Retention of antioxidant capacity of vacuum microwave dried cranberry

J Food Sci. 2010 Apr;75(3):C311-6. doi: 10.1111/j.1750-3841.2010.01563.x.


In this study, cranberries were dried by vacuum-microwave drying (VMD), freeze-drying (FD), or hot air-drying (AD), to compare the effects of different drying processes on both physical changes as well as the retention of bioactive components in dried samples. Total porosity (%) and average pore radius of dehydrated cranberries were greater using VMD compared to FD and AD (P < 0.05). Crude methanol cranberry powdered extracts were fractionated by solid phase extraction (SPE) into organic acid-, total phenolics-, anthocyanin-, or proanthocyanidin-enriched extracts, respectively. The chemical composition of the 60% acidified methanol fractions contained cyanidin-3-galactoside, cyanidin-3-arabinoside, peonidin-3-galactoside, and peonidin-3-arabinoside, as assessed by HPLC. Antioxidant activities of cranberry fractions were measured using chemical ORAC and ABTS methods. The 60% acidified methanol fraction had a significantly higher (P < 0.05) antioxidant potential than the other chemical fractions, which was largely attributed to the relatively higher anthocyanin content. In general, vacuum-microwave drying and freeze-drying resulted in similar retention of anthocyanins and antioxidant activity, which were both relatively higher (P < 0.05) than that recovered from cranberries dried by hot air drying.

Publication types

  • Comparative Study

MeSH terms

  • Algorithms
  • Anthocyanins / analysis
  • Antioxidants / analysis*
  • Chemical Fractionation
  • Chemical Phenomena
  • Chromatography, High Pressure Liquid
  • Food-Processing Industry / methods*
  • Freeze Drying
  • Fruit / chemistry*
  • Fruit / radiation effects*
  • Hot Temperature / adverse effects
  • Microwaves / adverse effects*
  • Phenols / analysis
  • Plant Extracts / chemistry
  • Porosity
  • Proanthocyanidins / analysis
  • Quality Control
  • Solid Phase Extraction
  • Vaccinium macrocarpon / chemistry*
  • Vacuum
  • Water / analysis


  • Anthocyanins
  • Antioxidants
  • Phenols
  • Plant Extracts
  • Proanthocyanidins
  • Water