tailieuchung - The effect of different drying methods on nutritional composition and antioxidant activity of purslane (Portulaca oleracea)

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The effect of different drying methods on nutritional composition and antioxidant activity of purslane (Portulaca oleracea)

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The aim of this study was to determine the effect of different drying methods on the nutritional content and antioxidant activity of purslane. Two different purslane samples have been dried using four different methods (sun, vacuum, hot air, and freeze drying). Dried and fresh samples were analyzed for their dry matter, β-carotene content, chlorophyll a and chlorophyll b contents, total flavonoid content, total flavonol content, total phenolic content, %DPPH radical scavenge activity, metal chelating activity, and color. |

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The effect of different drying methods on nutritional composition and antioxidant activity of purslane (Portulaca oleracea)

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