Drying of Acerola (Malpighia emarginata D. C.) by-Product: Evolution of Active Compounds in Function of Time

Abstract

Abstract The objective of this study was to evaluate the behavior of active compounds concentration present in the industrial by-product of acerola during drying using convective dehydration at 40, 50 and 60 °C. For this, flavones and flavonols, total proanthocyanidins, vitamin C, total phenolic content and antioxidant capacity as function of drying time were determined. The drying data were adjusted using the models of Page, Lewis, Henderson & Pabis, Modified Page and Logarithmic. In relation to the applied models, Page model presented the best fit. Acerola by-products dried at 40 °C showed higher concentrations of active compounds and higher antioxidant capacity. Although the drying process provoked changes in concentration of the active compounds, in the studied temperature range, significant concentrations of those bioactive compounds were observed. Thus, acerola by-product may present potential for application in different foods.

Keywords

• Vitamin C
• antioxidant capacity
• drying
• Page model
• compounds actives