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

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 .