Journal of Food, Agriculture and Environment




Vol 9, Issue 1,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Antioxidant properties and involved antioxidant compounds of strawberry fruit at different maturity stages


Author(s):

Ya Luo, Hao-ru Tang *, Xiao-rong Wang, Yong Zhang, Ze-jing Liu

Recieved Date: 2010-10-22, Accepted Date: 2011-01-09

Abstract:

The contents of antioxidant compounds superoxide dismutase (SOD), catalase (CAT), ascorbate peroxide (APX), total phenols, flavonoids, ascorbic acid, anthocyanins and vitamin E along seven growth stages of strawberry fruit were determined in this work. Three complementary assays, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging capacity, FRAP (ferric reducing antioxidant power) assay and superoxide anion radical scavenging ability were used to screen the antioxidant properties of extracts. Significant variations in antioxidant properties and involved compounds were observed at seven different growth stages. The highest antioxidant capacity was at the small green stage accompanying the highest activities of SOD, CAT and APX, as well as the highest contents of total phenols, flavonoids and vitamin E. The concentration of vitamin E, total phenols, ascorbic acid and flavonoids correlated with the antioxidant capacity. Ours results support the use of small green fruit of strawberry as sources of antioxidant compounds.

Keywords:

Strawberry, antioxidant, antioxidant capacity, antioxidant enzymes


Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 1
Category: Food and Health
Pages: 166-170


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