Influence of ripening stage and cultivar on physicochemical properties, sugar and organic acid profiles, and antioxidant compositions of strawberries

被引:0
作者
Hyesung Hwang
Young-Jun Kim
Youngjae Shin
机构
[1] Dankook University,Department of Environmental Horticulture
[2] Seoul National University of Science and Technology,Department of Food Science and Technology
[3] Dankook University,Department of Food Engineering
来源
Food Science and Biotechnology | 2019年 / 28卷
关键词
Antioxidant; Cultivar; Ellagic acid; Ripening stage; Strawberry;
D O I
暂无
中图分类号
学科分类号
摘要
The current study compared the physicochemical properties, antioxidant compounds and activities, of unripe and ripe fruits of three cultivars (Seolhyang, Janghee, and Maehyang) of strawberries grown in Korea. As fruits matured, their soluble solids content increased and their organic acid content decreased. Total phenolic content (TPC) and total flavonoid content (TFC) did not differ between Seolhyang and Maehyang fruits, regardless of maturity, whereas unripe Janghee fruits showed higher TPC and TFC than ripe fruits. Total anthocyanin content was higher in ripe fruits than in unripe fruits. For total antioxidant activity, ripe and unripe Seolhyang fruits showed no differences, whereas unripe Janghee fruits showed significantly higher activity than ripe fruits. TPC and TFC were highly correlated, as were DPPH and ABTS radical scavenging activities. Thus, antioxidant contents and total antioxidant activities differed with variety and fruit ripeness at harvest. Unripe fruits show strong potential for use in functional food manufacturing.
引用
收藏
页码:1659 / 1667
页数:8
相关论文
共 138 条
[1]  
Adsersen A(2007)Acetylcholinesterase and butyrylcholinesterase inhibitory compounds from Corydalis cava Schweigg Kort. J. Ethnopharmacol. 113 179-182
[2]  
Kjølbye A(2006)Analytical methods for assay of ellagic acid and its solubility studies J. Pharm. Biomed. Anal. 40 206-210
[3]  
Dall O(1993)Anthocyanin composition of red raspberry juice: influences of cultivar, processing, and environmental factors J. Food Sci. 58 1135-1141
[4]  
Jäger AK(1995)Use of free radical method to evaluate antioxidant activity Lebensm. Wiss. Technol. 28 25-30
[5]  
Bala I(2013)Changes in fruit quality and antioxidant activity depending on ripening levels, storage temperature, and storage periods in strawberry cultivars Korean J. Hortic. Sci. Technol. 31 194-202
[6]  
Bhardwaj V(1961)A new and rapid colorimetric determination of acetylcholinesterase activity Biochem. Pharmacol. 7 88-90
[7]  
Hariharan S(2000)Ellagic acid content in berries: influence of domestic processing and storage Eur. Food Res. Technol. 212 75-80
[8]  
Kumar MR(2009)Phenolic content, antioxidant effect and acetylcholinesterase inhibitory activity of Korean commercial green, puer, oolong, and black teas Korean J. Food Preserv. 16 230-237
[9]  
Boyles MJ(1999)The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals Food Chem. 64 555-559
[10]  
Wrolstad RE(2012)A comparative study of GABA, glutamate contents, acetylcholinesterase inhibition and antiradical activity of the methanolic extracts from 10 edible plants Korean J. Food Sci. Technol. 44 447-451