RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals

ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org


Influence of freezing and oven air drying on the total monomeric anthocyanins, vitamin c and antioxidant capacity of African star apple

https://doi.org/10.31248/RJFSN2019.059   |   Article Number: 556D25A83   |   Vol.4 (1) - February 2019

Received Date: 03 January 2019   |   Accepted Date: 14 February 2019  |   Published Date: 28 February 2019

Author:  Oladimeji, Olusegun

Keywords: antioxidant, freeze drying, oven air drying, vitamin C.

African star apple is a good source of vitamin C and antioxidants. The choice of method for preserving its antioxidant properties is a major decision. The aim of this study was to determine the proximate composition, physical properties, total monomeric anthocyanins contents, vitamin C and antioxidant capacity of different parts (the pulp, the seed, and the peel) of the African star apple fruit depending on the method of preservation in the process of freezing, and oven air drying. During oven air drying and freeze drying, losses of vitamin C as compared with fresh fruit parts resulted averagely in 67% and 13% respectively for the seeds, 19% and 4% for the pulp. Freeze drying process was characterized as the best preservation method to contain relative amount of anthocyanins, vitamin C and antioxidants

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