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Effect of spray drying conditions on antioxidants activity, flavonoids and total phenolic compounds of stevia rebaudiana

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Effect of spray drying conditions on antioxidants activity, flavonoids and total phenolic compounds of stevia rebaudiana

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dc.contributor.author Chaparro-Hernández, Irene es_ES
dc.contributor.author Rodríguez-Ramírez, Juan es_ES
dc.contributor.author Méndez-Lagunas, Lilia es_ES
dc.contributor.author Barriada-Bernal, Luis es_ES
dc.date.accessioned 2019-03-04T08:26:58Z
dc.date.available 2019-03-04T08:26:58Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/117602
dc.description.abstract [EN] In this work the spray drying of the fresh stevia leaves aqueous extract without encapsulating agents was carried out. The effect of the inlet air temperature (160-200 ºC) and the feed flow rate (2-3 kg/h) on the total phenolic content, the total flavonoid content and the antioxidant capacity were evaluated using Folin-Ciocalteau, aluminum chloride and DPPH methods respectively. The inlet air temperature had a significant effect on all parameters evaluated that showed a decrease when increasing the inlet air temperature, the feed flow rate had a significant effect on total flavonoids content and the antioxidant capacity, by increasing the feed flow rate the inhibition of the DPPH radical decreased and the total flavonoid content increased. The treatment at 160 ºC and 3 kg/h retained highest total flavonoid content and the antioxidant capacity. es_ES
dc.format.extent 6 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Phenolic compounds es_ES
dc.subject Stevia es_ES
dc.subject Spray drying es_ES
dc.subject Antioxidant capacity es_ES
dc.title Effect of spray drying conditions on antioxidants activity, flavonoids and total phenolic compounds of stevia rebaudiana es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7518
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Chaparro-Hernández, I.; Rodríguez-Ramírez, J.; Méndez-Lagunas, L.; Barriada-Bernal, L. (2018). Effect of spray drying conditions on antioxidants activity, flavonoids and total phenolic compounds of stevia rebaudiana. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 873-878. https://doi.org/10.4995/IDS2018.2018.7518 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7518 es_ES
dc.description.upvformatpinicio 873 es_ES
dc.description.upvformatpfin 878 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7518 es_ES


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