Kaltēšanas ietekme uz aroniju spiedpalieku bioloģiski aktīvajiem savienojumiem
2017
Tomsone, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Kampuse, S., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Kince, T., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
The aronia berries (Aronia melanocarpa L.) contain biologically active compounds and are used for production of juice, jams, marmalades and other food products. As a result, big amount of by-products with a high content of biologically active compounds is generated. Drying is one of the best methods for preserving of by-products during storage until further valorisation processes. The aim of the current research was to evaluate the changes of aronia by-product biologically active compounds depending on drying method. For all samples, moisture content, total phenolic content were determined, as well as antioxidant activity of the by-products extracts was measured on the basis of scavenging activities of the stable DPPH˙ and ABTS˙ + radicals activity with two reagents. From analysed methods, better results for preserving biologically active compounds of aronia by-products proved to be microwavevacuum drying.
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