Effects of drying methods on contents of bioactive compounds and antioxidant activities of black chokeberries (Aronia melanocarpa)

被引：12

作者：

Nhuan Do Thi ^{[1
]}

Hwang, Eun-Sun ^{[1
]}

机构：

[1] Hankyong Natl Univ, Dept Nutr & Culinary Sci, Anseong 17579, Gyeonggi, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2016年 / 25卷 / 01期

关键词：

Aronia melanocarpa; black chokeberry; polyphenol; flavonoid; anthocyanin; PHYSICAL-PROPERTIES; PHENOLIC-ACIDS; HOT AIR; MICROWAVE; FLAVONOLS; CAPACITY; EXTRACTS; FOODS;

D O I：

10.1007/s10068-016-0008-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Optimal drying techniques for maintaining high levels of bioactive compounds and antioxidant activities in black chokeberries were investigated. Effects of 3 drying methods on total bioactive compound contents and in vitro antioxidant activities in 80% ethanol extracts were evaluated. Fresh black chokeberries were dried using sun-drying, freeze-drying, and oven-drying. Highest amounts of total polyphenols, flavonoids, and anthocyanins were detected in freeze-dried black chokeberry extracts after sun and oven-drying. 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and superoxide anion scavenging activities in black chokeberry extracts were also evaluated. Freeze-dried berries produced strongest antioxidant activities. Freeze-drying was the optimal drying method for maintaining high levels of bioactive compounds in 80% ethanol extracts of dried black chokeberries.

引用

页码：55 / 61

页数：7

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