Effect of preservation processing on quality attributes and phenolic profile of maqui (Aristotelia chilensis mol. Stuntz) fruit

• Published in: Food science & technology Vol. 149; p. 111920
• Main Authors: Concha-Meyer, Anibal A., Sepúlveda, Gloria, Pérez-Díaz, Ricardo, Torres, Carolina A.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.09.2021
• Subjects: Antioxidant; Drying; Flavonoids; Maqui berry; Processing; Flavonoids; Antioxidant; Maqui berry; Drying; Processing
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2021.111920

Maqui is a wild native berry from the Chilean and Argentinean Patagonia that is considered an important source of bioactive compounds for its high antioxidant activity and anthocyanin concentration. Processing methods that improve shelf-life can affect stability of antioxidant compounds. Furthermore, there is limited information of the processing effect on non-anthocyanin phenolic compounds, antioxidant capacity and quality of maqui-derived products. The aim of this work was to those characteristics on processed fruit using conventional canning (CC), convective forced hot air drying (CFHAD), osmotic drying (OD), and freeze-drying (FD). Ten non-anthocyanin phenolics were quantified using HPLC-MS. Luteolin-7-O-glucoside and hydroxycinnamic acid concentration showed a significant reduction by 45% when processed using CFHAD and OD. Rutin and hyperoside concentrations were significantly higher (24.76 μg/g and 100.20 μg/g) in FD maqui when compared to CC and OD treatments. CFHAD achieved the lowest water activity (0.41) and CC the highest total soluble solids content 28.00 °Brix. Antioxidant capacity of CC maqui samples showed a 17.6% decrease, while FD, CFHAD, and OD samples showed an average 21.8% increase. The results of this work can provide valuable information to functional food producers to determine optimal processing conditions to protect antioxidant compound of maqui. •10 non-anthocyanins phenolics were quantified in processed maqui using UHPLC-MS.•Hyperoside and rutin were higher in FD and CFHAD samples.•FD, CFHAD, and OD maqui samples showed higher antioxidant capacity.