Processing and phenolic compounds in honey berry

The aim of the study was to evaluate different methods used for the preparation of powders from blue honeysuckle (Lonicera caerulea L. var. kamtschatica) cv. ‘Wojtek’, and the effects of these methods on chemical composition and antioxidant activity of lyophilized powders and pomace. The analyzed samples were evaluated for their basic chemical composition (dry weight, pH, total acidity, sugars (glucose, fructose and sucrose), and antioxidant capacity (FRAP, ABTS). Polyphenolic compounds were identified and quantified by UPLC-PDA-MS/MS. Thirty eight polyphenolic compounds, including eight phenolic acids, eight anthocyanins, five flavan-3-ols, twelve flavonols and five flavones were identified in blue honeysuckle products. The highest content of bioactive compounds was detected in juice pressed from peels, as compared with fresh berries and other products. Moreover, crushed berries were found to be a better material for obtaining dried product than intact fruit. Jan OszmiańskiAneta Wojdyło, and Sabina Lachowicz. 2015. LWT- Food Science and Technology. 2015. Effect of dried powder preparation process on polyphenolic content and antioxidant activity of blue honeysuckle fruits (Lonicera caerulea L. var. kamtschatica) Available Online: Abstract

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