title: Retention of antioxidant capacity of vacuum microwave dried cranberry.
abstract: In this study, cranberries were dried by vacuum-microwave drying (VMD), freeze-drying (FD), or hot air-drying (AD), to compare the effects of different drying processes on both physical changes as well as the retention of bioactive components in dried samples. Total porosity (%) and average pore radius of dehydrated cranberries were greater using VMD compared to FD and AD (P < 0.05). Crude methanol cranberry powdered extracts were fractionated by solid phase extraction (SPE) into organic acid-, total phenolics-, anthocyanin-, or proanthocyanidin-enriched extracts, respectively. The chemical composition of the 60% acidified methanol fractions contained cyanidin-3-galactoside, cyanidin-3-arabinoside, peonidin-3-galactoside, and peonidin-3-arabinoside, as assessed by HPLC. Antioxidant activities of cranberry fractions were measured using chemical ORAC and ABTS methods. The 60% acidified methanol fraction had a significantly higher (P < 0.05) antioxidant potential than the other chemical fractions, which was largely attributed to the relatively higher anthocyanin content. In general, vacuum-microwave drying and freeze-drying resulted in similar retention of anthocyanins and antioxidant activity, which were both relatively higher (P < 0.05) than that recovered from cranberries dried by hot air drying.
authors.affiliation: Food, Nutrition, and Health, Faculty of Land and Food Systems, Univ. of British Columbia, Vancouver, BC, Canada V6T-1Z4.
authors.forename: Gwen J
authors.initials: GJ
authors.lastname: Leusink
authors.forename: David D
authors.initials: DD
authors.lastname: Kitts
authors.forename: Parastoo
authors.initials: P
authors.lastname: Yaghmaee
authors.forename: Tim
authors.initials: T
authors.lastname: Durance
mesh_terms: D000465:Algorithms; D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis*; D005591:Chemical Fractionation; D055598:Chemical Phenomena; D002851:Chromatography, High Pressure Liquid; D005525:Food-Processing Industry / Q000379:methods*; D005612:Freeze Drying; D005638:Fruit / Q000737:chemistry* / Q000528:radiation effects*; D006358:Hot Temperature / Q000009:adverse effects; D008872:Microwaves / Q000009:adverse effects*; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000737:chemistry; D016062:Porosity; D044945:Proanthocyanidins / Q000032:analysis; D011786:Quality Control; D052616:Solid Phase Extraction; D029799:Vaccinium macrocarpon / Q000737:chemistry*; D014618:Vacuum; D014867:Water / Q000032:analysis
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols; D010936:Plant Extracts; D044945:Proanthocyanidins; D014867:Water