Horticultural Factors Affecting Antioxidant Capacity of Blueberries and other Small Fruit

Abstract

<jats:p>It is now widely held that the antioxidants contained in fruit and vegetables can provide protection against certain human degenerative conditions that are associated with oxygen free radical damage. This view is supported by epidemiological, in vitro, and more recently, in vivo evidence. Phenolics (polyphenolics) contribute substantially to the antioxidant complement of many small fruit species whose ripe fruit are red, purple or blue in color. Fruit containing high levels of phenolic antioxidants would be attractive to health conscious consumers, therefore optimization of production and processing factors affecting small fruit antioxidant capacity is desirable. In many small fruit crops, antioxidant activity [measured as oxygen radical absorbing capacity (ORAC)] is positively correlated with their content of anthocyanins and total phenolics. Genera, species, and genotypes vary with respect to phenolic content. Both annual and geographical factors appear to influence ORAC, although many years of study are needed to distinguish these effects from other biotic and abiotic factors that influence fruit phenolic content. Antioxidant capacity due to phenolics is decreased by food processing practices, such as heat or aeration.</jats:p>

Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys

“…Concerning this issue, Wang et al (2004) and Escriche et al (2014) observed how different heat treatments resulted alterations in phenolic profiles of honeys. However, industrial processing affects the antioxidant activity and the total phenolics of different honey types differently (Howell et al, 2001;Kowalski, 2013;Chaikham & Prangthip, 2015).…”

Thidiazuron-induced somatic embryogenesis and changes of antioxidant properties in tissue cultures of half-high blueberry plants

“…These berries are greatly appreciated due to the superior quality and gained immense popularity among the consumers. Among 400–500 species in Vaccinium genus 1 , blueberries contain higher levels of phenolic compounds, which are high in antioxidant activities 3 , 4 . Presence of phenolic components in berry crops and their activities have been studied thoroughly due to the apparent relationship between the phytochemicals present in the plant product, and its association with the prevention of chronic diseases such as cancer, heart, vascular and neurodegenerative diseases 5 – 7 .…”

Mechanosensory Neuron Aging: Differential Trajectories with Lifespan-Extending Alaskan Berry and Fungal Treatments in Caenorhabditis elegans

“…Freeze thaw cycles were limited to one (thawed from -80°C then aliquoted and frozen at -20°C until use) to ensure maximal preservation of bioactive components ( Lohachoompol et al, 2004 ). Because seasonal weather patterns and location (e.g., bog versus mountain) have been shown to influence the chemical makeup of various botanicals ( Howell et al, 2001 ), all experiments were conducted using extracts prepared from the same extraction batch to eliminate the potential for differences in the chemical properties of the extracts.…”