Effect of Freezing and Storage on the Phenolics, Ellagitannins, Flavonoids, and Antioxidant Capacity of Red Raspberries

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• 作者：William Mullen ; Amanda J. Stewart ; Michael E. J. Lean ; Peter Gardner ; Garry G. Duthie ; and Alan Crozier
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2002
• 出版时间：August 28, 2002
• 年：2002
• 卷：50
• 期：18
• 页码：5197 - 5201
• 全文大小：50K
• 年卷期：v.50,no.18(August 28, 2002)
• ISSN：1520-5118

文摘

Scottish-grown red raspberries are a rich source of vitamin C and phenolics, most notably, theanthocyanins cyanidin-3-sophoroside, cyanidin-3-(2^G-glucosylrutinoside), and cyanidin-3-glucoside,and two ellagitannins, sanguiin H-6 and lambertianin C, which are present together with trace levelsof flavonols, ellagic acid, and hydroxycinnamates. The antioxidant capacity of the fresh fruit and thelevels of vitamin C and phenolics were not affected by freezing. When fruit were stored at 4 C for3 days and then at 18 C for 24 h, mimicking the route fresh fruit takes after harvest to the supermarketand onto the consumer's table, anthocyanin levels were unaffected while vitamin C levels declinedand those of elligitannins increased, and overall, there was no effect on the antioxidant capacity ofthe fruit. It is concluded, therefore, that freshly picked, fresh commercial, and frozen raspberries allcontain similar levels of phytochemicals and antioxidants per serving.Keywords: Freezing; storage; raspberries; phenolics; ellagic acid; ellagitannins; anthocyanins; vitaminC; flavonols; hydroxycinnamates; antioxidant capacity; electron spin resonance spectroscopy