Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit
- PMID: 10725166
- DOI: 10.1021/jf990747c
Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit
Abstract
The quantitative and qualitative evolution of the anthocyanins and volatile compounds of four raspberry cultivars (cvs. Heritage, Autumn Bliss, Zeva, and Rubi) growing in Spain were analyzed raw, just frozen, and during long-term frozen storage at -20 degrees C for a 1 year period. HS-SPME coupled with GC-MS and HPLC techniques were employed to study the evolution of the volatile compounds and the individual anthocyanins, respectively. The volatile aroma composition changes produced by the freezing process and long-term frozen storage were minimal. Only a significant increase in extraction capacity was obtained for alpha-ionone (27%) and for caryophyllene (67%) in Heritage at 12 months of storage. The stability of anthocyanins to freezing and frozen storage depends on the seasonal period of harvest. Heritage and Autumn Bliss (early cultivars) were less affected by processing and long-term frozen storage (1 year), and the total pigment extracted showed the tendency to increase 17 and 5%, respectively. Rubi and Zeva (late cultivars) suffered a decreased trend on the total anthocyanin content of 4% for Rubi and 17.5% for Zeva. Cyanidin 3-glucoside most easily suffered the degradative reactions that take place during processing and the storage period.
Similar articles
-
Ellagic acid, vitamin C, and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit.J Agric Food Chem. 2000 Oct;48(10):4565-70. doi: 10.1021/jf0001684. J Agric Food Chem. 2000. PMID: 11052701
-
Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed black raspberry products.J Food Sci. 2008 Aug;73(6):H134-40. doi: 10.1111/j.1750-3841.2008.00855.x. J Food Sci. 2008. PMID: 19241590
-
Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry products.J Agric Food Chem. 2008 Feb 13;56(3):689-95. doi: 10.1021/jf071994g. Epub 2008 Jan 23. J Agric Food Chem. 2008. PMID: 18211025
-
Changes in the contents of anthocyanins and other compounds in blackberry fruits due to freezing and long-term frozen storage.J Agric Food Chem. 2014 Jul 23;62(29):6926-35. doi: 10.1021/jf405143w. Epub 2014 Jan 23. J Agric Food Chem. 2014. PMID: 24422506
-
Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal.Food Chem. 2017 Jan 1;214:736-744. doi: 10.1016/j.foodchem.2016.07.110. Epub 2016 Jul 19. Food Chem. 2017. PMID: 27507532
Cited by
-
Nutraceutical Difference between Two Popular Thai Namwa Cultivars Used for Sun Dried Banana Products.Molecules. 2022 Sep 2;27(17):5675. doi: 10.3390/molecules27175675. Molecules. 2022. PMID: 36080440 Free PMC article.
-
Bioactive compounds and health-promoting properties of berry fruits: a review.Plant Foods Hum Nutr. 2008 Dec;63(4):147-56. doi: 10.1007/s11130-008-0097-5. Plant Foods Hum Nutr. 2008. PMID: 18931913 Review.
-
Comparative Study of Fig Volatile Compounds Using Headspace Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry: Effects of Cultivars and Ripening Stages.Front Plant Sci. 2021 Jul 2;12:667809. doi: 10.3389/fpls.2021.667809. eCollection 2021. Front Plant Sci. 2021. PMID: 34276728 Free PMC article.
-
The role of anthocyanins as antidiabetic agents: from molecular mechanisms to in vivo and human studies.J Physiol Biochem. 2021 Feb;77(1):109-131. doi: 10.1007/s13105-020-00739-z. Epub 2020 Jun 6. J Physiol Biochem. 2021. PMID: 32504385 Review.
-
Persistence of Hepatitis A Virus RNA in Water, on Non-porous Surfaces, and on Blueberries.Front Microbiol. 2021 Feb 4;12:618352. doi: 10.3389/fmicb.2021.618352. eCollection 2021. Front Microbiol. 2021. PMID: 33613487 Free PMC article.
Publication types
MeSH terms
Substances
LinkOut - more resources
Full Text Sources
Miscellaneous
