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- W982664431 abstract "Freeze-drying and hot-air-drying methods have been used to prepare the food-derived samples for in vitro studies. In this study, we investigated whether the anti-oxidative activities of kohlrabi, red radish, and broccoli will be affected by these two different drying methods. DPPH, ABTS radical scavenging activities and content of polyphenols are significantly higher with hot-air-drying kohlrabi compared to freeze-drying kohlrabi (p<0.0013, p<0.0338, and p<0.0002, respectively), whereas content of flavonoids was not significantly different each other. Hot-air-drying broccoli showed decreased DPPH (p<0.0001), ABTS (p<0.0011) radical scavenging activities and content of polyphenols (p<0.0003), but increased content of flavonoids (p<0.0001) compared with freeze-drying brocolli. DPPH and ABTS radical scavenging activities of freeze-drying red radish were lower compared with air-drying one (p<0.0019 and p<0.0041, respectively). However, there was no significant difference in contents of polyphenols and flavonoids. Our results suggest that the antioxidative activities of sprouts might be affected by drying methods. It would be important to select an appropriate drying method when preparing the experimental samples based on the parameters and objectives." @default.
- W982664431 created "2016-06-24" @default.
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- W982664431 date "2015-04-01" @default.
- W982664431 modified "2023-09-26" @default.
- W982664431 title "Effect of Freeze‐Drying and Hot‐Air‐Drying Methods on the Anti‐oxidative Activities of Selected Sprouts" @default.
- W982664431 doi "https://doi.org/10.1096/fasebj.29.1_supplement.922.22" @default.
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