Siti Mujdalipah, Nuri Andarwulan, Didah Nur Faridah, Dase Hunaefi, Tjahja Muhandri
Drying methods are crucial as they markedly affect the final quality of walang leaves. This work used five drying methods (freeze-drying—FD, fluidised bed drying, sun-drying—SD, SD with a fan, and air-drying). Herein, the differences in volatile, non-volatile components, total phenolic content (TP), total flavonoid content (TF), and amino acid profile of walang leaves under various drying methods were investigated. The experimental results revealed that freeze-drying obtained more volatile and non-volatile compounds than the other four drying methods. In this study, 326 volatile and 282 non-volatile metabolites were selected to compare the differences between five drying methods using non-targeted metabolomics. The results showed notable changes in volatile and non-volatile compounds; e.g., SD preferred to form (E)-2-octenal and α-curcumene which give a citrusy and lemon-like aroma. In addition, 4 flavonoid glycosides, a catechin, 3 phenolic acids, 2 organic acids, and 2 amino acids changed during drying at a temperature above FD, indicating the transformation of nonvolatile compounds. Moreover, FD resulted in the highest levels of TP and TF. Our results provide a reference for analysing the quality differences of walang leaves by different drying methods. © The Author(s) 2025. Published by Oxford University Press on behalf of the Institute of Food Science and Technology.
Department of Food Science, Faculty of Agricultural Technology, IPB University, Bogor, Indonesia; Food Technology Study Program, Faculty of Engineering and Industrial Education, Universitas Pendidikan Indonesia, West Java, Bandung, 40154, Indonesia; South-East Asia Food and Agricultural Science and Technology (SEAFAST) Center, IPB University, Bogor, Indonesia
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