Oven Drying Research Articles

Topic: Physicochemical, functional and antioxidant properties of cricket protein powders produced by microwave-assisted spouted bed drying

The study examined the quality of cricket protein powder (CPP) dried using microwave-assisted spouted bed drying (MSBD) and oven drying (OD). Two types of crickets, Acheta domesticus (AD) and Gryllus bimaculatus (GB), were used. Results showed that MSBD produced CPP with higher protein and mineral content and lower fat compared to OD (p < 0.05). MSBD also enhanced functional qualities like solubility, foaming capacity, emulsion ability, water retention capacity, and digestibility. CPP treated with MSBD exhibited significantly increased phenolic content and antioxidant activity (p < 0.05). Cricket species also influenced CPP quality. MSBD-produced protein from AD had a lighter color and superior functional qualities, including solubility, foam stability, and protein digestibility. Conversely, GB-produced MSBD protein showed higher protein and calcium levels, as well as better foam capacity. The faster and more even heating of MSBD, along with its shorter drying time, helps preserve heat-sensitive nutrients and bioactive components. This explains the higher quantities of protein, minerals, phenolics, and antioxidants in MSBD samples. Overall, this study shows that MSBD is a promising way to make high-quality protein ingredient from a sustainable insect protein source that have better antioxidant properties and better functionality.

Effect of Drying Methods and Harvest Age on the Quality of Sliced Tiwai Onion (Eleutherine americana Merr) as A Potential Functional Food

Tiwai onion (Eleutherine americana L. Merr) is renowned for therapeutic properties due to the bioactive constituents, including polyphenol, flavonoid, and tannin. Therefore, this study aimed to characterize water content, ash, fat, protein, polyphenol, flavonoid, tannin, and antioxidant capacity, as well as to observe the functional groups and morphology of dried tiwai powder. The methodology comprised 2 factors, namely harvest age and drying methods. The results showed significant effects of harvest age and drying methods on water, fat, total phenol, total flavonoid, anthocyanin content, and antioxidant capacity, while ash, protein, and tannin content were not significantly affected. In Fourier Transform Infrared Spectroscopy (FTIR) analysis, changes in functional groups were observed, although not significant in wave numbers range of 1,800 - 1,350 and 1,200 - 950 cm−1. Specifically, an increase was observed in signals from C-C, C-O, and C-O-C vibrations. Scanning Electron Microscopy (SEM) at 1000x magnification showed that air drying at 5 months of harvest age produced dense granules, while electric oven and microwave drying of older harvests led to a flatter structure and crumbly texture. HIGHLIGHTS Tiwai Onion's Medicinal Properties: Tiwai onion (Eleutherine americana Merr) is traditionally used in Indonesia for its medicinal properties, including high levels of polyphenols, flavonoids, and tannins, which contribute to its antioxidant potential, protecting cells from free radicals and supporting overall health. Impact of Drying Methods: The study compares three drying methods-air, electric oven, and microwave-on the water content and bioactive compounds in tiwai. Microwave drying is shown to preserve bioactive compounds like phenols and flavonoids better, while air drying is more suited for heat-sensitive products. Chemical Content Variability: The drying method and harvest age significantly affect the chemical composition of tiwai, including water, fat, protein, and phenolic content. Microwave drying at 5 and 7 months resulted in the highest total phenol content, while air drying retained the most flavonoids at 9 months. Antioxidant Capacity: Despite the different drying methods, no significant variation was observed in the antioxidant capacity of tiwai at different harvest ages. However, microwave drying shows promising results in preserving the active compounds and antioxidant properties. Microstructural Effects: Scanning Electron Microscopy (SEM) revealed that air drying leads to denser, irregular granules with lower solubility, while microwave drying creates more brittle, compact structures, improving solubility and rehydration capacity. GRAPHICAL ABSTRACT

Unravelling the effects of drying techniques on Porphyra yezoensis: Morphology, rehydration properties, metabolomic profile, and taste formation

This study explored the impact of sun drying (SD), freeze drying (FD), oven drying (OD), and microwave drying (MD) on the morphology, rehydration properties, metabolomic profile, and taste formation of Porphyra yezoensis. FD elicited a brighter colour, smooth surface, porous microstructure, and strong rehydration properties in P. yezoensis, while dramatically maintaining the umami, sweetness, and saltiness. OD and MD decreased structural openness owing to tissue collapse and affected water absorption. Metabolomic analysis revealed 1030 metabolites, among which taste-related compounds, especially free amino acids, nucleotides, organic acids, and their derivatives, were the main biomarkers for distinguishing the different drying methods. Their related metabolic pathways, such as taurine and hypotaurine metabolism; purine metabolism; glyoxylate and dicarboxylate metabolism; and citrate cycle, were the most active. A metabolic pathway network of the main taste compounds was built to provide novel insights into the mechanisms underlying the taste profile changes associated with different drying methods.

