Desorption isotherms, net isosteric heat and the effect of temperature and water activity on the antioxidant activity of two varieties of onion (Allium cepa L)

Bouba Armand A., Njintang Yanou Nicolas, Nkouam Gilles Bernard, Mang Yannick Dimitry, El-Sayed Abdel-Fattah M., Scher Joel, Montet Didier, Mbofung Carl Moses. 2014. Desorption isotherms, net isosteric heat and the effect of temperature and water activity on the antioxidant activity of two varieties of onion (Allium cepa L). International Journal of Food Science and Technology, 49 (2) : 444-552.

Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : The standard static gravimetric method was used to determine moisture desorption isotherms (MDIs) of two onion varieties (Goudami and Galmi Violet) at 30 °C, 45 °C and 60 °C in the water activity ranging from 0.055 to 0.83. The combined effects of temperature and water activity on the antioxidant activities of the onion varieties were also studied. GAB, Oswin, Smith and BET equations were tested to fit the experimental data. The net isosteric heat of sorption was calculated. Equilibrium moisture content (EMC), total phenolic content (TPC) and antiradical activity were also measured. The isotherm and the EMC vary significantly with the onion variety and drying temperature, irrespective of water activity (aw). Desorption isotherms were best described by the GAB model. The maximum net isosteric heats for Galmi Violet (32.58 kJ mol_1) were greater than those of Goudami (23.50 kJ mol_1) at each EMC. The TPC and antiradical activity of the Galmi Violet were significantly (P ? 0.05) higher than that of the Goudami at all investigated temperatures and water activities.

Mots-clés Agrovoc : Allium cepa, variété, Activité de l'eau, antioxydant, température, désorption

Mots-clés géographiques Agrovoc : Cameroun

Mots-clés complémentaires : Isotherme de sorption

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

• Bouba Armand A., Université de Maroua (CMR)
• Njintang Yanou Nicolas, Université de Ngaoundéré (CMR)
• Nkouam Gilles Bernard, Université de Maroua (CMR)
• Mang Yannick Dimitry, Université de Maroua (CMR)
• El-Sayed Abdel-Fattah M., University of Sohag (EGY)
• Scher Joel, Université de Nancy (FRA)
• Montet Didier, CIRAD-PERSYST-UMR Qualisud (FRA)
• Mbofung Carl Moses, Université de Ngaoundéré (CMR)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/574022/)

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