Comparison of Microwave with Conventional Heating on Phytochemical Compounds of Cornelian Cherry (Cornus mas L.) Concentrate

In this study the effects of concentration on tannin content, total anthocyanin content, total phenol content and antioxidant activity of cornelian cherry juice using conventional and microwave methods under various operational pressures (۱۰۰, ۳۸.۵ and ۱۲ kPa) were investigated. The final juice concentration of ۴۲° Brix was achieved in ۱۳۷, ۱۲۵, and ۹۳ minutes at ۱۰۰, ۳۸.۵ and ۱۲ kPa, respectively, by conventional heating. Applying microwave energy decreased required times to ۱۱۵, ۹۰, and ۷۵ min. at ۱۰۰, ۳۸.۵ and ۱۲ kPa, respectively. Results showed that thermal treatment by microwave compared to conventional heating under low-pressure operation (۱۲ kPa) caused less decrease in the phytochemical content (tannin content, total anthocyanin content, total phenol content and antioxidant activity) of cornelian cherry juice.