LWT - Food Science and Technology 66 (2016) 484e489

Contents lists available at ScienceDirect

LWT - Food Science and Technology

journal homepage: www.elsevier.com/locate/lwt

The inuence of different the drying methods on chemical

composition and antioxidant activity in chokeberries
Justyna Samoticha a, Aneta Wojdyo a, *, Krzysztof Lech b
a
Department of Fruit, Vegetable and Cereals Technology, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, 51-630, Wroclaw,
Poland
b
skiego Street, 51-630, Wrocaw, Poland
Institute of Agricultural Engineering, Wroclaw University Environmental and Life Sciences, 37/41 Chemon

a r t i c l e i n f o a b s t r a c t

Article history: Drying has been long known and widely used method of food preservation. The aim of this study was to
Received 31 August 2015 determine the effect of different drying methods (by freeze-drying (FD), vacuum (VD), convective drying
Received in revised form (CD), microwave (VMD) and combined method (CVM)) on the quality factors of chokeberry fruit,
25 October 2015
including phenolic compounds, antioxidant activity, and color. All products were characterized by water
Accepted 31 October 2015
Available online 4 November 2015
activity which determines their storage stability. The highest content of bioactive compounds and
antioxidant activity were determined in freeze-dried samples, compared with fresh fruits (total phenolic
in gallic acid equivalents- 8008 mg/100 g dm, anthocyanins- 3917 mg/100 g dm). The increase in air
Keywords:
Aronia melanocarpa
temperature during CD as well as the increase in material temperature during VMD deteriorated dried
Phenolic compounds product quality in terms of the content of phenolic compounds, antioxidant activity, and color, which
Anthocyanins was correlated with anthocyanin content. A new combined CVM method allowed obtaining high quality
Frezze-drying dried material compared to the CD and VMD methods applied separately. The drying process affected
Microwave changes in the appearance and brightening of color, and also increased the contribution of yellow color in
Vacuum and convective drying the fruits. The results show that the quality of dried chokeberry depends on the method and conditions
Combined- of fruit drying.
2015 Elsevier Ltd. All rights reserved.

1. Introduction Augustyniok, & Oszmian
ski, 2009).

Chokeberry belongs to the family Rosaceae (Rosaseae), sub-
family pome (Pomoideae). This plant is native to the North America,
from where it was brought to Russia and then to other European
countries, including Poland. Studies of healthy properties of
chokeberry t into the current trends and consumer interest in
healthy diet and lifestyle.
Chokeberry contains a small amount of vitamin C as compared
to other berries, however, is rich in polyphenols such as avonoids
(avan-3-ols>anthocyanins>>avonols) and phenolic acids (neo-
chlorogenic and chlorogenic acid), with contents reaching
2000e3500 mg/100 g fresh fruit (Danielczuk, 2003). Bitter taste of
the fruits is due to the presence of signicant amounts of poly-
phenols, particularly proanthocyanidins whose oligomers have a
high afnity to proteins, causing them to shear and inducing the
feeling of dryness in the mouth (Oneksiak, 2000; Kolniak,
* Corresponding author.
E-mail address: aneta.wojdylo@up.wroc.pl (A. Wojdyo).
Chokeberry fruits can be classied as natural medicines due to
their health properties (Kolniak et al., 2009). Chokeberry is useful in
treating diseases of the cardiovascular system and of the digestive
tract, owing to a high content of biologically-active compounds
(Ostrowska & Rzemykowska, 1998) because its products have the
highest antioxidant activity and are superior, in this regard, over
blueberries, cranberries, black and red currants, raspberries, el-
derberries and strawberries. Wine from chokeberry has a higher
antioxidant activity than the wine from grapes (Jakobek, Seruga, &
Krivak, 2011). Chokeberry juice is considered a natural antibiotic
and may be used in the treatment of stomach disorders, athero-
sclerosis, colds and food poisonings. These fruits are also helpful in
obesity management due to signicant amounts of polyphenolic
compounds and dietary ber. This enables blood glucose level
adjustment and has a benecial effect upon lipolysis and lipid
metabolism as well as on the control of appetite (Jankowski,
Niedworok, & Jankowska, 1999). In addition, compounds con-
tained in chokeberry prevent damage of b cells of the pancreas
which are responsible for insulin production (Oszmian
ski &
Nowicka, 2011).

