Comparison of Microwave with Conventional Heating on Phytochemical Compounds of Cornelian Cherry (Cornus mas L.) Concentrate

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 42° 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.

Comparison of Microwave with Conventional Heating on Phytochemical Compounds of Cornelian Cherry (Cornus mas L.) Concentrate Keywords:

Cornelian cherry concentrate , Conventional heating , Microwave heating , Phytochemical compounds