Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries

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...

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Bibliographic Details
Main Authors: Pranabendu Mitra, Venkatesh Meda, Rick Green
Format: Article
Language:English
Published: ISEKI_Food Association (IFA) 2013-10-01
Series:International Journal of Food Studies
Subjects:
Saskatoon berries drying
antioxidant activity retention
anthocyanin
DPPH
ABTS
radical scavenging
Online Access:https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/183

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