2000
DOI: 10.1021/jf0001684
|View full text |Cite
|
Sign up to set email alerts
|

Ellagic Acid, Vitamin C, and Total Phenolic Contents and Radical Scavenging Capacity Affected by Freezing and Frozen Storage in Raspberry Fruit

Abstract: The ellagic acid, total phenolic, and vitamin C contents in four raspberry cultivars (Heritage, Autumn Bliss, Rubi, and Zeva) grown in Spain were detected and quantified by HPLC in fresh, just frozen, and stored fruits at -20 °C for a one year period. Ellagic acid [207-244 mg kg -1 of fresh weight (fw)], total phenolic (137-1776 mg kg -1 of fw), and vitamin C (221-312 mg kg -1 of fw) contents in raw material were higher in the late cultivars Zeva and Rubi than in the early cultivars Autumn Bliss and Heritage. … Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
2
1

Citation Types

22
173
5
5

Year Published

2006
2006
2017
2017

Publication Types

Select...
6
4

Relationship

0
10

Authors

Journals

citations
Cited by 285 publications
(205 citation statements)
references
References 16 publications
22
173
5
5
Order By: Relevance
“…Six-month freezing storage of highbush blueberries at -18°C and -35°C had no significant effect on the stability of anthocyanins (Ścibisz and Mitek, 2005). Similar results were obtained by Ancos et al (2004) and Gonzàlez et al (2003) during storage of frozen raspberries and blackberries. Much higher losses of anthocyanin pigments, even up to 90% were observed during storage of frozen cherries (Chaovanalikit and Wrolstad, 2004).…”
Section: Discussionsupporting
confidence: 85%
“…Six-month freezing storage of highbush blueberries at -18°C and -35°C had no significant effect on the stability of anthocyanins (Ścibisz and Mitek, 2005). Similar results were obtained by Ancos et al (2004) and Gonzàlez et al (2003) during storage of frozen raspberries and blackberries. Much higher losses of anthocyanin pigments, even up to 90% were observed during storage of frozen cherries (Chaovanalikit and Wrolstad, 2004).…”
Section: Discussionsupporting
confidence: 85%
“…It is most probable that the anthocyanin in frozen fruits becomes more easily extractable. An increase in TA content in raspberry during freezing has been reported by Ancos et al (2000). Gonzàlez et al (2003) documented anthocyanins losses in frozen blackberry stored for 12 months at -24°C.…”
Section: Resultsmentioning
confidence: 78%
“…The amounts of bioactive compounds in sea buckthorn berry vary depending on the subspecies, area and year of cultivation, and the maturity of the berries (Gao et al, 2000;Kallio et al, 2002a). It is possible that loss of bioactive compounds took place during the manufacture and storage of the product (de Ancos et al, 2000;Häkkinen et al, 2000). The amounts of vitamins C and E especially were far from the highest amounts detected in sea buckthorn berries (Yang and Kallio, 2002;Tiitinen et al, 2005).…”
Section: Discussionmentioning
confidence: 99%