The Influence of Different Air-Drying Conditions on Bioactive Compounds and Antioxidant Activity of Berries.
J Agric Food Chem
; 66(11): 2714-2723, 2018 Mar 21.
Article
in En
| MEDLINE
| ID: mdl-29498838
ABSTRACT
The aim of the present research was to study the effect of convective drying on color, bioactive compounds, and antioxidant activity of berry fruits and to chemically characterize the polyphenolic composition of raspberry, boysenberry, redcurrants, and blackcurrants fruit. Drying berries at 65 °C provoked the best conservations of color, particularly for boysenberry and blackcurrant. Drying at 65 °C was also the condition that showed higher level of polyphenols, while drying at 50 or 130 °C showed above % degradation of them due to the long time or high temperature drying. Radical scavenging activity was the predominant antioxidant mechanism in all samples, with 65 °C dried berries being the most active ones possibly because of polyphenol depolymerization. The anthocyanin profile showed that delphinidin and cyanidin derivatives were the most abundant anthocyanidins with different predominance between berry genera. Degradation of anthocyanins was increased with drying temperature been Cy 3-glucoside and Cy 3-rutinoside the most abundant.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Polyphenols
/
Food Preservation
/
Fruit
/
Antioxidants
Type of study:
Evaluation_studies
Language:
En
Journal:
J Agric Food Chem
Year:
2018
Type:
Article
Affiliation country:
Argentina