J Nutr Health.  2016 Feb;49(1):51-58. 10.4163/jnh.2016.49.1.51.

Vitamin C and antioxidant capacity stability in cherry and romaine during storage at different temperatures

• Park HJ
• Lee MJ
• Lee HR

• KMID: 2158306
• DOI: http://doi.org/10.4163/jnh.2016.49.1.51

Abstract

PURPOSE
The aim of this work was to study the change in antioxidant activity depending on storage temperature and storage period in romaine and cherry.
METHODS
The plant material was stored at 0.7 +/- 0.6degrees C, 3.5 +/- 2.8degrees C, and 4.7 +/- 1.4degrees C. Cherry and romaine were stored for a period of 9 days and 7 days, respectively. The cherry was taken from each group of samples at regular intervals of days and the romaine was taken from each group of samples at regular intervals of 2days. Vitamin C, total polyphenol, and total flavonoid stability and antioxidant capacity including DPPH, total antioxidant capacity (TAC) were measured.
RESULTS
For cherry, the levels of TAC and flavonoid were higher at the 0.7 +/- 0.6degrees C condition than other conditions (p < 0.05). The polyphenol and vitamin C levels were not significantly different among storage conditions. In the case of romaine, the level of TAC was highly preserved until 7 days at the 0.7 +/- 0.6degrees C condition. Vitamin C level was significantly lower at the 3.5 +/- 2.8degrees C condition (p < 0.05). DPPH activity was highest at the 0.7 +/- 0.6degrees C condition (p < 0.05). DPPH activity was shown in order of 0.7 +/- 0.6degrees C > 4.7 +/- 1.4degrees C > 3.5 +/- 2.8degrees C.
CONCLUSION
The results indicated that the narrow differences and fluctuation in temperature were associated with antioxidant capacity and it might enhance the nutritional shelf life of vegetables and fruits.

Keyword

vitamin C; antioxidative activities; storage condition; cherry; romaine

MeSH Terms

Ascorbic Acid*
Fruit
Plants
Prunus*
Vegetables
Vitamins*
Ascorbic Acid
Vitamins

Figure

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  Fig. 1 Changes in the external quality of material depending on storage temperature and period (A) cherry, (B) romaine. Cherry and romaine started to wilt day3 and day1, respectively.

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  Fig. 2 Changes in weight loss of material depending on storage temperature and period; (A) cherry, (B) romaine

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  Fig. 3 Changes in antioxidant activity of cherry depending on storage temperature and period. ab Different superscript letters indicate the comparison with significant differences according to storage temperature within the same period by ANOVA test at p < 0.05.

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  Fig. 4 Changes in antioxidant activity of romaine depending on storage temperature and period. ab Different superscript letters indicate the comparison with significant differences according to storage temperature within the same period by ANOVA test at p < 0.05.

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