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Research Article | Open Access

Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars

Zhe Liua, Jiagan Zhanga,b, Shengmin Lua,b( ), Weimin Tanga, Yibin Zhoub, Siew Young Quekc,d
Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
School of Tea and Food Technology, Anhui Agricultural University, Hefei 230036, China
Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand
Riddet Institute, Centre of Research Excellence for Food Research, Palmerston North 4474, New Zealand
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Abstract

The effects of two different drying methods, namely hot-air drying and freeze drying, on the phenolic profiles, antioxidant and hypoglycemic activities of pulp extracts from two main Chinese bayberry cultivars ('Biqi' or 'BQ' and 'Dongkui' or 'DK') were evaluated. The results showed that 'BQ' bayberry provided higher total phenolic (TPC), total flavonoid (TFC) and total anthocyanin (TAC) contents than 'DK' bayberry after the same drying method, while its antioxidant and hypoglycemic activities were highly affected by drying method. Freeze-dried samples possessed significantly higher TPC, TFC and TAC, and exhibited more potent antioxidant and hypoglycemic activities than hot-air dried ones (P < 0.05). Freeze-dried 'DK' bayberry exhibited similar antioxidant activities and α-amylase inhibitory activity, but higher α-glucosidase inhibition than freeze-dried 'BQ' bayberry (P < 0.05). Compared with hot-air dried samples, freeze-dried samples had significantly higher contents of cyanidin-3-O-glucoside, myricitin-3-O-rhamnoside, quercetin-3-O-galactoside, quercetin-3-O-glucoside and quercetin-3-O-rhamnoside, which had been proved to be the main contributors to the in vitro hypoglycemic activities of bayberry pulp extract. All these results demonstrate that freeze drying is more suitable for the preservation of phenolic components in the pulp extract of Chinese bayberry, and the pulp extract of freeze-dried 'DK' could be applied as a potential hypoglycemic food additive.

Keywords

Chinese bayberryDryingPhenolic componentsAntioxidant activitiesIn vitro hypoglycemic activities

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Food Science and Human Wellness
Volume 11 Issue 2,
March 2022
Pages 366-373
DOI: 10.1016/j.fshw.2021.11.014
Cite this article:
Liu Z, Zhang J, Lu S, et al. Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars. Food Science and Human Wellness, 2022, 11(2): 366-373. https://doi.org/10.1016/j.fshw.2021.11.014

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Received: 12 August 2020
Revised: 15 October 2020
Accepted: 25 October 2020
Published: 25 November 2021
© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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