Abstract
This study aims to investigate the effect of different infrared powers (IP) (38 W, 50 W, 62 W, 74 W, and 88 W) on drying kinetics, total phenolic content (TPC) and individual phenolics, antioxidant activity (AA) and antibacterial activity, and color quality of sage leaves. IP level significantly affected (p0.80). This study suggested that sage leaves should be dried at 88 W regarding lower drying times and color changes, lower phenolic degradation, and higher antibacterial activity.
Keywords
Rosmarinic acid
SAGE
Gallic acid
Chemistry
Antibacterial activity
Caffeic acid
Food science
Antioxidant
Luteolin
Flavonoid
Biochemistry
Bacteria
Biology
Subject Areas
Phytochemicals and Antioxidant Activities
·Biochemistry ·Health Sciences
Essential Oils and Antimicrobial Activity
·Food Science ·Life Sciences
Bee Products Chemical Analysis
·Insect Science ·Life Sciences
Citations by Year
2025: 1
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