Effect of Dehydration on Raspberries: Polyphenol and Anthocyanin Retention, Antioxidant Capacity, and Antiadipogenic Activity

Fresh and dried raspberries prepared by freeze drying (FD), microwave-vacuum (MIVAC), hot-air drying (HAD), and a combination of hot-air drying and microwave-vacuum (HAD/MIVAC) drying methods were evaluated for polyphenol retention, total polyphenol and anthocyanin contents, total antioxidant capaci...

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Bibliographic Details
Published in:Journal of food science 2010, Vol.75 (1), p.H5-H12
Main Authors: Mejia-Meza, E.I, Yáñez, J.A, Remsberg, C.M, Takemoto, J.K, Davies, N.M, Rasco, B, Clary, C
Format: Article
Language:English
Subjects:
Air
anthocyanin
anthocyanins
Anthocyanins - analysis
antiadipogenic activity
antioxidant activity
antioxidant capacity
Antioxidants
Antioxidants - analysis
antioxidative activities
Berries
Biological and medical sciences
Comparative analysis
Dehydration
dried fruit
drying
drying quality
Effects
Ellagic Acid - analysis
Flavonoids - analysis
food analysis
Food engineering
Food Handling - methods
Food industries
food processing quality
Food science
Freeze Drying
fruit
Fruit - chemistry
Fruit and vegetable industries
fruit composition
functional foods
Fundamental and applied biological sciences. Psychology
General aspects
Glycosides - analysis
Hydrolysis
lipogenesis
Microwaves
nutrient content
nutritive value
Phenols - analysis
Polyphenols
Quercetin - analysis
raspberries
Solutions
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Summary:Fresh and dried raspberries prepared by freeze drying (FD), microwave-vacuum (MIVAC), hot-air drying (HAD), and a combination of hot-air drying and microwave-vacuum (HAD/MIVAC) drying methods were evaluated for polyphenol retention, total polyphenol and anthocyanin contents, total antioxidant capacity, and antiadipogenic activity (the inhibition of fat cell development). Ellagic acid and quercetin were present in the largest concentrations in fresh and dehydrated raspberries. Dehydration led to a loss of polyphenols and anthocyanins and antioxidant capacity. Polyphenols (aglycone form) were retained in the greatest amount: 20% (freeze dried) to 30% (HAD/MIVAC) (fresh = 100%). A total of 30% of polyphenols (glycoside form) were retained in raspberries dried by the HAD/MIVAC methods with 5% of retention observed for raspberries dried by FD, HAD, or MIVAC. FD and MIVAC resulted in higher retention of anthocyanins (aglycone form) than other drying methods. It was also observed that antioxidant activity was reduced by dehydration. Adipogenesis was inhibited by polyphenolic glycosides (30%) and aglycones (30% to 40%) in fresh and HAD/MIVAC raspberries. Extracts from dried raspberries by HAD/MIVAC methods were relatively more effective at inhibiting adipogenesis compared to HAD and FD dried raspberries.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2009.01383.x