Influence of Freezing and Drying on Phytochemical Properties of Various Fruit

@article{Semenov2015InfluenceOF,
  title={Influence of Freezing and Drying on Phytochemical Properties of Various Fruit},
  author={G. V. Semenov and I. S. Krasnova and O. A. Suvorov and Irina Dmitrievna Shuvalova and Nikita Dmitrievich Posokhov},
  journal={Biosciences, Biotechnology Research Asia},
  year={2015},
  volume={12},
  pages={1311-1320}
}
Initially the total antioxidant activity, the total flavonoid contents, the total phenolic contents and the ascorbic acid were measured in fresh fruits. Then samples for freezing and vacuum freeze-drying were frozen what led to a decrease in total antioxidant activity by 11% (persimmon) - 28% (kiwi fruit), a reduction of total phenolic and total flavonoid contents for about 10% and the content of ascorbic acid decreases by 8% (kiwi fruit) - 30% (apple). The remaining frozen purees were… 

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