Impact of Drying Methods on The Bioactive Compounds and Antioxidant Capacity of Pomegranate (Punica granatum L.) Peel

Pomegranate peel, a fruit by-product, is a rich source bioactive compound. This study evaluated the effects of shade (SD) and oven drying (OD) on the bioactive content and antioxidant properties of pomegranate peel. The antioxidant capacity was evaluated by reducing power activity, radical scavenging, and metal chelating assays. Results showed that total bioactive compounds and antioxidant capacity were influenced by drying methods. The study indicated that pomegranate peel could be utilized in food and pharmaceutical industries.

Preliminary Removal of Mercury from Depleted Coal Sorbents by Thermal Vacuum Method with Associated Extraction of Precious Metal Composite

This paper presents the results of laboratory studies for the distillation of mercury from depleted coal sorbents produced in gold recovery factories using CIP technology. The mercury content in these materials is more than 1%. The developed technology was tested in a large-scale laboratory on a pilot vacuum sublimation electric furnace with the rheological movement of dispersed material. The use of this equipment makes it possible to demercurize various materials with fairly high moisture (up to 20%). It eliminates the use of an additional technological operation—drying the material in a vacuum drying oven. It has been shown that a high degree of mercury distillation is achieved (more than 99.8%) at 350–400 °C in the reaction space and residual pressure in the system of less than 1.33 kPa, with residual mercury content in the material of less than 0.001% (10 mg/kg), which complies with the European environmental standards. Mercury-free coal sorbents are sent for combustion for the additional extraction of precious metal composites. The proposed vacuum technology is characterized by its environmental safety because the process is performed in sealed equipment, eliminating toxic emissions of mercury vapor into the atmosphere. The proposed vacuum technology equipment is characterized by reliability and ease of use.

Impact of variety and drying methods on the physicochemical, functional, and thermal properties of Ethiopian potato (Plectranthus edulis) tuber flour

This study aimed to analyse the physicochemical, structural, functional, and thermal properties of flour from two indigenous Ethiopian Potato (Plectranthus edulis) varieties, Chanqua and Loffo, and to compare with wheat flour (WF). The study also investigated how oven and sun drying methods affected the physicochemical properties of the flours. The results demonstrated a significant distinction (p ≤ 0.05) between the flour samples and WF, attributable to variations in both the varieties and the drying methods except that no significant difference in pH was observed due to the varieties, and the fibre and ash content did not vary significantly with the drying methods. The moisture content (MC) of the flours ranged from 5.72 % in oven-dried Chanqua Ethiopian potato flour (OD-CEPF) to 7.53 % in sun-dried Loffo Ethiopian potato flour (SD-LEPF), both of which were lower compared to WF. The protein content varied from 4.47 % (SD-CEPF) to 5.93 % (OD-LEPF). FTIR tests revealed a significant impact on the structural changes, leading to variations in the location and intensity of infrared absorption peaks, particularly in sensitive regions. Whereas, the XRD patterns showed characteristic B-type diffraction, with a relative crystallinity (RC) of 31.97 % in CEPF and 30.53 % in LEPF having a significant difference (p ≤ 0.05) between them. LEPF had better flow properties than CEPF, with lower Hausner ratio (HR) (1.16 vs. 1.25), Carr's index (CI) (14.51 % vs. 20.26 %), and angle of repose (31.00° vs. 34.67°). It also showed significantly higher (p ≤ 0.05) water absorption capacity (WAC), oil absorption capacity (OAC) and swelling power (SP) properties than CEPF. The study also indicated notable distinctions in the thermal and paring properties of flours. The oven drying method was found to be superior in enhancing the physicochemical properties, with LEPF showing better physicochemical, functional, structural, and thermal properties than CEPF.

