Functional components of berry fruits and their usage in food technologies

Yildiz O., Eyduran S. P.

AFRICAN JOURNAL OF AGRICULTURAL RESEARCH, vol.4, no.5, pp.422-426, 2009 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Review
  • Volume: 4 Issue: 5
  • Publication Date: 2009
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.422-426
  • Van Yüzüncü Yıl University Affiliated: Yes


In recent years, nutritious features of foods produced and consumed as well as their roles in disease prevention have been taken into consideration. It has been reported in numerous studies that food habits are connected with many illnesses including cancer. It is reported that some components with anti-oxidative effects which are present in different quantities in berry fruits reduce the negative effects brought out by free radicals that serve as agents in those ailments. Additionally, doubts about artificial anti-oxidants which are being used in industry have increased the tendency in consumption of natural anti-oxidant sources such as berry fruits. The effects of processes carried out in food industry are considerably significant on functional components of these fruits that are used for different purposes. So, some points that require utmost care in order to minimize loss are necessary to be determined. In this review, we will focus on functional components of berry fruits, detection methods of these components, their presence rates in different berry fruits, possibilities of using them as functional foods and the effect of food processes on these components.