COMPARISON OF MICROWAVE WITH CONVENTIONAL HEATING ON PHYTOCHEMICAL COMPOUNDS OF CORNELIAN CHERRY (CORNUS MAS L.) CONCENTRATE

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NADERI B.; MAGHSOUDLOU Y.; AMINIFAR M.; GHORBANI M.; RASHIDI L.

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Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2016 | Volume:18 | Issue:5 Page(s): 1197-1207

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Title

COMPARISON OF MICROWAVE WITH CONVENTIONAL HEATING ON PHYTOCHEMICAL COMPOUNDS OF CORNELIAN CHERRY (CORNUS MAS L.) CONCENTRATE

Author(s)

Keywords

CORNELIAN CHERRY CONCENTRATEQ3

CONVENTIONAL HEATINGQ3

MICROWAVE HEATINGQ3

PHYTOCHEMICAL COMPOUNDSQ3

Abstract

In this study the effects of concentration on tannin content, total anthocyanin content, total phenol content and antioxidant activity of cornelian cherry juice using conventional and microwave methods under various operational pressures (100, 38.5 and 12 kPa) were investigated. The final juice concentration of 42o Brix was achieved in 137, 125, and 93 minutes at 100, 38.5 and 12 kPa, respectively, by CONVENTIONAL HEATING. Applying microwave energy decreased required times to 115, 90, and 75 min. at 100, 38.5 and 12 kPa, respectively. Results showed that thermal treatment by microwave compared to CONVENTIONAL HEATING under low-pressure operation (12 kPa) caused less decrease in the phytochemical content (tannin content, total anthocyanin content, total phenol content and antioxidant activity) of cornelian cherry juice.

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APA: Copy

NADERI, B., MAGHSOUDLOU, Y., AMINIFAR, M., GHORBANI, M., & RASHIDI, L.. (2016). COMPARISON OF MICROWAVE WITH CONVENTIONAL HEATING ON PHYTOCHEMICAL COMPOUNDS OF CORNELIAN CHERRY (CORNUS MAS L.) CONCENTRATE. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 18(5), 1197-1207. SID. https://sid.ir/paper/62819/en

Vancouver: Copy

NADERI B., MAGHSOUDLOU Y., AMINIFAR M., GHORBANI M., RASHIDI L.. COMPARISON OF MICROWAVE WITH CONVENTIONAL HEATING ON PHYTOCHEMICAL COMPOUNDS OF CORNELIAN CHERRY (CORNUS MAS L.) CONCENTRATE. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2016;18(5):1197-1207. Available from: https://sid.ir/paper/62819/en

IEEE: Copy

B. NADERI, Y. MAGHSOUDLOU, M. AMINIFAR, M. GHORBANI, and L. RASHIDI, “COMPARISON OF MICROWAVE WITH CONVENTIONAL HEATING ON PHYTOCHEMICAL COMPOUNDS OF CORNELIAN CHERRY (CORNUS MAS L.) CONCENTRATE,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 18, no. 5, pp. 1197–1207, 2016, [Online]. Available: https://sid.ir/paper/62819/en

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