Relation between bioactive compounds and free radical‐scavenging capacity in berry fruits during frozen storage

Abstract

In this work the correlation between the free radical-scavenging capacity and bioactive compounds (anthocyanins, ellagic acid, total phenolics and vitamin C) in four Spanish raspberry cultivars (Heritage, Autumn Bliss, Zeva and Rubi) and Spanish wild blackberry as affected by freezing and frozen storage was evaluated. From this mathematical study a significant correlation was obtained between the radical-scavenging capacity and the anthocyanin and total phenolic contents in both raspberry (r = 0.85 and 0.83 respectively) and blackberry (r = 0.84 and 0.68 respectively) fruits, but no correlation was found between this parameter and the ellagic acid and vitamin C contents. A key objective of this study was to select the raspberry cultivar most suitable for freezing preservation in terms of the stability of its health-promoting constituents. A two-dimensional principal component analysis (PCA) of the raspberry cultivars explained 82% of the total variance of the factors mentioned above. The early raspberry cultivars (Heritage and Autumn Bliss) showed a lower content of bioactive compounds and lower radical-scavenging capacity, while the late cultivars (Zeva and Rubi) showed higher values, and these differences were clearly displayed by the PCA.

The effects of pre-harvest and post-harvest factors on the nutritional quality of strawberry fruits: A review

“…In this context, strawberries possess greater antioxidant capacity (2-to 11-fold) than apples, peaches, pears, grapes, tomatoes, oranges, or kiwifruit [2], with vitamin C responsible, per se, for more than 30% of the TAC followed by the anthocyanins contributing between 25-40% (depending on the cultivar) and the rest attributed to the contribution of mainly comprised ellagic acid derivatives and flavonols [22]. These findings may support previous studies, confirming that associations between the antioxidant properties and the proportion of phenolics present as anthocyanins or ETs are generally not very evident in strawberry [25,[38][39][40][41][42][43].…”

Antioxidant activity and total phenolic content of methanol extracts ofIxora coccinea

“…There is evidence of a good correlation between phenolic contents of the different plant part extracts (R 2 = 0.9833) and their DPPH scavenging activity. This is consistent with previous reports of significant negative linear correlation between the phenolic contents and the IC 50 antioxidant activity values (González et al, 2003;Llobera & Cañellas, 2007;Makris et al, 2007;Lecumberri et al, 2007). This negative linear correlation proves that the extracts with the highest phenolic contents show lower IC 50 values.…”

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).…”