Naderi, B., Maghsoudlou, Y., Aminifar, M., Ghorbani, M., Rashidi, L. (2016). Comparison of Microwave with Conventional Heating on Phytochemical Compounds of Cornelian Cherry (Cornus mas L.) Concentrate. , 18(5), 1197-1208.
B. Naderi; Y. Maghsoudlou; M. Aminifar; M. Ghorbani; L. Rashidi. "Comparison of Microwave with Conventional Heating on Phytochemical Compounds of Cornelian Cherry (Cornus mas L.) Concentrate". , 18, 5, 2016, 1197-1208.
Naderi, B., Maghsoudlou, Y., Aminifar, M., Ghorbani, M., Rashidi, L. (2016). 'Comparison of Microwave with Conventional Heating on Phytochemical Compounds of Cornelian Cherry (Cornus mas L.) Concentrate', , 18(5), pp. 1197-1208.
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. , 2016; 18(5): 1197-1208.

Comparison of Microwave with Conventional Heating on Phytochemical Compounds of Cornelian Cherry (Cornus mas L.) Concentrate

Journal of Agricultural Science and Technology
Article 4, Volume 18, Issue 5, 2016, Pages 1197-1208    PDF (963 K)
Authors
B. Naderi1; Y. Maghsoudlou* 1; M. Aminifar2; M. Ghorbani1; L. Rashidi2
1Departman of food science & Technology, College of food technology, Gorgan university of Agricultural Science and Natural Resources, Gorgan, Islamic Republic of Iran.
2Department of Food Science & Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, 31745-139, Islamic Republic of Iran.
Abstract
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.
Keywords
Cornelian cherry concentrate; Conventional heating; Microwave heating; Phytochemical compounds
References
Statistics
Article View: 137
PDF Download: 105
Statistics
Number of Journals45
Number of Issues2,171
Number of Articles24,674
Article View24,394,613
PDF Download17,534,971