The Influence of Different Air-Drying Conditions on Bioactive Compounds and Antioxidant Activity of Berries,Journal of Agricultural and Food Chemistry

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The Influence of Different Air-Drying Conditions on Bioactive Compounds and Antioxidant Activity of Berries
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-03-02 00:00:00 , DOI: 10.1021/acs.jafc.7b05395
Mariela C. Bustos _{1,

2} , Diego Rocha-Parra ₃ , Ines Sampedro ₄ , Sonia de Pascual-Teresa ₄ , Alberto E. León _{1,

2}

Affiliation

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 °C 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 or 130 °C 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, with 65 °C dried berries being the most active ones possibly because of polyphenol 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-glucoside and Cy 3-rutinoside the most abundant.

中文翻译：

空气干燥条件对浆果生物活性化合物和抗氧化活性的影响

本研究的目的是研究对流干燥对浆果果实的颜色，生物活性化合物和抗氧化活性的影响，并化学表征覆盆子，波森莓，红浆果和黑浆果的多酚成分。在65°C的温度下干燥浆果可以最好地保留颜色，尤其是波森莓和黑加仑。在65°C下干燥也是多酚含量较高的条件，而在50或130°C下干燥则由于长时间或高温干燥而表现出高于％的降解率。自由基清除活性是所有样品中的主要抗氧化机理，其中65°C干燥的浆果是最活跃的浆果，可能是由于多酚解聚所致。花青素谱显示，翠菊苷和花青素衍生物是最丰富的花青素，在浆果属之间占优势。花青素的降解随干燥温度的增加而增加，其中Cy 3-葡萄糖苷和Cy 3-芸苔苷含量最丰富。

更新日期：2018-03-02

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