THE INFLUENCE OF FREEZING ON THE BIOLOGICAL VALUE OF BERRIES

• Main Authors: MÁRIA NÉMETH- BALOGH, I. TURIANICA, BRIGITA PAULOVICSOVÁ
• Format: Article
• Language: English
• Published: Agroprint Timisoara 2009-05-01
• Series: Scientific Papers Animal Science and Biotechnologies
• Subjects: freezing; anthocyans; vitamin c; antiradical activity; berries
• Online Access: http://spasb.ro/index.php/spasb/article/view/1036

The objective of our research was to observe the influence of freezing on the biological value of selected berry samples according to their antiradical activity, content of anthocyans and vitamin C. The content of vitamin C (method by Lásztity and Törley, 1987), anthocyans (method by Fuleki and Francis, 1968) and antiradical activity (method by Brand- Williams et al., 1995 and Sanchéz- Moreno et al., 1998) were analysed both in frozen and fresh berry samples. In general, the avarage contents of vitamin C, anthocyans and values of antiradical activity in the fresh and frozen berry samples are not significantly different. Freezing of fresh plant materials to –18 °C is suitable for preservation of their basic biological properties (content of anthocyans, vitamin C and antiradical activity). These plant materials can be used for direct consumption and also to rise the biological value of human nutrition.