B. Naderi - Departman of food science & Technology, College of food technology, Gorgan university of Agricultural Science and Natural Resources, Gorgan, Islamic Republic of Iran.
Y. Maghsoudlou - Departman of food science & Technology, College of food technology, Gorgan university of Agricultural Science and Natural Resources, Gorgan, Islamic Republic of Iran.
M. Aminifar - Department of Food Science & Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, ۳۱۷۴۵-۱۳۹, Islamic Republic of Iran.
M. Ghorbani - Departman of food science & Technology, College of food technology, Gorgan university of Agricultural Science and Natural Resources, Gorgan, Islamic Republic of Iran.
L. Rashidi - Department of Food Science & Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, ۳۱۷۴۵-۱۳۹, Islamic Republic of Iran.

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.

Cornelian cherry concentrate, Conventional heating, Microwave heating, Phytochemical compounds