Next Article in Journal
Effects of Gibberellic Acid Application after Anthesis on Seed Vigor of Indica Hybrid Rice (Oryza sativa L.)
Previous Article in Journal
Changes in Leaf Structural and Functional Characteristics when Changing Planting Density at Different Growth Stages Alters Cotton Lint Yield under a New Planting Model
Open AccessArticle

Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees

1
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
2
Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
*
Authors to whom correspondence should be addressed.
Agronomy 2019, 9(12), 860; https://doi.org/10.3390/agronomy9120860
Received: 28 October 2019 / Revised: 25 November 2019 / Accepted: 5 December 2019 / Published: 7 December 2019
(This article belongs to the Section Horticultural and Floricultural Crops)
In this study, we aimed to investigate the effect of processing methods and storage time on selected parameters of quality in the purees of blue honeysuckle berries. We investigated the content of bioactive compounds such as anthocyanins, L-ascorbic acid, and total polyphenols (TPs). We tested four processing methods and two varieties of blue honeysuckle berry (Lonicera caerulea L.var. Sineglaska and Volshebnica). The purees were analyzed immediately after production, and after two and four months of storage at 20 °C without exposure to light. According to our results, thermal treatment of the fruits for 5 min resulted in obtaining purees with a higher content of anthocyanins and TPs, but lower content of L-ascorbic acid. However, sieving fruits that were not thermally treated resulted in a higher content of L-ascorbic acid. Furthermore, purees prepared from the fruits of the Volshebnica cultivar were richer in bioactive compounds than that of purees prepared from the Sineglaska cultivar. In addition, the content of anthocyanins, L-ascorbic acid, and TPs decreased with storage time. View Full-Text
Keywords: blue honeysuckle berry; Lonicera caerulea L.; polyphenols; anthocyanins; L-ascorbic acid blue honeysuckle berry; Lonicera caerulea L.; polyphenols; anthocyanins; L-ascorbic acid
MDPI and ACS Style

Grobelna, A.; Kalisz, S.; Kieliszek, M. Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees. Agronomy 2019, 9, 860.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop