Effect of Drying on the Nutraceutical Quality of Sea Buckthorn (Hippophae rhamnoides L. ssp. sinensis) Leaves
Article first published online: 31 MAY 2006
Journal of Food Science
Volume 70, Issue 9, pages E514–E518, November 2005
How to Cite
Guan, T. T. Y., Cenkowski, S. and Hydamaka, A. (2005), Effect of Drying on the Nutraceutical Quality of Sea Buckthorn (Hippophae rhamnoides L. ssp. sinensis) Leaves. Journal of Food Science, 70: E514–E518. doi: 10.1111/j.1365-2621.2005.tb08312.x
- Issue published online: 31 MAY 2006
- Article first published online: 31 MAY 2006
- MS 20050333 Submitted 6/2/05, Revised 7/11/05, Accepted 8/12/05.
- Hippophae rhamnoides L;
- sea buckthorn;
ABSTRACT: The concentrations of total phenolics, carotenoids, and chlorophylls of fresh and dried sea buckthorn leaves were determined. Overall, drying of leaves resulted in a decrease in the concentrations of these phytochemicals. The degree of reduction depended on the drying time, temperature, or specific component type. For the phenolics, a greater reduction in concentration was observed in the leaves dried at higher temperatures (80 °C or 100 °C) for longer times (to equilibrium moisture contents of 1% to 3%) compared with those dried at lower temperatures (50 °C or 60 °C). For the leaves dried to higher final moisture (5% to 8%), all drying temperatures resulted in a similar final phenolic concentration. The carotenoid and chlorophyll concentrations in the leaves decreased with the increasing temperatures. However, higher temperatures such as 80 °C or 100 °C resulted in similar carotenoid and chlorophyll concentrations in the leaves. Nonetheless, dried sea buckthorn leaves were of a high nutraceutical quality comparable to those of frequently consumed vegetables.