Effect of processing and storage on the antioxidant activity of frozen and pasteurized shadblow serviceberry (Amelanchier canadensis)

Abstract

Serviceberry fruits were pasteurised in glass jars at two temperatures, 85 and 100°C, while another batch was packed in polyethylene bags and frozen at a temperature of -20 °C. Processed fruits were stored for 10 months: frozen fruit at -20 1°C; and pasteurised fruit at room temperature without access to light. Refrigerated storage and pasteurization lowered the DPPH antioxidant activity of serviceberry fruit. In the former, the change was not great, whilst pasteurisation caused an approximately twofold increase in EC50. On the basis of total anthocyanin content and total polyphenolic content measurements, it would appear that the antioxidant properties of serviceberry were affected mainly by anthocyanins. Pasteurising at 100°C allowed slightly better preservation of these compounds during long-term storage. Copyright © Taylor and Francis Group, LLC.