Abstract:
In this study the effects of concentration on tanni
n content, total anthocyanin content,
total phenol content and antioxidant activity of co
rnelian cherry juice using conventional
and microwave methods under various operational pre
ssures (100, 38.5 and 12 kPa) were
investigated. The final juice concentration of 42° B
rix was achieved in 137, 125, and 93
minutes at 100, 38.5 and 12 kPa, respectively, by c
onventional heating. Applying
microwave energy decreased required times to 115, 9
0, and 75 min. at 100, 38.5 and 12
kPa, respectively. Results showed that thermal trea
tment by microwave compared to
conventional heating under low-pressure operation (
12 kPa) caused less decrease in the
phytochemical content (tannin content, total anthoc
yanin content, total phenol content
and antioxidant activity) of cornelian cherry juice
.
Keyword
: Cornelian cherry concentrate, Conventional heatin
g, Microwave heating,
Phytochemical compounds
.
