Volume 18, Issue 5 (2016)                   JAST 2016, 18(5): 1197-1208 | Back to browse issues page

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Naderi B, Maghsoudlou Y, Aminifar M, Ghorbani M, Rashidi L. Comparison of Microwave with Conventional Heating on Phytochemical Compounds of Cornelian Cherry (Cornus mas L.) Concentrate. JAST. 18 (5) :1197-1208
URL: http://journals.modares.ac.ir/article-23-9348-en.html
1- Departman of food science & Technology, College of food technology, Gorgan university of Agricultural Science and Natural Resources, Gorgan, Islamic Republic of Iran.
2- Department of Food Science & Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, 31745-139, Islamic Republic of Iran.
Abstract:   (2417 Views)
In this study the effects of concentration on tannin content, total anthocyanin content, total phenol content and antioxidant activity of cornelian cherry juice using conventional and microwave methods under various operational pressures (100, 38.5 and 12 kPa) were investigated. The final juice concentration of 42° Brix was achieved in 137, 125, and 93 minutes at 100, 38.5 and 12 kPa, respectively, by conventional heating. Applying microwave energy decreased required times to 115, 90, and 75 min. at 100, 38.5 and 12 kPa, respectively. Results showed that thermal treatment by microwave compared to conventional heating under low-pressure operation (12 kPa) caused less decrease in the phytochemical content (tannin content, total anthocyanin content, total phenol content and antioxidant activity) of cornelian cherry juice.
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Article Type: Research Paper | Subject: Food Science and Technology
Received: 2015/03/21 | Accepted: 2016/07/15 | Published: 2016/09/1

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