Antioxidant stability of small fruits in postharvest storage at room and refrigerator temperatures
Jasenka Piljac-Žegarac and Dunja Šamec
Food Research International, Volume 44, Issue 1, January 2011, Pages 345-350
2011
บทคัดย่อ
Strawberries(Fragariaananassa), raspberries (Rubus idaeus) and red currants (Ribesrubrum), as well as two drupes, cherries (Prunusavium), and sour cherries (Prunuscerasus), 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 ± 6.12 mg GAE/100 g 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.