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Determination of antioxidant activities of strawberry tree (Arbutus unedo L.) flowers and fruits at different ripening stages

100%

Isbilir S. S., Orak H. H., Yagar H., Ekinci N.

Acta Scientiarum Polonorum. Hortorum Cultus

2012

tom 11

nr 3

In this study, the antioxidant activities of Strawberry tree (Arbutus unedo L.) flowers at flowering period and fruits during ripening period were investigated, along with some ripening characteristics such as color, reducing sugar and acidity. Antioxidant activity characteristics were investigated using by the methods of DPPH (1,1-Diphenyl-2- -picryl-hydrazyl) scavenging activity, ȕ-carotene bleaching, reducing power, metal chelating capacity, superoxide anion scavenging and hydrogen peroxide scavenging activity in water, ethanol and methanol extracts. The total phenolic content of flowers in water extracts was found to be 232.38 ± 7.19 mg GAE . g-1 extract, and the DPPH activity was 81.3 ± 0.49% at 50 μg·ml⁻¹ concentration. In the ripening stages, the fully red fruits were determined higher antioxidant capacity than green and yellow fruits, except H₂O₂ scavenging activity which was highest in green fruit. In correlation study, the highest relationship was found between total phenolic content with reducing power (r 2 = 0.987**, P < 0.01), while the lowest with H₂O₂ scavenging activity (r 2 = 0.519*, P < 0.05).

Antioxidant activity, some nutritional and colour properties of vacuum dried strawberry tree (Arbutus unedo L.) fruit

76%

Orak H., Aktas T., Yagar H., Isbilir S., Ekinci N., Sahin F.

Acta Scientiarum Polonorum. Technologia Alimentaria

2011

tom 10

nr 3

Background. The strawberry tree (Arbutus unedo L.) fruit contains a higher amount of nutrients and bioactive compounds than many other cultivated species, however, the edible use of this fruit is currently not widespread. In this study, the influences of vacuum drying have been investigated in terms of changing of some nutritional characteristics, antioxidant properties, and colour. Material and methods. Fruits were collected from Çanakkale province in Turkey and next vacuum dried. Ethyl oleate and water blanching pre-treatments were applied to fruits before drying. Ascorbic acid, reducing sugar, minerals, colour, total phenolic content, DPPH radical scavenging activity, β-carotene bleaching activity and HMF formation were determined. Results. The EO pretreatment shortened the drying time morę than WB and gives a higher β-carotene bleaching activity, lower HMF and higher yellowness and brightness of extemal colour characteristics. Conclusions. In this research, the effects of vacuum drying process on the colour, antioxidant activity and nutritional characteristics of fruit have been determined and it has been concluded that the strawberry tree fruit is assessable in food industry by drying due to rich nutritional components, antioxidant activity and attractive colour of the fruit.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Hortorum Cultus

1 Acta Scientiarum Polonorum. Technologia Alimentaria

2 Ekinci N.

2 Yagar H.

1 Aktas T.

1 Isbilir S.

1 Isbilir S. S.

1 Orak H.

1 Orak H. H.

1 Sahin F.

1 2012

1 2011

Wyniki wyszukiwania

Determination of antioxidant activities of strawberry tree (Arbutus unedo L.) flowers and fruits at different ripening stages

Antioxidant activity, some nutritional and colour properties of vacuum dried strawberry tree (Arbutus unedo L.) fruit