The influence of drying method to the changes of bioactive compounds in lingonberry by-products
Laen...
Kuupäev
2018
Kättesaadav alates
Autorid
Ozola, L.
Kampuse, S.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
The aim of this research was to evaluate the effect of different drying methods on
industrially obtained lingonberry pulp juice by
-
products. For investigations, by
-
product was dried
using hot air dryer (at temperatures 80
°C
, 60
°C
and 40
°C
), microwave
-
vacuum dryer and
freeze
-
dryer. The freshly defrosted by
-
product was used as control.
All samples were analysed
on the basis of their moisture content, colourimetric attributes (CIE L*a*b* colour system),
content of vitamin C (iodometric method), content of total carotenes (TC), total phenol content
(TPC), total anthocyanin content (TA) and
antiradical activity (DPPH, ABTS
+
).
The obtained data on content of vitamin C showed a 10% decrease between control and sample
dried in hot air at 80
°C
. Similar changes were noticed with total anthocyanin content, the lowest
amount was also foun in this
sample (
306.72
±
18.32
mg
100
g
-
1
DW).
Total carotenes content
was higher in freeze
-
dried sample (5.61
±
0.16
mg
100
g
-
1
DW) which was very close to control
sample. A significant loss of total phenol content was noticed after drying, up to 80%, similar
ten
dencies were noticed with changes of antiradical activity. After evaluating the obtained data,
the use of hot air dryer at 80
°C
temperature resulted in the lowest amount of vitamin C and
anthocyanins
in lingonberry by
-
products, which makes this method unsuitable for drying by
-
products of these berries. However, vacuum assisted microwave drying and freeze drying showed
less damaging impact on dried material.
Kirjeldus
Article
Märksõnad
air drying, antioxidant activity, freeze-drying, microwave-vacuum drying, Vaccinium vitis-idaea, articles