Changes in bioactive components and antioxidant capacity of maqui, Aristotelia chilensis [Mol] Stuntz, berries during drying

• Published in: Food science & technology 2016-01, Vol.65, p.537-542
• Main Authors: Rodríguez, Katia, Ah-Hen, Kong S., Vega-Gálvez, Antonio, Vásquez, Valeria, Quispe-Fuentes, Issis, Rojas, Pilar, Lemus-Mondaca, Roberto
• Format: Article
• Language: English
• Subjects: air flow; Air-drying; anthocyanins; Antioxidant activity; Aristotelia chilensis; Bioactive compounds; equilibrium moisture content; Maqui berries; phenolic compounds; Phenolics; temperature; tocopherols
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2015.08.050

Thermal processing is known to affect the content of the bioactive compounds and antioxidant activity. In this study drying assays were conducted on maqui berries (Aristotelia chilensis) between 40 and 80 °C and a constant airflow of 2 m/s. Total phenolics, flavonoids, anthocyanin, free and bound phenolic acids, β-carotene, tocopherols, vitamin B as well as antioxidant activity as ORAC and DPPH values were determined. Evaluation of drying behaviour showed that at 80 °C equilibrium moisture content is reached after 300 min, while at 40 °C a drying time of 1080 min is needed, whereby degradation of bioactivity is more affected by the higher thermal load, which is observed on the berries at lower temperature. The content of total phenolics was found highest at 60 °C, while that of total flavonoids was highest at 70 °C, with a better correlation to DPPH values compared to ORAC values. The degradation behaviour of α- and γ-tocopherol, was also investigated and resistance to degradation was found highest at 70 °C. Results of the present study provide a valuable tool to harness drying process of maqui berries. •Bioactivity of maqui berries were analysed under different drying conditions.•Prolonged drying time causes higher degradation of bioactivity of maqui berries.•Total phenolic and total flavonoid were more stable during drying between 60 and 70 °C.•TPC and TFC in maqui berries are best correlated to DPPH scavenging activity.•Controlled drying temperature conditions help retaining bioactivity of maqui berries.