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

Piljac-Žegarac, Jasenka; Šamec, Dunja (2011) Antioxidant stability of small fruits in postharvest storage at room and refrigerator temperatures. Food Research International, 44 (1). pp. 345-350. ISSN 0963-9969

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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 ± 6.12 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.

Item Type: Article
Uncontrolled Keywords: fruit; antioxidant activity; storage; temperature effects; phytochemicals; total phenols; flavonoids; anthocyanins
Subjects: BIOTECHNICAL SCIENCES > Food Technology > Food Chemistry
BIOTECHNICAL SCIENCES > Food Technology > Nutrition
Divisions: Division of Molecular Biology
Project titleProject leaderProject codeProject type
Molekularna regulacija biljnog razvitka[200002] Branka Salopek-Sondi098-0982913-2829MZOS
Depositing User: Dunja Šamec
Date Deposited: 04 May 2015 11:54
DOI: 10.1016/j.foodres.2010.09.039

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