Impact of thermal treatment on the antioxidant activity of cornelian cherries extract

Abstract

The present study aims to investigate the influence of the temperature on the radical scavenging capacity (measured by the 2, 2-azinobis (3-ethylbenzothiazolyne-6-sulphonic acid) diammonium salt radical cation assay) and ferric reducing antioxidant power (FRAP) of Cornelian cherry fruit extract. The impact of the thermal treatment was investigated by monitoring these parameters at 75°C and comparing the obtained values to those resulted by refrigerated storage of the extract. The Cornelian Cherry extract showed a great stability of the antioxidant activity after 10 days of storage at 75°C (ca. 29% loss of antioxidant capacity).