The effect of thermal and freeze drying on the content of organic acids and flavonoids in fruit of European cranberry [Oxycoccus palustris Pers.]

• Autorzy: Adamczak A , Buchwald W. , Kozlowski J. , Mielcarek S.

Warianty tytułu

PL

Wplyw suszenia termicznego i sublimacyjnego na zawartosc kwasow organicznych i flawonoidow w owocach zurawiny blotnej [Oxycoccus palustris Pers.]

• Języki publikacji: EN

Abstrakty

EN

The present paper shows the results of a study on the effect of freeze and thermal drying on the content of organic acids and flavonoids in fruit of European cranberry (Oxycoccus palustris Pers.). They indicate a significant effect of drying conditions on the content of the above mentioned active compounds. In lyophilized fruit, distinctly more organic acids but less flavonoids were found than in fruit dried at a temperature of 35–400 C. The largest relative differences were observed in the case of ascorbic acid. Its content in the fruit dried at high temperature, compared to the lyophilized material, was lower by a mean value of 5 mg/100 g of dry matter (DM), that is, by 42% on the average. With regard to the other organic acids (quinic, citric and malic acids), the average difference was 0.9–2.1 g/100 g DM (14–17%). The mean flavonoid content in the thermally dried fruit was larger by 34 mg/100 g DM (converted into hyperoside) and 24 mg/100 g (converted into quercetin), that is on average by 19% as compared to freeze-dried samples.

PL

W niniejszej pracy przedstawiono wyniki badań dotyczących wpływu suszenia sublimacyjnego i termicznego na zawartość kwasów organicznych i flawonoidów w owocach żurawiny błotnej (Oxycoccus palustris Pers.). Wskazują one na istotny wpływ warunków suszenia na zawartość wymienionych związków czynnych. W owocach liofilizowanych stwierdzono wyraźnie więcej kwasów organicznych, natomiast mniej flawonoidów, niż w owocach suszonych w temperaturze 35-40ºC. Największe różnice względne występowały w przypadku kwasu askorbowego. Jego zawartość w owocach suszonych w podwyższonej temperaturze, w stosunku do surowca liofilizowanego, była niższa przeciętnie o 5 mg/100 g suchej masy (SM), czyli średnio o 42%. Dla pozostałych kwasów organicznych (chinowego, cytrynowego i jabłkowego) przeciętna różnica wynosiła 0,9-2,1 g/100 g SM (14-17%). Średnia zawartość flawonoidów w owocach suszonych termicznie była większa, w stosunku do prób liofilizowanych, o 34 mg/100 g SM (w przeliczeniu na hiperozyd) i 24 mg/100 g (w przeliczeniu na kwercetynę), czyli średnio o 19%

Słowa kluczowe

EN

cranberry; European cranberry; Oxycoccus quadripetalus; flavonoids; organic acid content; fruit; freeze drying; thermal drying; drying; medicinal plant

• Wydawca: -
• Czasopismo: Herba Polonica
• Rocznik: 2009
• Tom: 55
• Numer: 3
• Opis fizyczny: p.94-102,fig.,ref.

Twórcy

autor

Adamczak A

• Institute of Natural Fibres and Medicinal Plants, Libelta 27, 61-707 Poznan, Poland

autor

Buchwald W.

autor

Kozlowski J.

autor

Mielcarek S.

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