Effect of thawing methods on antioxidant capacity of frozen strawberry (Fragaria x ananassa) and mulberry (Morusnigra)
,
, &
*
Article Sidebar
Main Article Content
Abstract
The aim of this study was to evaluate the antioxidant capacity of thawed frozen strawberries (Fragariaananasa) and mulberries (Morusnigra). Both types of fruit were frozen in a freezer with a cooling rate of 1 0 C/min and stored at -180C in 1 week before thawed at ambient temperature, cold temperature (40C) and in a microwave oven. ANOVA, LSD test and Principal Component Analysis (PCA) were applied to compare the effect of thawing methods. Results showed that different thawing methods significantly affected (P < 0.05) drip loss, vitamin C content, total phenolic content (TPC) and antioxidant capacity of strawberries and mulberries. The strongly negative correlation was found between the drip loss and the remaining vitamin C as well as between the thawing time and the antioxidant capacity of thawed fruit. Among three thawing methods, microwave was considered as the most effective method to retain antioxidant capacity, vitamin C and total phenolic content for both strawberry and mulberry.
Article Details
References
Alvarez, M. D., & Canet, W. (2000). Principal component analysis to study the effect of temperature fluctuations during storage of frozen potato. European Food Research and Technology 211(6), 415-421. https://doi.org/10.1007/s002170000198
Anttonen, M. J., & Karjalainen, R. O. (2005). Environmental and genetic variation of phenolic compounds in red raspberry. Journal of Food Composition and Analysis 18(8), 759-769. https://doi.org/10.1016/j.jfca.2004.11.003
Anttonen, M. J., Hoppula, K. I., Nestby, R., Verheul, M. J., & Karjalainen, R. O. (2006). Influence of fertilization, mulch color, early forcing, fruit order, planting date, shading, growing environment, & genotype on the contents of selected phenolics in strawberry (Fragaria x ananassa Duch.) fruits. Journal of Agriculture and Food Chemistry 54(7), 2614-2620. https://doi.org/10.1021/jf052947w
Bae, S. H., & Suh, H. J. (2007). Antioxidant activities of five different mulberry cultivars in Korea. Journal of Food Science and Technology 40(6), 955-962. https://doi.org/10.1016/j.lwt.2006.06.007
Bobinaité, R., Viškelis, P., & Venskutonis, P. R. (2012). Variation of total phenolics, anthocyanins, ellagic acid and radical scavenging capacity in various raspberry (Rubus spp.) cultivars. Food Chemistry 132(3), 1495-1501. https://doi.org/10.1016/j.foodchem.2011.11.137
Cano, M. P., de Ancos, B., & Lobo, G. (1995). Peroxidase and polyphenol oxidase activities in papayas during postharvest ripening and after freezing/thawing. Journal of Food Science 60(4), 815-817. https://doi.org/10.1111/j.1365-2621.1995.tb06236.x
Chisari, M., Barbagallo, R. N., & Spagna G. (2007). Characterisation of polyphenol oxidase and peroxidase and influence on browning of cold stored straw-berry fruit. Journal of Agriculture and Food Chemistry 55(9), 3469-3476. https://doi.org/10.1021/jf063402k
Delgado, A. E., & Rubiolo, A. C. (2005). Microstructural changes in strawberry after freezing and thawing processes. Journal of Food Science and Technology 38(2),135-142. https://doi.org/10.1016/j.lwt.2004.04.015
Erickson, M. C., & Hung Y. C. (1997). Quality in Frozen Food. New York, USA: Springer.
Garrote, R. L., & Bertone, R. A. (1989). Osmotic concentration at low temperature of frozen strawberry halves. Effect of glycerol, glucose and sucrose solutions on exudates loss during thawing. Journal of Food Science and Technology 22(5), 264-267.
