Abstract
Shallots ( Allium ascalonicum L.) are widely used in culinary and medicinal applications due to their rich bioactive compounds and health benefits. This study examines the effects of freeze drying, sun drying, and hot air drying at 40, 60, and 80 °C on chemical and bioactive compounds in shallots. Hot air drying at 80 °C had the highest total phenolic and flavonoid contents. Freeze drying increased syringic, p -coumaric, protocatechuic, vanillic, and ferulic acids. Quercetin was highest in freeze drying. Apigenin increased in samples that was dried by hot air drying at 80 °C. Proline was the major amino acid; arginine increased by 34 % in sun drying. Fourier Transform Infrared Spectroscopy (FTIR) revealed polysaccharides, lipids-proteins, and amino acids. Eucalyptol was the predominant volatile component in fresh shallot and most preserved by freeze drying. The results underscore the significance of choosing suitable drying methods to preserve shallot bioactive compounds and antioxidant properties. • Freeze-drying best preserves shallot microstructure and bioactive compounds. • Hot air drying at 80 °C yields the highest total phenolic and flavonoid contents. • Syringic, p -coumaric, and ferulic acids increased with freeze-drying treatment. • Drying methods significantly reduce fructooligosaccharides, sucrose, and stachyose. • Amino acid and volatile profiles varried significantly with different drying methods.
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Claims 12
Claim · model-written summary
Hot air drying at 80 °C gave the highest total phenolic and flavonoid contents.
- Taxon
- shallots
Allium cepa var. aggregatumt0 - Treatment
- Hot air drying at 80 °Ce0
- Outcome
- total phenolic and flavonoid contentse0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hot air drying at 80 °C had the highest total phenolic and flavonoid contents”
t0“shallots”
Claim · model-written summary
Freeze drying increased syringic, p-coumaric and protocatechuic acids.
- Taxon
- shallotsAllium cepa var. aggregatumt0
- Treatment
- Freeze dryinge0
- Outcome
- syringic, p -coumaric, protocatechuic, vanillic, and ferulic acidse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Freeze drying increased syringic, p -coumaric, protocatechuic, vanillic, and ferulic acids”
t0“shallots”
Claim · model-written summary
Quercetin was highest after freeze drying.
- Taxon
- shallotsAllium cepa var. aggregatumt0
- Treatment
- freeze dryinge0
- Outcome
- Quercetine0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Quercetin was highest in freeze drying”
t0“shallots”
Claim · model-written summary
Hot air drying at 80 °C increased apigenin.
- Taxon
- shallotsAllium cepa var. aggregatumt0
- Treatment
- hot air drying at 80 °Ce0
- Outcome
- Apigenine0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Apigenin increased in samples that was dried by hot air drying at 80 °C”
t0“shallots”
Claim · model-written summary
Proline was the major amino acid.
- Taxon
- shallotsAllium cepa var. aggregatumt0
- Outcome
- Proline was the major amino acide0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Proline was the major amino acid”
t0“shallots”
Claim · model-written summary
Sun drying increased arginine by 34%.
- Taxon
- shallotsAllium cepa var. aggregatumt0
- Treatment
- sun dryinge0
- Outcome
- argininee0
- Direction
- increasede0
- Value
- 34 %e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“arginine increased by 34 % in sun drying”
t0“shallots”
Claim · model-written summary
FTIR revealed polysaccharides, lipids-proteins and amino acids.
- Taxon
- shallotsAllium cepa var. aggregatumt0
- Outcome
- polysaccharides, lipids-proteins, and amino acidse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fourier Transform Infrared Spectroscopy (FTIR) revealed polysaccharides, lipids-proteins, and amino acids”
t0“shallots”
Claim · model-written summary
Eucalyptol predominated in fresh shallot.
- Taxon
- shallotAllium cepa var. aggregatume0
- Organ / stage
- fresh shallote0
- Outcome
- Eucalyptol was the predominant volatile componente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Eucalyptol was the predominant volatile component in fresh shallot”
Claim · model-written summary
Freeze drying best preserved eucalyptol.
- Taxon
- shallotAllium cepa var. aggregatume0
- Treatment
- freeze dryinge0
- Outcome
- Eucalyptole0
- Direction
- most preservede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Eucalyptol was the predominant volatile component in fresh shallot and most preserved by freeze drying”
Claim · model-written summary
Freeze drying best preserved shallot microstructure and bioactive compounds.
- Taxon
- shallotAllium cepa var. aggregatume0
- Treatment
- Freeze-dryinge0
- Outcome
- microstructure and bioactive compoundse0
- Direction
- best preservese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Freeze-drying best preserves shallot microstructure and bioactive compounds”
Claim · model-written summary
Drying significantly reduced fructooligosaccharides, sucrose and stachyose.
- Taxon
- shallotsAllium cepa var. aggregatumt0
- Treatment
- Drying methodse0
- Outcome
- fructooligosaccharides, sucrose, and stachyosee0
- Direction
- reducee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Drying methods significantly reduce fructooligosaccharides, sucrose, and stachyose”
t0“shallots”
Claim · model-written summary
Amino acid and volatile profiles varied significantly among drying methods.
- Taxon
- shallotsAllium cepa var. aggregatumt0
- Treatment
- different drying methodse0
- Outcome
- Amino acid and volatile profilese0
- Direction
- varriede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Amino acid and volatile profiles varried significantly with different drying methods”
t0“shallots”
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.