Study of some antioxidant compounds and total antioxidant activity in eight strawberry (Fragaria x ananassa Duch.) cultivars

Document Type : Full Paper

Authors

1 Assistant Professor, Faculty of Agriculture, University of Kurdistan, Iran

2 Former M.Sc. Student, Faculty of Agriculture, University of Kurdistan, Iran

Abstract

Strawberry (Fragaria ananassa Duch.) is a good source of natural antioxidants. Fruits from eight Strawberry (Fragaria ananassa Duch.) cultivars (‘Kurdistan’, ‘Merck’, ‘Camarosa’, ‘Paros’, ‘Queen Elisa’, ‘Ventana’, ‘Selva’ and ‘Pajaro’) were harvested at ripen stage and analyzed for total phenolic content, total anthocyanin content, vitamin c, total soluble solid and total antioxidant activity. The results showed that the highest TSS was found in Kurdistan, Camarosa, Merek and Ventana cultivars. The cultivars of ‘Pajaro’, ‘Queen Elisa’ and ‘Paros’ had the lowest total phenolic contents. Total Anthocyanin and vitamin C content were highest in ‘Kurdistan’, ‘Merek’ and ‘Camarosa’. Among the investigated strawberry fruits the cultivar of ‘Merek’ showed the highest amount of total titratable acidity,  while regarding to total antioxidant activity ‘Queen Elisa’ showed lower total antioxidant activity. There were significantly positive correlation between traits of total phenolic content (0.41), total anthocyanin content (0.42), vitamin C (0.53) total titratable acidity (0.53) and total antioxidant activity. Generally, ‘Kurdistan’, ‘Merek’ and ‘Camarosa’ were good source of antioxidant compounds.

