5-hydroxymethylfurfural and ethyl-oleate

Antioxidant activity, colour and some nutritional properties of hot air and freeze-dried strawberry tree (Arbutus unedo L.) fruits were investigated. Additionally, the effects of two pre-treatments, namely ethyl oleate and water blanching, were compared in terms of drying characteristics. For determination of antioxidant activities in ethanol extracts, two different analytical methods were used: 1,1-diphenyl-2-picrylhydrazyl scavenging activity and β-carotene bleaching activity. As a result, the ethyl oleate pre-treatment shortened the drying time by hot air method and gave a higher 1,1-diphenyl-2-picrylhydrazyl scavenging activity (82.16 ± 0.34%), total phenolic content (7.62 ± 1.09 µg GAE/g extract), ascorbic acid content (236.93 ± 20.14 mg/100 g), besides hydromethylfurfural was not observed. Freeze-dried fruits exhibited higher ascorbic acid content (368.63 ± 17.16 mg/100 g) than those fresh fruits (231.33 ± 19.51 mg/100 g) and nearly 1,1-diphenyl-2-picrylhydrazyl activity (93.52 ± 0.41 %) to fresh fruits (94.03 ± 1.18%). Colour characteristics, sugar content and mineral contents of fruits were significantly affected by pre-treatments and drying methods (p < 0.05). It is concluded that the drying of strawberry tree fruits should bring a valuable and attractive foodstuff to food industry due to the rich nutritional components, antioxidant activity and colour. Another conclusion from this study is that the freeze-drying is the best drying method to keep the nutritional value, antioxidant activity and sensory properties of fruits.

Topics: Antioxidants; Ascorbic Acid; Dietary Carbohydrates; Ericaceae; Food Preservation; Freeze Drying; Fruit; Furaldehyde; Hot Temperature; Kinetics; Minerals; Nutritive Value; Oleic Acids; Pigmentation; Plant Extracts; Sensation; Trace Elements; Turkey