Abstract
Total antioxidant capacity of different varieties of strawberry (Ningfeng, Ningyu, Zijin 4, Toyonoka, Benihope, Sweet Charlie) in different developmental stages (including green unripe stages, half red stages, and red ripe stages) was investigated by oxygen radical absorbance capacity (ORAC) assay. In addition, effects of the antioxidant properties of strawberry stored at 4 °C or −18 °C for a period of five months were studied. The results showed that antioxidant capacity of strawberry changed based on tested part, developmental stage, variety, and time of collection. Calyces had significantly higher ORAC values compared with fruits. Strawberry fruits had higher ORAC values during the green unripe stages than the half red stages and red ripe stages. Strawberries got higher ORAC values during short-time storage, and then decreased during long-time storage. Samples stored at −18 °C exhibited higher antioxidant capacity than those stored at 4 °C, while vacuum treatment could further increase ORAC values. The results indicated the potential market role of strawberries as a functional food and could provide great value in preventing oxidation reaction in food processing and storage for the dietary industry.
Highlights
Fruits play an important role in human nutrition and health because of their nutritional properties and bioactive principles [1]
The calyces, fruits of red ripe stage, half red stage, and green unripe stage from the six different varieties of strawberries collected from December 2010 to April 2011 were analyzed for their radical scavenging activity by the oxygen radical absorbance capacity (ORAC) assay
Strawberries showed relatively higher ORAC values and stability stored at −18 °C than those stored at 4 °C
Summary
Fruits play an important role in human nutrition and health because of their nutritional properties and bioactive principles [1]. Strawberries are an excellent source of vitamin C, and are rich in bioactive phenolic compounds including flavonoids and phenolic acids [4,5,6]. These bioactive phytochemicals contribute the major health-promoting function [7]. The ORAC assay is perhaps one of the most suitable methods to evaluate the in vitro antioxidant capacity of food products because it utilizes a biological relevant radical source and is the only method that combines both inhibition time and degree of inhibition into a single quantity [13]. The ORAC values of Benihope fruits with different storage treatments were determined for analyzing the antioxidant stability
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