The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries

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...

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Autores principales: Bustos, Mariela C., Rocha Parra, Diego F., Rueda Sampedro, Ines, de Pascual-Teresa, Sonia, León, Alberto E.
Formato: Artículo
Lenguaje:Inglés
Publicado: American Chemical Society 2020
Materias:
SECADO
BAYAS
COMPONENTES BIOACTIVOS
ACTIVIDAD ANTIOXIDANTE
ANTIOXIDANTES
FRUTOS ROJOS
CONSERVACION
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/10974
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-10974
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic SECADO
BAYAS
COMPONENTES BIOACTIVOS
ACTIVIDAD ANTIOXIDANTE
ANTIOXIDANTES
FRUTOS ROJOS
CONSERVACION
spellingShingle SECADO
BAYAS
COMPONENTES BIOACTIVOS
ACTIVIDAD ANTIOXIDANTE
ANTIOXIDANTES
FRUTOS ROJOS
CONSERVACION
Bustos, Mariela C.
Rocha Parra, Diego F.
Rueda Sampedro, Ines
de Pascual-Teresa, Sonia
León, Alberto E.
The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries
topic_facet SECADO
BAYAS
COMPONENTES BIOACTIVOS
ACTIVIDAD ANTIOXIDANTE
ANTIOXIDANTES
FRUTOS ROJOS
CONSERVACION
description 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 ºC 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 ºC or 130 ºC 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, being 65 °C dried berries the most active ones possibly due to polyphenols 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-glucosde and Cy 3-rutinoside the most abundant.
format Artículo
author Bustos, Mariela C.
Rocha Parra, Diego F.
Rueda Sampedro, Ines
de Pascual-Teresa, Sonia
León, Alberto E.
author_facet Bustos, Mariela C.
Rocha Parra, Diego F.
Rueda Sampedro, Ines
de Pascual-Teresa, Sonia
León, Alberto E.
author_sort Bustos, Mariela C.
title The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries
title_short The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries
title_full The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries
title_fullStr The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries
title_full_unstemmed The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries
title_sort influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries
publisher American Chemical Society
publishDate 2020
url https://repositorio.uca.edu.ar/handle/123456789/10974
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