Qualidade de folha de Curcuma Longa L. desidratada obtida com diferentes métodos de secagem
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2016-09-26
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Universidade Federal de Goiás
Resumo
The aim of this study was to evaluate the physical and chemical quality Curcuma Longa L. leaf
submitted to three drying methods: hot air drying, freezedrying and microwave drying, as well
as the study of kinetic drying methods by convection and microwave. For the kinetic study the
leaves were dried by hot air (60 °C) and microwave drying (900W power). Mathematical
modeling using various models was performed, as follows: Lewis, Page, Henderson and Pabis,
Wang and Singh, and logarithmic models were used to adjust experimental kinetic data. The
results showed that the drying time of microwave was 60 times lower than hot air drying. Page
model was the best adjusted the drying kinetics data by both methods. The phenol content was
higher in the dry leaf (185.42mg/100g-1±0,65) by microwave (p <0.05) than in the hot air dried
leaf (183,76 mg/100g-1±0,60), showing phenolic content greater than three times the fresh leaf
(54,88mg/100g-1±0,76). It was observed that the drying process does not influence the color
variation (ΔE) of the dried leaf. To study the physical and chemical characterization of Curcuma
longa L. leaves by studying the chemical composition of the fresh leaf, mineral composition,
antinutritional factors and evaluation of the color change of fresh and dry leaf, they were
dehydrated by methods microwave, hot air drying and freezedrying. The chemical composition
showed appreciable amounts of protein (39,5g (100g) -1 ± 0.91), carbohydrates (44,74g (100g)
-1 ± 1.04), total fiber (34,47g (100g) -1 ± 0.98), and soluble fiber (22,65g (100g) -1 ± 0.65),
insoluble fiber (11,81g (100g) -1 ± 0.34), ash (13,81g (100g) - 1 ± 1.05), and low in lipids
(2,47g (100g) -1 ± 0.12). The mineral composition showed higher amounts of Na, Mg, K, Ca,
P, and Mn. Other minerals are Fe and Zn. It was observed low levels of nitrate 0.05 mg / g ±
0.00 (fresh leaf) and 0,46-0,47mg / g (dry leaves) and showed no cyanogenic compounds in its
composition. It was observed that the drying process influence on color variation of the dry
leaves, increasing the brightness, diminindo the intensity of green color and causing the change
in the shade of green to yellowish green. To study the effect of different methods of preservation
(hot air drying, in a microwave and freezedrying) the content of bioactive compounds and
antioxidant capacity of turmeric leaves, they were dehydrated by drying in an oven (60 ° C) in
microwaves (900 W) and lyophilizing (vacuum of 300 mmHg) until equilibrium moisture
content (0.030 kgágua.kgsolido dry-
1
). The content of total phenolics, tannins hydrolysates and
condensates and antioxidant activity (DPPH scavenging, reducing and iron chelation) of dried
and fresh Curcuma longa leaves were evaluated. The drying methods led to reduction of all the
characteristics assessed on a dry basis (2.77 to 73.86%) and antioxidant capacity compared to
fresh leaf (67 to 98%). The microwave drying was preservation method studied which produced
the best dry leaves, based on the content of bioactive compounds and antioxidant capacity (top
being 0.9 to 612% compared to other methods).
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BRAGA, M. C. Qualidade de folha de Curcuma Longa L. desidratada obtida com diferentes métodos de secagem. 2016. 96 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2016.