info:eu-repo/semantics/article
The Influence of Different Air-Drying Conditions on Bioactive Compounds and Antioxidant Activity of Berries
Fecha
2018-03Registro en:
Bustos Shmidt, Mariela Cecilia; Rocha Parra, Diego Fernando; Sampedro, Ines; Teresa, Sonia de Pascual; Leon, Alberto Edel; The Influence of Different Air-Drying Conditions on Bioactive Compounds and Antioxidant Activity of Berries; American Chemical Society; Journal of Agricultural and Food Chemistry; 66; 11; 3-2018; 2714-2723
0021-8561
CONICET Digital
CONICET
Autor
Bustos Shmidt, Mariela Cecilia
Rocha Parra, Diego Fernando
Sampedro, Ines
Teresa, Sonia de Pascual
Leon, Alberto Edel
Resumen
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.