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Influence of freezing, lyophilisation and air‐drying on the total monomeric anthocyanins, vitamin C and antioxidant capacity of selected berries
Author(s) -
Sadowska Katarzyna,
Andrzejewska Jadwiga,
Klóska Łukasz
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13391
Subject(s) - chemistry , antioxidant capacity , vitamin c , antioxidant , food science , blowing a raspberry , vitamin , vitamin e , biochemistry
Summary Fresh berries are a rich source of antioxidants. The choice of a method for preserving these fruits determines, among other things, keeping their antioxidant capacity. The aim of this study was to estimate the contents of monomeric anthocyanins and vitamin C and to assess the antioxidant capacity of the fruit of black chokeberry, black elder, common bilberry, thornless blackberry and raspberry depending on the method of preservation in the process of freezing, lyophilisation and air‐drying. In fruits frozen at −18 °C as compared with the fresh fruits, losses of anthocyanins and vitamin C of 10% and 14%, respectively, were found. During lyophilisation and air‐drying, losses of anthocyanins as compared with fresh fruits accounted for 82% and 94%, respectively, of vitamin C 84% and 89%. Regardless of the preservation method, chokeberry was characterised by the richest resource of anthocyanins and the highest antioxidant capacity, followed by black elder.