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http://dx.doi.org/10.7732/kjpr.2022.35.4.455

Effects of Freeze Drying, Room-temperature Drying, and Room-temperature Drying after Roasting on Volatile Compounds Sugar Content, Flavonoids, and Antioxidant Activity of Hallabong (Citrus sphaerocarpa Tanka nom. nud.) Peel Tea

Kim, Min-Gyeong (Department of Horticulture, Chonnam National University)
Kwon, Min-Ju (Department of Horticulture Biotechnology, Chonnam National University)
Ku, Kang-Mo (Department of Horticulture Biotechnology, Chonnam National University)

Publication Information

Korean Journal of Plant Resources / v.35, no.4, 2022 , pp. 455-463 More about this Journal

Abstract

The effects of freeze-drying (FD), room-temperature drying (RD), and room-temperature drying after roasting (RDAR) on the volatile organic compounds (VOCs), sugar content, flavonoids, and antioxidant activity of Hallabong peel tea were tested. This experiment was conducted to collect a basic information for developing of peel tea. FD samples showed lower total soluble solids and VOCs than other drying treatments. RDAR samples showed a significant difference in VOCs and visual color of FD samples. The reduced VOCs in FD samples was caused by freeze drying treatment; identical VOCs composition of hallabong peel was detected from condensed ice of freeze-drying machine. Metabolomics analysis showed no difference among three drying treatments. In addition, antioxidant activity and total phenolic compounds were not significantly different from three different drying treatments. Thus, RD or RDAR is a suitable drying method for hallabong peel tea rather than FD method in terms of VOCs and economical reasons.

Keywords

DPPH; Flavonoid; Hallabong; Tea; Volatile components;

Citations & Related Records

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