Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries
<p>The main objective of this research was to compare the retention of antioxidant activity and total anthocyanin content of Saskatoon berries dried by freeze drying, microwave-vacuum drying, thin layer hot air drying and vacuum drying. Antioxidant activity of berry samples was determined by D...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2013-10-01
|
| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/183 |
| _version_ | 1818295915362910208 |
|---|---|
| author | Pranabendu Mitra Venkatesh Meda Rick Green |
| author_facet | Pranabendu Mitra Venkatesh Meda Rick Green |
| author_sort | Pranabendu Mitra |
| collection | DOAJ |
| description | <p>The main objective of this research was to compare the retention of antioxidant activity and total anthocyanin content of Saskatoon berries dried by freeze drying, microwave-vacuum drying, thin layer hot air drying and vacuum drying. Antioxidant activity of berry samples was determined by DPPH radical scavenging and ABTS radical scavenging, and the pH differential method was used to determine total anthocyanin content of the berry samples. The results showed that the freeze dried Saskatoon berries exhibited the highest retention of anthocyanin and antioxidant activity among the dried samples, followed by microwave-vacuum dried berries, thin layer hot air dried berries and vacuum dried berries. There were significant differences between the berry samples at P<0.05. DPPH radical scavenging and ABTS radical scavenging were correlated linearly with an R<sup>2</sup> value of 0.99 at P<0.05 showing their effectiveness for the determination of the antioxidant activity of the Saskatoon berries. However, the DPPH radical scavenging assay was more effective than the ABTS radical scavenging assay. The results also showed that antioxidant activity of the berries was highly correlated with the total anthocyanin content of the fruit. The reduction of anthocyanin in dried berry samples was linearly correlated with the reduction of DPPH radical scavenging with an R<sup>2</sup> value of 0.97 at P<0.05 and, also, linearly correlated with the reduction of ABTS radical scavenging with an R<sup>2</sup> value of 0.88 at P<0.05.</p> |
| first_indexed | 2024-12-13T03:55:14Z |
| format | Article |
| id | doaj.art-d84fd26c15f1485e82a8f1dc06e37c1a |
| institution | Directory Open Access Journal |
| issn | 2182-1054 |
| language | English |
| last_indexed | 2024-12-13T03:55:14Z |
| publishDate | 2013-10-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj.art-d84fd26c15f1485e82a8f1dc06e37c1a2022-12-22T00:00:37ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542013-10-012278Effect of drying techniques on the retention of antioxidant activities of Saskatoon berriesPranabendu Mitra0Venkatesh Meda1Rick Green2University of SaskatchewanUniversity of SaskatchewanPOS Bio-Sciences<p>The main objective of this research was to compare the retention of antioxidant activity and total anthocyanin content of Saskatoon berries dried by freeze drying, microwave-vacuum drying, thin layer hot air drying and vacuum drying. Antioxidant activity of berry samples was determined by DPPH radical scavenging and ABTS radical scavenging, and the pH differential method was used to determine total anthocyanin content of the berry samples. The results showed that the freeze dried Saskatoon berries exhibited the highest retention of anthocyanin and antioxidant activity among the dried samples, followed by microwave-vacuum dried berries, thin layer hot air dried berries and vacuum dried berries. There were significant differences between the berry samples at P<0.05. DPPH radical scavenging and ABTS radical scavenging were correlated linearly with an R<sup>2</sup> value of 0.99 at P<0.05 showing their effectiveness for the determination of the antioxidant activity of the Saskatoon berries. However, the DPPH radical scavenging assay was more effective than the ABTS radical scavenging assay. The results also showed that antioxidant activity of the berries was highly correlated with the total anthocyanin content of the fruit. The reduction of anthocyanin in dried berry samples was linearly correlated with the reduction of DPPH radical scavenging with an R<sup>2</sup> value of 0.97 at P<0.05 and, also, linearly correlated with the reduction of ABTS radical scavenging with an R<sup>2</sup> value of 0.88 at P<0.05.</p>https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/183Saskatoon berries dryingantioxidant activity retentionanthocyaninDPPHABTSradical scavenging |
| spellingShingle | Pranabendu Mitra Venkatesh Meda Rick Green Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries International Journal of Food Studies Saskatoon berries drying antioxidant activity retention anthocyanin DPPH ABTS radical scavenging |
| title | Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries |
| title_full | Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries |
| title_fullStr | Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries |
| title_full_unstemmed | Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries |
| title_short | Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries |
| title_sort | effect of drying techniques on the retention of antioxidant activities of saskatoon berries |
| topic | Saskatoon berries drying antioxidant activity retention anthocyanin DPPH ABTS radical scavenging |
| url | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/183 |
| work_keys_str_mv | AT pranabendumitra effectofdryingtechniquesontheretentionofantioxidantactivitiesofsaskatoonberries AT venkateshmeda effectofdryingtechniquesontheretentionofantioxidantactivitiesofsaskatoonberries AT rickgreen effectofdryingtechniquesontheretentionofantioxidantactivitiesofsaskatoonberries |