Journal of Food Technology and Preservation

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Research Article - Journal of Food Technology and Preservation (2020) Volume 4, Issue 5

Algerian strawberry tree fruit (lyophilized powder): Chemical properties and antioxidant activity

 The physicochemical characterization of the lyophilized powder (LP) from Arbutus berries was undertaken. LP is essentially constituted from organic matter, including carbon (~46%), hydrogen (~6%), oxygen (~46%) and nitrogen (~1%.). Potassium (16841.92 mg/kg), Calcium (3800.00 mg/ kg) and Sodium (2542.75 mg/kg) are the most abundant elements and the antioxidant properties of LP were studied. Extraction experiments were carried out by maceration, using water and of methanol; Ethyl Acetate (EA) and acetone in water were used as solvent. The antioxidant activity of the extracts was evaluated by using two methods DPHH and reducing power. Flavonoids and polyphenols were found in all the produced extracts and were also quantified. These findings are of interest since antioxidant phenol compounds have an outstanding role in the health area, and wide applications in food and pharmaceutical products. Currently, studies are in progress to isolate and to identify the active principle components.

Author(s): Tounsia Aksil

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