THE INFLUENCE OF FREEZING ON THE BIOLOGICAL VALUE OF BERRIES
Keywords:
freezing, anthocyans, vitamin C, antiradical activity, berriesAbstract
The objective of our research was to observe the influence of freezing on the
biological value of selected berry samples according to their antiradical activity,
content of anthocyans and vitamin C. The content of vitamin C (method by Lásztity
and Törley, 1987), anthocyans (method by Fuleki and Francis, 1968) and
antiradical activity (method by Brand- Williams et al., 1995 and Sanchéz- Moreno et
al., 1998) were analysed both in frozen and fresh berry samples. In general, the
avarage contents of vitamin C, anthocyans and values of antiradical activity in the
fresh and frozen berry samples are not significantly different. Freezing of fresh plant
materials to –18 ˚C is suitable for preservation of their basic biological properties
(content of anthocyans, vitamin C and antiradical activity). These plant materials
can be used for direct consumption and also to rise the biological value of human
nutrition.
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