Influence of thermal processing on carotenoid content and antioxidant activity in berry’s pulp

GHENDOV-MOȘANU, A.; SOCACIU, C.; PINTEA, A.; BELE, C.; TUDOR, C.; STURZA, R.

Influence of thermal processing on carotenoid content and antioxidant activity in berry’s pulp

GHENDOV-MOȘANU, A.; SOCACIU, C.; PINTEA, A.; BELE, C.; TUDOR, C.; STURZA, R.

URI: http://repository.utm.md/handle/5014/26685

Date: 2019

Abstract:

For research, 3 types of berries from the Republic of Moldova were selected: sea buckthorn (Hippophae rhamnoides), rosehip (Rosa canina) and mountain ash (Sorbus aucuparia), which can be recommended for producing functional food as a source of biologically active compounds as natural dyes and antioxidants. The aim of the study was to investigate the influence of thermal processing on carotenoid content and antioxidant activity in berry’s pulp.