تأثير طرائق التجفيف المختلفة في المحتوى من المركبات الفينولية و النشاط المضاد للأكسدة و خصائص الاسترجاع لبعض أصناف الباذنجان السورية

Abstract EN

A Study of three drying methods (solar drier, sun and traditional electrical oven) on phenolic compounds, antioxidant activity and rehydration properties of four Syrian eggplant verities :SHami ,Hamwy ,Homsy and Agami: was investigated.

Results showed that phenolic content ranged between 631.58 and 763.38 mg/100g dry weight .Drying caused a significant reduction of phenolic content and there was an effect for either cultivar and drying method(p< 0.05) .Phenolic content in dried samples ranged between (60.56 and 657 mg dry basis /100 g) .Solar drying has an effect in keeping phenolic content compared with sun and oven methods .

Antioxidant activity percent by DPPH method ranged between 88.70 and 89.72% for fresh samples ,results showed that drying method and cultivar has no effect on antioxidant activity percent (p> 0.05) .

Finally rehydration percent increased as boiling time has increased in different samples .Also rehydration percent has been affected by verities and method of drying, which recorded 7.22 and 7.00 in SHami and Hamwy respectively at time 45 minute.