Molecules 2013, 18(2), 1528-1539; doi:10.3390/molecules18021528
Article

Oxygen Radical Absorbance Capacity of Different Varieties of Strawberry and the Antioxidant Stability in Storage

Chunyang Li 1,† email, Wu-Yang Huang 1,†,* email, Xing-Na Wang 1 email and Wen-Xu Liu 1,2 email
1 Department of Functional Food and Bio-active compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China 2 College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China † These authors contributed equally to this work.
* Author to whom correspondence should be addressed.
Received: 10 December 2012; in revised form: 18 January 2013 / Accepted: 21 January 2013 / Published: 25 January 2013
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Abstract: Total antioxidant capacity of different varieties of strawberry (Ningfeng, Ningyu, Zijin 4, Toyonoka, Benihope, Sweet Charlie) in different developmental stages (including green unripe stages, half red stages, and red ripe stages) was investigated by oxygen radical absorbance capacity (ORAC) assay. In addition, effects of the antioxidant properties of strawberry stored at 4 °C or −18 °C for a period of five months were studied. The results showed that antioxidant capacity of strawberry changed based on tested part, developmental stage, variety, and time of collection. Calyces had significantly higher ORAC values compared with fruits. Strawberry fruits had higher ORAC values during the green unripe stages than the half red stages and red ripe stages. Strawberries got higher ORAC values during short-time storage, and then decreased during long-time storage. Samples stored at −18 °C exhibited higher antioxidant capacity than those stored at 4 °C, while vacuum treatment could further increase ORAC values. The results indicated the potential market role of strawberries as a functional food and could provide great value in preventing oxidation reaction in food processing and storage for the dietary industry.
Keywords: oxygen radical absorbance capacity (ORAC); strawberry; different stages; different storage temperature; storage time

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Cite This Article

MDPI and ACS Style

Li, C.; Huang, W.-Y.; Wang, X.-N.; Liu, W.-X. Oxygen Radical Absorbance Capacity of Different Varieties of Strawberry and the Antioxidant Stability in Storage. Molecules 2013, 18, 1528-1539.

AMA Style

Li C, Huang W-Y, Wang X-N, Liu W-X. Oxygen Radical Absorbance Capacity of Different Varieties of Strawberry and the Antioxidant Stability in Storage. Molecules. 2013; 18(2):1528-1539.

Chicago/Turabian Style

Li, Chunyang; Huang, Wu-Yang; Wang, Xing-Na; Liu, Wen-Xu. 2013. "Oxygen Radical Absorbance Capacity of Different Varieties of Strawberry and the Antioxidant Stability in Storage." Molecules 18, no. 2: 1528-1539.

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