Evolution of antioxidant compounds during drying of lime residues = การเปลี่ยนแปลงปริมาณสารต้านอนุมูลอิสระของกากมะนาวในระหว่างการอบแห้ง


ฐิติมา กุลจรัสอนันต์


วิทยานิพนธ์. (2007) 103 หน้า



The evolution of the amount of selected antioxidant compound in lime residues during hot air drying at 60-120 °C was investigated in this study. The potential antioxidants in lime residues, i.e., vitamin C, phenolic compounds, nomilin and limonin, were of interest. Higher losses, in terms of antioxidant contents and activities, were observed at higher drying temperatures. Nomilin and limonin contents increased during the early stage of drying and decreased afterwards while the amount of vitamin C and phenolic compounds decreased steadily with the drying time. These phenomena resulted in the loss of antioxidant activity of the final product. Drying the lime residues at 60 °C was recommended to obtain the dried lime residue power with highest total antioxidant activity