Postharvest stability of antioxidant compounds in hawthorn and cornelian cherries at room and refrigerator temperatures – comparison with blackberries, white and red grapes

Šamec, Dunja; Piljac Žegarac, Jasenka (2011) Postharvest stability of antioxidant compounds in hawthorn and cornelian cherries at room and refrigerator temperatures – comparison with blackberries, white and red grapes. Scientia Horticulturae, 131 . pp. 15-21. ISSN 0304-4238

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Official URL: http://dx.doi.org/10.1016/j.scienta.2011.09.021

Abstract

Antioxidant capacity (DPPH, ABTS and FRAP assays), as well as total phenol (TP), total flavonoid (TF) and total anthocyanin (TA) contents of hawthorn (Crataegus pentagyna L.), cornelian cherries (Cornus mas), blackberries (Rubus fruticosus) and white and red grapes (Vitis vinifera L.) were monitored during postharvest storage at room and refrigerator temperatures. Hawthorn exhibited the highest initial TP (891.15±10.83 mg GAE/100g FW) and TF contents (536.76±15.52 mg CE/100g FW) as well as antioxidant capacity using FRAP (6.33±0.10 mmol Fe2+/100g FW) and ABTS (7.27±0.04 mmol TEAC/100g FW) essays, while cornelian cherries exhibited the highest antioxidant capacity measured by the DPPH assay (2.88±0.02 mmol TEAC/100g FW). Storage at 25 ºC facilitated faster spoilage of all analyzed fruits. Significant fluctuations in TP, TF and TA contents were observed for all fruits during storage, except for the TP content of blackberries stored at 4 ºC and TF content of blackberries stored at 25 ºC, which remained relatively stable. Storage at 4 ºC did not adversely influence the content of phytochemicals in analyzed fruits, expect for hawthorn, which showed a 15.1% lower TA content at the end of storage (37 days). As evidenced from the high degree of positive correlations between antioxidant assay results and phytochemical content determinations, antioxidant capacity paralleled the fluctuations in phytochemical content and depended greatly on the type of fruit in question.

Item Type:

Article

Additional Information:

NOTICE: this is the author’s version of a work that was accepted for publication in Scientia Horticulturae. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Scientia Horticulturae, vol. 131, pp. 15-21 (2011), DOI: 10.1016/j.scienta.2011.09.021

Uncontrolled Keywords:

anthocyanins; antioxidant activity; flavonoids; storage; temperature effects; total phenols

Subjects:

BIOTECHNICAL SCIENCES > Food Technology > Food Chemistry

Divisions:

Division of Molecular Biology

Projects: