Relation between bioactive compounds and free radical-scavenging capacity in berry fruits during frozen storage

Author(s): Gonzalez EM, de Ancos B, Cano MP


In this work the correlation between the free radical-scavenging capacity and bioactive compounds (anthocyanins, ellagic acid, total phenolics and vitamin C) in four Spanish raspberry cultivars (Heritage, Autumn Bliss, Zeva and Rubi) and Spanish wild blackberry as affected by freezing and frozen storage was evaluated. From this mathematical study a significant correlation was obtained between the radical-scavenging capacity and the anthocyanin and total phenolic contents in both raspberry (r = 0.85 and 0.83 respectively) and blackberry (r = 0.84 and 0.68 respectively) fruits, but no correlation was found between this parameter and the ellagic acid and vitamin C contents. A key objective of this study was to select the raspberry cultivar most suitable for freezing preservation in terms of the stability of its health-promoting constituents. A two-dimensional principal component analysis (PCA) of the raspberry cultivars explained 82% of the total variance of the factors mentioned above. The early raspberry cultivars (Heritage and Autumn Bliss) showed a lower content of bioactive compounds and lower radical-scavenging capacity, while the late cultivars (Zeva and Rubi) showed higher values, and these differences were clearly displayed by the PCA.

Similar Articles

Canned fruit and vegetable consumption in the United States: An updated report to Congress

Author(s): Buzby JC, Wells HF, Kumcu A, Lin BH, Lucier G, et al.

Fruit and vegetable processing

Author(s): Dauthy ME

Proximate composition, minerals and vitamins in selected canned vegetables

Author(s): Martin-Belloso O, Llanos-Barrioberro E

ß-Carotene and Ascorbic acid retention in fresh and processed vegetables

Author(s): Howard LA, Wong AD, Perry AK, Klein BP

Effects of varieties and cultivation conditions on the composition of strawberries

Author(s): Hakala M, Lapvetelainen A, Huopalahti R, Kallio H, Tahvonen R

Losses of vitamin C from fresh strawberries in a commercial supply chain

Author(s): Russell LF, LeBlanc DI, McRae KB, Ryan DAJ

Characterization of red raspberry (rubusidaeus L

Author(s): Tosun M, Ercisli S, Karlidag H, Sengul M

Effects of preparation procedures, packaging and storage on nutrient retention in peeled potatoes

Author(s): Hagg M, Hakkinen U, Kumpulainen J, Ahvenainen R, Hurme E

The variations of ascorbic acid content in vegetable processing

Author(s): Lee CY, Downing DL, Iredale HD, Chapman JA

Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii

Author(s): Franke AA, Custer LJ, Arakaki C, Murphy SP

Microwave cooking of vegetables

Author(s): Kylen AM, Charles VR, McGrath BH, Schleter JM, West LC, et al.

Comparison of ascorbic acid content of super-market versus roadside stand produce

Author(s): Bushway RJ, Helper PR, King J, Perkins B, Krishnan M

Misting effects on ascorbic acid retention in broccoli during cabinet display

Author(s): Barth MM, Perry AK, Schmidt SJ, Klein BP

Antioxidants and other chemical and physical characteristics of two strawberry cultivars at different ripeness stages

Author(s): de O Pineli LL, Moretti CL, dos Santos MS, Campos AB, Brasileiro AV, et al.

Food component profiles for fruit and vegetable subgroups

Author(s): Pennington JAT, Fisher RA