Effects of Drying Methods on Contents of Functional Components in Asparagus officinalis and Its Antioxidant Activity in Vitro
To improve the storage resistance of Asparagus officinalis,this study investigated the effects of blanching pretreatment and three drying methods(hot air,freezing,and hot air microwave drying)on the content of functional components such as total phenols,VC,polysaccharides,and flavonoids in asparagus powder and their antioxidant activity in vitro.The results showed that asparagus powder with non-blanching and freeze-drying had the best color and highest VC content.The contents of total phenols,polysaccharides and flavonoids of hot air and microwave dried A.officinalis were the highest,and the contents of total phenols and flavonoids of blanching A.officinalis were significantly higher(P＜0.05)than those of non-blanching.However,for the polysaccharides,the unblanched samples were higher,then followed by freeze-drying sample.After drying,the ABTS free radical scavenging rate of the ethanol extract of A.officinalis was 96％-97％,and the freeze-dried sample was the highest,while blanching had no significant effect on the results.However,for the water extract,the highest value of samples dried by hot-air and microwave was 96.25％,and blanching improved ABTS free radical scavenging ability.The DPPH scavenging rates of water extract and alcohol extract of A.officinalis powder dried by hot air and microwave with blanching were the highest.In conclusion,hot air and microwave drying with blanching pretreatment was conducive to the release of total phenols,polysaccharides and flavonoids and the maintenance of antioxidant capacity of A.officinalis.While freeze-drying was beneficial to the retention of VC.
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