Effect of drying on antioxidant capacity, physicochemical and functional characteristics of Mexican serviceberry fruit

BACKGROUND: There are five species of Malacomeles (family Rosaceae) endemic in America. They grow from southern Texas to north Honduras. Of those five species, M. denticulata (Mexican serviceberry) is the most widely distributed in Mexico. OBJECTIVE: To increase knowledge of how drying method affect physical and chemical characteristics of Mexican serviceberry fruit. METHODS: Fruit was dried through the process of sun-, shade- or hot air. Vitamin C, total phenols, condensed tannins, anthocyanins, simple phenols, Trolox equivalent (TEAC) and oxygen radical antioxidant (ORAC) capacities were determined in serviceberry raisins. RESULTS: Titratable acidity, Brix, calcium, iron, and condensed tannins were higher in shade-dried raisins. The total phenolics ranged from 389.2 to 434.2 mg eq. gallic acid/100 g and were in the range reported for grape raisins. Total fiber was up to 4-fold higher in serviceberry raisins compared to those of grape raisins. Calcium and iron contents were on average 4.3- and 55-fold higher, respectively, compared with that reported for grape raisins. -Shade-dried, sun-dried and hot air-dried serviceberry raisins showed by far, higher Trolox equivalent compared to oxygen radical antioxidant capacity. CONCLUSION: Shade drying process is economic and advantageous. It helps to extend the Mexican’s serviceberry fruit shell, preserving the fruit’s outstanding functional characteristics.