INFLUENCE OF PROCESSING TECHNOLOGY ON BIOACTIVE COMPONENTS OF SOUR CHERRY
Cherry (Prunus cerasus var. Oblačinska) is one of the most common varieties in Bosnia and Herzegovina and the region. Owing to the excellent sensory and physico-chemical characteristics and the very high concentration of biologically active ingredients, it is a very good potential for obtaining value added products or products with high content of bioactive, nutritionally and biologically valuable ingredients. The processing techniques of fresh fruit have a large influence on the content of bioactive components. The aim of this study was to analyse the effects of processing technologies of sour cherries on the content of bioactive compounds (total phenols, total flavonoids and anthocyanins) and the antioxidant capacity. Products that were analysed were juice, concentrate, extra jam and lyophilisate. The content of bioactive components and antioxidant capacity of these products was compared with fresh cherries. The results showed that the greatest influence on the content of bioactive ingredients has process where vacuum concentration is applied. More sophisticated technology such as lyophilization would contribute to the retention of bioactive components and could increase product competitiveness at the market.