COMPARISON OF THE INFLUENCE OF DIFFERENT FRUIT DRYING METHODS ON THE CONTENT OF SELECTED BIOACTIVE SUBSTANCES

The aim of the work was to evaluate effect hot air and infrared drying on content total polyphenols anthocyanin dyes in selected types small fruits. In we used chokeberry (Aronia melanocarpa Michx.) variety Nero, elderberry (Sambucus nigra L.) Haschberg, sour cherry (Prunus cerasus Fanal, red currant (Ribes rubrum Lake, black nigrum Triton, elaeagnus (Elaeagnus multiflora Thunb), raspberry (Rubus idaeus Heritage blueberry (Vaccinium corymbosum Bluecrop. Drying performed a Concept S1060 dryer Yden CI IR D5 dryer. analysis by pH differential method, determination Folin - Ciocalteu method. By analyzing fresh fruits, found highest fruits (3036.97 mg.100 g-1 DM) lowest (83.86 DM). polyphenol ranged from 726.07 mg GAE.100 dry matter (cherry elaeagnus) 7895.61 DM (chokeberry). After dryer, decreased 62.20% (in elderberry) 72.52% 45.16% chokeberry) 53.34% currant). an decrease 50.41% 71.22% 41.05% 47.89% cherry).