A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables

Senem Kamiloglu, Gamze Toydemir, Dilek Boyacioglu, Jules Beekwilder, Robert D. Hall, Esra Capanoglu*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

54 Citations (Scopus)

Abstract

The role of antioxidants in human nutrition has gained increased interest, especially due to their associated health beneficial effects for a number of chronic diseases, including cardiovascular diseases and certain types of cancer. Fruits and vegetables are perishable and difficult to preserve as fresh products. Dried fruits and vegetables can be easily stored, transported at relatively low cost, have reduced packing costs, and their low water content delays microbial spoilage. Air-, freeze-, microwave- and sun-drying are among the most thoroughly studied drying methods. This review provides an overview of recent findings on the effects of different drying techniques on major antioxidants of fruits and vegetables. In particular, changes in ascorbic acid, carotenoids, flavonoids, phenolic acids, total phenolics, and antioxidant activity are discussed in detail.

Original languageEnglish
Pages (from-to)S110-S129
JournalCritical Reviews in Food Science and Nutrition
Volume56
DOIs
Publication statusPublished - 2016

Keywords

  • antioxidants
  • ascorbic acid
  • carotenoids
  • Drying
  • fruits
  • polyphenols
  • vegetables

Fingerprint Dive into the research topics of 'A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables'. Together they form a unique fingerprint.

  • Cite this