Fluctuations in the Levels of Antioxidant Compounds and Antioxidant Capacity of Ten Small Fruits During One Year of Frozen Storage
- DOI:
- 10.1080/10942912.2013.790423
pages 21-32
- Received: 21 Sep 2012
- Accepted: 25 Mar 2013
- Accepted author version posted online: 24 Apr 2014
Published online: 25 Jul 2014
Abstract
The
fluctuations in antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl,
2,2´-azinobis (3-ethylbenzthiazoline-6-sulphonic acid), and ferric
reducing/antioxidant power assays), total phenol, total flavonoid, and
total anthocyanin contents of 10 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 except
hawthorn and white grapes retained equal or slightly greater total
phenol content in comparison to the initial values. The total flavonoid
and total anthocyanin 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.
