Drying of Acerola (Malpighia emarginata D. C.) by-Product: Evolution of Active Compounds in Function of Time

Tedesco, Marcela Perozzi; Lourenço, Carla Alves Monaco; Garcia, Vitor Augusto dos Santos; Vanin, Fernanda Maria; Carvalho, Rosemary Aparecida de

doi:10.1590/1678-4324-2021200031

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Article - Food/Feed Science and Technology • Braz. arch. biol. technol. 64 • 2021 • https://doi.org/10.1590/1678-4324-2021200031 copy

Drying of Acerola (Malpighia emarginata D. C.) by-Product: Evolution of Active Compounds in Function of Time

Authorship SCIMAGO INSTITUTIONS RANKINGS

HIGHLIGHTS

The Page model can predict the moisture content of acerola by-product.

The convective drying does not present a great loss of the antioxidant capacity.

Increase of ascorbic acid and total vitamin C levels at the end of drying at 40 °C.

Proanthocyanidins did not show large variations during drying at all temperatures.

Abstract

The objective of this study was to evaluate the behavior of active compounds concentration present in the industrial by-product of acerola during drying using convective dehydration at 40, 50 and 60 °C. For this, flavones and flavonols, total proanthocyanidins, vitamin C, total phenolic content and antioxidant capacity as function of drying time were determined. The drying data were adjusted using the models of Page, Lewis, Henderson & Pabis, Modified Page and Logarithmic. In relation to the applied models, Page model presented the best fit. Acerola by-products dried at 40 °C showed higher concentrations of active compounds and higher antioxidant capacity. Although the drying process provoked changes in concentration of the active compounds, in the studied temperature range, significant concentrations of those bioactive compounds were observed. Thus, acerola by-product may present potential for application in different foods.

Keywords:
Vitamin C; antioxidant capacity; drying; Page model; compounds actives

Model	Equation	Reference
Lewis	$M R = \exp (- k t)$	Lewis [¹⁵15 Lewis WK. The Rate of Drying of Solid Materials. J. Ind. Eng. Chem. 1921;13(5):427-32.]
Henderson & Pabis	$M R = a \exp (- k t)$	Henderson and Pabis [¹⁶16 Henderson SM, Pabis S. Grain drying theory. I. Temperature effect on drying coefficient. J. Agric. Eng. Res. 1961;6:169-74.]
Page	$M R = \exp (- k t^{n})$	Page [¹⁷17 Page GE. Factors influencing the maximum rates of air drying shelled corn in thin layers. [s.l.] Purdue University, 1949.]
Modified Page	$M R = \exp [- {(k t)}^{n}]$	Overhults and coauthors [¹⁸18 Overhults DG, White HE, Hamilton HE, Ross IJ. Drying soybean with heated air. Trans. ASAE. 1973; 16:112-113.]
Logarithmic	$M R = a \exp (- k t) + b$	Yağcıoğlu and coauthors [¹⁹19 Yağcıoğlu A, Değirmencioğlu A, Çağatay F. Drying characteristics of laurel leaves under different drying conditions. Proceedings of the 7th International Congress on Agricultural Mechanization and Energy. 1999;26-7.]

Model	Constant		R²	X²	RMSE	EF
40 °C
Lewis	k	0.1741	0.9959	0.0012	0.0338	0.9862
Henderson & Pabis	k	0.1737	0.9959	0.0012	0.0341	0.9881
Henderson & Pabis	a	0.9983	0.9959	0.0012	0.0341	0.9881
Page	k	0.1315	0.9988	0.0002	0.0142	0.9980
Page	n	1.1625	0.9988	0.0002	0.0142	0.9980
Logarithmic	k	0.1353	0.9991	0.0003	0.0157	0.9975
	a	1.1254
	b	-0.1312
Modified Page	k	0.1746	0.9988	0.0002	0.0141	0.9980
Modified Page	n	1.1633	0.9988	0.0002	0.0141	0.9980
50 °C
Lewis	k	0.2638	0.9885	0.0015	0.0378	0.9839
Henderson & Pabis	k	0.2638	0.9901	0.0011	0.0325	0.9901
Henderson & Pabis	a	1.0357	0.9901	0.0011	0.0325	0.9901
Page	k	0.1721	0.9983	0.0002	0.0146	0.9980
Page	n	1.2506	0.9983	0.0002	0.0146	0.9980
Logarithmic	k	0.1993	0.9971	0.0005	0.0206	0.9960
	a	1.1705
	b	-0.1547
Modified Page	k	0.2449	0.9983	0.0002	0.0146	0.9980
Modified Page	n	1.2515	0.9983	0.0002	0.0146	0.9980
60 °C
Lewis	k	0.2946	0.9919	0.0028	0.0523	0.9697
Henderson & Pabis	k	0.3142	0.9945	0.0019	0.0419	0.9843
Henderson & Pabis	a	1.0122	0.9945	0.0019	0.0419	0.9843
Page	k	0.2702	0.9996	0.0003	0.0158	0.9978
Page	n	1.1775	0.9996	0.0003	0.0158	0.9978
Logarithmic	k	0.2485	0.9973	0.0013	0.0350	0.9890
	a	1.1164
	b	-0.1090
Modified Page	k	0.3291	0.9996	0.0003	0.0158	0.9978
Modified Page	n	1.1776	0.9996	0.0003	0.0158	0.9978

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