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Colour stability and antioxidant activity of some berry extracts

The colour stability of the blackberry, mulberry and blueberry extracts by monitoring the changes in colour parameters and remaining absorbance as a result of increased temperature and heating time were examined. The knowledge of colour stability is important for optimization of production and storage of coloured food products. The aim of present study was also to determine and compare the total phenols content and antioxidant activity of these dark coloured berry fruits. The results showed that highest total phenols content was determined in blueberry extracts (3198.50 mg kg-1). Extracts were analyzed for antioxidant activity by the ABTS and DPPH methods. The heating time and temperature affected the colour stability of the berry fruit extracts. The maximum colour stability was determined for mulberry extract.

blackberry; mulberry; blueberry; colour; heating

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