Abstract：
:The purpose of this study was to investigate the effect of temperature in the vacuum drying process of Mentha piperita L. (50 to 90 °C). Generally, drying processes affect the quality of product, however, vacuum drying works under sub-atmospheric pressures. In order to investigate how temperature affects this herb, as to color, chlorophyll, total phenolic (TPC), total flavonoid (TFC) contents, antioxidant activity by DPPH and ORAC methods. Mineral, vitamin C and sugar contents were also evaluated. A slight change in color and chlorophyll content was observed in the samples. The highest values for TPC, TFC and antioxidant activity methods were obtained at 50 and 70 °C however, a decrease in the vitamin C content was observed. Minerals such as K, Ca, Mg and Na were found. Sucrose showed the highest sugar content. This work suggests that M. piperita L. can be used as a natural antioxidant, whether fresh or dried.
journal_name
Food Chemjournal_title
Food chemistryauthors
Uribe E,Marín D,Vega-Gálvez A,Quispe-Fuentes I,Rodríguez Adoi
10.1016/j.foodchem.2015.05.108subject
Has Abstractpub_date
2016-01-01 00:00:00pages
559-565eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00852-3journal_volume
190pub_type
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