The Effect of Drying Conditions on the Presence of Volatile Compounds in Cranberries
the research was accomplished on fresh in Latvia wild
growing cranberries and cranberry cultivars. The aim of the study
was to evaluate effect of pretreatment method and drying conditions
on the volatile compounds composition in cranberries. Berries
pre-treatment methods were: perforation, halving and
steam-blanching. The berries before drying in a cabinet drier were
pre-treated using all three methods, in microwave vacuum
drier – using a steam-blanching and halving. Volatile compounds in
cranberries were analysed using GC-MS of extracts obtained by
SPME. During present research 21 various volatile compounds were
detected in fresh cranberries: the cultivar 'Steven' - 15, 'Bergman'
and 'Early black' – 13, 'Ben Lear' and 'Pilgrim' – 11 and wild
cranberries – 14 volatile compounds. In dried cranberries 20 volatile
compounds were detected. Mathematical data processing allows
drawing a conclusion that there exists the significant influence of
cranberry cultivar, pre-treatment method and drying condition on
volatile compounds in berries and new volatile compound formation.
[1] J. C├┤té, S. Caillet, G. Doyon, D. Dussault, J.-F. Sylvain, M. Lacroix
"Antimicrobial Effect of Cranberry Juice and Extracts," J. Food
control, vol. 22, pp. 1413-1418, 2011.
[2] W. P. Debruyne ÔÇ×Nutrition and Diet Therapy". USA, pp. 222-225,
2008.
[3] G. P. Blanch, G. Flores, M. L. Ruiz del Castill "Influence of methyl
jasmonate in conjunction with ethanol on the formation of volatile
compounds in berries belonging to the Rosaceae," J. Postharvest
Biology and Technology, vol. 62, is. 2, pp. 168-178, 2011.
[4] R. G. Berger Flavour and Fragrances. Chemistry, bioprocessing and
sustainability. Springer-Verlag, Germany, 164 p., 2007.
[5] R.-J. Croteau, I.-S. Fagerson "Major Volatile Components of the Juice
of American Cranberry", J. Food Science, vol. 33, is. 4, pp. 386-389,
1968.
[6] J. Wang, Y.-S. Xi "Drying characteristics and drying quality of carrot
using a two-stage microwave process," J. Food Engineering, vol. 68,
is. 4, pp. 505-511, 2005.
[7] I. Alibas "Microwave, air and combined microwave-air-drying
parameters of pumpkin slices," J. Food Science and Technology,
vol. 40, is. 8, pp. 1445-1451, 2007.
[8] L. Wu, T. Orikasa, Y. Ogawa, A. Tagawa "Vacuum drying
characteristics of eggplants," J. Food Engineering, vol. 83, is. 3,
pp. 422−429, 2007.
[9] H.-Y. Hui, J. Barta, M. Pilar Cano, T. Gusek, J.-S. Sidhu, N. Sinha
Handbook of fruits and fruit processing. Blackwell Publishing, USA,
697 p., 2006.
[10] E. Mayer-Miebach, W.-E.-L. Spieß "Influence of cold storage and
blanching on the carotenoid content of Kintoki carrots," J. Food
Engineering, vol. 56, is. 2-3, pp. 211−213, 2003.
[11] K.-M. Llano, A.-S. Haedo, L.-N. Gerschenson, A.-M. Rojas
"Mechanical and biochemical response of kiwifruit tissue to steam
blanching," J. Food Research International, vol. 36, is. 8, pp. 767−775,
2003.
[12] J.-X. Shi, L.-M. Maguer, S.-L. Wang, A. Liptay "Application of osmotic
treatment in tomato processing − effect of skin treatments on mass
transfer in osmotic dehydration of tomatoes," J. Food Research
International, vol. 30, is. 9, p. 669, 1997.
[13] M. Sabovics, E. Straumite, R. Galoburda, A. Kronberga "Analysis of
Volatile Compounds in Flour Blend from Non-traditional Cereals in
Latvia," Proceedings of International conference on food innovation
FoodInnova2010 (available on: http://www.foodinnova.com/
foodInnova/docu2/36.pdf), 2010.
[14] G. Flores, M.-L. Ruiz del Castillo, G.-P. Blanch, M. Herraiz "Effect of
sample freezing on the SPME performance in the analysis of chiral
volatile compounds in foods," J. Food Chemistry, vol. 96, is. 2, pp.
334-339, 2006.
[15] A. Klas, E. Sydow "The aroma of cranberries," J. Acta chemica
scandinavica, vol. 21, pp. 945-952, 1967.
[16] T. Hirvi, E. Honkanen, T. Pyysalo "The aroma of cranberries,"
J. Lemensm Unters Forsch, vol. 172, pp. 365-367, 1981.
[17] F. Luan, M. W├╝st "Differential incorporation of 1-deoxy-D-xylulose into
(3S)-linalool and geraniol in grape berry exocarp and mesocarp,"
J. Phytochemistry, vol. 60, pp. 451-459, 2002.
[18] M.-K. Goyal, I. Roy, U.-C. Banerjee, V.-K. Sharma, A.-K. Bansal "Role
of benzyl alcohol in the prevention of heat-induced aggregation and
inactivation of hen egg white lysozyme," J. European Journal of
Pharmaceutics and Biopharmaceutics, vol. 71, is. 2, pp. 367-376, 2009.
