Effects of Drying Techniques on Murtilla Fruit Polyphenols and Antioxidant Activity
作者： Susana Alfaro , Ana Mutis , Andres Quiroz , Ivette Seguel , Erick Scheuermann
DOI: 10.5539/JFR.V3N5P73
关键词: Anthocyanin 、 Dried fruit 、 Food science 、 Ugni molinae 、 Food preservation 、 DPPH 、 Chromatography 、 Polyphenol 、 Chemistry 、 ABTS 、 Antioxidant
摘要: ‘Murtilla’ (Ugni molinae Turcz) is a native Chilean species that belongs to the Myrtaceae family. It produces small, globular fruit with pleasant flavor and recognized antioxidant activity. Convective hot-air freeze drying are important techniques for preservation, but their effect on murtilla polyphenols activity has not yet been studied simultaneously. The objective of this study was compare convective at 65 80 oC total polyphenol content (TPC), anthocyanin (TAC), anthocyanins Red Pearl-INIA variety fresh fruits as measured by HPLC (DPPH ABTS). dried retained higher values TPC (2192.4 mg/100 g d.w.), TAC (13.4 (79.02 d.w. HPLC) (0.188 than both oC. application all treatments showed positive increase in DPPH (2945.4 3677.6 μmol TE/100 d.w.) ABTS (2664.8 3397.2 compared (2111.1 (2247.8 fruit. Freeze best technique retention from Therefore, recommended over when these bioactive compounds need be preserved.
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