Kasparaviciene Giedre, Briedis Vitalis
Department of Drug Technology and Pharmaceutical Management, Kaunas University of Medicine, Kaunas, Lithuania.
Medicina (Kaunas). 2003;39 Suppl 2:65-9.
The berries of black currant and black aronia are rich in polyphenolic compounds and especially in anthocyanins, demonstrating antioxidant activity. The aim of the study was to evaluate the possible effect of thermal technological processes on the quantity of polyphenols and anthocyanins in berry juice concentrates, and on the antioxidant activity. After 8 hour storage of black currant and black aronia berry juice concentrates at 60 degrees C, the amount of polyphenols decreased by 46% and 22%, anthocyanins 31% and 35%, respectively. Antioxidant activity decreased by 26% and 56%, respectively. The results demonstrated insufficient stability of juice concentrates, and impropriety of application of long lasting drying processes in manufacturing of black currant and black aronia berry dry products. Fast and efficient drying methods for liquid products should be applied to preserve qualitative and quantitative composition and their antioxidant activity.
黑加仑和黑果腺肋花楸的浆果富含多酚类化合物，尤其是花青素，具有抗氧化活性。本研究的目的是评估热加工工艺对浓缩浆果汁中多酚和花青素含量以及抗氧化活性的可能影响。黑加仑和黑果腺肋花楸浓缩浆果汁在60℃下储存8小时后，多酚含量分别下降了46%和22%，花青素含量分别下降了31%和35%。抗氧化活性分别下降了26%和56%。结果表明浓缩浆果汁稳定性不足，在黑加仑和黑果腺肋花楸浆果干制品生产中应用长时间干燥工艺不合适。应采用快速高效的液体产品干燥方法来保持其定性和定量组成及其抗氧化活性。
