Analysis of Some Phenolic Compounds and Free Radical Scavenging Activity of Strawberry Fruits During Storage Period

Tudor, V.; Manole, Carmen; Teodorescu, Răzvan; Asănică, A.; Barbulescu, Iuliana Diana

doi:10.1016/j.aaspro.2015.08.053

Cited by 8 publications

(7 citation statements)

References 18 publications

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“…With regard to the fruits, they represent a valuable source of polyphenols which contribute to the nutritive quality, and also giving some organoleptic properties. Their composition differs from one cultivar to another, also being influenced by biotic and abiotic factors (Tudor, Manole, Teodorescu, Asanica, & Barbulescu, 2015). Therefore, in this study we looked at how the different doses of gamma rays and storage period influenced the phenolic compounds in strawberry fruits.…”

Section: Hplc Analysis For Phenolic Compoundsmentioning

confidence: 99%

Chemical quality and nutrient composition of strawberry fruits treated by γ-irradiation

Maraei

Elsawy

2017

Journal of Radiation Research and Applied Sciences

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Postharvest quality losses of fruits and vegetables during storage are global horticultural problems. This study evaluates the effect of gamma irradiation doses (0, 300, 600 and 900 Gy) on quality parameters and phytochemical content of strawberry fruits during storage periods at 10 C. The data revealed the irradiation significantly reduced the fruits weight loss and decay rate at storage periods; in comparison with control (unirradiated sample) which gave the maximum value of these quality parameters. Neither radiation treatment nor storage period had significant effect on titratable acidity and pH of fruits. All treatments decreased vitamin C levels during storage but the anthocyanin contents increased gradually during the storage period and reached its highest values near the end of the storage period. Strawberry fruits treated with 600 Gy had the highest total phenolic content and antioxidant activity followed by 300 Gy. Irradiation stimulated the biosynthesis of some phenolic compounds such as, pyrogallol, gallic, catechol, chlorogenic and ellagic acid.

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Section: Hplc Analysis For Phenolic Compoundsmentioning

confidence: 99%

Chemical quality and nutrient composition of strawberry fruits treated by γ-irradiation

Maraei

Elsawy

2017

Journal of Radiation Research and Applied Sciences

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“…Extended storage up to the tenth day was characterized by stability, and then followed by a decrease to reach values of 46.28±1.006, 39.59±0.003 and 40.31±0.07mgGAE/100ml for juice stored at 10, 20 and 30°C, respectively. This might be explained by the decrease of antioxidants which where deteriorated during storage as corroborated by Tudora et al (2015) who reported that under high temperatures storage some biochemical changes occurred in the fruit's structure. Regarding the control juice, the antiradical DPPH activity results were stable during the first two days of storage at the temperature of 10°C (P<0.05); however, the prolonged storage induced a significant decrease to reach the value of 25.06±0.006mgGAE/100ml.…”

Section: Dpph Radical Scavenging Capacitymentioning

confidence: 63%

Effect of Time and Temperature Storage on the Quality of unpasteurized Prickly Pear Juice Enriched with Hydro-soluble Opuntia ficus indica seeds Extract

Sakhraoui,

Touati,

Hihat

2023

Turkish JAF Sci.Tech.

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This study aimed to evaluate the effect of incorporating hydrosoluble Opuntia ficus indica seeds extract in unpasteurized prickly pear juice and monitoring its stability. For this purpose, titratable acidity (TA), total soluble solids (TSS), browning index (BI), total phenolic compounds (TPC), total flavonoids (TF), antiradical activity (DPPH), ferric reducing antioxidant power (FRAP) and microbial analysis were monitored for both enriched and controlled juices during different time and temperature storage. Before storage, the enriched juice values were respectively 0.096±0.001%, 14.1±0.01%, 0.756±0.01, 133.3±3.4mgGAE/100ml, 5.58±0.07mgQE/100ml, 95.89±14.27mgGAE/100ml and 59.34±5.52mgGAE/100ml for TA, TSS, BI, TPC, TF, DPPH and FRAP; while 0.16±0%, 14.1 ±0.001%, 1.2±0.01, 88.39±4.2mgGAE/100ml, 3.98±1.003mgQE/100ml, 51.08±14.27 mgGAE/100ml and 50.33±5.16mgGAE/100ml for the control juice. The microbial analysis revealed the absence of microorganisms even the juices were unpasteurized. Moreover, the results revealed that the enrichment attenuated significantly the effect of storage; indeed, the use of the prickly pear seeds extract in combination with the juices can be a good alternative to enhance the shelf life of unpasteurized prickly pear juice, and improve their quality attributes as well as to minimize the unwanted changes in the nutritional and organoleptic properties.

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“…Storage conditions directly affect the nutritional properties of strawberries, including phenolic compounds and free radical scavenging activity [ 93 ]. Different storage stages influenced the total content of polyphenols, which have a maximum content of 326 mg GAE/100 g of fresh weight, and a total flavonoid content of 424 mg RE/100 g fresh weight at the end of the refrigeration period [ 94 ].…”

Section: The Content Of Polyphenolic Compounds In Strawberry Fruitsmentioning

confidence: 99%

Bioactive Ingredients with Health-Promoting Properties of Strawberry Fruit (Fragaria x ananassa Duchesne)

et al. 2023

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Strawberries (Fragaria x ananassa Duchesne) belong to the berry group and are characterized primarily by delightful sensory properties. Due to their chemical composition, these fruits are a rich source of bioactive compounds that can modify the metabolic and physiological functions of the body. The aim of this work is to present the current state of research on bioactive ingredients found in these fruits in the context of their health-promoting properties. The paper presents compiled and reviewed data on the content of polyphenolic compounds, organic acids, and vitamins, especially vitamin C, in strawberries. The content of these compounds is influenced by many different factors that are discussed in the paper. It also draws attention to the presence of oxalates and allergenic compounds, which are classified as anti-nutritional compounds of strawberries.

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Analysis of Some Phenolic Compounds and Free Radical Scavenging Activity of Strawberry Fruits During Storage Period

Cited by 8 publications

References 18 publications

Chemical quality and nutrient composition of strawberry fruits treated by γ-irradiation

Chemical quality and nutrient composition of strawberry fruits treated by γ-irradiation

Effect of Time and Temperature Storage on the Quality of unpasteurized Prickly Pear Juice Enriched with Hydro-soluble Opuntia ficus indica seeds Extract

Bioactive Ingredients with Health-Promoting Properties of Strawberry Fruit (Fragaria x ananassa Duchesne)

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