Drying strategies for maximizing polyhydroxybutyrate recovery from microalgae cultivated in a raceway pond: A comparative study

Polyhydroxybutyrate (PHB) derived from microalgae are considered a promising alternative bioplastic material to replace synthetic plastics. This study evaluated the effects of various drying techniques (sun, freeze, oven and air drying) on PHB recovery from microalgae. Freeze drying recovered the maximum PHBs (6.2%) followed by sun drying (5.2%), air drying (2.3%), oven drying (2%), and the lowest in wet biomass (1.2%). The most energy-intensive drying method was freeze drying (26.83 kW) followed by oven drying (3 kW) while the other methods did not require energy. The minimum time requirement for drying was oven drying (6 h), followed by freeze drying (24 h), sun drying (48–72 h), and air drying (96–120 h) while wet biomass did not require time. In terms of PHB yield per unit time, oven (0.33%/h) is a more effective drying technique than freeze drying (0.25%/h) which produces 24.24% higher PHB yield per unit time. Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) confirmed PHB structure and thermal stability up to 300 °C from dried biomasses compared to wet biomass at 200 °C. This study indicated that drying techniques significantly influence the PHB recovery from microalgae biomass. Findings also revealed that the oven dried technique can be efficiently scaled up for PHB recovery.

Ultrasound-assisted vacuum drying of limequat peels and characterization of thermal, morphological and functional properties

This work aimed to determine drying behavior and energy consumption of limequat peels dried using ultrasound-assisted vacuum drying (UAVD), vacuum-assisted drying (VAD), oven drying (OD) and vacuum drying (VD), and investigate thermogravimetric decomposition, morphological, elemental and spectral analyses of dried peels with energy efficiency analysis including specific moisture extraction rate (SMER), moisture extraction rate (MER) and specific energy consumption (SEC). The UAVD considerably shortened drying time by 49 %, 34 % and 15 % as compared to the OD, VAD and VD. The highest drying rate was achieved at the UAVD. The effective moisture diffusivity(Deff) values in descending order were UAVD>VD>VAD>OD. Proximate analysis showed that limequat peels dried using the UAVD had the highest fixed carbon (25.35 %) and ash (3.03 %) contents, but the lowest volatile matter (61.68 %). Dried limequat peels exhibited similar thermal decomposition behavior. The UAVD caused porous and rough surface formation, and microchanneling effect. Carbon (>62.56 %) and oxygen (>15.98 %) were the major elements in dried limequat peels. The lowest O/C (0.25) and H/C (0.85) ratios were obtained for the limequat peels dried using the UAVD. Fourier-transform infrared spectroscopy (FTIR) spectra showed primarily O–H, C–H, CO, CC and C–O–C stretching vibrations. The highest SMER (0.0053 kg/kWh) and MER (0.0012 kg/h) values, and the lowest SEC (188.27 kWh/kg) value were determined for the UAVD. In conclusion, the UAVD was found to be the most appropriate drying method for the drying of limequat peels.

Investigation of the Effects of Energy-Efficient Drying Techniques and Extraction Methods on the Bioactive and Functional Activity of Banana Inflorescence

Plant-derived foods with therapeutic potential have strong connection with both the pharmaceutical and nutraceutical industries. The effectiveness of these therapeutic properties is heavily influenced by the thermal treatment during drying and extraction methods. Traditional convective drying is a very energy incentive and lengthy process. Although some advanced and hybrid drying methods have been developed, these have not been applied in drying of banana inflorescence. In this study, we investigated the effects of freeze-drying (FD) and intermittent microwave convective drying (IMCD), as well as traditional convective oven drying (CD), on the polyphenol profile of banana inflorescence when extracted using the energy-efficient Accelerated Solvent Extraction method (ASE). Our findings revealed that the freeze-dried banana inflorescence powder exhibited the highest extraction of bioactive compounds when using 75% methanol at 100 °C as a solvent. It recovered 2906.3 ± 20.83 mg/100 g of the phenolic compounds and 63.12 ± 0.25% antioxidant activity under the optimal extraction conditions. While IMCD was found to be the second-best drying method in terms of preserving bioactive compounds, its operational time and cost were significantly lower compared to freeze-drying. Furthermore, our study confirmed the presence of medicinal compounds such as gallic acid, protocatechuic acid, caffeic acid, coumaric acid, catechin, ferulic acid, kaempferol, and quercetin in banana inflorescence. The development of innovative functional foods and pharmaceutical ingredients through green extraction methods and optimal drying conditions holds significant potential to save energy in the process, enhance human health, and promote environmental sustainability and circular economy processes. These efforts align with supporting Sustainable Development Goals (SDGs) 3 and 12.

