Comparative Evaluation of the Physiochemical Properties, and Antioxidant and Hypoglycemic Activities of Dendrobium officinale Leaves Processed Using Different Drying Techniques

Abstract

Dendrobium officinale leaves have the potential to be processed into natural antioxidants, functional foods, and food additives. To maximally maintain their quality, fresh D. officinale leaves were dehydrated using different drying methods, i.e., hot air drying (HD), microwave drying (MD), infrared drying (IRD), and freeze drying (FD), and then the physicochemical properties, microstructure, and biological activities of the dried samples were compared. The results showed that, with the FD method, the samples had a porous microstructure, maintained the highest phenolic content, and demonstrated the highest antioxidant and hypoglycemic activities. Among the three thermal drying methods, with the IRD method, the samples retained higher phenolic contents, showed stronger DPPH free-radical scavenging, ferric ion reducing, ferrous ion chelating, and α-glucosidase inhibitory abilities, and more strongly promoted glucose metabolism in insulin-resistant HL-7702 cells than the samples with the MD and HD methods. These results suggested that FD was the most suitable method. However, IRD might be a promising alternative, owing to the high cost and long time needed for FD for the large-scale drying of D. officinale leaves.