http://dx.doi.org/10.1016/j.lwt.2015.10.073
0023-6438/ 2015 Elsevier Ltd. All rights reserved.
 J. Samoticha et al. / LWT - Food Science and Technology 66 (2016) 484e489
Due to its bitter taste, chokeberry is not consumed in the form of
raw fruits, but is mainly processed into juices the tart avor of
which is less perceptible. A high content of pectin makes that
chokeberry may also be processed into jams, jellies and marma-
lades. In turn, due to the high content of anthocyanins, chokeberry
may be used to produce a natural food coloring, which is used to
prepare e.g. jellies (Oneksiak, 2000; Danielczuk, 2003). Further-
more, whole chokeberry fruits may be dried to obtain snack
products, additives to cereal products or tea infusions. The drying
process affects the appearance of the fruit and their chemical
composition. Considering consumer preferences, the appropriate
method of drying should be selected, so as to ensure retention of
the maximum quantity of bioactive compounds in the product.
Choosing the adequate drying method and parameters of this
process will provide a product with a high antioxidant activity, only
slightly changed appearance compared to fresh fruit, and with a
more favorable taste.
The aim of this study was to investigate the inuence of
different methods of drying and their parameters (freeze drying,
vacuum, convection, vacuumemicrowave drying and convection-
vacuum-microwave) on the content of bioactive compounds,
antioxidant activity and color of chokeberry fruit. The use of various
drying methods was aimed at identifying which of them ensures
the best preservation of these parameters.
2. Material and methods
2.1. Material
Samples of chokeberry (Aronia melanocarpa Elliott; 5 kg) were
bought from Sady Trzebnickie near Trzebnica at processing matu-
rity in September 2012 and were immediately brought to the
University for further processing.
2.2. Drying experiments
Chokeberry fruits were dried with 5 methods: (i) freeze drying
e FD (24 h; Alpha 1e4 LSC; Martin Christ GmbH, Osterode am Harz,
Germany); (ii) vacuum drying e VD (SPT-200, ZEAMiLHoryzont,
Krako
w, Poland), (iii) convective drying e CD (convective drier
designed and made at the Agricultural Engineering Institute of
Wroclaw University of Environmental and Life Sciences), (iv) vac-
uumemicrowave drying e VMD (VM-200; Plazmatronika S.A.,
Wroclaw, Poland), (v) and combined method: convection-vacuum-
microwave drying e CVM.
During FD, the pressure was reduced to 0.960 kPa. The tem-
perature in the drying chamber was
60  C, while the temperature
of shelves reached 26  C. Drying kinetics for CD and VMD was
determined according to sample mass losses measured during
drying. The process of dehydration using all the above-mentioned
methods was continued until moisture content in the dried sam-
ples was 0.05 kg/kg dm. In the case of FD, the samples were kept in
the drying chamber for 24 h.
Hot air temperatures during convective drying (CD) were 50  C,
60  C, and 70  C; air velocity was 1.2 m/s. Hot air temperatures were
measured using thermocouples located close to the dried samples.
The accuracy of the temperature gauge was 0.1  C. This allowed
controlling air temperature to 1  C by adjusting autotransformers
that supplied heating elements with electric energy.
During the vacuumemicrowave drying (VMD), the initial mi-
crowave power was set to 240 W, 360 W, and 480 W. The pressure
in the VMD chamber varied between 4 and 6 kPa.
Vacuum drying (VD) was conducted at 50  C and a pressure of
100 Pa, for 24 h.
In convection-vacuum-microwave drying (CVM), the fresh
485
material was dried rst at a temperature of 70  C for 2 h or 6 h to
achieve the same dry weight before further nal drying. Then, the
fruits were dried by vacuum-microwave with 360 W reduced to
120 W or 240 W.
2.3. Determination of water activity
The determination was performed on the Novasina (LabMas-
terav., Lachen, Switzerland) at 20  C.
2.4. Analysis of content of total phenolic, anthocyanins and
antioxidant activity
The solvent for analysis of total polyphenols was prepared as
described previously by Wojdyo, Figiel, and Oszmian
ski (2009).
The determination was performed using the Folin-Ciocalteu
method described previously by Gao, Ohlander, Jeppsson, Bjork,
and Trajkovski (2000). The results are given in mg of gallic acid/
100 g dry matter (dm). Content of anthocyanins was measured
according to Hosseinian, Li, and Beta (2008). Results are expressed
in mg of anthocyanins/100 g of dm.

The ABTS , and FRAP assay were determined as previously
described by Re et al. (1999) and Benzie and Strain (1996),
respectively. All antioxidant activity were expressed as millimoles
of Trolox per 100 g of dm. Determinations by total phenolic, an-
thocyanins, ABTS and FRAP methods were performed using a
UV2401 PC spectrophotometer (Shimadzu, Kyoto, Japan).
2.5. Color measurement
The color of chokeberry powders was determined using an A5
Chroma-Meter (Minolta CR300, Osaka, Japan), referring to color
space CIE L*a*b*. Determination was based on measuring the spe-
cic color parameters: L-color brightness, a*- red parameter, b*-
participated of a yellow. Data were mean of three measurements.
2.6. Statistical analysis
Statistical analysis was conducted using Statistica version 10
(StatSoft, Krakow, Poland). Signicant differences (p  0.05) be-
tween means were evaluated by one-way ANOVA and Duncan's
multiple range test. Results of tables and gures are presented as
mean standard deviation of two independent technological de-
terminations. All analyses were done in triplicate.
3. Results and discussion
Water activity is a factor that has a signicant impact on the
stability of dried fruit. A high water activity can lead to a shorter
storage time of products, which is due to the possibility of adverse
biochemical changes and microbial growth. To eliminate these
factors, water activity in dried fruits should range from 0.600 to
0.800, but it is even better when it is below 0.600 (Barbosa-
Canovas, Fontana, Schmidt, & Labuza, 2007; Cupia, Witrowa-
Rajchert, & Hankus, 2011).
Depending on the drying method applied, the dried fruits ob-
tained were characterized by water activity ranging from 0.126 to
0.548, which is shown in Table 1. It can be assumed that the ob-
tained products were microbiologically stable. The lowest water
activity was determined in chokeberry subjected to FD. Similar
results were reported by Cupia et al. (2011), whereas Sumic, Tepic,
Vidovic, Jokic, and Malbasa (2013) demonstrated that the dried
sour cherry obtained by the vacuum under different conditions was
characterized by aw 0.434e0.916. The highest result was obtained
in the variant with the pressure of 300 mbar and temperature of
486 J. Samoticha et al. / LWT - Food Science and Technology 66 (2016) 484e489

