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EFFECT OF DRYING TEMPERATURE ON ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC CONTENT, AND TOTAL FLAVONOID CONTENT OF POMEGRANATE (Punica granatum L.) ARILS | ||
| Anbar Science Journal | ||
| Articles in Press, Accepted Manuscript, Available Online from 28 July 2025 PDF (522.02 K) | ||
| Document Type: Original Article | ||
| DOI: 10.63298/asj.2025.188879 | ||
| Authors | ||
| Roza Mustafa; Naska Mirzan* ; Sazan Jamal | ||
| Department of Food Science and Quality Control, College of Agricultural Engineering Science, University of Sulaimani, Sulaymaniyah, Iraq. | ||
| Abstract | ||
| Pomegranate (Punica granatum L.) arils contain thermolabile bioactive com-pounds, whose stability during thermal processing requires optimization for in-dustrial applications. This study evaluated the effects of convective drying at 50 °C, 60 °C, and 70°C on the antioxidant capacity, total phenolic content (TPC), and total flavonoid content (TFC). The highest antioxidant capacity, by DPPH radical scavenging assay, was in fresh arils (874.34 ± 15.23 µg TE/g FW). The antioxidant capacity of arils decreased with increasing temperature. The retention of antioxi-dant capacity was 95.1% at 50°C, 92.3% at 60°C, and 55.5% at 70°C (p 0.0001). Both total phenolic content (TPC) and total flavonoid content (TFC) increased with drying, with the peak values recorded at 50°C of 716.19 ± 18.34 µg GAE/g FW and 252.96 ± 9.87 µg QE/g FW, respectively, showing 3.9-fold and 4.9-fold in-crement, respectively, over the fresh sample. The apparent enrichment due to the membrane breakdown of cells and release of bound phenolics from the plant ma-trix oscillated after a certain temperature range with increasing temperature. The grade of thermoxidative damage was reported at a high temperature and 30 min retention time. The study showed that the retention of antioxidant activity and maximum extractability of phenolic compounds was observed at 50°C, which es-tablished that 50°C is the ideal temperature for processing pomegranate aril. This study can serve as a basis for industrial processing to maintain bioactive com-pounds while offsetting processing efficiency and retention of nutritional quality. | ||
| Keywords | ||
| Punica granatum; thermal processing; bioactive compounds; polyphenols; food preservation | ||
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