Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley
Fresh basil and parsley leaves are perishable and they are often processed by drying, which is an energy-consuming process and contributes to nutrient degradation. These downsides can, however, be mitigated by various pre-drying treatments. Thus, the objective of this study was to assess the impact...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2021-09-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Effect-of-Ultrasound-Steaming-and-Dipping-on-Bioactive-Compound-Contents-and-Antioxidant,141430,0,2.html |
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| author | Magdalena Dadan Urszula Tylewicz Silvia Tappi Katarzyna Rybak Dorota Witrowa-Rajchert Marco Dalla Rosa |
| author_facet | Magdalena Dadan Urszula Tylewicz Silvia Tappi Katarzyna Rybak Dorota Witrowa-Rajchert Marco Dalla Rosa |
| author_sort | Magdalena Dadan |
| collection | DOAJ |
| description | Fresh basil and parsley leaves are perishable and they are often processed by drying, which is an energy-consuming process and contributes to nutrient degradation. These downsides can, however, be mitigated by various pre-drying treatments. Thus, the objective of this study was to assess the impact of different treatments (ultrasound, steaming, dipping) and their duration (20, 30 min) on contents of chlorophylls and lutein (analyzed by UPLC-PDA), total phenolic content (TPC), as well as antioxidant capacity (determined as DPPH radical scavenging activity) in basil and parsley leaves. The changes in the chemical properties after treatments were more significant in the case of basil than parsley, probably due to a lower thickness of leaf epidermis layer and stiffness of the former. In comparison to fresh leaves, enhanced extractability of chlorophyll a after all treatments and TPC after dipping for 20 min, was observed in basil. In parsley, instead, the chlorophylls content remained unchanged after treatments, but TPC decreased. Lutein content remained stable in both herbs following different treatments. Irrespectively of the treatment type, the TPC and antioxidant capacity were higher after 20 min of basil treatments, while in the case of parsley, higher TPC was determined after longer treatments (30 min). The study demonstrated that the investigated treatments could preserve or even enhance the chemical properties of herbs. |
| format | Article |
| id | doaj-art-dcc4ab04c0334687bd0f64d61c84c19b |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2021-09-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-dcc4ab04c0334687bd0f64d61c84c19b2025-02-02T12:11:48ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072021-09-0171331132110.31883/pjfns/141430141430Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and ParsleyMagdalena Dadan0Urszula Tylewicz1Silvia Tappi2Katarzyna Rybak3Dorota Witrowa-Rajchert4Marco Dalla Rosa5Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Agricultural and Food Sciences, Alma Mater Studiorium-Università di Bologna, Piazza Goidanich 60, Cesena 47521, ItalyDepartment of Agricultural and Food Sciences, Alma Mater Studiorium-Università di Bologna, Piazza Goidanich 60, Cesena 47521, ItalyDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Agricultural and Food Sciences, Alma Mater Studiorium-Università di Bologna, Piazza Goidanich 60, Cesena 47521, ItalyFresh basil and parsley leaves are perishable and they are often processed by drying, which is an energy-consuming process and contributes to nutrient degradation. These downsides can, however, be mitigated by various pre-drying treatments. Thus, the objective of this study was to assess the impact of different treatments (ultrasound, steaming, dipping) and their duration (20, 30 min) on contents of chlorophylls and lutein (analyzed by UPLC-PDA), total phenolic content (TPC), as well as antioxidant capacity (determined as DPPH radical scavenging activity) in basil and parsley leaves. The changes in the chemical properties after treatments were more significant in the case of basil than parsley, probably due to a lower thickness of leaf epidermis layer and stiffness of the former. In comparison to fresh leaves, enhanced extractability of chlorophyll a after all treatments and TPC after dipping for 20 min, was observed in basil. In parsley, instead, the chlorophylls content remained unchanged after treatments, but TPC decreased. Lutein content remained stable in both herbs following different treatments. Irrespectively of the treatment type, the TPC and antioxidant capacity were higher after 20 min of basil treatments, while in the case of parsley, higher TPC was determined after longer treatments (30 min). The study demonstrated that the investigated treatments could preserve or even enhance the chemical properties of herbs.http://journal.pan.olsztyn.pl/Effect-of-Ultrasound-Steaming-and-Dipping-on-Bioactive-Compound-Contents-and-Antioxidant,141430,0,2.htmlbasilparsley leavesultrasound treatmentsteamingchlorophyllluteintotal phenolic content |
| spellingShingle | Magdalena Dadan Urszula Tylewicz Silvia Tappi Katarzyna Rybak Dorota Witrowa-Rajchert Marco Dalla Rosa Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley Polish Journal of Food and Nutrition Sciences basil parsley leaves ultrasound treatment steaming chlorophyll lutein total phenolic content |
| title | Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley |
| title_full | Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley |
| title_fullStr | Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley |
| title_full_unstemmed | Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley |
| title_short | Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley |
| title_sort | effect of ultrasound steaming and dipping on bioactive compound contents and antioxidant capacity of basil and parsley |
| topic | basil parsley leaves ultrasound treatment steaming chlorophyll lutein total phenolic content |
| url | http://journal.pan.olsztyn.pl/Effect-of-Ultrasound-Steaming-and-Dipping-on-Bioactive-Compound-Contents-and-Antioxidant,141430,0,2.html |
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