Effect of freeze-drying on antioxidant property of raspberry cultivars Meeker and Willamette
2018
Stevanović, Snežana | Novaković, Miroslav (https://orcid.org/0000-0002-4984-041X) | Tešević, Vele (https://orcid.org/0000-0001-7060-9055) | Petrović, Tanja | Pešić, Mirjana | Nikolovski, Branislava (https://orcid.org/0000-0002-0753-3155)
Raspberries are very sensitive to chemical and microbial deterioration during post-harvest storage; therefore, they have a rather limited shelf life in a fresh form. Thus, raspberry fruits are candidates for further processing and preservation. Raspberries have a lot of bioactive compounds which prevent unwanted oxido-redox reactions to taking place. The effect of freeze-drying on the antioxidant activity, ascorbic acid and total phenolic content of raspberry (Rubus idaeus L.), cultivars Meeker and Willamette was studied. The obtained results were compared with air-dried raspberries. Acetone-water extracts of fresh and dried samples were assessed for total phenolic content by FolinCiocalteau method. Antioxidant activity was measured by DPPH method, radical scavenging activity against the stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) and results were expressed as EC50 values. The obtained results showed that both cultivars of freeze-dried raspberries demonstrated significantly better retention of the ascorbic acid and antioxidant activity than air-dried samples. Although the raspberries cv. Willamette contained some higher content of total phenolic than raspberries cv. Meeker, nevertheless antioxidant activity was almost equal for both examined cultivars.
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