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Effects of Different Drying Methods and Storage Time on Free Radical Scavenging Activity and Total Phenolic Content of Cosmos Caudatus

Mediani A 1 , Abas F 2 , Tan CP 3 , Khatib A 4

Affiliations 

  • 1 Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia. medianiahmed47@gmail.com
  • 2 Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia. faridah_abas@upm.edu.my
  • 3 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Selangor, Malaysia. tancp@putra.upm.edu.my
  • 4 Laboratory of Natural Products, Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Malaysia. alfikhatib1971@gmail.com
Antioxidants (Basel), 2014 May 07;3(2):358-70.
PMID: 26784876 DOI: 10.3390/antiox3020358

Abstract

The present study was conducted to determine the effect of air (AD), oven (OD) and freeze drying (FD) on the free radical scavenging activity and total phenolic content (TPC) of Cosmos caudatus and the effect of storage time by the comparison with a fresh sample (FS). Among the three drying methods that were used, AD resulted in the highest free radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) (IC50 = 0.0223 mg/mL) and total phenolic content (27.4 g GAE/100 g), whereas OD produced the lowest scavenging activity and TPC value. After three months of storage, the dried samples showed a high and consistent free radical scavenging activity when compared to stored fresh material. The drying methods could preserve the quality of C. caudatus during storage and the stability of its bioactive components can be maintained.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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