Evaluation of the antibacterial activity of pineapple (Ananas comosus) (L.) Merr. industrial waste against common fish and shellfish pathogens

Disposal of industrial pineapple (Ananas comosus) wastes is a pressing environmental issue due to pollution risks when accumulated in large quantities. These wastes are susceptible to microbial spoilage, posing serious environmental and health concerns. Therefore, exploring their conversion into valuable products is crucial for effective waste management. In this study, we assessed the antibiotic properties of pineapple processing wastes against prevalent fish pathogens in aquaculture. The wastes underwent various drying methods: sun-drying (SD), oven-drying (OD), and mechanical dehydration (DH). Ethanol extraction was used to isolate bioactive compounds, which were then tested for antibacterial activity at a concentration of 1000 mg/ml using the Agar Well Diffusion technique and Zone of Inhibition (ZOI) assay. Minimum Inhibitory Concentration (MIC) values were determined across six concentrations: 31.25 mg/ml, 62.50 mg/ml, 125 mg/ml, 250 mg/ml, 500 mg/ml, and 1000 mg/ml. Results indicated that all extracts from different drying processes effectively inhibited all tested aquaculture pathogens. DH extracts showed the highest antibacterial activity against Vibrio harveyi and Vibrio parahaemolyticus, with ZOI of 24.67 + 1.25 mm and 21.67 + 0.47 mm, respectively, and a consistent MIC of 250 mg/ml across all pathogens. SD extracts displayed a MIC of 125 mg/ml against Streptococcus agalactiae, while OD extracts showed a MIC of 1000 mg/ml against Edwardsiella tarda, Aeromonas veronii, and S. agalactiae, and 250 mg/ml against both Vibrio species. Comparative analysis with oxytetracycline did not reveal significant differences. These findings suggest that pineapple waste extracts have potential as natural antibacterial agents against common aquaculture pathogens, offering an eco-friendly alternative to commercial antibiotics.

Mathematical modeling of the effects of thickness and temperature on thin-layer drying kinetics of oven-dried cooking bananas (Musa spp., sub. grp. ABB) slices

Cooking bananas is a major beneficial food in developing countries that is involved in improving human well-being and health. However, owing to its high moisture content, it quickly deteriorates. Understanding the dehydration mechanism of raw banana slices is important for subsequent processing, preservation, transportation, and product quality. Thus, this study investigates the influence of slice thickness (5, 10, and 15 mm) at varying temperatures (45, 55, and 65 °C) in a convective oven dryer on thin-layer drying kinetics and extrapolates their effect on the drying kinetics of cooking banana slices. As the temperature and slice thickness increased, the drying time also increased. Midilli’s model was found to be the best for explaining the experimental data. The effective moisture diffusivity ranged from 1.393 × 10 −8 to 8.889 10 −8 m2/s. The dependence of moisture diffusivity on temperature was described by an Arrhenius-type equation, and the activation energies were found to be 23.599, 24.804, and 24.223 kJ/mol for thicknesses of 5, 10, and 15 mm, respectively.

Physical and Chemical Changes of Seven Selected Herbs Used as Herbal Bath Affected by Different Drying Methods

The effect of oven drying (OD) at 50±5°C, sun drying (SD), and fresh leaves (control) of seven selected herbs used in herbal preparation as herbal baths were evaluated. Herbal baths (HB) involve mixing herbs into water and boiling them or simply immersing them in the mixture during a regular bath. The herbs selected were leaves of torch ginger, greater galangal, pandan, citronella grass, henna, betel leaves, and kaffir lime leaves and fruits. The herbs were planted in a plot at the Institute of Bioscience, Universiti Putra Malaysia, Malaysia. Physical changes such as HB herbs’ colour, aroma, and chemical composition were evaluated. The hydro distillation method was used for the extraction process of HB herbs, where it produced essential oils (EO), essential water (EW), and boiling water (BW), and their chemical composition was determined by gas chromatography-mass spectrometry. As a result, the OD herbs possessed brighter and more attractive colours compared to the SD method, which was dull and pale. The colour of EO was yellow, colourless for EW, and reddish for BW. Additionally, OD herbs possessed 80% and only 50% of the scent strength of the SD herbs from extracting fresh herbs. The fresh and dried HB herbs contained chemical constituents mostly from the terpene group. Herbal preparation developed using all treatments retained an appreciable amount of chemical composition studied, thus having the potential for commercial purposes.

