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ORIGINAL ARTICLE
Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley
1
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
2
Department of Agricultural and Food Sciences, Alma Mater Studiorium-Università di Bologna, Piazza Goidanich 60, Cesena 47521, Italy
3
Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorium-Università di Bologna, Italy
Submission date: 2021-03-12
Final revision date: 2021-08-12
Acceptance date: 2021-08-19
Online publication date: 2021-09-03
Publication date: 2021-09-03
Corresponding author
Magdalena Dadan
Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Institute of Food Sciences, Nowoursynowska 159, 02-776, Warsaw, Poland
Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Institute of Food Sciences, Nowoursynowska 159, 02-776, Warsaw, Poland
Pol. J. Food Nutr. Sci. 2021;71(3):311-321
KEYWORDS
TOPICS
ABSTRACT
Fresh basil and parsley leaves are perishable and they are often processed by drying, which is an energy-consuming process and contributes to nutrient degradation. These downsides can, however, be mitigated by various pre-drying treatments. Thus, the objective of this study was to assess the impact of different treatments (ultrasound, steaming, dipping) and their duration (20, 30 min) on contents of chlorophylls and lutein (analyzed by UPLC-PDA), total phenolic content (TPC), as well as antioxidant capacity (determined as DPPH radical scavenging activity) in basil and parsley leaves. The changes in the chemical properties after treatments were more significant in the case of basil than parsley, probably due to a lower thickness of leaf epidermis layer and stiffness of the former. In comparison to fresh leaves, enhanced extractability of chlorophyll a after all treatments and TPC after dipping for 20 min, was observed in basil. In parsley, instead, the chlorophylls content remained unchanged after treatments, but TPC decreased. Lutein content remained stable in both herbs following different treatments. Irrespectively of the treatment type, the TPC and antioxidant capacity were higher after 20 min of basil treatments, while in the case of parsley, higher TPC was determined after longer treatments (30 min). The study demonstrated that the investigated treatments could preserve or even enhance the chemical properties of herbs.
ACKNOWLEDGEMENTS
The authors wish to thank to Prof. Malgorzata Nowacka for proof-reading the manuscript.
FUNDING
This study was supported by a statutory activity subsidy from the Polish Ministry of Science and Higher Education for the Faculty of Food Sciences of Warsaw University of Life Sciences.
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