1st International Symposium On Biotechnology (2023),  [445-450]

AUTHOR(S) / АУТОР(И): Valerija Pantelić, Nemanja Miletić, Vesna Milovanović, Igor Đurović, Marko Petković


Download Full Pdf   

DOI: 10.46793/SBT28.445P


The present study aimed to evaluate the effect of convective and microwave drying on bioactive compounds in raspberries (Rubus idaeus L.) cv. Willamette and Tulameen. Fruits were dehydrated in the convective dryer at temperatures 50 °C and 70 °C and microwave oven at power levels (90, and 240 W). The highest percentage of anthocyanin (11.6 %) and polyphenols (25 %) was retention in microwave-dried Willamette at 90 W. The microwave-dried Willamette at 90 W also had the highest antioxidant potential of 1.53 ± 0.26 mmol TE/100g dry matter.


convective drying, microwave drying, raspberry, antioxidant potential.


  • Anjos R., Cosme F., Gonçalves A., Nunes F.M., Vilela A., Pinto, T. (2020). Effect of agricultural practices, conventional vs organic, on the phytochemical composition of ‘Kweli’ and ‘Tulameen’ raspberries (Rubus idaeus L.). Food Chemistry, 328, 126833.
  • AOAC (1995). No 934.01, 16th ed. Arlington, VA.
  • AOAC (1990a). No. 940.26, 17th ed. Arlington, VA.
  • AOAC (1990b). No. 934.06., 17th ed. Arlington, VA.
  • Burton-Freeman B.M., Sandhu A.K., Edirisinghe, I. (2016). Red Raspberries and Their Bioactive Polyphenols: Cardiometabolic and Neuronal Health Links. Advances in Nutrition, 7 (1), 44–65.
  • Frías-Moreno M.N., Parra-Quezada R.Á., Ruíz-Carrizales J., González-Aguilar G.A., Sepulveda D., Molina-Corral F.J., Jacobo-Cuellar J.L., Olivas, G.I. (2021). Quality, bioactive compounds and antioxidant capacity of raspberries cultivated in northern Mexico. International Journal of Food Properties, 24 (1), 603–614.
  • Giusti M.M., Wrolstad, R.E. (2001). Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy. Current Protocols in Food Analytical Chemistry, 00 (1), F1.2.1–F1.2.13.
  • Kalla A.M., Devaraju R. (2017). Microwave energy and its application in food industry: A reveiw. Asian Journal of Dairy and Food Research, 36 (1), 37–44.
  • Lebedev V.G., Lebedeva T.N., Vidyagina E.O., Sorokopudov V.N., Popova A.A. Shestibratov, K.A. (2022). Relationship between Phenolic Compounds and Antioxidant Activity in Berries and Leaves of Raspberry Genotypes and Their Genotyping by SSR Markers. Antioxidants, 11 (10), 1961.
  • Miletić N., Leposavić A., Popović B., Mitrović O., Kandic M. (2012). Contents of main phenolich and antioxidative capacity in frozen raspberry fruits (Rubus Idaeus L.) from Arilje grown area. Published in 6th Central European Congress on Food, CEFood2012, Lević, J. (ed.), 1: 166–171, Novi Sad, Serbia: Publisher: University of Novi Sad, Institute of Food Technology.
  • Miletić N., Leposavić A., Popović B., Mitrović O. Kandić M. (2015). Chemical and antioxidant properties of fully matured raspberry fruits (Rubus idaeus L.) picked in different moments of harvesting season. Acta Horticulturae  1099, 211–218.
  • Petrović S., Leposavic A. (2011). Malina – nove tehnologije gajenja, zastite i prerade. Institut za voćarstvo, Čačak, Srbija.
  • Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26 (9-10), 1231–1237.
  • Rodriguez A., Bruno E., Paola C., Campanone L., Mascheroni R.H. (2019). Experimental study of dehydration processes of raspberries (Rubus Idaeus) with microwave and solar drying. Food Science and Technology, 39 (2), 336–343.
  • Si X., Chen Q., Bi J., Yi J., Zhou L., Wu, X. (2015). Infrared Radiation and Microwave Vacuum Combined Drying Kinetics and Quality of Raspberry. Journal of Food Process Engineering, 39 (4), 377–390.
  • Singleton V.L., Orthofer R., Lamuela-Raventós, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Oxidants and Antioxidants Part A, 299, 152–178.
  • Stamenković Z., Pavkov I., Radojčin M., Tepić Horecki A., Kešelj K., Bursać Kovačević D., Putnik, P. (2019). Convective Drying of Fresh and Frozen Raspberries and Change of Their Physical and Nutritive Properties. Foods, 8(7), 251.