Phytochemical content and antioxidant properties of osmotic dehydrated blueberry, cherry and pomegranate fruit

This paper seeks to research the changes in content of bioactive molecules during the process of osmotic dehydration of blueberry, sour cherry, and pomegranate. The study focuses on the total phenolic content, total flavonoids content, total anthocyanins, and antioxidative activity. The analysis of frozen fresh, partially process and dried samples indicated that application of osmotic dehydratation positively influence on preservation of phenolic compounds and antioxidant ability of tested fruits. The findings of this research could have implications for the food industry, particularly in the production of food with added value.