Fluctuations in the Levels of Antioxidant Compounds and Antioxidant Capacity of Ten Small Fruits During One Year of Frozen Storage

  • Šamec D
  • Piljac-Žegarac J
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Abstract

The fluctuations in antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl, 2 , 2 azinobis (3 - ethylbenzthi - azoline - 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 .

Author-supplied keywords

  • Anthocyanins
  • Antioxidant activity
  • Flavonoids
  • Frozen storage
  • Total phenols

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