Effect of distinct drying approach on bioactive compounds and nutritional profiling of Ulva intestinalis and Padina tetrastromatica from the Bay of Bengal, Bangladesh

Marine algae have been visualized as fostering a prevalent actuation of bioactive substances that have noteworthy therapeutic effects. The current investigations deployed a trio of separate drying methods, i.e., oven drying, freeze drying, and sun drying, to quantify the total phenolic content (TPC), total flavonoid content (TFC), and dietary vitality of Ulva intestinalis and Padina tetrastromatica. By mining and scrutinizing it to the quercetin and gallic acid standards, TPC and TFC were derived. Among three drying techniques, freeze drying asserted higher TPC (12.59 ± 1.07 in U. intestinalis and 68.74 ± 1.95 mg of GA/g in P. tetrastromatica) and TFC (7.92 ± 0.97 in U. intestinalis and 58.15 ± 2.05 mg of quercetin/g in P. tetrastromatica) values. Ulva intestinalis and P. tetrastromatica also contain a high amount of protein (18.34% and 8.7%, respectively). The findings demonstrated that green seaweed possessed higher levels of potassium (2.20%) and molybdenum (2.41%) and brown seaweed showed higher amounts of potassium (2.41%) and calcium (1.11%). Where rapid drying methods are recommended to enhance constituent levels, freeze-drying could be an attractive alternative to oven and sun drying, as it addresses the drawbacks associated with prolonged drying periods.

Effect of Preparation and Drying Techniques on the Physicochemical, Functional and Nutritional Properties of products from Beetroot (Beta Vulgaris L.) varieties

Beetroot (Beta vulgaris L.) is rich in biologically active compounds. This study aimed to assess how different methods of preparation and drying affect the physical, chemical, functional, and nutritional properties of iron-rich beetroot powder. Two beetroot varieties, Detroit Dark Red (DetR) and Crimson Globe (CrimG), were processed using three drying techniques: sun drying (SD), oven drying (OD), and freeze drying (FD), with both boiled and fresh beetroots. The properties evaluated in the study included water activity, color, total phenolics and flavonoids, oxalate content, and mineral content. The results showed significant (p&lt;0.05) differences in these properties between the dried and fresh samples. Notably, drying increased calcium, zinc, and phosphorus levels while decreasing the iron content. Boiling followed by sun drying was the best method for retaining iron, particularly for the CrimG variety. The study suggests that drying can help preserve or even enhance the physicochemical properties and micronutrient content, especially iron while reducing phytochemical levels affecting iron absorption. These findings are important for developing iron-rich beetroot products to improve dietary iron intake, especially for adolescent children.

Modelling convectional oven drying characteristics and energy consumption of dehydrated yam (Dioscorea rotundata) chips

The influence of pre-treatments and different dehydrating temperatures on the drying dynamics, energy consumption, and quality attribute of yam chips was studied. Dehydration was executed employing a convectional oven dryer under four temperatures (50, 60, 70, and 80 °C) and 2.0 m/s air velocity. Yam chips were subjected to pre-treatment conditions of blanching (for 1, 2, 3, 4, and 5 min), citric acid (1 and 5 %), and ascorbic acid (1 and 5 %) solutions whereas, untreated yam chips samples served as the control. Dehydrated yam chips were further assessed for textural and colour properties. The drying rate was found to be faster at a higher temperature of 80 °C compared to lower temperatures of 50, 60, and 70 °C. The asymptotic model was established to be the suitable descriptive model for predicting moisture profile in the pre-treated yam chips based on highest R2 values (0.995–0.999), lowest χ2 values (4.422–18.498), and the root mean square error (RMSE) values (2.103–4.30). Pre-treatment and drying temperature had a significant (p <0.05) impact on the hardness and colour of dehydrated yam chips. Blanching at 4 min yielded yam chips with most preferred texture (hardness: 81.3 N) and lightness (L*) in colour values (71.07 %) after drying compared to other pre-treated samples. The effective moisture diffusivity values of the pre-treated samples were in the range of 5.17294 × 10−9m2/s to 1.10143 × 10−8m2/s for 5 % citric acid samples at 50 °C and all pre-treated samples at 80 °C respectively. The general findings of the study indicated a least energy usage of 43.68 kWh as a cost-effective method of drying. Also, 4 min blanching, 5 % citric acid, and 1 % ascorbic acid at 80 °C were found to be the optimum conditions for pre-treating yam chips based on lower energy level consumption rates and improved sensory properties thus attributing to the quality of the dried yam chips.