Table 1
Effects of drying method on total phenolic content, gallic acid equivalents (mg/100 g of dry matter) and anthocyanins content (mg/100 g dry of matter) in chokeberry.

Method of drying Drying conditions Water activity (aw) Total phenolic Anthocyanins (mg/100 g dm)
gallic acid equivalents (mg/100 g dm)

Fresh e 0.899 8008 30a 3917 24a

CD 50  C 0.330 4956 34f 965 13i
60  C 0.336 5223 26ef 781 541 i
70  C 0.323 5631 172d 964 87 i
VMD 120 W 0.467 5597 134d 1871 170 defg
240 W 0.502 5533 131d 1797 194 gf
240/120 W 0.491 4954 73f 1839 40 efg
360/120 W 0.474 5174 238ef 1940 96 defg
360/240 W 0.463 5550 186d 2076 137 bcd
480/120 W 0.635 5436 549de 2005 172cdef
480/240 W 0.477 5548 227d 2040 77 bcde
VD e 0.548 5443 81de 1821 114 fg
CVM 6h 360/240 0.239 6338 266c 1741 89 g
2h 360/240 0.321 6425 473c 2208 301 cb
6h 360/120 0.239 5697 409c 1458 112 h
2h 360/120 0.383 6554 205d 1738 142 g
FD e 0.126 7265 81b 2227 37 b

Values followed by the same letter, within the same column, were signicantly different (p < 0.05), according to Duncan's test.
FD freeze drying, VMD vacuumemicrowave drying, VD-vacuum drying, CD convection drying CVM-convection-vacuum-microwave.

46  C. FD chokeberries were characterized by a water activity equal content, Folin-Ciocalteu method was used. The result may be
to 0.126, while fruits subjected to CD at 60  C were characterized by slightly overestimated, as has been shown by Ikawa, Schaper,
about twice the value determined for the product made by VMD in Dollard, and Sasner (2003) Folin-Ciocalteu phenol reagent can
the variant with microwave power reduction from 480 W to 120 W, react with other compounds, e.g. nitrogen compounds.
however the resulting value was not satisfactory- 0.635. Dried fruits FD allowed preserving the highest amounts of polyphenolic
can have a reduced microbiological stability and can be exposed to compounds in the resultant dried chokeberry (loss of 9%). In
the growth of osmophillic yeast, for which the limit of water ac- contrast, Wojdyo et al. (2009) showed a 5% loss of polyphenols in
tivity is 0.600. freeze-dried strawberries of Kent var., but for Elsanta var. poly-
Contents of total phenolics and anthocyanins and antioxidant phenols content after FD was statistically equivalent to that of the
activity were shown in Tables 1 and 2, respectively. Polyphenols fresh fruits. A similar effect was observed by Horszwald, Julien, and
play an important protective function in the fruit (Mikulic- Andlauer (2013) who determined a higher content of total poly-
Petkovsek, Schmitzer, Slatnar, Stampar, & Veberic, 2012). In raw phenols in chokeberry after oven-vacuum drying, especially at
material, the content of polyphenols was measured at gallic acid 60  C, than after FD.
equivalents at 8008 mg/100 g dm. This value was similar to the In CD, in the case of the low temperature (50  C), destruction of
results reported by Oszmian
ski and Wojdyo (2005). All drying polyphenolic compounds in the tested chokeberry fruit was higher
methods applied caused a 9e38% decrease of polyphenols content, than in the samples dried at 70  C, which is associated with the
which means that their nal content was at gallic acid equivalents drying time. At 50  C, the fruits were dried for 23 h while at 70  C e
at 4954e7265 mg/100 g dm. To measure the total polyphenol for 11 h. Wojdyo, Figiel, Lech & Nowicka (2013) obtained a opposite
result when investigating the impact of CD on the content of
polyphenols in sour cherries. The reduction in polyphenols content
Table 2 was smaller while the fruits were dried at 50  C (35%) than at 60  C
Effects of drying method on antioxidant activity (mmol Trolox/100 g dm) in
and 70  C. As a result of CD of apples at 60 and 70  C, Fabisiak,
chokeberry.
Sheng, Stawczyk, and Witrowa-Rajchert (2005) reported approxi-
Method of drying Drying conditions Antioxidant activity mately 35% reduction in the content of polyphenols. The greater


