Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves

Abstract

SummaryConvective drying (CO) is the most common technique for drying herbs, although it may diminish phenolic compounds content. Microwave drying (MW) has been suggested as an alternative, although its effects on phenolic compounds remain to be explored. The aim of this study is to compare the effects of different convective temperatures (40, 80 and 120 °C) and microwave powers (100, 500 and 1000 W) on drying time, polyphenols classes (HPLC‐DAD) and antioxidant capacity in celery, coriander and parsley leaves. Microwave procedure reduced drying time (MW: 3 h–7 min; CO: 25–1.5 h) resulting more effective than CO. Increasing temperatures led to an initial decrease in total phenolic content (TPC) and antioxidant activity followed by an increase, potentially by the release of bound phenolic acids. Regarding MW, the highest polyphenol content was generally observed at 500 W, probably due to the hydroxycinnamic acid's rise. Antioxidant capacity was similar at 500 and 1000 W. There was a good agreement between TPC and antioxidant capacity. Consequently, MW seems a good alternative to reduce drying time. However, the maintenance or improvement of phenolic activity depends on the food matrix. Indeed, the best drying system and conditions to preserve phenolic compounds were variable depending on the herb type: celery (CO at 40 °C), coriander (both CO at 40 °C and MW at 500 W) and parsley (MW at 100 W).