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Effect of Storage Conditions oh Phenolic Content and Antioxidant Capacity of Spray Dried Sour Cherry Powder

The stability of phenolic compounds, antioxidant capacity and colour changes in spray dried Marasca sour cherry juice powders (MP), packaged in two laminates (Pet 12µm/PP 18µm met/PE 100µm vs. Pet 12µm/Al 9µm/PE85µm), stored under different temperatures (4, 20, 37 °C) over a storage period (0, 3, 6, 9, 12 months) were evaluated. Individual anthocyanins, flavonol glycosides and phenolic acids were identified by HPLC-DAD and antioxidant capacity was monitored by DPPH assay. The anthocyanins, as predominant compounds, were more susceptible to degradation during storage compared to other phenolic compounds. Packaging laminates did not significantly influence phenolics stability, whilst the most pronounced were the impacts of temperature and storage length. Obtained results confirmed that MP has potential as functional food ingredient with attractive natural pigment of red colour whereas optimal storage conditions could preserve the nutritive quality and biological value of the powder.

Marasca spray dried powder ; storage ; phenolics ; colour ; antioxidant capacity

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