Effect of Solar Drying on Physico-chemical and Antioxidant Properties of Mango, Banana and Papaya
Transcript of Effect of Solar Drying on Physico-chemical and Antioxidant Properties of Mango, Banana and Papaya
RESEARCH ARTICLE
Effect of Solar Drying on Physico-chemical and AntioxidantProperties of Mango, Banana and Papaya
Ghan Shyam Abrol • Devina Vaidya •
Ambika Sharma • Surabhi Sharma
Received: 20 November 2012 / Revised: 16 September 2013 / Accepted: 22 October 2013 / Published online: 7 February 2014
� The National Academy of Sciences, India 2014
Abstract Fruits play an important role in human nutri-
tion, but due to their high perishable nature they cannot be
stored for longer period. As drying is the ancient method of
preservation, therefore, solar tunnel drying is done to
evaluate the effect of drying on physico-chemical and
antioxidant activity of mango, banana and papaya fruits.
Fruits viz. mango and papaya were cut into slices while
banana were made into rings (thickness of 1 ± 0.1 cm) and
kept at a temperature of 60 ± 2 �C for 6 h under solar
tunnel drier. During drying the removal of moisture content
increased the physico-chemical properties viz. total soluble
solids, acidity, reducing and total sugars of all the fruits.
The antioxidant compounds, total phenols and total
carotenoids were increased while heat sensitive vit-C
decreased. However, the antioxidant activity, after drying,
was increased in mango from 68.6 to 86.3 %, in papaya
from 64.1 to 80.4 % and in banana from 59.5 to 73.2 %,
respectively. Thus, solar tunnel drying is an inexpensive
method of preserving the fruits efficiently and effectively
for longer period of time.
Keywords Mango � Banana � Papaya � Solar drying �Total phenols and total carotenoids
Introduction
Fruits play an important role in human nutrition because
they contain constituents that have health benefits and anti-
disease factors, such as antioxidants. Phenolic antioxidants
are gaining continuing attention due to their efficacy in
counteracting free radicals, linked with various diseases
[1, 2]. Plants phenolics are considered comparatively more
stable and are available as active phytochemicals for uses
in different food products to protect them from oxidation
and enhancing the shelf-life. Mango, banana and papaya
are the rich source of antioxidant compounds viz. ascorbic
acid, total phenols and total carotenoids. All these com-
pounds are sensitive to fruit ripening and declined during
storage, but solar drying of these fruits can store these
compounds for a longer duration. The process of drying is
one the oldest methods for food preservation, and drying is
a complex process involving heat and mass transfer phe-
nomena, which occurs frequently in most of the food
processing industries [3, 4]. Drying brings substantial
reduction in weight and volume, which minimizes pack-
aging, storage and transportation costs [5, 6]. Moreover,
products with a low moisture content can be stored at
ambient temperatures for longer periods of time due to a
considerable decrease in the water activity of the material
that reduced microbiological activity and minimized
physical and chemical changes [7, 8]. Physico-chemical
properties such as total soluble solids (TSS), rehydration
ratio, moisture content, acidity, reducing sugars and total
sugars are important parameters of dried fruits which
reflect the quality of final product. However, the drying
process may lead to changes in physico-chemical and
functional components. Therefore, the main objective of
this study was to determine the effect of solar tunnel drying
on the physico-chemical and antioxidant properties of
G. S. Abrol (&) � D. Vaidya � S. Sharma
Department of Food Science and Technology, Dr Y S Parmar
University of Horticulture and Forestry, Nauni, Solan 173230,
India
e-mail: [email protected]
A. Sharma
Department of Biotechnology, Jaypee University of Information
Technology, Waknaghat 173234, India
123
Natl. Acad. Sci. Lett. (January–February 2014) 37(1):51–57
DOI 10.1007/s40009-013-0196-1
mango, banana and papaya fruits, as these ranked as most
liked fruits in the Indian community and further there is no
report on effect of solar tunnel drying on antioxidant
activities of these fruits.
Materials and Methods
Fruit Samples
Fresh fruit samples were obtained from local market. The
fresh fruit samples were washed in tap water, and all
inedible parts were removed manually by using a steel
knife. Bruised or wounded fruits were discarded. For the
dehydration process, mangoes and papaya were cut into
slices while bananas were made into rings (thickness of
1 ± 0.1 cm) (Fig.1). All these were kept under solar tunnel
drier at a temperature of 60 ± 2 �C for 6 h. The dried
samples of fruits were immediately vacuum packed in high
density polyethylene bags and stored at ambient conditions.
Each experiment was carried out in triplicate.
