INFLUENCE OF DIFFERENT PROCESSING TECHNOLOGIES ON THE ANTIOXIDANT ACTIVITIES OF STRAWBERRIES AND BITTER ORANGE PEELS

Document Type : Original Article

Authors

1 Department of Food Technology, National Research Centre, Dokki, Cairo, Egypt.

2 Food Engineering Department, Faculty of Engineering, Ege University, Izmir, Turkey.

Abstract

The antioxidant activities of both strawberries and bitter orange peels were investigated using DPPH-ESR system and conjugated diene methods. The obtained data showed both excellent antioxidant and antiradical activities of their freeze dried extracts. Bitter orange peels showed also an excellent thermal stability, followed by strawberries. Their methanolic extracts were furtherly fractionated by using GC-MS technique to identify the phenolic compounds responsible for the antioxidative properties of these previously studied materials. It is suggested that bitter orange peels could be applied as a safe natural antioxidant thereby an additional by- product could be achieved. Various methods for pretreatment and drying were tested and the most suitable processing conditions were blanching (10s) and vaccum dehydration at 40oC for 7 hrs, then ground into a fine powder.
Osmotic pretreatment and vaccum dehydration were also proved their applicability to be used for preserving the components responsible for the antioxidant activities in strawberries.

Keywords

Journal of Food and Dairy Sciences
Volume 33, Issue 11
November 2008
Pages 7967-7981

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