Frozen Storage Effects on Anthocyanins and Volatile Compounds of Raspberry Fruit

Abstract

The quantitative and qualitative evolution of the anthocyanins and volatile compounds of four raspberry cultivars (cvs. Heritage, Autumn Bliss, Zeva, and Rubi) growing in Spain were analyzed raw, just frozen, and during long-term frozen storage at −20 °C for a 1 year period. HS-SPME coupled with GC-MS and HPLC techniques were employed to study the evolution of the volatile compouds and the individual anthocyanins, respectively. The volatile aroma composition changes produced by the freezing process and long-term frozen storage were minimal. Only a significant increase in extraction capacity was obtained for α-ionone (27%) and for caryophyllene (67%) in Heritage at 12 months of storage. The stability of anthocyanins to freezing and frozen storage depends on the seasonal period of harvest. Heritage and Autumn Bliss (early cultivars) were less affected by processing and long-term frozen storage (1 year), and the total pigment extracted showed the tendency to increase 17 and 5%, respectively. Rubi and Zeva (late cultivars) suffered a decreased trend on the total anthocyanin content of 4% for Rubi and 17.5% for Zeva. Cyanidin 3-glucoside most easily suffered the degradative reactions that take place during processing and the storage period. Keywords: Raspberry; freezing; frozen storage effects; anthocyanin; volatile compound; color; aroma

Stability of Haskap Berry (Lonicera Caerulea L.) Anthocyanins at Different Storage and Processing Conditions

“…The highest reduction (24.50 %) was recorded for C-3-G (the most abundant ANC), while the smallest decrease was that of peonidin 3-O-glucoside (16.00 %). This agrees with de Ancos et al (2000) who found that C-3-G demonstrated a more significant degradation during frozen storage compared to the other ANCs found in raspberries. Structural analysis showed that less free hydroxyl groups and more methoxy groups in the B-ring of the aglycon improve anthocyanin stability (Liu et al, 2014).…”

“…The effects of freezing and frozen storage on anthocyanin content and phenolic profile of different kinds of berries have been investigated by other researchers (Bushway et al, 1992;de Ancos et al, 2000;Hä kkinen et al, 2000;Mullen et al, 2002). According to Selman (1992), the process of freezing itself does not alter the nutritive value of the product being frozen.…”

“…The enhanced extractability might have surmounted any ANCs degradation that might have occurred during the freezing process. In some cases, ANCs have been even reported to increase during freezing (de Ancos et al, 2000).…”

Tannins: Current knowledge of food sources, intake, bioavailability and biological effects

“…The ellagitannins measured by HPLC were reduced by 25% in cloudberries and by 50% in red raspberries during 12 months storage. Häkkinen et al [104] reported that ellagitannin content measured as ellagic acid after hydrolysis was reduced by 40% in strawberries and by 30% in red raspberries after nine months storage at -208C, and according to De Ancos et al [105] the amount of ellagic acid in frozen-stored raspberries decreased significantly (14 -21%) in the course of one year.…”

Chemical composition, Antioxidant capacities and storage stability of Citrus macroptera and Garcinia pedunculata fruits

“…The value has fallen at 2 nd month, although maintaining a value above that of 0 days. This can be explained by reactions that continue to occur after harvest, forming compounds responsible for this increase (PiljacZˇegarac and Sˇamec, 2011); for example, reactions produced via metabolism of the phenolics (Kalt et al, 1999), resulting from cellular disruption caused by thawing the fruit before the time of analysis, improving the extraction of these compounds (De Ancos et al, 2000). In a study by Connor et al (2002), different blueberry cultivars, mature and not matter, were refrigerated at 5°C for up to 7 weeks.…”