Physico-chemical Analysis
Rehydration of Fruit Samples
Rehydration experiments were carried out in distilled water
at 45 �C [9]. Fruit samples (10 g) were added to 100 mL of
water and mixed thoroughly. The samples were allowed to
rehydrate for 5 h, and the rehydration temperature was kept
constant using a water bath with adjustable temperature
control. After rehydration period, the excess water was
drained out.
Total Soluble Solids (TSS)
TSS of fresh and dried samples (after rehydration) were
measured using Erma hand Refractometer. The results
were expressed as degree Brix (�B). The readings were
corrected by applying the correction factor for the tem-
perature variation [10].
Rehydration Ratio (Rr)
Rr was expressed as a ratio of water absorbed by the dried
sample (Wr) to the weight of the dried sample (Wd) [10].
Rr ¼Wr=Wd
Titratable Acidity
Titratable acidity was estimated by titrating a known vol-
ume of the sample against standard 0.1 N NaOH solution
by using phenolphthalein as an indicator up to the end point
(pink colour). The titratable acidity was expressed as per
cent malic acid [10].
Fig. 1 Dried fruit samples of mango, banana and papaya
Titratable acidity (%) ¼Titre � Normality of alkali� volume made up � equivalent weight of acid
Vol:=wt: of sample taken � volume of aliquot taken � 1000� 100
52 G. S. Abrol et al.
123
Reducing and Total Sugars
A known weight of sample (25 g) was taken in a 250 mL
volumetric flask and 100 mL water was added to it. Solu-
tion was neutralized with 1 N NaOH and 2 mL of 45 %
lead acetate was added to it and kept for 10 min. Excess of
lead acetate was removed from the sample by using 2 mL
of 22 % potassium oxalate in 250 mL volumetric flask.
After diluting it up to the mark, the solution was filtered
and clear filtrate was taken to estimate reducing sugars by
titrating against a known quantity of Fehling’s A and
Fehling’s B solution using methylene blue as an indicator
[11]. Reducing sugars were estimated as per cent and
calculated as given below:
Total sugars were estimated by adding 5 g of citric acid
to 50 mL calibrated sample solution and heating it for
10 min. For complete inversion of sugars, neutralizing with
NaOH and making volume 250 mL in volumetric flask was
done. The total sugars were estimated as per cent and
calculated as given as under:
% Sucrose = (% total invert sugars - % reducing
sugars) 9 0.95
% Total sugars = (% reducing sugars ? % sucrose)
Quantitative Analysis of Antioxidant Compounds
Ascorbic Acid
Ascorbic acid content was determined as per standard
AOAC method [9] using 2,6-dichlorophenol indophenol
dye. The sample extracted in 3 % m-phosphoric acid was
titrated with the dye to an end point of pink colour. Results
were expressed as mg per 100 g of sample and calculated
by using the following formula:
Total Phenolics
The amounts of total phenolics in the fruits were
determined with the Folin–Ciocalteu reagent according
to the method of Bray and Thorpe [12] using catechol
as a standard. 1 g of sample was taken and grinded
with 10 mL of 80 per cent ethanol in pestle and mortar,
and centrifuged for 20 min at 1,000 rpm and filtered.
Filtrate was evaporated in oven up to dryness and dried
extract was dissolved in 5 mL distilled water.
0.2–2.0 mL aliquot was taken in separate test tubes and
volume was made up to 3 mL. Then 0.5 mL Folin-Ci-
ocalteu reagent was added. After 3 min 2 mL of
Na2CO3 (20 %) was added and mixed. Test tubes were
placed in boiling water bath for 1 min and then cooled.
Optical density of the sample was recorded at 650 nm
with the help of Spectronic-20. The concentration was
determined as per the standard procedure from the
standard curve. The standard curve was prepared using
different concentrations (8–32 lg/mL) of catechol and
results were expressed as mg per 100 g on fresh weight
basis.
Total Carotenoids
A known weight of sample was macerated with acetone in
pestle and mortar and extract was decanted into a conical
flask. Extraction was continued till the residue became
colourless. All extracts were combined and transferred into
a separating funnel. 10–15 mL of petroleum ether was
added to transfer the red pigments into the petroleum ether
and 5 % sodium sulphate was added to it. Again petroleum
ether was added to transfer all colour into it and then
separated out from separating funnel into 50 mL
Reducing sugars (%) =Factor � Dilution
Titre value � Weight of sample taken� 100
Total sugars as invert sugars ð%Þ ¼ Factor � Dilution
Titre � Weight of sample taken� 100
Ascorbic acid (mg=100 g) ¼ Titre � Dye factor � volume made up
Aliquot of extract taken � Weight of sample taken� 100
Physico-chemical and Antioxidant Properties 53
123
volumetric flask and volume was made up to 25 mL by
petroleum ether. The colour intensity (optical density)
was measured in Spectronic-20 at 452 nm using 3 %
acetone in petroleum ether as blank. The results were
expressed in terms of b-carotene as mg/100 g of the
sample [9].
