Influence of drying techniques on retention of anthocyanin and their antioxidant activities in chrysanthemum (Chrysanthemum x morifolium) flowers

SHISA ULLAS P; NAMITA NAMITA; KANWAR P SINGH; SAPNA PANWAR; ADITI KUNDU; GOPALA KRISHNAN S; GUNJEET KUMAR

doi:10.56093/ijas.v88i2.79189

Authors

SHISA ULLAS P Research Scholar, ICAR-Indian Agricultural Research Institute, New Delhi 110 012
NAMITA NAMITA Scientist, ICAR-Indian Agricultural Research Institute, New Delhi 110 012
KANWAR P SINGH Principal Scientist, ICAR-Indian Agricultural Research Institute, New Delhi 110 012
SAPNA PANWAR Scientist, Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi 110 012
ADITI KUNDU Scientist, ICAR-Indian Agricultural Research Institute, New Delhi 110 012
GOPALA KRISHNAN S Senior Scientist, Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110 012
GUNJEET KUMAR Principal Scientist, Division of Floriculture and Landscaping, ICAR-Indian Agricultural Research Institute, New Delhi 110 012, India

https://doi.org/10.56093/ijas.v88i2.79189

Keywords:

Anthocyanin, Antioxidant activities, Correlation, Drying, Phenolic content

Abstract

The influence of different drying methods, viz. shade drying, hot air oven drying and microwave oven drying on total anthocyanin content, total phenolic content and their antioxidant activities (measured by CUPRAC, FRAP and DPPH assay) of dried ray florets of five anthocyanin rich chrysanthemum (Chrysanthemum × morifolium Ramat.) varieties was studied in the present investigation. Microwave oven drying was the best method w.r.t. retaining its total anthocyanin content, total phenolic content and antioxidant activities. Microwave oven drying method had retained highest total anthocyanins (208.26 mg/100g), total phenolic content (36.17mg GAE/g DW) and antioxidant activities (CUPRAC= 280.74 μmol trolox/g dry weight, FRAP= 145.26 μmol trolox/g dry weight and DPPH= 31.44%) in variety Red Gold. In microwave oven drying method, total anthocyanin content of dried ray florets revealed significantly and positively correlation with total phenolic content (0.922) and CUPRAC (0.892), FRAP (0.976), DPPH (0.904) assay of antioxidant activities. Total phenolic content also exhibited positive and significant correlation with CUPRAC (0.995), FRAP (0.982), DPPH (0.998) assay of antioxidant activities. The antioxidant activity assays of microwave dried ray florets also exhibited positive and significant correlation among themselves.

Downloads

Download data is not yet available.

References

Adina N, Kershi R M and Rastrelli L. 2013. Free radical scavenging activity and anthocyanin in flower of Adenium obesum collected from Yemen. Journal of Pharmaceutical and Phototherapy 1(5): 5–7.

Ahrne L M, Pereira N R, Staack N and Floberg P. 2007. Microwave convective drying of plant foods at constant and variable microwave power. Drying Technology 25: 1149–53. DOI: https://doi.org/10.1080/07373930701438436

Akshaya H R. 2015. Standardization of dehydration and storage technique for higher retention of carotenoids and antioxidant properties in marigold (Tagetes sp.) Flowers. M Sc thesis, ICAR-Indian Agricultural Research Institute, New Delhi.

Anderson N O, Ascher P D and Widmer R E. 1988. Thin-layer chromatographic analysis of flower color phenotypes in Dendranthema grandiflorum Ramatuelle inbreds and clonal cultivars. Euphytica 37: 229–39. DOI: https://doi.org/10.1007/BF00015119

Annamalai A, Ponmari G, Sathishkumar R and Lakshmi P T V. 2011. Effect of drying treatment on the contents of antioxidants in Cardiospermum halicacabum Linn. International Journal of Pharmaceutical and Biological Sciences 2: B304–13.

Apak R, Guclu K, Ozyurek M and Karademir S E. 2004. Noval total antioxidant capacity index for dietary polyphenols and vitamin C and E, using their cupric iron reducing capability in the presence of neocuprine: CUPRAC method. Journal of Agricultural and Food Chemistry 52: 7970–81. DOI: https://doi.org/10.1021/jf048741x

Benzie I F F and Strain J J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Analytical Biochemistry 239: 70–6. DOI: https://doi.org/10.1006/abio.1996.0292

Braca A T, Nunziatina D B, Lorenzo D, Pizza C, Politi M and Morelli I. 2001. Antioxidant principles from Bauhinia terapotensis. Journal of Natural Product 64: 892–5. DOI: https://doi.org/10.1021/np0100845

Duy T L and Hung P V. 2012. Effects of drying methods on bioactive compounds of vegetables and correlation between bioactive compounds and their antioxidants. International Food Research Journal 19: 327–32.

Gantait S S and Pal P. 2010. Anthocyanin content of spray chrysanthemum cultivars under polyhouse and open field conditions. Indian Journal of Natural Product and Resources 1: 236–42.

Hajimehdipoor H, Adib N, Khanavi M, Mobli M, Amin G R and Moghadam M H. 2012. Comparative study on the effect of different methods of drying on phenolics content and antioxidant activity of some edible plants. International Journal of Pharmaceutical Sciences and Research 3(10): 3712–6.

Khattak K F. 2014. Antioxindants activities and phytochemicals of Tagetes erecta flowers as affected by drying methods. Journal of Applied Environment and Biological Science 4(9): 253–62.

Maskan M. 2000. Microwave air and microwave finish drying of banana. Journal of Food Engineering 44(2): 71–8. DOI: https://doi.org/10.1016/S0260-8774(99)00167-3

Mitra P, Venkatesh M and Rick G. 2013. Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries. International Journal of Food Studies 2: 224–37. DOI: https://doi.org/10.7455/ijfs/2.2.2013.a8

Pereira N R, Marsaioli J A and Ahrne L M. 2007. Effect of microwave power, air velocity and temperature on the final drying of osmotically dehydrated bananas. Journal of Food Engineering 81(1): 79–87. DOI: https://doi.org/10.1016/j.jfoodeng.2006.09.025

Prior R L and Wu X. 2006. Anthocyanins: Structural characteristics that result in unique metabolic patterns and biological activities. Free Radical Research 40:1014–28. DOI: https://doi.org/10.1080/10715760600758522

Rabeta M S and Vithyia M. 2013. Effect of different drying methods on the antioxidant properties of Tea. (Vitex negundo Linn.). International Food Research Journal 20(6): 3171–6.

Ramamoorthy P K and Bono A. 2007. Antioxidant activity, total phenolic and flavonoid content of Morinda citrifolia fruit extracts from various extraction processes. Journal of Engineering Science and Technology 2: 70–80.

Singleton V L and Rossi J A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16(3): 144–58.

Stalikas C D. 2007. Extraction, separation, and detection methods for phenolic acids and flavonoids. Journal of Separation Science 30: 3268–95. DOI: https://doi.org/10.1002/jssc.200700261

Uzelac V, Pospisil J, Levaj B and Delonga K. 2005. The study of phenolic profiles of raw apricots and apples and their purees by HPLC for the evaluation of apricot nectars and jams authenticity. Food Chemistry 91(2): 373–83. DOI: https://doi.org/10.1016/j.foodchem.2004.09.004

Wrolstad R E, Durst R W and Lee J. 2005. Tracking colour and pigment changes in anthocyanin products. Trends in Food Science and Technology 16: 423–8. DOI: https://doi.org/10.1016/j.tifs.2005.03.019