Izvorni znanstveni članak

https://doi.org/10.37427/botcro-2020-007

The impact of drying on bioactive compounds of blue honeysuckle berries (Lonicera caerulea var. edulis Turcz. ex Herder)

Mateja Senica ; University of Ljubljana, Biotechnical Faculty, Department of Agronomy, Chair for Fruit, Wine and Vegetable Growing, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
Franci Stampar ; University of Ljubljana, Biotechnical Faculty, Department of Agronomy, Chair for Fruit, Wine and Vegetable Growing, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
Sezai Ercisli ; Ataturk University, Agricultural Faculty, Department of Horticulture, 25240 Erzurum, Turkey
Barbara Sladonja ; Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
Danijela Poljuha ; Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
Maja Mikulic-Petkovsek ; University of Ljubljana, Biotechnical Faculty, Department of Agronomy, Chair for Fruit, Wine and Vegetable Growing, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia

Sažetak

Drying fruit is one of the simplest ways to extend the shelf-life of fruit, specially berries. Both higher temperature and time of heating significantly change the contents of some primary and secondary metabolites in honeysuckle fruit. Differences in their contents arising from different heat treatments were determined with the aid of high-performance liquid chromatography (HPLC) coupled with mass spectrophotometry (MS). The content of sugars showed a small change with drying, while organic acid contents decreased with a longer drying time. Ascorbic acid was totally degraded, regardless of the time or heating temperature. Different phenolic groups responded differently to heat intensity and time of drying. Flavanols were more sensitive to higher temperature than to duration of heating and they decreased by more than 70% at 75 °C. In contrast, the content of hydroxycinnamic acids, increased with drying by more than 75%, regardless of the time and temperature.

Ključne riječi

heating; Lonicera; phenolics; time of drying

Hrčak ID:

235024

URI

https://hrcak.srce.hr/235024

Datum izdavanja:

1.4.2020.

Posjeta: 1.539 *