Antioxidant Activity
Antioxidant activity (free radical scavenging activity) was
measured as per the method of Brand-Williams et al. [13].
DPPH (2,2-diphenyl-1-picrylhydrazyl) was used as a source
of free radical. A quantity of 3.9 mL of 6 9 10-5 mol/L
DPPH in methanol was put into a cuvette with 0.1 mL of
sample extract and the decrease in absorbance was measured
at 515 nm for 30 min or until the absorbance become steady.
Methanol was used as blank. The remaining DPPH con-
centration was calculated using the following equation:
Antioxidant activity (%Þ ¼AbðBÞ � AbðSÞ
AbðBÞ� 100
where Ab(B) = Absorbance of blank; Ab(S) = Absorbance
of sample.
Statistical Analysis
Results were expressed as mean values ± standard deviations.
Each analysis assay was done five times from the same sample
to determine reproducibility. The means for the physico-
chemical evaluation were subjected to one-way analysis of
variance and Tukey’s test to check for significant differences
(p\ 0.05) using S-plus for Windows (version 8.0.4).
Results and Discussions
Physico-chemical Properties
The changes observed in physico-chemical properties of
fresh and dried fruits are show in Table 1. The different
parameters TSS, rehydration ratio, moisture content, acid-
ity, reducing sugars and total sugars reflects the quality of
mango, banana and papaya fruits after drying under solar
tunnel drier. TSS of fresh mango, banana and papaya fruit
was found to 17.73 ± 0.19, 23.20 ± 0.16 and
15.27 ± 0.19 �B, respectively. Loss of moisture and con-
centration effect resulted in increase in TSS of dried fruits
of mango, banana and papaya 60 ± 0.06, 64.60 ± 0.16
and 60.13 ± 0.09 �B, respectively. Moisture content of
mango (79.63 ± 0.45 %), banana (75.57 ± 0.009 %) and
papaya (94.17 ± 0.24 %) was found very high. After solar
drying rehydration ratio of dried mango, banana and
papaya was also estimated and found highest in papaya
(1:4.90%) and lowest in dried banana (1:3.14), which
shows the water absorption and reconstitution capacity of
dried fruits. Acidity, reducing sugars and total sugars was
increase after solar drying of fruits.
Among the three fruits the highest acidity was recorded
in papaya (0.217) followed by mango (0.207) and lowest in
banana (0.125) on fresh basis. The increase in acidity might
be due to removal of moisture content and hence concen-
tration effect resulted in increase in acidity. Further the
increase in acidity might have been due to formation of
acids because of inter-conversion of sugars and other
chemical reactions [14].
Table 1 Physico-chemical analysis of fresh and dried mango, banana and papaya fruits
Fruits TSS (�B) Rehydration ratio Moisture content (%) Acidity (% MA) Reducing sugars (%) Total sugars (%)
Fresh basis
Mango 17.73 ± 0.19b – 79.63 ± 0.45b 0.207 ± 0.014b 5.08 ± 0.14a 11.52 ± 0.37b
Banana 23.20 ± 0.16c – 75.57 ± 0.22a 0.125 ± 0.002a 7.23 ± 0.16c 19.22 ± 0.03c
Papaya 15.27 ± 0.19a – 94.17 ± 0.31c 0.215 ± 0.01c 6.15 ± 0.03b 8.17 ± 0.04a
After drying
Mango 60.00 ± 0.06d 3.93:1 – 0.958 ± 0.025e 26.47 ± 0.02d 42.64 ± 0.01d
Banana 64.60 ± 0.16e 3.14:1 – 0.990 ± 0.01f 38.33 ± 0.02e 45.96 ± 0.02e
Papaya 60.13 ± 0.09d 4.90:1 – 0.829 ± 0.013d 40.80 ± 0.65f 54.27 ± 0.25f
All data are the mean ± SD of five replicates. Mean followed by different letters in the same column differs significantly (p B 0.05)
b-carotene (mg=100 g) ¼ lg of carotene per mL � dilution as read from curve
Weight of sample � 1000� 100
54 G. S. Abrol et al.
123
Statistical analysis of the data showed a highly signifi-
cant difference in the reducing sugars and total sugars
content of dried slices of mango, banana and papaya. The
increase in the reducing sugar content might be due to the
conversion of total sugar into simple sugars and also con-
centration of fruit slices during drying process. Similar
increase in reducing sugars and total sugars were observed
in different fruits by various workers [15–21].
