Enhancing Antioxidant Capacity and Reducing Decay of Chinese Bayberries by Essential Oils
详细信息 查看全文
- 作者：Peng Jin ; Xin Wu ; Feng Xu ; Xiaoli Wang ; Jing Wang ; Yonghua Zheng
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：April 11, 2012
- 年：2012
- 卷：60
- 期：14
- 页码：3769-3775
- 全文大小：202K
- 年卷期：v.60,no.14(April 11, 2012)
- ISSN：1520-5118
文摘
The effects of essential oil treatment on fruit decay and antioxidant capacities in Chinese bayberries were evaluated. Chinese bayberries were treated with essential oils, including carvacrol, cinnamaldehyde, perillaldehyde, and linalool. Results from this study indicated that all essential oils significantly reduced fruit decay of Chinese bayberries, and the most effective compound was carvacrol. Treatment with carvacrol, cinnamaldehyde, perillaldehyde, and linalool significantly increased total phenolic, anthocyanin, and individual flavonoid contents. In addition, all essential oils maintained significantly higher antioxidant capacities as measured by scavenging capacity against superoxide, hydroxyl, and 1,1-diphenyl-2-picrylhydrazyl radicals and by the reducing power test compared to the control. Moreover, the activities of antioxidant enzymes were also enhanced by all essential oils. Thus, postharvest essential oil treatment has positive effects on reducing decay and enhancing antioxidant capacities in Chinese bayberries.