ABTS FRAP loss of polyphenolic compounds in fruits dried at lower tempera-
Fresh e 234.9 5.8a 39.0 13.5a tures was explained by the authors with the longer residence time
CD 50  C 41.9 4.2f 15.4 1.5i of the raw material at a temperature close to the optimum tem-
60  C 52.4 35.5e 16.1 1.8 h perature of the polyphenol oxidase (40  C). A much larger loss of
70  C 75.0 1.1cd 17.7 1.0 hg polyphenols (41%) in blueberries dried at 70  C for 10 h was found
VMD0 120 W 78.4 3.5cd 18.5 1.7f

240 W 77.2 5.2cd 19.1 1.0ef
by Scibisz and Mitek (2006). According to Borowska, Zadernowski,
240/120 W 73.2 0.7cd 17.8 1.4g Markowski, and Biaobrzewski (1999), in CD the losses of poly-
360/120 W 72.3 0.7d 17.5 1.5g phenols are associated with enzymatic and non-enzymatic oxida-
360/240 W 75.9 0.7cd 20.7 0.9e tion. Rapid and short heating may cause inactivation of oxidative
480/120 W 76.3 1.3cd 19.3 0.9ef
enzymes and contribute to better preservation of phenolic com-
480/240 W 76.2 2.8cd 19.7 1.7ef
pounds. According to Nowacka, Sled

z, Wiktor, and Witrowa-
VD e 75.3 5.0cd 19.5 1.4ef
CVM 6h 360/240 80.5 3.9cd 22.1 1.0d Rajchert (2012), the application of VMD reduces the loss of poly-
2h 360/240 83.0 2.8c 2.38 1.3c phenols compared with CD as in the case of other fruits. Apples
6h 360/120 82.7 1.4cd 21.5 1.7 d subjected to CD were characterized by 29% reduction of the initial
2h 360/120 77.9 1.4cd 19.3 1.2e
FD e 114.7 4.5b 26.3 1.7b
content of polyphenols, while these exposed to convection micro-
wave drying by only 20% loss of these compounds. Also Wojdyo
Values followed by the same letter, within the same column, were signicantly
et al. (2009) observed lesser degradation of polyphenols in straw-
different (p < 0.05), according to Duncan's test.
FD freeze drying, VMD vacuumemicrowave drying, VD-vacuum drying, CD con- berries when microwave techniques (240 W) were applied for
vection drying CVM-convection-vacuum-microwave. drying - 10% compared to 30% in VD and CD (70  C)- 36%. The
 J. Samoticha et al. / LWT - Food Science and Technology 66 (2016) 484e489
application VD resulted in 32% loss of polyphenols in the tested
chokeberry, while Sumic et al. (2013) showed 14e77% lower con-
tent of these compounds in sour cherry subjected to VD, under
different conditions of temperature and pressure.
The benecial effect of polyphenolic compounds preservation
was also demonstrated in the samples subjected to CVM drying. A
decrease in the content of polyphenols ranged from 18 to 29%,
depending on the variant of drying. A particularly advantageous
effect has been achieved with the combined method with a 2 h
convection drying and all variants of the nal vacuum-microwave
drying (CVM: 2h 360/240 W; CVM: 2h 360/120 W). The
lowest total polyphenol content was measured in the samples dried
by convection at 50  C and dried with a reduction of microwave
power from 240 W to 120 W.
Drying resulted in a signicant loss (43e80%) of anthocyanins,
because they are very sensitive to temperature and to the presence
of oxygen. Among all drying methods applied, the greatest losses
(80%) were obtained during CD at 60  C. The shortening of the
drying process, despite the higher temperature e(70  C), allowed
achieving better results of anthocyanins preservation. In the sam-
ples dried at 70  C, the content of anthocyanins decreased by 75%.
Wojdyo et al. (2009) determined losses of these compounds
amounting to 73% during the drying of strawberry variety Kent
under the same temperature conditions. Scibisz
and Mitek (2006)
reported that the loss of anthocyanins in blueberries dried at the
same temperature for 10 h reached 74%. In turn Horszwald et al.
(2013) showed that anthocyanins content of chokeberry fruits
was the highest after oven-vacuum drying at 40  C, compared to
the drying process conducted at 60 and 80  C.
Moreover, a greater loss of these compounds was observed by
using the pre-treatment, especially during osmotic dehydration.
According to Kwok, Hu, Durance, and Kitts (2004), the loss of an-
thocyanins in Saskatoon berries after CD (75  C) was at 83e88%,
while in the lyophilized product at 23e32%. In the case of CD of
chokeberry, important is not only temperature, but also the
aeration.
The smallest loss was observed for anthocyanins after FD (43%
loss), and CVM (44% loss) - 2h 360/240 W variant. Longer time
(6 h) of convective pre-drying resulted in greater losses when
compared to the 2 h long variants. In the VMD method, anthocy-
anin content reduction was achieved at a similar level and ranged
from 47% to 50%. A slightly greater loss was observed only in the
case of VMD conducted at the power of 240 W (54%). When
analyzing dried strawberry variety Kent, Wojdyo et al. (2009)
achieved only 23% losses using the microwave power of 240 W.
It is still very important to prevent losses in anthocyanins con-
tent after the drying process, because they have the strongest
antioxidant properties of all biologically-active compounds of
chokeberry.

