Claim · model-written summary
Convective drying increased total soluble phenolic and flavonoid contents in Angaco INTA onion at both temperatures, with the highest levels at 70 °C.
- Taxon
- onion
Allium cepat0 - Material
- Angaco INTAt0
- Treatment
- convective dryinge0
- Outcome
- total soluble phenolic and flavonoid contentse0
- Direction
- increasede0
- Qualifier
- for both temperatures, being highest at 70 °Ce0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the convective drying increased the total soluble phenolic and flavonoid contents and antioxidant properties for both temperatures, being highest at 70 °C”
t0“onion (Angaco INTA)”
Title
María Celia Roman; Maria Paula Fabani; Lorena Celina Luna; et al. Information Processing in Agriculture 2019. doi:10.1016/j.inpa.2019.07.002
Other claims from this paper (5)
- Intervention effect Convective drying increased onion antioxidant properties at both temperatures, highest at 70 °C.
- Observation Onion slices dried at 60 and 70 °C had similar rehydration ratios.
- Method / resource Midilli’s model gave the best fit to onion slice drying curves.
- Method / resource Ficks’s model fitted all experimental onion drying data with acceptable correlation coefficients.
- Recommendation The authors identify 70 °C as the optimum temperature for dehydrated Angaco INTA onion.