Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Effect of Drying and Maturity on the Antioxidant Properties of the Blueberry (Vaccinium Floribundum Kurth) from the Ecuadorian Moorland and Sensory Evaluation of its Infusion

Ma. Bernarda Ruilova^1* , Zulay M. Niño-Ruiz² , Daniel Arias-Toro¹ and Patrício Sandoval Ruilova³

¹Universidad Técnica de Babahoyo, Facultad de Ciencias Agropecuarias, Av. Universitaria s/n, Los Ríos-Babahoyo, Ecuador.

²Ikiam-Universidad Regional Amazónica, Km 7 Via Muyuna, Tena, Napo, Ecuador.

³Universidad Estatal de Belgorod, Russia.

Corresponding Author Email: bernardaruilova@gmail.com

Abstract:

The mortiño (Vaccinium floribundum) is characterized by its high content of polyphenols and anthocyanins, as well as high antioxidant activity. This research analyzed the effect of drying (convection drying and lyophilization) together with the degree of ripeness (50% and 100%) on the fruit’s antioxidant properties. Additionally, a sensory evaluation of an infusion prepared with the dried product was conducted. The treatment consisting of lyophilization and 100% ripeness had the highest values for polyphenols and anthocyanins, 4733.50 mg of gallic acid/100 g DW and 778.70 mg of cyanidin 3-glucoside chloride / 100 g DW, respectively. The ascorbic acid content was highest in the treatment with lyophilization and 50% ripeness, with 69.50 mg / 100 g DW. The antioxidant activity for the treatments with 100% ripeness had similar results for convection drying and lyophilization, 87.28 and 88.62 mmol TE / kg DW, respectively. An infusion was made from the dried mortiño product and subjected to a sensory evaluation from a panel of tasters. The samples with 100% ripeness, regardless of the drying method, received a “Like very much” qualification for color, aroma, and taste attributes. Testing for antioxidant activity, it was found that between 2.5 to 3.5 % of the original antioxidant content is transferred to the infusion. The findings suggest that mortiño can be used in the preparation of an infusion with functional properties, creating an opportunity for the local communities of venturing into this crop for industrial purposes.

Keywords:

Convection drying; Functional properties; Lyophilization drying

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