Comparison of Murraya microbiological contamination and total flavonoid content on various drying methods

Abstract Kemuning (Murraya paniculata (L.) Jack) is one of the ingredients in Herbal Medicine formulation to treat overweight. The herbal medicine raw materials used must be safe and efficacious. Improper post-harvest handling during the drying process can reduce the quality of simplicia regarding microbial contamination and chemical content. In this study, drying is carried out using several methods, namely sun drying, cabinet oven, room oven, bed dryer, and a combination of drying methods (sunlight-room oven, sunlight-cabinet oven, bed dryer-room oven, and bed dryer-cabinet oven) to determine how the drying methods affect M. paniculata simplicia’s microbial contaminations and the content of total flavonoids. The experimental trial was designed with a randomized block design and three replications. The parameters observed were microbial contamination (Total Plate Count and Total Yeast Mold Count) and the total flavonoid content of simplicia. The F test analyzed and further tested the data with orthogonal contrast using Microsoft Excel. The outcomes demonstrated that various drying techniques had highly diverse impacts on bacterial and fungal contamination of the simplicia. There was a significant difference in the total plate count of simplicia between the single drying method and the combination method. Significant differences in fungal contamination were obtained using the combination method of drying in the sunlight-room oven with the sun-cabinet oven drying. The drying process using a cabinet oven and sunlight-cabinet oven combination produced the highest total flavonoid content. However, drying using a combination method of sunlight-cabinet oven does not meet the requirements in terms of microbial contamination. Drying using the cabinet oven method produces the best quality simplicia regarding safety and efficacy.

Optimizing the extraction of polyphenols from Prunus spinosa L. fruit using response surface methodology and production of powders from optimized extracts by foam mat drying

Prunus spinosa L., commonly known as blackthorn, holds traditional significance both as a food source and an herbal remedy. This study aims to determine the extract that includes the highest total phenolic content (TPC), antioxidant capacity (AC) using DPPH and CUPRAC assays, and vitamin C from blackthorn using the response surface method in an ultrasonic water bath and to this extract into powder by foam mat drying. The investigation comprises two primary phases. Firstly, the impact of temperature (20–80 °C) and extraction time (5–30 min) on TPC, AC, and vitamin C were systematically explored. Subsequently, the extracts derived from blackthorn fruit were subjected to foam mat drying, utilizing two distinct ratios (7:3 w/w and 8:2 w/w) of foaming agents [maltodextrin (MD) to egg white (EW)], along with three drying techniques (oven, microwave, and natural drying). The optimized extraction parameters were determined as follows: temperature (80 °C) and time (30 min). Furthermore, the results reveal that microwave-dried powders with a low EW ratio exhibit superior preservation of TPC, AC, and vitamin C content. This research underscores the potential utility of foam mat-dried blackthorn powders as functional ingredients and natural colorants within the realm of the food industry.

Investigating the Effect of Cumin (Cuminum cyminum L.) Hydroalcoholic Extract on the Incidence of Passive Avoidance Learning in Gonadectomized Male Wistar Rats

