Evaluation of the antioxidant capacity of strawberry flour (Fragaria ananassa) from the Festival and Benicia varieties

Abstract

Strawberries have antioxidant activity, useful in human nutrition. Considering the short commercial life of the fresh fruit, dehydration is proposed. The objective of this study is to determine the effect of drying temperature on the antioxidant capacity of strawberry flour, using the methods of Folin Ciocalteau and DPPH. Drying tests were carried out at 60 °, 70 ° and 80 ° C. It was found that the total phenolic content was between 1402.7 and 1928.8 mg AG / 100 g flour and DPPH values, between 459.8 and 722.2 mg Trolox / 100 g flour. It was observed that the antioxidant capacity decreased with the increase of the treatment temperature. Once the antioxidant capacity of the dried strawberry is confirmed, it will be necessary to optimize the drying temperature of fresh fruits, avoiding the use of high temperatures and testing applications of this product as a food ingredient.