Growth and ripening season effects on antioxidant capacity of strawberry cultivar Selva
By Ricardo M. Ferreyra, S. Viña, A. Mugridge, A. Chaves. 2007
146 citations recorded by the source corpus.
Abstract There is wide awareness on the importance of antioxidants in cell protection against free radicals constantly produced by the cell metabolism. In this work, carried out with strawberry cultivar “Selva”, the antioxidant capacity and content of the main accepted antioxidants – ascorbic acid, dehydroascorbic acid, total phenols and anthocyanins – were determined along 10 growth stages of the fruit. Strawberries were harvested in winter and summer. Minimum/maximum temperatures in the two seasons were 6.3 °C/14.9 °C and 14.5 °C/27.8 °C, respectively. Antioxidant capacity in the small green stage was 27 mmol DPPH/100 g fresh tissue, keeping noticeably high values in the large-green one. Towards the white stage, antioxidant capacity reduced, to remain mostly constant. The antioxidant capacity was higher in those stages where cell division was more important and this parameter correlated mostly with the contents of total phenols and ascorbic acid.
View Paper: https://www.semanticscholar.org/paper/f0f1db56239544207d96c85bfa5657d255106bd1
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Citations in the corpus
- Bioactive Compounds and Antioxidant Activity in Different Types of Berries (2015, background): “During the ripe stage there exists a linear connection between TAC values and an anthocyanin amount and TPC [70,109], organic culture [117], and storage (low temperatures decrease TAC to 4%–26”
- Strawberry fruit quality attributes after application of plant growth stimulating compounds (2009, methodology): “The antioxidant capacity of strawberry fruits was evaluated using the DPPH and FRAP assays (Ferreyra et al., 2007).”
- Evaluating Quality Attributes of Four Fresh Fig (Ficus carica L.) Cultivars Harvested at Two Maturity Stages (2010, background): “In other species, it has been reported that antioxidant capacity was well correlated with the phenolics content but not with the anthocyanin content (Ferreyra et al., 2007).”