Study the influence of pre-treatment of blackberries on the content of polyphenols, anthocyanins and antioxidant capacity in the juices obtained from them

摘要

The aim of this study was to investigate the effect of pre-treatment of the raw material on the content of total polyphenols, anthocyanins and antioxidant capacity of juices of three varieties blackberries - "Dirksen", "Black Satin" and "Hull Thornless". Two technological approaches were used -classic and processing through fine grinding in obtaining mono-component juices.Raw materials were grown and selected by experts from the Research institute of mountain stockbreeding and agriculture-Troyan.It was found that the applied technological approach with stage of fine grinding increases the values of tested parameters compared to raw material, while the juices produced by the classic method show the reverse trend.After statistical analysis for all developed variants of juices the method of obtaining has influence of the studied parameters (p<0.05). With the highest content of total polyphenols and anthocyanins is the developed juice from variety "Dirksen" 643.40mgGAE/100g and 98.90 mg CGE/100g respectively, the determined antioxidant capacity by DPPH and FRAP assays have the highest values in the monocomponent juice from variety "Black Satin", 3515 umolTE/100g and 3178.30 umolTE/I00g respectively.