Articles
VITAMIN C AND ANTHOCYANIN CONTENT IN FRESH AND PROCESSED BERRIES
Article number
939_51
Pages
385 – 390
Language
English
Abstract
Berries contain a high quantity of vitamin C and anthocyanin pigments, with high antioxidant capacity.
The vitamin and pigment content normally decrease during processing.
The aim of the present work was to study the effects of different prepara¬tion methods on changes in vitamin C and anthocyanin of berry fruits.
The examined fruits were black currant, blackberry and josta.
We used classical small-scale methods for maintaining the nutritional value of fresh fruit, made jam, bottled fruits, made juice and fruit syrup.
Comparing the different processing done on the fruits, the cold juices had the highest antioxidant potential.
Among the processes requiring heat, bottled fruits had higher antioxidant capacity than jams.
The quick jam preparing method with 3-min boiling proved to be better than normal with 30 min boiling.
The large amount of sugar added decreased the pigment content together with the fruit ratio in the final product.
Blackcurrant products had higher anthocyanin and vitamin C concentrations than blackberry in all types of products.
Josta contains a medium amount of antioxidants, it is a valuable fruit that expands the range of assortment for consumption.
The vitamin and pigment content normally decrease during processing.
The aim of the present work was to study the effects of different prepara¬tion methods on changes in vitamin C and anthocyanin of berry fruits.
The examined fruits were black currant, blackberry and josta.
We used classical small-scale methods for maintaining the nutritional value of fresh fruit, made jam, bottled fruits, made juice and fruit syrup.
Comparing the different processing done on the fruits, the cold juices had the highest antioxidant potential.
Among the processes requiring heat, bottled fruits had higher antioxidant capacity than jams.
The quick jam preparing method with 3-min boiling proved to be better than normal with 30 min boiling.
The large amount of sugar added decreased the pigment content together with the fruit ratio in the final product.
Blackcurrant products had higher anthocyanin and vitamin C concentrations than blackberry in all types of products.
Josta contains a medium amount of antioxidants, it is a valuable fruit that expands the range of assortment for consumption.
Authors
M.P. Gilingerné, Z. Varga, G. Dula, Z. Füstös
Keywords
black currant, blackberry, josta, jam, juice, bottled fruit
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