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Hussien, A., Moharram, H., Salama, M., Ersus, S. (2008). INFLUENCE OF DIFFERENT PROCESSING TECHNOLOGIES ON THE ANTIOXIDANT ACTIVITIES OF STRAWBERRIES AND BITTER ORANGE PEELS. Journal of Food and Dairy Sciences, 33(11), 7967-7981. doi: 10.21608/jfds.2008.125181
Azza A. A. Hussien; H. A. Moharram; Manal F. Salama; Seda Ersus. "INFLUENCE OF DIFFERENT PROCESSING TECHNOLOGIES ON THE ANTIOXIDANT ACTIVITIES OF STRAWBERRIES AND BITTER ORANGE PEELS". Journal of Food and Dairy Sciences, 33, 11, 2008, 7967-7981. doi: 10.21608/jfds.2008.125181
Hussien, A., Moharram, H., Salama, M., Ersus, S. (2008). 'INFLUENCE OF DIFFERENT PROCESSING TECHNOLOGIES ON THE ANTIOXIDANT ACTIVITIES OF STRAWBERRIES AND BITTER ORANGE PEELS', Journal of Food and Dairy Sciences, 33(11), pp. 7967-7981. doi: 10.21608/jfds.2008.125181
Hussien, A., Moharram, H., Salama, M., Ersus, S. INFLUENCE OF DIFFERENT PROCESSING TECHNOLOGIES ON THE ANTIOXIDANT ACTIVITIES OF STRAWBERRIES AND BITTER ORANGE PEELS. Journal of Food and Dairy Sciences, 2008; 33(11): 7967-7981. doi: 10.21608/jfds.2008.125181

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

Article 7, Volume 33, Issue 11, November 2008, Page 7967-7981  XML PDF (542.79 K)
Document Type: Original Article
DOI: 10.21608/jfds.2008.125181
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Authors
Azza A. A. Hussien1; H. A. Moharram1; Manal F. Salama1; Seda Ersus2
1Department of Food Technology, National Research Centre, Dokki, Cairo, Egypt.
2Food 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
antioxidant activity; antiradical activity; bitter orange peels; strawberries; osmotic pretreatment; vaccum dehydration; natural antioxidants
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