Table 3. The mass fraction of specific polyphenolic compounds, encapsulation efficiency of polyphenols and retained antioxidant capacity of plain dandelion powder and carrier-containing dandelion powders produced by spray drying.
| Dandelion powder | w/(mg/g) | EE/% | RAC/% | |||||
|---|---|---|---|---|---|---|---|---|
| CaftA | ChlA | CaffA | ChicA | ChicA | TP | HCA | ||
| Plain | (10.50±0.02)a | (3.38±0.00)a | (1.12±0.00)a | (39.3±0.1)a | - | - | - | - |
| Guar gum | (9.21±0.01)b | (2.32±0.01)b | (0.73±0.01)b | (33.91±0.02)b | (55.9±0.1)a | (35.38±0.02)a | (42.80±0.00)a | (37.8±0.5)a |
| Gum arabic | (3.48±0.00)c | (0.39±0.02)chi | (0.15±0.00)ch | (12.01±0.02)c | (49.1±1.4)b | (42.12±0.04)bg | (58.99±0.01)b | (53.2±0.1)b |
| Inulin | (2.03±0.02)dh | (0.40±0.01)dhj | (0.11±0.00)di | (7.74±0.00)dh | (23.21±0.04)cg | (17.23±0.00)ch | (18.62±0.00)c | (21.5±0.1)c |
| Maltodextrin | (2.05±0.00)eh | (0.43±0.00)eij | (0.12±0.00)ei | (7.77±0.01)eh | (24.11±0.06)dg | (16.87±0.02)dh | (20.03±0.00)d | (24.5±0.5)d |
| Pectin | (5.9±0.2)f | (1.64±0.05)f | (0.33±0.02)f | (22.4±1.1)f | (74.4±3.8)e | (63.57±0.00)e | (67.90±0.00)e | (62.9±0.4)e |
| Alginate | (2.97±0.00)g | (0.64±0.01)g | (0.15±0.00)gh | (9.01±0.01)g | (39.17±0.02)f | (43.20±0.00)fg | (42.86±0.02)a | (40.1±0.2)f |
CaftA=caftaric acid, ChlA=chlorogenic acid, CaffA=caffeic acid, ChicA=chicoric acid, TP=total polyphenols, HCA=hydroxycinnamic acids, EE=encapsulation efficiency, RAC=retained antioxidant capacity determined by ABTS assay. The values in the same column with a different letter in superscript indicate significant (p<0.05) differences among samples. Values are expressed as mean±S.D. (N=3)