Abstract
Hot air drying is a commonly used technology in the preservation of red radish. This study was designed to investigate the correlations among total polyphenol content, total flavonoid content, antioxidant activities and polyphenol compounds in hot air dried red radish via chemometric analysis. UHPLC-QqQ-MS/MS analysis detected nine non-anthocyanin polyphenols and one anthocyanin in fresh and dried red radish samples, and found that hot air drying at 80 °C caused an increase in the p-coumaric acid and ferulic acid content of the red radish. The integral effect of hot air drying on the polyphenol profile of red radish was analyzed by principle component analysis, while sparse partial least squares-discriminant analysis showed that hot air drying induced changes mainly in the contents of poncirin, naringenin, phloetin and cyanidin-3-glucoside. These polyphenol degradations occurred as non-spontaneous and endothermic reactions during the hot air drying process, following first-order reaction kinetics.
Funding source: Plan for Supporting the Development of Youth Scientific Research Talent of Yangtze Normal University
Award Identifier / Grant number: 2017QNRC12
Funding source: Natural Science Foundation of Chongqing City
Award Identifier / Grant number: cstc2019jcyj-msxmX0141
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This research was supported by the Natural Science Foundation of Chongqing City (cstc2019jcyjmsxmX0141), and the Plan for Supporting the Development of Youth Scientific Research Talent of Yangtze Normal University (2017QNRC12).
Employment or leadership: None declared.
Honorarium: None declared.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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