[19] E. Almenar, R. Auras, M. Rubino, B. Harte "A new technique to
prevent the main post harvest diseases in berries during storage:
Inclusion complexes β-cyclodextrin-hexanal," J. International Journal
of Food Microbiology, vol. 118, is. 2, pp. 164-172, 2007.
[20] F. Patrignani, L. Iucci, N. Belletti, F. Gardini, M.-E. Guerzoni,
R. Lanciotti "Effects of sub-lethal concentrations of hexanal and
2-(E)-hexenal on membrane fatty acid composition and volatile
compounds of Listeria monocytogenes, Staphylococcus aureus,
Salmonella enteritidis and Escherichia coli," J. International Journal
of Food Microbiology, vol. 123, is. 1-2, pp. 1-8, 2008.
[21] L. Allou, L.-El. Maimouni, S. Le Calvé Henry-s "Law constant
measurements for formaldehyde and benzaldehyde as a function of
temperature and water composition," J. Atmospheric Environment,
vol. 45, is. 17, pp. 2991-2998, 2011.
[22] L.-M. Bal, V. Meda, S.-N. Naik, S. Satya "Sea buckthorn berries:
A potential source of valuable nutrients for nutraceuticals and
cosmoceuticals," J. Food Research International, vol. 44, is. 7,
pp. 1718-1727, 2011.
[23] C. Pere, E. Rodier "Microwave vacuum drying of porous media:
experimental study and qualitative considerations of internal transfers,"
J. Chemical Engineering and Processing, vol. 41, pp. 427-436, 2002.
[24] H. Imaishi, S. Matumoto "Isolation and functional characterization in
yeast of CYP72A18, a rice cytochrome P450 that catalyzes
(ω-1)-hydroxylation of the herbicide pelargonic acid," J. Pesticide
Biochemistry and Physiology, vol. 88, is. 1, pp. 71-77, May, 2007.
[1] J. C├┤té, S. Caillet, G. Doyon, D. Dussault, J.-F. Sylvain, M. Lacroix
"Antimicrobial Effect of Cranberry Juice and Extracts," J. Food
control, vol. 22, pp. 1413-1418, 2011.
[2] W. P. Debruyne ÔÇ×Nutrition and Diet Therapy". USA, pp. 222-225,
2008.
[3] G. P. Blanch, G. Flores, M. L. Ruiz del Castill "Influence of methyl
jasmonate in conjunction with ethanol on the formation of volatile
compounds in berries belonging to the Rosaceae," J. Postharvest
Biology and Technology, vol. 62, is. 2, pp. 168-178, 2011.
[4] R. G. Berger Flavour and Fragrances. Chemistry, bioprocessing and
sustainability. Springer-Verlag, Germany, 164 p., 2007.
[5] R.-J. Croteau, I.-S. Fagerson "Major Volatile Components of the Juice
of American Cranberry", J. Food Science, vol. 33, is. 4, pp. 386-389,
1968.
[6] J. Wang, Y.-S. Xi "Drying characteristics and drying quality of carrot
using a two-stage microwave process," J. Food Engineering, vol. 68,
is. 4, pp. 505-511, 2005.
[7] I. Alibas "Microwave, air and combined microwave-air-drying
parameters of pumpkin slices," J. Food Science and Technology,
vol. 40, is. 8, pp. 1445-1451, 2007.
[8] L. Wu, T. Orikasa, Y. Ogawa, A. Tagawa "Vacuum drying
characteristics of eggplants," J. Food Engineering, vol. 83, is. 3,
pp. 422−429, 2007.
[9] H.-Y. Hui, J. Barta, M. Pilar Cano, T. Gusek, J.-S. Sidhu, N. Sinha
Handbook of fruits and fruit processing. Blackwell Publishing, USA,
697 p., 2006.
[10] E. Mayer-Miebach, W.-E.-L. Spieß "Influence of cold storage and
blanching on the carotenoid content of Kintoki carrots," J. Food
Engineering, vol. 56, is. 2-3, pp. 211−213, 2003.
[11] K.-M. Llano, A.-S. Haedo, L.-N. Gerschenson, A.-M. Rojas
"Mechanical and biochemical response of kiwifruit tissue to steam
blanching," J. Food Research International, vol. 36, is. 8, pp. 767−775,
2003.
[12] J.-X. Shi, L.-M. Maguer, S.-L. Wang, A. Liptay "Application of osmotic
treatment in tomato processing − effect of skin treatments on mass
transfer in osmotic dehydration of tomatoes," J. Food Research
International, vol. 30, is. 9, p. 669, 1997.
