Degradation kinetics of functional components of honeysuckle flowers during controlled-atmosphere heat pump drying

Luo Lei, Yang Bin, Zhu Wenxue, Ren Guangyue, Duan Xu, Kang Xinyan

Abstract


To investigate the change law of functional components and exterior color of honeysuckle flowers (HF) during controlled-atmosphere heat pump drying, nitrogen was used as drying medium in this study to reduce the oxygen concentration. The influences of drying temperature, HF’s loading amount and oxygen concentration on chlorogenic acid content, cynaroside content and L value (on behalf of browning degree) were explored, and the degradation kinetics models of chlorogenic acid and cynaroside were constructed. The results showed that chlorogenic acid content, cynaroside content and L value decreased with the rise of temperature, HF’s loading amount and oxygen concentration. The degradation kinetics models of chlorogenic acid and cynaroside during the drying process were established through introducing an exponent r related to time t in the first order reaction kinetics equation. The models had good fitting precision and can be used to predict the degradation law of chlorogenic acid and cynaroside.
Keywords: honeysuckle flowers, controlled-atmosphere heat pump drying, chlorogenic acid, cynaroside, degradation kinetics
DOI: 10.3965/j.ijabe.20160904.1940

Citation: Luo L, Yang B, Zhu W X, Ren G Y, Duan X, Kang X Y. Degradation kinetics of functional components of honeysuckle flowers during controlled-atmosphere heat pump drying. Int J Agric & Biol Eng, 2016; 9(4): 159-168.

Keywords


honeysuckle flowers, controlled-atmosphere heat pump drying, chlorogenic acid, cynaroside, degradation kinetics

Full Text:

PDF

References


State Pharmacopoeia Commission. People’s Republic of China Pharmacopoeia (2010 edition 1st). Beijing: Chinese Medical Science and Technology Press, 2010; 205–206. (in Chinese)

Lou Z X, Wang H X, Zhu S, Ma C Y, Wang Z P. Antibacterial activity and mechanism of action of chlorogenic acid. Journal of food science, 2011; 76(6): 398–403.

Ge B, Lu X Y, Yi K, Tian Y. The active ingredients, pharmacological effects and application of honeysuckle flowers. Chinese Wild Plant Resources, 2004; 23(5): 13–16. (in Chinese with English abstract)

Li S Y, Chang C Q, Ma F Y, Yu C L. Modulating effects of chlorogenic acid on lipids and glucose metabolism and expression of hepatic peroxisome proliferator-activated receptor-α in golden hamsters fed on high fat diet. Biomedical and Environmental Sciences, 2009; 22(2): 122–129.

Bruna K B, Priscila C, Glaucia R B, Jorgete C. Chlorogenic acid reduces the plasma glucose peak in the oral glucose tolerance test: effects on hepatic glucose release and glycaemia. Cell Biochemistry and Function, 2008; 26(3): 320–328.

Hou S S, Luo L. The mechanisms underlying color deterioration of honeysuckle flowers during hot air drying. Academic Periodical of Farm Products Processing, 2010; (10): 63–65. (in Chinese with English abstract)

Ren D F, Wang J Z, Wang X N. A study on the kinetics of the quality degradation during drying of Radix and Rehmannia. Journal of Beijing Forestry University, 2004; 26(1): 70–73. (in Chinese with English abstract)

Fan K F, Wang J Y, Liao C H. Drying properties of moisture-containing porous media. Drying Technology & Equipment, 2006; 4(2): 77–80. (in Chinese with English abstract)

Hao Y C. The mechanism of phenolics metabolism during the browning of honeysuckle flowers. Luoyang: Henan University of Science and Technology, 2013. (in Chinese with English abstract)

Zhang Y Y, Li J, Chen T, Li F L. HPLC method for simultaneous determination of chlorogenic acid and cynaroside contents in honeysuckle flowers. Journal of Tianjin University of Traditional Chinese Medicine, 2011; 30(2): 107–109. (in Chinese with English abstract)

Mustafa A, Ilhan C, Sezayi Y. Determination of drying characteristics of apples in a heat Pump and Solar Dryer. Desalination, 2009; 239: 266-275.

