Antioxidant stability of small fruits in postharvest storage at room and refrigerator temperatures

Strawberries (Fragaria ananassa), raspberries (Rubus idaeus) and red currants (Ribes rubrum), as well as two drupes, cherries (Prunus avium), and sour cherries (Prunus cerasus), were subjected to two storage temperatures (4°C and 25°C) and phytochemicals concentrations (total phenols, flavonoids and...

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Bibliographic Details
Published in:Food research international 2011-01, Vol.44 (1), p.345-350
Main Authors: PILJAC-ZEGARAC, Jasenka, SAMEC, Dunja
Format: Article
Language:English
Subjects:
Anthocyanins
Antioxidant activity
Antioxidants
Assaying
Biological and medical sciences
Cherries
Evolution
Flavonoids
Food industries
Foods
Fruit and vegetable industries
Fruits
Fundamental and applied biological sciences. Psychology
Phenols
Refrigerators
Storage
Strawberries
Temperature effects
Total phenols
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Summary:Strawberries (Fragaria ananassa), raspberries (Rubus idaeus) and red currants (Ribes rubrum), as well as two drupes, cherries (Prunus avium), and sour cherries (Prunus cerasus), were subjected to two storage temperatures (4°C and 25°C) and phytochemicals concentrations (total phenols, flavonoids and anthocyanins) as well as antioxidant capacity (DPPH, ABTS and FRAP assays) were monitored until the fruit visually spoiled. Red currants and strawberries exhibited the highest initial total phenol (TP) contents (322.40±5.56 and 335.47±6.12mg GAE/100g FW, respectively) and maintained the highest TP contents throughout storage at both temperatures. Storage of at 25°C as opposed to 4°C, facilitated faster spoilage of analyzed fruits. In addition, most fruits stored at 4°C, exhibited slightly higher antioxidant activity values at the end of storage according to all three antioxidant activity assays as opposed to fruits stored at 25°C. The dynamic evolution of antioxidant capacity at both temperatures reflected the transient changes in phytochemical composition of small fruits in storage.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2010.09.039