Hartmann A., Patz C. D., Andlauer W., Dietrich H., & Ludwig M. (2008). Influence of processing on quality parameters of strawberries. Journal of Agriculture and Food Chemistry 56(20), 9484-9489. https://doi.org/10.1021/jf801555q
Hollman, P. C. H. (2001). Evidence for health benefits of plant phenols: local or systemic effects. Journal of the Science of Food and Agriculture 81(9), 842-852. https://doi.org/10.1002/jsfa.900
Holzwarth, M., Korhummel S., Carle R., & Kammerer, D. R. (2012). Evaluation of the effects of different freezing and thawing methods on color, polyphenol and ascorbic acid retention in strawberries (Fragaria x ananassa Duch.). Food Research International 48(1), 241-248. https://doi.org/10.1016/j.foodres.2012.04.004
Hui, Y. H. (2006). Handbook of fruits and fruit processing. New Jersey, USA: Blackwell Publishing. https://doi.org/10.1002/9780470277737
ISO (International Organization for Standardization). (1984). Fruit and vegetable products - acid ascorbic determination. ISO, 6557-6562.
Jeremiah, L. E. (1996). Freezing effects on food quality (1st ed.). New York, USA: Marcel Dekker.
Krüger, E., Dietrich, H., Schöpplein, E., Rasim, S., & Kürbel, P. (2011). Cultivar, storage conditions and ripening effects on physical and chemical qualities of red raspberry fruit. Postharvest Biology and Technology 60(1), 31-37. https://doi.org/10.1016/j.postharvbio.2010.12.001
Li, C., Huang, W. Y., Wang, X. N., & Liu, W. X. (2013). Oxygen radical absorbance capacity of different varieties of strawberry and the antioxidant stability in storage. Molecules 18(2), 1528-1539. https://doi.org/10.3390/molecules18021528
Lindley, M. G. (1998). The impact of food processing on antioxidants in vegetable oils, fruits and vegetables. Trends Food Science & Technology 9(8-9), 336-340. https://doi.org/10.1016/S0924-2244(98)00050-8
Lozano, J. E., Anon, C., Barbosa-Canovas, G. V. & Parada-Arias, E. (2000). Trends in Food Engineering (1st ed.). New York, USA: CRC Press.
M ̈uft ̈ugil, N., & Yigit, V. (1986). Thawing of frozen strawberries. International Journal of Refrigeration 9(1), 31-33. https://doi.org/10.1016/0140-7007(86)90149-0
Mohammad, A. S., Mohsen, B. F., & Zohreh, H. E. (2004). Effect of low temperature on the ascorbic acid content and quality characteristics of frozen strawberry. Food chemistry, 86(3), 357-363. https://doi.org/10.1016/j.foodchem.2003.09.008
Olsson, M. E., Ekvall, J., Gustavsson, K. E., Nilsson, J., & Pillai, D., Sjöholm, 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 Agriculture and Food Chemistry 52(9), 2490-2498. https://doi.org/10.1021/jf030461e
Oszmianski, J., Wojdylo, A., & Kolniak, J. (2009). Effect of L-ascorbic acid, sugar, pectin and freeze-thaw treatment on polyphenol content of frozen strawberries. LWT - Food Science and Technology 42(2), 581-586. https://doi.org/10.1016/j.lwt.2008.07.009
Rhaman, M. S. (2007). Handbook of food preservation (2nd ed.). New York, USA: CRC Press.
Singleton, V. L., Orthofer, R., & Raventos, R. M. L. (1999). Analysis of total phenolic and other oxidation substrates and antioxidants by means of folinciocalteu reagent. Methods in Enzymology 299, 152-178.
Soazo, M., Perez L. M., Rubiolo A. C., & Verdini R. A. (2013). Effect of freezing on physical properties of whey protein emulsion films. Food hydrocolloids 31(2), 256-263. https://doi.org/10.1016/j.foodhyd.2012.10.022
Syamaladevi, R. M., Sablani, S. S., Tang, J., Powers, J., & Swanson, B. G. (2011). Stability of anthocyanins in frozen and freeze-dried raspberries during long term storage: in relation to glass transition. Journal of Food Sciences 76(6), 414-421. https://doi.org/10.1111/j.1750-3841.2011.02249.x
Thaipong, K., Boonprakob, U., Crosby, K., Zevallos, L. C., & Byrne, D. H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating an-tioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis 19(6-7), 669-675. https://doi.org/10.1016/j.jfca.2006.01.003
Wills R. B. H., & Kim G. H. (1995). Effect of ethylene on postharvest life of strawberries. Postharvest Biology and Technology 6(3-4), 249-25. https://doi.org/10.1016/0925-5214(95)00005-Q