The antioxidant activity determined by ABTS in fresh fruit was
234.9 mmol Trolox/100 g dm, and when measured by FRAP it was at
3.92 mmol Trolox/100 g dm. The drying process had a signicant
inuence upon a decrease in the antioxidant activity of chokeberry

measured by ABTS , i.e. 41.9e114.7 mmol Trolox/100 g depending
on the drying method applied. Similarly to the content of poly-
phenols and anthocyanins, the FD method allowed preserving the
highest antioxidant activity. However, even in this method, the
losses were signicant and amounted to 51%. Also the FRAP assay
showed that chokeberry fruits obtained by freeze-drying and by
CVM were characterized by the smallest loss of antioxidant activity,
i.e. 34.4% and 42e45%, respectively. Wojdyo et al. (2009) demon-
strated that a decrease in the value of this parameter in the freeze-
dried strawberries equaled to 28%. The CVM method allowed for
the best preservation of the ability to reduce Fe3, in the variant of
2 h CD and nal drying with VMD with the reduction of microwave
487
power from 360 W to 240 W (2h 360/240 W).

A high correlation (r2 0.83 for ABTS , and r2 0.90 for FRAP)
was observed between the decrease in the total polyphenol content
and antioxidant activity, because the greatest losses (82%) were
measured in the samples after CD at 50  C. In the samples dried by
the CD method at 70  C the loss was lower (68%), but higher than


that demonstrated by Scibisz and Mitek (2006) for blueberries,
analogously. These authors reported that 10 h CD of these fruits at
70  C resulted in a decrease of the antioxidant activity by about 41%.
It was observed that fruits obtained by drying at a higher temper-
ature were characterized by a higher antioxidant activity, which
can be explained by not only a shorter drying time, but also by the
probability of formation of Maillard reaction products (and car-
amelization) which also exhibit free radical scavenging capacity
(Bober & Oszmian
ski, 2004). Low temperature ensures better
preservation of bioactive compounds and consequently a higher
antioxidant activity, hence the differences in the values of the

antioxidant activity measured by ABTS in chokeberry after freeze

drying and vacuum-oven drying at 40 C, were small. In dried sour
cherry, Wojdyo, Figiel, Lech, Nowicka, and Oszmian
ski (2013)
observed improved performance of the antioxidant activity of

ABTS at a temperature of 50  C compared to 60  C and 70  C. The
reduction in the value of this parameter reached 25% at the lowest
tested temperature, and 49% at the highest one. Studying dried
Saskatoon berry, Kwok et al. (2004), showed the loss of the anti-
oxidant activity of ABTS at 75e76% after CD (75  C), and at 21e43%
after FD. Also Wojdyo et al. (2013) obtained a smaller loss of the

antioxidant activity by ABTS in dried cherry using FD (5%). The

temperature of 70 C caused a 32% reduction in the value of this
parameter, which was a little more than after FD (26%). Signicant
losses of the antioxidant activity were determined in the VD sam-
ples (48%). The lowest decreased of the antioxidant activity

measured by ABTS in dried chokeberry, to compare to CD and
VMD, was found after CVM conducted for 2 h at the power of 360/
240 W. The activity of these samples was measured at 83.0 mmol
Trolox/100 g dm, which represented 35% of the initial value.
Wojdyo et al. (2013) also measured the preservation of the anti-

oxidant activity by ABTS in the products subjected to microwave
drying process compared to the convective method.
The smaller loss (41%) of the antioxidant activity measured by
FRAP in convective-dried strawberries at 70  C was demonstrated
by Wojdyo et al. (2009). However, in the sour cherries dried under
the same conditions, Wojdyo et al. (2013) showed the highest
reduction of the antioxidant activity at 70  C (48%). The high
temperature causes degradation of the compounds responsible for
the antioxidant activity, anthocyanins in particular. Dried choke-
berries obtained by the VD were characterized by a 51% reduction of
the initial value of this parameter. According to Wojdyo et al.
(2009), in dried strawberry the FRAP activity decreased by 44%
after applying the VD method. In turn, Arancibia-Avila et al. (2012)
showed that chokeberry retained its biological activity when
heated at 100  C for up to 20 min. Such short heating, despite high
temperature, does not cause degradation of anthocyanins, which
are largely responsible for the antioxidant properties of chokeberry.
Among the studied variants of microwave power applied, the
smallest losses were observed after applying the method with
power reduction from 240 W to 120 W. Samples dried with the
VMD method had the highest activity as measured by FRAP assay,
in the variant with microwave power reduction from 360 W to
240 W (50% reduction). During VMD, Wojdyo et al. (2013)
demonstrated 23e40% loss of the antioxidant activity measured
by FRAP method. To save the values of this parameter, the best
conditions of VMD drying include using a power of 480 W with
reduction to 120 W.
Changes in the antiradical activity of dried fruits are ambiguous.
488 J. Samoticha et al. / LWT - Food Science and Technology 66 (2016) 484e489

Fig. 1. Appearance of the chokeberry fruit after drying: 1-CD 60  C; 2- CVM 2h 360/120 W.

