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|Title:||The effect of postharvest ripening on strawberry bioactive composition and antioxidant potential||Authors:||Goulas, Vlasios
Manganaris, George A.
|Keywords:||Anthocyanins;Corn oil;Radical scavenging activity;Emulsion;Fragaria x ananassa;Liposomes;Phenolics||Category:||Biological Sciences||Field:||Natural Sciences||Issue Date:||2011||Publisher:||Society of Chemical Industry||Source:||Journal of the Science of Food and Agriculture, Volume 91, Issue 10, Pages 1907-1914, 15 August 2011||Abstract:||Background: The aim of the present work was to evaluate the phytochemical profile and the antioxidant activity of strawberry fruit (cv. Camarosa) upon postharvest ripening at room temperature (20 °C) and to correlate them with qualitative attributes. Results: 'Camarosa' fruit retained an appreciable postharvest performance for up to 1 day shelf life; thereafter substantial quality deterioration was observed. An increased phenolic content, mainly attributed to hydroxycinnamic acids, flavonols and anthocyanins, was monitored after 3 days maintenance at 20 °C. The chromatographic fingerprint of athocyanins showed that pelargonidin-3-glucoside was the major anthocyanin, which increased with the increase of shelf life period, while cyanidin-3-glucoside and pelargonidin-3-rutinoside were found at lower concentrations. The potent radical scavenging activity, evaluated with four in vitro assays, showed a higher antioxidant capacity after 3 and 1 days of shelf life. In addition, the antioxidant effect of strawberry fruit extracts on lipid substrates and on an emulsion system showed a significant inhibition in the formation of conjugated diene hyperoxides. Interestingly, no direct correlation between the phytochemical profile and the quality attributes exist. Conclusion: 'Camarosa' fruit had acceptable quality attributes for fresh consumption and at the same time a high phytochemical content up to 1 day shelf life. The over-ripe fruit continued to be an excellent reservoir of natural antioxidants, pointing to its potential use as food antioxidant and nutritional supplement.||URI:||http://ktisis.cut.ac.cy/handle/10488/5012||ISSN:||00225142
|DOI:||10.1002/jsfa.4406||Rights:||© 2011 Society of Chemical Industry||Type:||Article|
|Appears in Collections:||Άρθρα/Articles|
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