engleski

Influence of disaccharides addition on phenolics and antioxidant activity of freeze-dried sour cherry puree

Brief introduction: The aim of this study was to evaluate the influence of freeze drying of sour cherry puree with sugars on phenolics and antioxidant activity (AOA) of the samples. Material and methods: Sour cherry purees were mixed with sugars (sucrose, trehalose or maltose) in the amount of 5, 10 or 20% and freeze-dried. Determination of phenolics, flavonoids, anthocyanins, percentage of polymeric colour and AOA was conducted and compared to results of freeze-dried puree. Results: The highest phenolic and anthocyanin content was determined in freeze-dried puree, 2.99 g/L and 408.70 mg/L, respectively. Freeze-dried samples with sugars had lower phenolic and anthocyanin contents. The highest phenolic content had samples prepared with 5% trehalose and 20% maltose, ~2.7 g/L, and the lowest with 20% of trehalose, ~1.9 g/L. The same samples had the highest anthocyanin content. Results of AOA highly depended on applied assay. Results of DPPH assay showed that all samples with sugars had higher AOA than freeze-dried puree, while in ABTS and FRAP assay all samples except sample with 20% of maltose had lower values of AOA. Conclusions: From obtained results it can be seen that sugar type and its amount had influence on the phenolics, anthocyanins and AOA.

disaccharides; phenolics; antioxidant activity; freeze-dried sour cherry puree

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