Keywords

References

  1. Aaby, K., Skrede, G. & Wrolstad, R. E. (2005). Phenolic composition and antioxidant activities in flesh and achenes of strawberries (Fragaria ananassa). Journal of Agricultural and Food Chemistry, 53, 4032-4040.
  2. Ames, B. N., Shigenaga, M. K. & Hagen, T. M. (1993). Oxidants, antioxidants, and the degenerative diseases of aging. Proceedings of the National Academy of Sciences, 90(17), 7915-7922.
  3. Capocasa, F., Scalzo, J., Mezzetti, B. & Battino, M. (2008). Combining quality and antioxidant attributes in the strawberry: The role of genotype. Food Chemistry, 111, 827-878.
  4. Crespo, P., Bordonaba, J. G., Terry, L. A. & Carlen, C. (2010). Characterisation of major taste and health-related compounds of four strawberry genotypes grown at different Swiss production sites. Food Chemistry, 122, 16-24.
  5. da Silva, F. L., Escribano-Bailón, M. T., Alonso, J. J. P., Rivas-Gonzalo, J. C. & Santos-Buelga, C. (2007). Anthocyanin pigments in strawberry. LWT-Food Science and Technology, 40, 374-382.
  6. Del Pozo-Insfran, D., Duncan, C.E., Yu, K.C., Talcott, S.T. & Chandler, C.K. (2006). Polyphenolics, ascorbic acid and soluble solid concentrations of strawberry cultivars and selections grown in a winter annual hill production system. Journal of the American Society for Horticultural Science, 131, 89-96.
  7. Ebrahimzadeh, M.A., Pourmorad, F. & Hafezi, S. (2008). Antioxidant activities of Iranian corn silk. Turkish Journal of Biology, 32, 43-49.
  8. Fang, Y.Z., Yang, S. & Wu, G. (2002). Free radicals, antioxidants, and nutrition. Nutrition, 18(10), 872-879.
  9. Ferreyra, R.M., Vina, S.Z., Mugridge, A. & Chaves, A.R. (2007). Growth and ripening season effects on antioxidant capacity of strawberry cultivar Selva. Scientia Horticulturae, 112, 27-32.
  10. Frankel, E.N. (1999). Recent advances in lipid oxidation. Journal of the Science of Food and Agriculture, 54, 495-511.
  11. Guo, C., Cao, G., Solic, E. & Prior, R.L. (1997). High-Performance Liquid Chromatography coupled with coulometric array detection of electroactive components in fruits and vegetables: Relationship to oxygen radical absorbance capacity. Journal of Agricultural and Food Chemistry, 45, 1778-1796.
  12. Heinonen, I.M., Meyer, A.S. & Frankel, E.N. (1998). Antioxidant activity of berry phenolics  on human low-density lipoprotein and liposome oxidation. Journal of Agricultural and Food Chemistry, 46(10), 4107-4112.
  13. Keith, R.E. (1999). Antioxidants and Health. Albama cooperative extention system: HE-778.
  14. Larrauri, J.A., Sanchez-Moreno, C. & Saura-Calixto, F. (1998). Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels. Journal of Agricultural and Food Chemistry, 46, 2694-2697.
  15. Lukton, A., Chichester, C.O. & MacKiney, G. (1955). Characterization of a second pigment in strawberries. Nature, 176, 790.
  16. Milella, L., Saluzzi, D., La Pelosa, M., Bertino, G., Spada, P., Greco, I. & Martelli, G. (2006). Relationships between an Italian strawberry ecotype and its ancestor using RAPD markers. Genetic Resources and Crop Evolution, 53, 1715-1720.
  17. Montero, T. M., Mollá, E. M., Esteban, R. M. & López-Andréu, F. J. (1996). Quality attributes of strawberry during ripening. Scientia Horticulturae, 65(4), 239-250.
  18. Mour, A., Sruz, G. M., Franco, D. & Dominguez, J. (2001). Natural Antioxidant from Residual Sources. Food Chemistry, 72, 145-171.
  19. Olsson, M.E., Ekvall, J., Gustavsson, K.E., Nilsson, J., Pillai, D., Sjoholm, I., Svensson, U., Akesson, B. & Nyman, M.G.L. (2004). Antioxidants, low molecular weight carbohydrates, and total antioxidant capacity in strawberries (Fragaria x ananassa): Effects of cultivar, ripening, and storage. Journal of Agricultural and Food Chemistry, 52, 2490-2498.
  20. Omaye, S. T., Turnbull, J. D., & Sauberlich, H. E. (1979). [1] Selected methods for the determination of ascorbic acid in animal cells, tissues, and fluids. Methods in enzymology, 62, 3-11.
  21. Pineli, L., Moretti, C., Santos, M., Campos, A., Brasileiro, A. & Chiarello, M. (2011). Antioxidants and other chemical and physical characteristics of two strawberry cultivar at different ripeness stages. Journal of Food Composition and Analysis, 24, 11-16.
  22. Pinto, M.S., Lajolo, F.M. & Genovese, M.I. (2008). Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.). Food and Chemical Toxicology, 107, 1629-1635.
  23. Pokorny, J. (2007). Are natural antioxidants better and safer than synthetic antioxidant?. European Journal of Lipid Science and thechnology, 109, 629-642.
  24. Rys, E., Korona, M. & Kalbarczyk, J. (2009). Antioxidant Capacity, Ascorbic Acid and Phenolics Content in wild edible fruits. Journal of Fruit and Ornamental Plant Research, 17, 115-120.
  25. Scalzo, J., Politi, A., Pellegrini, N., Mezzetti, B. & Battino, M. (2005). Plant genotype affects total antioxidant capacity and phenolic contents in fruit. Nutrition, 21, 207-213.
  26. Singleton, V.L., Orthofer, R. & Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152-178.
  27. Van Acker, S.A., Tromp, M.N., Haenen, G.R., Van Der Vijgh, W.J. & Bast, A. (1995). Flavonoids as scavengers of nitric oxide radical. Biochemical and Biophysical Research Communications, 214, 755-759.
  28. Wang, S.Y. & Lin, H.S. (2000). Antioxidant activity in fruits and leaves of blackberry, raspberry and strawberry varies with cultivar and developmental stage. Journal of Agricultural and Food Chemistry, 48, 140-146.
  29. Wrolstad, R.E. (1976). Color and pigment analyses in fruit products. Corvallis, Oregon State University Agricultural Station Bulletin, 624, 1-17.
  30. Young, I.S. & Woodside, J. (2001). Antioxidants in health and disease. Journal of Clinical Pathology, 54, 176-186.
  31. Zhang, P. & Omaye, S.T., (1998). Phytochemical interactions: bcarotene, tocopherol and ascorbic acid. Phytochemicals: A New Paradigm. Technomic Press, Lancaster, Penn, pp. 53Á/75.
Iranian Journal of Horticultural Science
Volume 47, Issue 3 - Serial Number 3
December 2016
Pages 469-479

Files

History

  • Receive Date: 16 January 2015
  • Revise Date: 11 April 2015
  • Accept Date: 20 April 2015

Share

How to cite

Statistics