engleski

Fluctuations in the levels of antioxidant compounds and antioxidant capacity of ten small fruits during one year of frozen storage

The fluctuations in antioxidant capacity (DPPH, ABTS and FRAP assays), total phenol (TP), total flavonoid (TF) and total anthocyanin (TA) contents of ten small fruits (sweet cherries, sour cherries, strawberries, red currants, raspberries, blackberries, hawthorn, cornelian cherries, and red and white grapes) were monitored during storage at -20 °C. After one year in storage all varieties exept hawthorn and white grapes retained equal or slightly greater TP content in comparison to the initial values. The TF and TA levels also remained stable or even increased after 12 months in all fruits exept hawthorn and strawberries. Red currants and raspberries exhibited optimal preservation of antioxidant capacity, while hawthorn showed a decrease in the antioxidant capacity during different time points in storage as well as at the end of storage. Analyzed fruits were classified into four main groups based on hierarchical cluster analysis (HCA).

anthocyanins; antioxidant activity; flavonoids; frozen storage; total phenols

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