The effect of drying process for the production of berrycactus (myrtillocactus geometrizans) raisins on some functional phytochemicals
2014
Guzman-Maldonado, S. H. | Guzman-Tovar, I. | Hernadez-Lopez, D.
The effect of sun-drying and oven-drying on the content of antioxidant compounds and antioxidant capacity of berrycactus fruit was evaluated. The sun drying temperature averaged 45°C while the temperature of the oven was 55°C. It takes only 14 h to produce berrycactus raisins in contrast to the 4 weeks that takes the production of grape raisins. Both the sun and stove drying processes reduced from 70 to 95% the betalains, soluble phenolics, condensed tannins, and ascorbic acid contents after 16 h of treatment. Berrycactus raisins showed similar contents of soluble phenols and condensed tannins when compared to that of blueberry and grape raisins. On the contrary, berrycactus showed 50% lower content of ascorbic acid compared to that of commercial raisins. The fiber contents of berrycactus raisins was 6-fold and 5-fold higher than the content of blueberry and grape raisins, respectively. The antioxidant capacity of berrycactus raisins was similar to that of blueberry raisins and 33% higher when compared to that of grape raisins.
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