Investigation of some phytochemical compounds of Ecballium elaterium M. Bieb extract under different drying methods

The present study was conducted to investigate the influence of drying methods on the amount of some effective compounds in fruit Ecballium elaterium M. Bieb extract based on a completely randomized statistical design with 15 treatments and 3 replications. The treatments included different drying methods (1- Shade drying at room temperature (25±3°C) with suitable ventilation, 2- Sun drying, 3- Oven drying at 35°C, 4- Oven drying at 45°C, 5- Oven drying at 55°C, 6- Vacuum oven drying at 35°C, 7- Vacuum oven drying at 45°C, 8- Vacuum oven drying at 55°C, 9- Infrared drying at 0.2w, 10- Infrared drying at 0.3w, 11- Infrared drying at 0.4w, 12- Microwave drying at 200w, 13- Microwave drying at 500w, 14- Microwave drying at 800w) which were compared with the fresh fruit of the plant (as a control). The studied traits were total phenols content, total flavonoids content, radical scavenging activity assay, soluble tannin, total amino acids, total soluble protein, total alkaloids, and total cucurbitacin. The results showed that different drying methods had a significant effect on soluble tannin and cucurbitacin content (P≤0.05) and also on other traits (P≤0.01). The highest amount of total phenol and flavonoids was related to fresh plants and then vacuum oven drying at 45 °C, and the highest amount of antioxidant activity and soluble tannin was found in fresh plants and then the vacuum oven drying at 55°C. The highest amount of amino acids was related to fresh plant and then 200 watt microwave treatment and the highest amount of total protein, alkaloids and cucurbitacin was related to fresh plant and then shade treatment.