Document Detail


Effect of freezing and storage on the phenolics, ellagitannins, flavonoids, and antioxidant capacity of red raspberries.
MedLine Citation:
PMID:  12188629     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Scottish-grown red raspberries are a rich source of vitamin C and phenolics, most notably, the anthocyanins 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 levels of flavonols, ellagic acid, and hydroxycinnamates. The antioxidant capacity of the fresh fruit and the levels of vitamin C and phenolics were not affected by freezing. When fruit were stored at 4 degrees C for 3 days and then at 18 degrees C for 24 h, mimicking the route fresh fruit takes after harvest to the supermarket and onto the consumer's table, anthocyanin levels were unaffected while vitamin C levels declined and those of elligitannins increased, and overall, there was no effect on the antioxidant capacity of the fruit. It is concluded, therefore, that freshly picked, fresh commercial, and frozen raspberries all contain similar levels of phytochemicals and antioxidants per serving.
Authors:
William Mullen; Amanda J Stewart; Michael E J Lean; Peter Gardner; Garry G Duthie; Alan Crozier
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  50     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2002 Aug 
Date Detail:
Created Date:  2002-08-21     Completed Date:  2002-10-01     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  5197-201     Citation Subset:  IM    
Affiliation:
Plant Products and Human Nutrition Group, Graham Kerr Building, Division of Biochemistry and Molecular Biology, Institute of Biomedical and Life Sciences, University of Glasgow, United Kingdom.
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MeSH Terms
Descriptor/Qualifier:
Antioxidants / analysis*,  pharmacology
Ascorbic Acid / analysis
Coumaric Acids / analysis
Electron Spin Resonance Spectroscopy
Ellagic Acid / analysis
Flavonoids / analysis
Food Preservation*
Freezing*
Fruit / chemistry*
Hydrolyzable Tannins*
Phenols / analysis*
Rosaceae / chemistry*
Tannins / analysis
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Coumaric Acids; 0/Flavonoids; 0/Hydrolyzable Tannins; 0/Phenols; 0/Tannins; 0/ellagitannin; 0/lambertianin; 476-66-4/Ellagic Acid; 50-81-7/Ascorbic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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