Selected chemical composition changes in microwave-convective dried parsley leaves affected by ultrasound and steaming pre-treatments – An optimization approach

• Published in: Food chemistry Vol. 239; pp. 242 - 251
• Main Authors: Dadan, Magdalena, Rybak, Katarzyna, Wiktor, Artur, Nowacka, Malgorzata, Zubernik, Joanna, Witrowa-Rajchert, Dorota
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.01.2018
• Subjects: Antioxidant activity; Chlorophyll; Lutein; Microwaves; Parsley leaves; Petroselinum; Phenols; Plant Leaves; Polyphenols; Response surface methodology; Steam; Steaming; Ultrasonics; Ultrasound; Chlorophyll; Steaming; Antioxidant activity; Parsley leaves; Polyphenols; Lutein; Response surface methodology; Ultrasound
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2017.06.061

•Ultrasound and steaming treatments of parsley leaves.•A higher quality in steam and ultrasound (US) treated leaves was noticed.•Steam and US affect chlorophylls and polyphenols in different ways.•Optimal processing conditions based on RSM were selected.•Pretreatment type and drying conditions should be optimized. Parsley leaves contain a high amount of bioactive components (especially lutein), therefore it is crucial to select the most appropriate pre-treatment and drying conditions, in order to obtain high quality of dried leaves, which was the aim of this study. The optimization was done using response surface methodology (RSM) for the following factors: microwave power (100, 200, 300W), air temperature (20, 30, 40°C) and pre-treatment variant (ultrasound, steaming and dipping as a control). Total phenolic content (TPC), antioxidant activity, chlorophyll and lutein contents (using UPLC-PDA) were determined in dried leaves. The analysed responses were dependent on the applied drying parameters and the pre-treatment type. The possibility of ultrasound and steam treatment application was proven and the optimal processing conditions were selected.