The Influence of Different Air-Drying Conditions on Bioactive Compounds and Antioxidant Activity of Berries

The aim of the present research was to study the effect of convective drying on color, bioactive compounds, and antioxidant activity of berry fruits and to chemically characterize the polyphenolic composition of raspberry, boysenberry, redcurrants, and blackcurrants fruit. Drying berries at 65 degrees C provoked the best conservations of color, particularly for boysenberry and blackcurrant. Drying at 65 degrees C was also the condition that showed higher level of polyphenols, while drying at 50 or 130 degrees C showed above % degradation of them due to the long time or high temperature drying. Radical scavenging activity was the predominant antioxidant mechanism in all samples, with 65 degrees C dried berries being the most active ones possibly because of polyphenol depolymerization. The anthocyanin profile showed that delphinidin and cyanidin derivatives were the most abundant anthocyanidins with different predominance between berry genera. Degradation of anthocyanins was increased with drying temperature been Cy 3-glucoside and Cy 3-rutinoside the most abundant.