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. The freezing process slightly affected the values of extracted ellagic acid, total phenolic, and vitamin C content. At the end of long-term frozen storage (12 months), no significant change of total phenolic content extracted was observed, but significant decreases of 14-21% in ellagic acid and of 33-55% in vitamin C were quantified. Free radical scavenging capacity measured as antiradical efficiency (AE) depends on the seasonal period of harvest. Late cultivars, Rubi (6.1 × 10 -4 ) and Zeva (10.17 × 10 -4 ), showed higher AE than early cultivars, Heritage (4.02 × 10 -4 ) and Autumn Bliss (4.36 × 10 -4 ). The freezing process produced a decrease of AE values in the four cultivars ranging between 4 and 26%. During the frozen storage, the AE values reached after the freezing process remained unchanged.

Changes in the level and antioxidant activity of polyphenols during storage of enzymatically treated raspberry juices and syrups

“…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).…”

Anthocyanins Content in Blueberries (Vaccinium corymbosumL.) in Relation to Freesing Duration

“…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.…”

Effects of sea buckthorn berries on infections and inflammation: a double-blind, randomized, placebo-controlled trial

“…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).…”