Open AccessEffect of the solar dehydration on the antioxidant capacity and the content of flavonoids of the blackberry pulp (rubus spp)
Author(s) -
Azucena Silva-Norman,
Anabel LópezOrtiz,
O. Garcı́a-Valladares,
Isaac Pilatowsky Figueroa,
Juan RodríguezRamírez
Publication year - 2018
Language(s) - English
Resource type - Conference proceedings
DOI - 10.4995/ids2018.2018.7843
Subject(s) - antioxidant capacity , pulp (tooth) , rubus , chemistry , antioxidant , dehydration , food science , horticulture , greenhouse , botany , pulp and paper industry , biology , biochemistry , engineering , medicine , pathology
Technical performance of two solar drying technologies was evaluated: Solar Greenhouse Drying (SGD) with auxiliary heating system, and Direct Solar Drying (DSD) in order to evaluate its effect on antioxidant activity (AA) and total flavonoids of blackberry (rubus spp) waste destined. The SDG and DSD results were compared with those of the dehydrated samples in an electric stove (ES). The fresh and dried fruits were evaluated; the blackberry seedless pulp was used. The AA and flavonoids showed degradation of 70% and 20% compared to the fresh sample. For both compounds, SGD is the one that offers the greatest conservation.Keywords: solar drying; antioxidant capacity; flavonoids; blackberry pulp (rubus spp); solar energy