Next Article in Journal
Original TDAE Strategy Using Propargylic Chloride: Rapid Access to 1,4-Diarylbut-3-ynol Derivatives
Previous Article in Journal
Synthesis and Characterization of Novel Dendrons Bearing Amino-Nitro-Substituted Azobenzene Units and Oligo(ethylene glycol) Spacers: Thermal, Optical Properties, Langmuir Blodgett Films and Liquid-Crystalline Behaviour
Open AccessArticle

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

by Chunyang Li 1,†, Wu-Yang Huang 1,*,†, Xing-Na Wang 1 and Wen-Xu Liu 1,2
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
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Molecules 2013, 18(2), 1528-1539; https://doi.org/10.3390/molecules18021528
Received: 10 December 2012 / Revised: 18 January 2013 / Accepted: 21 January 2013 / Published: 25 January 2013
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. View Full-Text
Keywords: oxygen radical absorbance capacity (ORAC); strawberry; different stages; different storage temperature; storage time oxygen radical absorbance capacity (ORAC); strawberry; different stages; different storage temperature; storage time
Show Figures

Figure 1

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.

Show more citation formats Show less citations formats

Article Access Map by Country/Region

1
Only visits after 24 November 2015 are recorded.
Search more from Scilit
 
Search
Back to TopTop