Luo L, Zhi Z J, Liu Y H, Zhu W X, Zhang Y X, Zhu M, et al. Optimization of hypoxic heat pump drying of apple slices using orthogonal array test. Food Science, 2014; 35(4): 1–5. (in Chinese with English abstract)

Duan X, Liu W, Ren G Y, Liu W C, Liu Y H. Comparative study on the effects and efficiencies of three sublimation drying methods for mushrooms. Int J Agric & Biol Eng, 2015; 8(1): 92–99.

Hande A R, Swami S B, Thakor N J. Effect of drying methods and packaging materials on quality parameters of stored kokum rind. Int J Agric & Biol Eng, 2014; 7(4): 114–126.

Hawlader M N A, Perera C O, Tian M. Properties of modified atmosphere heat pump dried foods. Journal of Food Engineering, 2006; 74: 392–401.

Hawlader M N A, Perera C O, Tian M, Yeo K L. Drying of guava and papaya: impact of different drying methods. Drying Technology, 2006; 24(1): 77–87.

Siew K C, Chung L L. Product Quality and Drying Characteristics of Intermittent Heat Pump Drying of Ganoderma tsugae Murrill. Drying Technology, 2010; 28(12): 1457–1465.

Liu B, Lin Q X, Lu Z. Optimizing the drying process of Enoki Mushroom by filling N2 and reducing O2. Journal of Fujian Agriculture and Forestry University (Natural Science Edition), 2004; 33(1): 113–116. (in Chinese with English abstract)

Wang Z H, Sun Z D, Xie B J. A study on the stability and thermal degradation kinetics of lotus seedpod proanthocyanidins. Food Science, 2011; 32(07): 77–82.(in Chinese with English abstract)

Lau M H, Tang J, Swanson B G. Kinetics of textural and color changes in green asparagus during thermal treatments. Journal of Food Engineering, 2000; 45(4): 231–236.

Luo L, Liu Y H, Zhu W X, Guan S X, He R F. A study on the processing of low-sugar preserved peony. Science and Technology of Food Industry, 2014; 35(5): 264–268. (in Chinese with English abstract)

Guo X Y. The extraction and isolation of chlorogenic acid from honeysuckle flowers and its antioxidant effects. Luoyang: Henan University of Science and Technology, 2009. (in Chinese with English abstract)

Li X P, Li J R, Yang J R. Establishment of HPLC method for detection of polyphenols from apples. Journal of Chinese Institute of Food Science and Technology, 2008; 8(6): 116–121. (in Chinese with English abstract)

Zhu D Q, Cao C M, Ding Z Y, Liu W W, Zhang N S, Wang J X. The hot air drying characteristics of pecan nuts and optimization of the processing parameters. Transactions of the CSAE, 2011; 27(7): 364–369. (in Chinese with English abstract)

Ji Y Q, Zhu W X. An experimental study on the drying process of honeysuckle flowers. Food Science and Technology, 2008; 33(6): 39–42. (in Chinese with English abstract)

Lea A G H. Flavor, color and stability in fruit products: the effects of polyphenols. Plant polyphenols: Synthesis properties, significance, 1992; 59: 827–848.

Oszmianski J, Lee C Y. Enzymatic oxidation of phloretin glucoside in model systems. Journal of Agricultural and Food Chemitsry, 1991; 39: 1050–1052.

Zhong C J. Heat and mass transfer during controlled- atmosphere heat pump drying of carrot. Luoyang: Henan University of Science and Technology, 2014. (in Chinese with English abstract)

Fan J L, Zhu W X, Gong W D, Shen J W, Han J N, Ma H L, et al. The effect of sucrose content on the thermal stability and degradation kinetics of anthocyanin in peony. Food Science, 2010; 31(3): 74–8. (in Chinese with English abstract)

Femando R L, Cisneros Z L. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple-and red-flesh potatoes (Solanum tuberosum L.). Food Chemistry, 2007; 100(3): 885–894.

Su C Y, Han G Z. Clinical pharmacokinetic. Beijing: Science Press, 2003: 57–64. (in Chinese)




Copyright (c)



2023-2026 Copyright IJABE Editing and Publishing Office