Background: Learning and memory are fundamental to the survival of human life. In view of that, a relationship exists between age-related forgetfulness and changes in sex hormone levels. Objectives: Respecting the benefits of cumin (Cuminum cyminum L.) for sex hormones, this study investigated the effect of cumin hydroalcoholic extract (HAE) on learning and memory in gonadectomized (GDX) male Wistar rats. Methods: First, cumin seeds were purchased and identified by the herbarium affiliated with Islamic Azad University (IAU), Qom branch, Qom, Iran. The hydroalcoholic extract (HAE) was then extracted using a Soxhlet apparatus, and cumin powder was prepared using a drying oven. A total of 48 male Wistar rats (weighing 250 ± 50 g) were divided into eight groups: A normal group treated with dimethyl sulfoxide (DMSO), three normal groups receiving cumin HAE doses of 25, 50, and 100 mg/kg, a GDX group treated with DMSO, and three GDX groups receiving cumin HAE doses of 25, 50, and 100 mg/kg. Following the surgical procedure to remove both testes, intraperitoneal (IP) injections were administered. Half an hour later, learning and memory tasks were conducted using the Shuttle box, and the step-through latency (STL) as the standard index of passive avoidance learning (PAL) was recorded for 10 minutes. The data were analyzed using one-way analysis of variance (ANOVA) and Tukey's test. Results: The GDX male Wistar rats receiving DMSO experienced a significant decline in STL compared to the normal group treated in the same manner (P &lt; 0.001). The rats in the GDX groups receiving cumin HAE doses of 50 and 100 mg/kg also demonstrated a significant increase in STL compared to the GDX group treated with DMSO (P &lt; 0.001). Conclusions: As evidenced, GDX decreased PAL, but cumin HAE boosted learning and memory in the GDX male Wistar rats.

Different drying methods alter the quality parameters of ethnobotanically important Curcuma caesia Roxb. rhizomes

Curcuma caesia Roxb. of the Zingiberaceae family, is an ethnobotanically important rhizomatous perennial herb and is commonly known as “Black turmeric”. Like in other species of Curcuma, the pharmacologically important polyphenol curcumin is also found in C. caesia. In traditional medicine, C. caesia has been used to treat piles, leprosy, asthma, cancer, diabetes, fertility, toothache, vomiting, allergies, etc. Drying is considered the simplest and most cost-effective means of preserving raw plant materials, safeguarding the integrity of nearly all biologically active substances. Medicinal plant materials are primarily utilized in their dried forms in pharmaceutical industries. However, it has been observed that there is a lack of comprehensive information on the effects of different drying methods on quality parameters, and other pharmaceutically important aspects of C. caesia. Hence, here, we investigated the impact of various drying methods, such as direct sunlight exposure, solar drying, shade drying, and conventional oven drying with or without previous boiling, on the quality parameters of C. caesia rhizome, such as moisture, ash, and curcumin content. The results suggest that oven drying at 100 ?C, despite possessing favorable criteria for drug designing like the smallest particle sizes and the lowest moisture content, did not restore the maximum level of ash, curcumin, and essential mineral elements. Nevertheless, boiling in the range of 60 ?C – 80 ?C for 30 minutes before drying restores the pharmaceutically important qualities more favorably. The results of this study will help to formulate better treatment for restoring the market-preferable optimum quality of C. caesia.

Effects of Sun and Oven Drying on The Physicochemical Composition of Indonesian Sandfish (Holothuria scabra)

Sandfish (Holothuria scabra) is a type of sea cucumber with high economic value. Sandfish are potentially used as food, pharmaceutical, and cosmetic ingredients. This research aimed to determine the effects of sun and oven drying on the physicochemical composition of sandfish collected from Pesawaran Waters, Lampung, Indonesia. The physicochemical composition includes the proximate composition, saponin content, collagen content, and metabolite profiles. The sea cucumbers were divided into two groups; the first group was boiled for 30 minutes, whereas the second group was unboiled. The sea cucumbers were oven-dried (temperature 60 °C for 24 h) and sun-dried (3 days from 08:00 a.m. until 5:00 p.m.). Fresh sandfish (without drying) were used as control samples. The dried and fresh sandfish were analyzed for their proximate composition (moisture, ash, fat, protein, and carbohydrates) and collagen content. The dried and fresh sandfish were extracted by maceration using ethanol. The extract was analyzed for its saponin content and metabolite profiles. The results showed no significant differences (p0.05) between oven-dried and sun-dried sandfish regarding their proximate composition and collagen content. However, the saponin content in boiled sandfish extract was significantly different (p0.05) from the saponin content in sandfish extract that was unboiled. The highest saponin content of all treatments was in the boiling and oven-drying treatment (N1P2), i.e., 7.418 mg quillaja/10mg extract. The Fourier Transform Infrared (FTIR) profile indicated that the functional groups in the sandfish extract did not change during the drying process. The findings indicate that oven and sun drying do not negatively affect the physicochemical composition of the sandfish, especially its bioactive compounds, i.e., saponin and collagen.