High temperature and dehydration lead to the degradation of
biologically-active compounds, however products of enzymatic
and non-enzymatic browning formed in the course of the drying
process may also exhibit antioxidant properties (Nowacka et al.,
2012). However in this study in all dried chokeberry fruit after
applying a high temperature, antioxidant activity signicantly
decreased.
Color and appearance (Fig. 1) is one of the most important
stimuli recorded by human receptors, and therefore plays an
important role in consumer evaluation of food quality. It may
encourage to consumption by suggesting the sensation of certain
avors, or discourage by warning of the product in the state of
rottenness (Cupia et al., 2011). In chokeberry fruit, anthocyanin
dyes (derivatives of cyanidin) are responsible for the color.
Approximately 93% of these dyes are represented by 2 main com-
pounds: cyanidin-3-O-galactose and cyanidin-3-O-arabinose. An-
thocyanins have low resistance to external factors such as light,
oxygen and temperature (Cupia et al., 2011; Oszmian
ski &
Wojdyo, 2005). The values of the parameters L*, a* b* in fresh
chokeberry amounted to 21.4, 8.9 and
3.7, respectively (Table 3).
In the tested fruits obtained by CD, VMD and FD, the L* value
was observed to increase (to the greatest extent in the convection
method, in the case of drying at 70  C), which corresponds to the
brightening of product color. In all variants of the combined con-
vection and vacuum-microwave, and in vacuum drying, the value of
L* parameter decreased, which indicates that the fruits were darker
compared to the fresh material. Horszwald et al. (2013) noted that
oven-vacuum dried chokeberry fruits were darker than the dried
fruits obtained by freeze-drying.
Different methods of chokeberry drying had various effects on
the value of green-red coordinate a* parameter. In the fresh ma-
terial it reached 8.9, whereas its increase was recorded in freeze-
drying methods, combined drying (except the variant of vacuum-
microwave power of 360/120 W and convection for 2 h) and mi-
crowave drying (480/240 W, 360/240 and 360/120 W). In these
dried fruits, increase was observed in the intensity of the red color.
The highest percentage increase was measured in the sample
subjected to combined drying (360/240 W, convection for 6 h) -
41%, which corresponds to the value of 12.5. In other dried
chokeberries, an increase was observed in the contribution of green
color, which was the highest in the VD samples where the value of
a* parameter was at 3.6 (r2 0.33 for anthocyanins, and r2 0.40
for total polyphenols).
In turn, the value of blue-yellow coordinate parameter increased
in all obtained dried chokeberry, which represents the intensity of
yellow color. The greatest increase in the value of b* parameter was
found in CVM-dried fruits (with convection for 2 h and nal drying
with microwave power of 360/240 W). The increase in the intensity
of yellow color was 9%. The lowest value of b* parameter was found
in the sample subjected to convective drying at 50  C.
The destruction of dyes increases with increasing heating tem-
perature or time, and also during storage. There occurs the

Table 3
Color parameters of chokeberry as affected by different drying methods.

Method of drying Drying conditions Color

L* a* b*

Fresh e 21.4 4.7e 8.9 1.7cde
3.7 5.1g

CD 50  C 28.5 0.1 abcd 5.2 0.1 hi
0.3 0.6 f
60  C 30.3 5.1 ab 7.0 5.5 efgh 0.5 1.1ef
70  C 30.6 1.3 a 5.5 0.5 gh 0.9 0.1 def
VMD 120 W 29.9 2.8 abc 6.6 1.7 fgh 1.4 1.2 cde
240 W 28.7 1.1 abcd 7.4 1.4 efg 1.7 1.0 cde
240/120 W 28.0 2.1 bcd 7.3 1.6 efgh 1.2 0.5 cdef
360/120 W 28.8 1.4 abcd 10.3 2.2 bc 2.5 0.6 bcd
360/240 W 29.0 1.3 abc 9.8 2.7 bcd 1.9 1.0 cde
480/120 W 26.4 1.4 d 8.0 1.7 def 1.5 0.5 cde
480/240 W 27.4 2.5 cd 8.9 0.9 cde 1.7 0.6 cde
VD e 16.9 3.7 g 3.6 2.4 i 1.9 0.6 cde
CVM 6h 360/240 17.0 1.5 fg 12.5 1.5 a 3.9 0.6 ab
2h 360/240 14.7 2.0 g 11.7 1.4 ab 4.9 1.4 a
6h 360/120 17.5 4.8 f 11.7 4.2 ab 3.8 1.1 ab
2h 360/120 17.1 3.0 f 7.0 1.9 efgh 2.7 0.3 bc
FD e 30 1.2abc 10.9 2.7abc 3.7 0.8ab