Antioxidant Compounds
Table 2 represent the antioxidant compounds (ascorbic
acid, total phenols and total carotenoids) present in fresh
and dried mango, banana and papaya. Ascorbic acid
decreased after drying in mango, banana and papaya from
34.67 ± 0.19 to 7.59 ± 0.10, 20.6 ± 0.16 to 5.32 ± 0.18
and 68 ± 2.16 to 15.13 ± 0.50, respectively. Ascorbic
acid, a water-soluble vitamin, is rapidly synthesized from
carbohydrates, and variations in ascorbic acid contents
occur due to the different species of plants, ripeness, place
of origin, storage conditions, processing and handling
[22, 23]. It is difficult to retain ascorbic acid during drying
because ascorbic acid is susceptible to heat [24–26].
Moreover, ascorbic acid and its oxidation product (dehydro
ascorbic acid), has many biological activities in the human
body due to its antioxidant properties [27, 28].
Carotenoids are yellow, orange, and red pigments present
in many fruits and vegetables. Several of these carotenoids
are precursors to vitamin A (b-carotene and b-cryptoxan-
thin). Due to their conjugated double bonds, b-carotene and
b-cryptoxanthin are both radical scavengers and quenchers of
singlet oxygen molecules v [29]. The highest total carote-
noids were found in dried mango (30.12 ± 0.14 mg/100 g)
followed by dried papaya (26.04 ± 0.10 mg/100 g).
Total phenols increased after solar drying in all the three
fruits viz. mango, banana and papaya (Fig.2). It might be
due to the formation of Maillard reaction products leading
to formation of new phenolic compounds from their pre-
cursor at high temperature [30, 31]. Moreover, it can be
presumed that bound phenolics with larger molecular
weight, in samples might have been liberated into simple
free forms by heat treatment leading to enhancing total
phenolic contents [32].
Antioxidant Activity
Figure 3 shows the antioxidant/free radical scavenging
activity of fresh and solar dried fruits mango, banana and
papaya. Dried fruits showed high antioxidant activity than
fresh fruits. In mango it increases from 68.6 to 86.3 %, in
papaya from 64.1 to 80.4 % and in banana from 59.5 to
73.2 %. This can be attributed due to the increase in
ascorbic acid, carotenoids and total phenolics after solar
drying, as antioxidant activity totally depends upon pig-
ments like carotenoids and anthocyanins [33], ascorbic acid
[34] and total phenolic content [35] in the product. DPPH is
stable free radical with characteristic absorption at 515 nm
and antioxidants react with DPPH radicals and converts it
into 2,2-diphenyl-1-picrylhydrazine. The degree of discol-
ouration indicates scavenging potential of the antioxidant
Table 2 Effect of solar drying on antioxidant compounds of mango,
banana and papaya fruits
Fruits Ascorbic acid
(mg/100 g)
Total carotenoids
(mg/100 g)
Fresh basis
Mango 34.67 ± 0.19b 6.32 ± 0.34b
Banana 20.6 ± 0.16a –
Papaya 68 ± 2.16c 5.03 ± 0.33a
After drying
Mango 7.59 ± 0.10e 30.12 ± 0.14d
Banana 5.32 ± 0.18d –
Papaya 15.13 ± 0.50f 26.04 ± 0.10c
All data are the mean ± SD of five replicates. Mean followed by
different letters in the same column differs significantly (p B 0.05)
Fig. 2 Effect of solar drying on total phenols (mg/100 g) of mango,
banana and papaya fruits
Fig. 3 Effect of solar drying on antioxidant activity (%) of mango,
papaya and banana fruits
Physico-chemical and Antioxidant Properties 55
123
extract, which is due to the hydrogen donation ability of
antioxidants [36].
Conclusion
Present study shows that the physico-chemical and anti-
oxidant properties of fresh and dried fruits (mango, banana
and papaya). Solar tunnel drying resulted in increase in
TSS, acidity, reducing sugars and total sugars. Further, the
drying of these fruits reduced the bulk and maintains the
quality without altering much in its functional properties.
The solar tunnel drying resulted in an increase in the total
phenols and total carotenoids and a decrease in ascorbic
acid, but at overall the antioxidant/free radical scavenging
activity is increased. Therefore, it can be concluded that the
solar tunnel drying is the least cost effective and safe
method of preserving the quality of fruits.
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