[13] M. Sabovics, E. Straumite, R. Galoburda, A. Kronberga "Analysis of
Volatile Compounds in Flour Blend from Non-traditional Cereals in
Latvia," Proceedings of International conference on food innovation
FoodInnova2010 (available on: http://www.foodinnova.com/
foodInnova/docu2/36.pdf), 2010.
[14] G. Flores, M.-L. Ruiz del Castillo, G.-P. Blanch, M. Herraiz "Effect of
sample freezing on the SPME performance in the analysis of chiral
volatile compounds in foods," J. Food Chemistry, vol. 96, is. 2, pp.
334-339, 2006.
[15] A. Klas, E. Sydow "The aroma of cranberries," J. Acta chemica
scandinavica, vol. 21, pp. 945-952, 1967.
[16] T. Hirvi, E. Honkanen, T. Pyysalo "The aroma of cranberries,"
J. Lemensm Unters Forsch, vol. 172, pp. 365-367, 1981.
[17] F. Luan, M. W├╝st "Differential incorporation of 1-deoxy-D-xylulose into
(3S)-linalool and geraniol in grape berry exocarp and mesocarp,"
J. Phytochemistry, vol. 60, pp. 451-459, 2002.
[18] M.-K. Goyal, I. Roy, U.-C. Banerjee, V.-K. Sharma, A.-K. Bansal "Role
of benzyl alcohol in the prevention of heat-induced aggregation and
inactivation of hen egg white lysozyme," J. European Journal of
Pharmaceutics and Biopharmaceutics, vol. 71, is. 2, pp. 367-376, 2009.
[19] E. Almenar, R. Auras, M. Rubino, B. Harte "A new technique to
prevent the main post harvest diseases in berries during storage:
Inclusion complexes β-cyclodextrin-hexanal," J. International Journal
of Food Microbiology, vol. 118, is. 2, pp. 164-172, 2007.
[20] F. Patrignani, L. Iucci, N. Belletti, F. Gardini, M.-E. Guerzoni,
R. Lanciotti "Effects of sub-lethal concentrations of hexanal and
2-(E)-hexenal on membrane fatty acid composition and volatile
compounds of Listeria monocytogenes, Staphylococcus aureus,
Salmonella enteritidis and Escherichia coli," J. International Journal
of Food Microbiology, vol. 123, is. 1-2, pp. 1-8, 2008.
[21] L. Allou, L.-El. Maimouni, S. Le Calvé Henry-s "Law constant
measurements for formaldehyde and benzaldehyde as a function of
temperature and water composition," J. Atmospheric Environment,
vol. 45, is. 17, pp. 2991-2998, 2011.
[22] L.-M. Bal, V. Meda, S.-N. Naik, S. Satya "Sea buckthorn berries:
A potential source of valuable nutrients for nutraceuticals and
cosmoceuticals," J. Food Research International, vol. 44, is. 7,
pp. 1718-1727, 2011.
[23] C. Pere, E. Rodier "Microwave vacuum drying of porous media:
experimental study and qualitative considerations of internal transfers,"
J. Chemical Engineering and Processing, vol. 41, pp. 427-436, 2002.
[24] H. Imaishi, S. Matumoto "Isolation and functional characterization in
yeast of CYP72A18, a rice cytochrome P450 that catalyzes
(ω-1)-hydroxylation of the herbicide pelargonic acid," J. Pesticide
Biochemistry and Physiology, vol. 88, is. 1, pp. 71-77, May, 2007.
@article{"International Journal of Biological, Life and Agricultural Sciences:64980", author = "Karina Ruse and Martins Sabovics and Tatjana Rakcejeva and Lija Dukalska and Ruta Galoburda and Laima Berzina", title = "The Effect of Drying Conditions on the Presence of Volatile Compounds in Cranberries", abstract = "the research was accomplished on fresh in Latvia wild
growing cranberries and cranberry cultivars. The aim of the study
was to evaluate effect of pretreatment method and drying conditions
on the volatile compounds composition in cranberries. Berries
pre-treatment methods were: perforation, halving and
steam-blanching. The berries before drying in a cabinet drier were
pre-treated using all three methods, in microwave vacuum
drier – using a steam-blanching and halving. Volatile compounds in
cranberries were analysed using GC-MS of extracts obtained by
SPME. During present research 21 various volatile compounds were
detected in fresh cranberries: the cultivar 'Steven' - 15, 'Bergman'
and 'Early black' – 13, 'Ben Lear' and 'Pilgrim' – 11 and wild
cranberries – 14 volatile compounds. In dried cranberries 20 volatile
compounds were detected. Mathematical data processing allows
drawing a conclusion that there exists the significant influence of
cranberry cultivar, pre-treatment method and drying condition on
volatile compounds in berries and new volatile compound formation.", keywords = "volatile compounds, cranberries, convective drier,
microwave-vacuum drier", volume = "6", number = "4", pages = "240-7", }
