gong, Q. Wu, F. Li, Y. Lu, J. Shi, Alkaloids enriched extract from Dendrobium nobile Lindl. attenuates tau protein hyperphosphorylation and apoptosis induced by lipopolysaccharide in rat brain. Phytomedicine 21(5), 712–716 (2014)

    Article  CAS  Google Scholar 

  3. K. An, D. Zhao, Z. Wang, J. Wu, Y. Xu, G. Xiao, Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): changes in volatiles, chemical profile, antioxidant properties, and microstructure. Food Chem. 197(Part B), 1292–1300 (2016)

    Article  CAS  Google Scholar 

  4. H. Jiang, M. Zhang, B. Adhikari, Handbook of Food Powders, 1nd edn. (Elsevier, Cambridge, 2013). pp. 532–552

    Book  Google Scholar 

  5. S. Datta, A. Das, S. Basfore, T. Seth, Value Addition of Horticultural Crops: Recent Trends and Future Directions. 1nd edn. (Springer, New Delhi, 2015). pp. 179–189

    Google Scholar 

  6. I. Doymaz, Infrared drying characteristics of bean seeds. J. Food Process. Preserv. 39(6), 933–939 (2015)

    Article  CAS  Google Scholar 

  7. J. Ming, L. Chen, H. Hong, J. Li, Effect of superfine grinding on the physico-chemical, morphological and thermogravimetric properties of Lentinus edodes mushroom powders. J. Sci. Food Agric. 95(12), 2431–2437 (2015)

    Article  CAS  Google Scholar 

  8. J. Zheng, F. Zhang, J. Song, M. Lin, J. Kan, Effect of blanching and drying treatments on quality of bamboo shoot slices. Int. J. Food Sci. Tech. 49(2), 531–540 (2014)

    Article  CAS  Google Scholar 

  9. X. Zhao, Z. Yang, G. Gai, Y. Yang, Effect of superfine grinding on properties of ginger powder. J. Food Eng. 91(2), 217–222 (2009)

    Article  Google Scholar 

  10. J. Samoticha, A. Wojdyło, K. Lech, The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries. LWT-Food Sci. Technol. 66, 484–489 (2016)

    Article  CAS  Google Scholar 

  11. S. Chin, C. Law, Maximizing the retention of ganoderic acids and water-soluble polysaccharides content of Ganoderma lucidum using two-stage dehydration method. Dry. Technol. 32(6), 644–656 (2014)

    Article  CAS  Google Scholar 

  12. Q. Meng, H. Fan, D. Xu, W. Aboshora, Y. Tang, T. Xiao, L. Zhang, Superfine grinding improves the bioaccessibility and antioxidant properties of Dendrobium officinale powders. Int. J. Food Sci. Technol. 52(6), 1440–1451 (2017)

    Article  CAS  Google Scholar 

  13. A. Somman, N. Siwarungson, Comparison of antioxidant activity and tyrosinase inhibition in fresh and processed white radish, garlic and ginger. J. Food Meas. Charact. 9(3), 369–374 (2015)

    Article  Google Scholar 

  14. A.D. Assefa, R.K. Saini, Y.S. Keum, Extraction of antioxidants and flavonoids from yuzu (Citrus junos Sieb ex Tanaka) peels: a response surface methodology study. J. Food Meas. Charact. 11(2), 364–379 (2017)

    Article  Google Scholar 

  15. H. Tohma, İ. Gülçin, E. Bursal, A.C. Gören, S.H. Alwasel, E. Köksal, Antioxidant activity and phenolic compounds of ginger (Zingiber officinale Rosc.) determined by HPLC-MS/MS. J. Food Meas. Charact. 11(2), 556–566 (2017)

    Article  Google Scholar 

  16. R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, C. Rice-Evans, Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. Med 26(9–10), 1231–1237 (1999)

    Article  CAS  Google Scholar 

  17. Q.L. Luo, Z.H. Tang, X.F. Zhang, Y.H. Zhong, S.Z. Yao, L.S. Wang, C.W. Lin, X. Luo, Chemical properties and antioxidant activity of a water-soluble polysaccharide from Dendrobium officinale. Int. J. Biol. Macromol. 89, 219–227 (2016)

