Drying method effects on the antioxidant activity of quince (Cydonia oblonga Miller) tea
Background. Quince has many health benefits. Dried quince has been used as a tea for centuries. The aim of this study was to investigate the influences of two drying methods on the antioxidant activity of the quince.
Materia³ and methods. Fifty two fresh Iranian ±uinces (Cydonia oblonga) were obtained from different parts of Shiraz. Half of the ±uinces were peeled and both peel and flesh immediately frozen at -20°C individually. The remainder was divided in two groups, and dried with sun and oven drying methods. Proximate analysis, caloric, minera³ and vitamin C contents were determined in the fresh ±uinces. The total phenolic, DPPH radical scavenging activity and reducing power analysis were done on flesh, peel, sun-dried and ovendried ±uinces.
Results. The proximate and nutritional composition of the fresh ±uinces was similar to those reported by other researchers. Oven-dried and ±uince peel contained higher amounts of phenolics than the sun-dried and flesh ±uinces, respectively. Sun-dried and flesh samples showed lower radical scavenging effect and reducing antioxidant capacity than oven-dried and ±uince peel, respectively.
Conclusion. Overall, oven drying can better preserve the antioxidative activity of the ±uince.
quince, antioxidative activity, drying, tea
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Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Iran
Hamid Reza
Gheisari
Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Iran
Khadijeh H.
Abhari