Impact of Drying Methods on Phenolic Composition and Bioactivity of Celery, Parsley, and Turmeric—Chemometric Approach

Impact of Drying Methods on Phenolic Composition and Bioactivity of Celery, Parsley, and Turmeric—Chemometric Approach

Drying is one of the most commonly used methods for food preservation, and in spice processing, it has a significant impact on quality. In this paper, the influences of drying at room temperature, 60 °C, and 90 °C and freeze-drying on celery and parsley roots and turmeric rhizomes were examined. The...

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Main Authors: Staniša Latinović, Ladislav Vasilišin, Lato Pezo, Nataša Lakić-Karalić, Dragoljub Cvetković, Aleksandra Ranitović, Sara Brunet, Teodora Cvanić, Jelena Vulić
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
celery
parsley
turmeric
drying
phenolics
antioxidant activity
Online Access:https://www.mdpi.com/2304-8158/13/21/3355
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