    Article  CAS  Google Scholar 

  18. X. Wang, X. Chen, Z. Qi, X. Liu, W. Li, S. Wang, A study of Ganoderma lucidum spores by FTIR microspectroscopy. Spectrochim. Acta A, 91, 285–289 (2012)

    Article  CAS  Google Scholar 

  19. M.H. Riadh, S.A.B. Ahmad, M.H. Marhaban, A.C. Soh, Infrared heating in food drying: an overview. Dry. Technol. 33(3), 322–335 (2015)

    Article  CAS  Google Scholar 

  20. L. Zhou, Y. Wang, X. Hu, J. Wu, X. Liao, Effect of high pressure carbon dioxide on the quality of carrot juice. Innov. Food Sci. Emerg. 10(3), 321–327 (2009)

    Article  CAS  Google Scholar 

  21. Z. Gong, M. Zhang, J. Sun, Physico-chemical properties of cabbage powder as affected by drying methods. Dry. Technol. 25(5), 913–916 (2007)

    Article  CAS  Google Scholar 

  22. I. Scibisz, S. Kalisz, M. Mitek, Thermal degradation of anthocyanins in blueberry fruit. Zywn-Nauk. Technol. Ja. 17, 56–66 (2010)

    CAS  Google Scholar 

  23. C. Fagundes, K. Moraes, M.B. Pérez-Gago, L. Palou, M. Maraschin, A.R. Monteiro, Effect of active modified atmosphere and cold storage on the postharvest quality of cherry tomatoes. Postharvest Biol. Technol. 109, 73–81 (2015)

    Article  Google Scholar 

  24. K.O. Souza, R.M. Viana, L.S. Oliveira, C.F.H. Moura, M.R.A. Miranda, Preharvest treatment of growth regulators influences postharvest quality and storage life of cashew apples. Sci. Hortic-Amsterdam 209, 53–60 (2016)

    Article  CAS  Google Scholar 

  25. D.M. Beckles, Factors affecting the postharvest soluble solids and sugar content of tomato (Solanum lycopersicum L.) fruit. Postharvest Biol. Technol. 63(1), 129–140 (2012)

    Article  CAS  Google Scholar 

  26. P.K. Busk, L. Lange, Classification of fungal and bacterial lytic polysaccharide monooxygenases. BMC Genomics 16(1), 368 (2015)

    Article  Google Scholar 

  27. D.K. Asami, Y.J. Hong, D.M. Barrett, A.E. Mitchell, Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices. J. Agr. Food Chem. 51(5), 1237–1241 (2003)

    Article  CAS  Google Scholar 

  28. Y.Y. Lim, J. Murtijaya, Antioxidant properties of Phyllanthus amarus extracts as affected by different drying methods. LWT-Food Sci. Technol. 40(9), 1664–1669 (2007)

    Article  CAS  Google Scholar 

  29. R.K. Toor, G.P. Savage, Effect of semi-drying on the antioxidant components of tomatoes. Food Chem. 94(1), 90–97 (2006)

    Article  CAS  Google Scholar 

  30. A. Schieber, P. Keller, R. Carle, Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography. J. Chromatogr. A 910(2), 265–273 (2001)

    Article  CAS  Google Scholar 

  31. F. Hu, R. Lu, B. Huang, L. Ming, Free radical scavenging activity of extracts prepared from fresh leaves of selected Chinese medicinal plants. Fitoterapia 75(1), 14–23 (2004)

    Article  Google Scholar 

  32. M. Kozarski, A. Klaus, M. Niksic, D. Jakovljevic, J.P.F.G. Helsper, L.J.L.D. Van Griensven, Antioxidative and immunomodulating activities of polysaccharide extracts of the medicinal mushrooms Agaricus bisporus, Agaricus brasiliensis, Ganoderma lucidum and Phellinus linteus. Food Chem. 129(4), 1667–1675 (2011)

