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Fluctuations in the levels of antioxidant compounds and antioxidant capacity of ten small fruits during one year of frozen storage

Šamec, Dunja; Piljac Žegarac, Jasenka (2015) Fluctuations in the levels of antioxidant compounds and antioxidant capacity of ten small fruits during one year of frozen storage. International Journal of Food Properties, 18 (1). pp. 21-32. ISSN 1094-2912

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Abstract

The fluctuations in antioxidant capacity (DPPH, ABTS and FRAP assays), total phenol (TP), total flavonoid (TF) and total anthocyanin (TA) contents of ten small fruits (sweet cherries, sour cherries, strawberries, red currants, raspberries, blackberries, hawthorn, cornelian cherries, and red and white grapes) were monitored during storage at -20 °C. After one year in storage all varieties exept hawthorn and white grapes retained equal or slightly greater TP content in comparison to the initial values. The TF and TA levels also remained stable or even increased after 12 months in all fruits exept hawthorn and strawberries. Red currants and raspberries exhibited optimal preservation of antioxidant capacity, while hawthorn showed a decrease in the antioxidant capacity during different time points in storage as well as at the end of storage. Analyzed fruits were classified into four main groups based on hierarchical cluster analysis (HCA).

Item Type: Article
Uncontrolled Keywords: anthocyanins; antioxidant activity; flavonoids; frozen storage; total phenols
Subjects: BIOTECHNICAL SCIENCES > Food Technology > Food Chemistry
BIOTECHNICAL SCIENCES > Food Technology > Nutrition
Divisions: Division of Molecular Biology
Projects:
Project titleProject leaderProject codeProject type
Molekularna regulacija biljnog razvitka[200002] Branka Salopek-Sondi098-0982913-2829MZOS
Depositing User: Dunja Šamec
Date Deposited: 29 Apr 2015 11:57
Last Modified: 27 Oct 2015 10:21
URI: http://fulir.irb.hr/id/eprint/1807
DOI: 10.1080/10942912.2013.790423

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