Effect of hot air drying process on color and antioxidant attributes of the flavedo of bitter orange (Citrus aurantium L.)
Year: 2025
Type: article
Abstract: This research investigated the effects of different drying temperatures (40, 50, and 60°C) on changes in color, total phenolic, total flavonoid, ascorbic acid, and antioxidant activity of bitter orange flavedo. In comparison to the fresh sample, the L* and a* values increased, while b* and h° values decreased at all air drying temperatures. The lowest total color change (TCC) values were achieved at drying temperatures of 40 and 60°C. Drying temperatures induced an increment in total phenolic and antioxidant activity, the highest total phenolic content (16.35±0.54 mg GAE g-1) and DPPH radical scavenging activity (IC50: 14.61±0.53 mg mg-1) were determined in flavedo dried at 40°C, and the highest FRAP value (52.19±1.49 mmol TE g-1) was achieved in flavedo dried at 50°C. However, the applied drying temperatures resulted in a decline in the flavedo's total flavonoid content (52.79–64.75%) and ascorbic acid content (36.63–45.54%). Based on the results obtained from this work, bitter orange flavedos can be dried at lower temperatures (40-50°C) to minimize color changes and enhance phenolic and antioxidative activity.
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4411215161