Values followed by the same letter, within the same column, were signicantly different (p < 0.05), according to Duncan's test.
FD freeze drying, VMD vacuumemicrowave drying, VD-vacuum drying, CD convection drying CVM-convection-vacuum-microwave.
 J. Samoticha et al. / LWT - Food Science and Technology 66 (2016) 484e489 489

conversion from red anthocyanin cation to colorless or yellow owocowych. Acta Scientiarum Polonorum, Technologia Alimentaria, 3, 63e72.
chalcones, and then brown polymers (Scibisz,
Kalisz, & Mitek, Borowska, J., Zadernowski, R., Markowski, M., & Biaobrzewski, I. (1999). Wykor-
zystanie owoco
w krzewo
w mniej znanych w produkcji suszu. Zeszyty Prob-
2010). Analogous results were obtained in the research by lemowe Poste po
w Nauk Rolniczych, 46, 301e309.
Czapski and Walkowiak-Tomczak (2008), who demonstrated the Cupia, D., Witrowa-Rajchert, D., & Hankus, M. (2011). Wybrane wa
sciwo
sci
zyczne mikrokapsukowanego soku z aronii. Zeszyty problemowe poste po
w
effect of heating on the stability of chokeberry anthocyanins. Also, a

nauk rolniczych, 558, 35e42.
similar dependency was observed by Scibisz et al. (2010) in blue- Czapski, J., & Walkowiak-Tomczak, D. (2008). Kinetyka zmian barwy antocyjano
w w
berries. It was found that with increasing time and temperatures, czasie ogrzewania roztworo
w barwniko
w aronii, czerwonych winogron i
the values of parameters L* and b* increased as well. Thus, the czarnego bzu. Acta Agrophysica, 12, 625e636.
Danielczuk, J. (2003). Aronia w przetwo
rstwie spozywczym-
_ wa
sciwo
sci i kierunki
brightening and increased contribution of a yellow color were wykorzystania. Przemys Fermentacyjny i Owocowo- warzywny, 12, 26e28.
observed while drying. Research conducted by Rutkowska, Fabisiak, A., Sheng, L., Stawczyk, J., & Witrowa-Rajchert, D. (2005). Wpyw metody i
Adamska, Pielat, and Biaek (2012) showed that lyophilized dried temperatury suszenia jabek na aktywno
s
c przeciwutleniaja ca otrzymanych z
nich ekstrakto _

w. Zywno
s
c. Nauka. Technologia. Jako
s
c, 2 Supl., 318e327.
wild rose retained bright orange color characteristic of the fresh Gao, X., Ohlander, M., Jeppsson, N., Bjork, L., & Trajkovski, V. (2000). Changes in
fruit. In contrast, the product obtained by convective drying (70  C) antioxidant effects and their relationship to phytonutrients in fruits of sea
was characterized by a darker color. buckthorn (Hippophae rhamnoides L.) during maturation. Journal of Agricultural
and Food Chemistry, 48, 1485e1490.
Horszwald, A., Julien, H., & Andlauer, W. (2013). Characterisation of Aronia powders
4. Conclusions obtained by different drying processes. Food Chemistry, 141, 2858e2863.
Hosseinian, F. S., Li, W., & Beta, T. (2008). Measurement of anthocyanins and other
phytochemicals in purple wheat. Food Chemistry, 109, 916e924.
Drying resulted in a decrease in the content of bioactive com-
Ikawa, M., Schaper, T. D., Dollard, C. A., & Sasner, J. J. (2003). Utilization of folin-
pounds (polyphenols from 9 to 38%, anthocyanins from 43 to 80%) ciocalteu phenol reagent for the detection of certain nitrogen compounds.
and antioxidant activity (measured by ABTS - from 51 to 82%, by Journal of Agriculture and Food Chemistry, 51, 1811e1815.
FRAP - from 34 to 62%), regardless of the method used. Among Jakobek, L., Seruga, M., & Krivak, P. (2011). The inuence of interactions among
phenolic compounds on the antiradical activity of chokeberries (Aronia mela-
those, the greatest qualitative changes occurred during CD espe- nocarpa). International Journal of Food Sciences and Nutrition, 64, 345e352.
cially during drying at 50  C, and the lowest after FD. In the method Jankowski, A., Niedworok, J., & Jankowska, B. (1999). Wpyw aronii czarnoowocowej
using the convection, at a temperature of 70  C, dried fruits had a (Aronia Melanocarpa Elliot) na do
swiadczalna cukrzyce u szczuro
w. Herba
Polonica, 4, 345e353.
higher content of polyphenols and anthocyanins, and antioxidant Kolniak, J., Augustyniok, A., & Oszmian
ski, J. (2009). Wpyw dodatku owoco
w i
activity than these dried at 50  C, due to more than twice longer warzyw do przecieru aroniowego na zawarto
s