    Article  CAS  Google Scholar 

  33. Y. Fan, X. He, S. Zhou, A. Luo, T. He, Z. Chun, Composition analysis and antioxidant activity of polysaccharide from Dendrobium denneanum. Int. J. Biol. Macromol. 45(2), 169–173 (2009)

    Article  CAS  Google Scholar 

  34. V. Samavati, A. Manoochehrizade, Polysaccharide extraction from Malva sylvestris and its anti-oxidant activity. Int. J. Biol. Macromol. 60, 427–436 (2013)

    Article  CAS  Google Scholar 

  35. A. Wojdyło, J. Oszmiański, R. Czemerys, Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem. 105(3), 940–949 (2007)

    Article  Google Scholar 

  36. A. Ghasemzadeh, H.Z.E. Jaafar, A. Rahmat, Variation of the phytochemical constituents and antioxidant activities of Zingiber officinale var. rubrum Theilade associated with different drying methods and polyphenol oxidase activity. Molecules 21(6), 780–791 (2016)

    Article  Google Scholar 

  37. X. Xing, S.W. Cui, S. Nie, G.O. Phillips, H. Douglas Goff, Q. Wang, A review of isolation process, structural characteristics, and bioactivities of water-soluble polysaccharides from Dendrobium plants. Bioact. Carbohyd. Dietary Fibre, 1(2), 131–147 (2013)

    Article  CAS  Google Scholar 

  38. V. Dewanto, X. Wu, K.K. Adom, R.H. Liu, Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agr. Food Chem. 50(10), 3010–3014 (2002)

    Article  CAS  Google Scholar 

  39. Y. Choi, S.M. Lee, J. Chun, H.B. Lee, J. Lee, Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem. 99(2), 381–387 (2006)

    Article  CAS  Google Scholar 

  40. K.S. Kang, N. Yamabe, H.Y. Kim, T. Okamoto, Y. Sei, T. Yokozawa, Increase in the free radical scavenging activities of American ginseng by heat processing and its safety evaluation. J. Ethnopharmacol. 113(2), 225–232 (2007)

    Article  CAS  Google Scholar 

  41. A. Tomaino, F. Cimino, V. Zimbalatti, V. Venuti, V. Sulfaro, A. De Pasquale, A. Saija, Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chem. 89(4), 549–554 (2005)

    Article  CAS  Google Scholar 

  42. E. Capecka, A. Mareczek, M. Leja, Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chem. 93(2), 223–226 (2005)

    Article  CAS  Google Scholar 

  43. M. Fu, Q. Qu, X. Yang, X. Zhang, Effect of intermittent oven drying on lipid oxidation, fatty acids composition and antioxidant activities of walnut. LWT-Food Sci. Technol. 65, 1126–1132 (2016)

    Article  CAS  Google Scholar 

  44. R. Marfil, C. Cabrera-Vique, R. Giménez, P.R. Bouzas, O. Martínez, J.A. Sánchez, Metal content and physicochemical parameters used as quality criteria in virgin argan oil: influence of the extraction method. J. Agr. Food Chem. 56(16), 7279–7284 (2008)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by grants from the Jiangsu province “Collaborative Innovation Center for Food Safety and Quality Control” industry development program, and the Fundamental Research Funds for the Central Universities (JUSRP 51501).

Author information

Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

    Qingran Meng, Haoran Fan, Yinghao Li & Lianfu Zhang

  2. School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, China

    Qingran Meng, Haoran Fan, Yinghao Li & Lianfu Zhang

  3. National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China

    Qingran Meng & Lianfu Zhang

  4. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, China

    Qingran Meng & Lianfu Zhang

Authors
  1. Qingran Meng
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Haoran Fan
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Yinghao Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Lianfu Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Lianfu Zhang.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Meng, Q., Fan, H., Li, Y. et al. Effect of drying methods on physico-chemical properties and antioxidant activity of Dendrobium officinale . Food Measure 12, 1–10 (2018). https://doi.org/10.1007/s11694-017-9611-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-017-9611-5

Keywords

Search

Navigation