w polifenolowych i
c zwia zko
drying process at a lower temperature. The proposed combined jako
s
c. Przemys Fermentacyjny i Owocowo-warzywny, 10, 13e15.
Kwok, B. H. L., Hu, C., Durance, T., & Kitts, D. D. (2004). Dehydration techniques
method of drying -CD and VMD - allowed preserving more bioac- affect phytochemical contents and free radical scavenging activities of saska-
tive compounds of chokeberry than in the case of drying using toon berries (Amelanchier alnifolia Nutt.). Journal of Food Science, 3, 122e126.
these methods separately. A higher quality of the dried product was Mikulic-Petkovsek, M., Schmitzer, V., Slatnar, A., Stampar, F., & Veberic, R. (2012).
Composition of sugars, organic acids, and total phenolics in 25 wild or culti-
achieved using CD for 2 h than for 6 h, and then VMD with mi- vated berry species. Journal of Food Science, 10, 1064e1070.
crowave power reduction from 360 to 240 W, than from 360 to Nowacka, M., Sled

z, M., Wiktor, A., & Witrowa-Rajchert, D. (2012). Fizyczne i
120 W. chemiczne wa
sciwo
sci produkto
w spozywczych
_ suszonych z wykorzystaniem
_
mikrofal. Zywno
s
c. Nauka. Technologia. Jako
s
c, 6, 5e20.
Among all studied methods of drying, the best and therefore the _ _
s
c.
Oneksiak, K. (2000). Aronia i jej zywieniowo-lecznicze znaczenie. Zywno
least reducing the content of bioactive compounds and antioxidant _
Zywienie. Prawo a zdrowie, 3, 328e332.
activity, was freeze drying. Remarkable is also the method CVM, in Ostrowska, B., & Rzemykowska, Z. (1998). Przeciwutleniaja ca aktywno
s
c polifeno-
lowych surowco
w ro
slinnych w prolaktyce i leczeniu miazd _ zycy.
_ Herba
particular variant 2h 360/240 W, and at the same time it is more
Polonica, 4, 417e428.
economical than freeze-drying. Dried chokeberry may be used in Oszmian
ski, J., & Nowicka, P. (2011). Aronia- niedoceniony w Polsce owoc proz-
the industry as a raw material for the production of teas and in- drowotny w prolaktyce otyo
sci. Przemys Fermentacyjny i Owocowo- war-
fusions, as a natural food coloring, as well as a valuable addition to zywny, 7e8, 14e16.
Oszmian
ski, J., & Wojdyo, A. (2005). Aronia melanocarpa phenolics and their
cakes and desserts. antioxidant activity. European Food Research and Technology, 221, 809e813.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999).
Acknowledgments Antioxidant actuvity applying an improved ABTS radical cation decolorization
assay. Free Radical Biology & Medicine, 26, 1231e1237.
Rutkowska, J., Adamska, A., Pielat, M., & Biaek, M. (2012). Poro
wnanie skadu i
A parts of this work was nancially supported by the Ministry of wa
sciwo
sci owoco
w dzikiej ro
zy
_ (Rosa rugosa) utrwalanych metodami lioli-
_
zacji i suszenia konwencjonalnego. Zywno
s
c. Nauka. Technologia. Jako
s
c, 4,
Agricultural and Rural Development as the project no HORre-msz-
32e43.
078-9/15 (441). Publication supported by Wroclaw Centre of

Scibisz, I., Kalisz, S., & Mitek, M. (2010). Termiczna degradacja antocyjano
w owoco
w
Biotechnology, programme The Leading National Research Centre boro
wki wysokiej. Zywno _
s
c. Nauka. Technologia. Jako
s
c, 5, 56e66.
(KNOW) for years 2014e2018.

Scibisz, I., & Mitek, M. (2006). Aktywno
s
c przeciwutleniaja ca i zawarto
s

w
c zwia zko
fenolowych w suszach z owoco
w boro
wki wysokiej (Vaccinium corymbosum L.).
_Zywno
s
c. Nauka. Technologia. Jako
s
c, 4, 68e76.
References Sumic, Z., Tepic, A., Vidovic, S., Jokic, S., & Malbasa, R. (2013). Optimization of frozen
sour cherries vacuum drying process. Food Chemistry, 136, 55e63.
Arancibia-Avila, P., Namiesnik, J., Toledo, F., Werner, E., Martinez-Ayala, A. L., Rocha- Wojdyo, A., Figiel, A., Lech, K., Nowicka, P., & Oszmian
ski, J. (2013). Effect of
Guzman, N. E., et al. (2012). The inuence of different time durations of thermal convective and vacuumemicrowave drying on the bioactive compounds, color,
processing on berries quality. Food Control, 26, 587e593. and antioxidant capacity of sour cherries. Food and Bioprocess Technology, 7,
Barbosa-Canovas, V. G., Fontana, J. A., Jr., Schmidt, J. S., & Labuza, P. T. (2007). Water 829e841.
activity in foods - Fundamentals and applications. Iowa: John Wiley & Sons. Wojdyo, A., Figiel, A., & Oszmian
ski, J. (2009). Effect of drying methods with the
Benzie, I. F. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a application of vacuum microwaves on the bioactive compounds, color, and
measure of Antioxidant Power: the FRAP assay. Analytical Biochemistry, 239, antioxidant activity of strawberry fruits. Journal of Agricultural and Food
70e76. Chemistry, 57, 1337e1343.
Bober, I., & Oszmian
ski, J. (2004). Zastosowanie wytoko
w aronii do naparo
w herbat