Antioxidant properties and involved antioxidant compounds of strawberry fruit at different maturity stages

作者：Luo, Ya; Tang, Hao-ru^*; Wang, Xiao-rong; Zhang, Yong; Liu, Ze-jing

来源：Journal of Food Agriculture and Environment, 2011, 9(1): 166-170.

• Strawberry
• antioxidant
• antioxidant capacity
• antioxidant enzymes

The contents of antioxidant compounds superoxide dismutase (SOD), catalase (CAT), ascorbate peroxide (APX), total phenols, flavonoids, ascorbic acid, anthocyanins and vitamin E along seven growth stages of strawberry fruit were determined in this work. Three complementary assays, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging capacity, FRAP (ferric reducing antioxidant power) assay and superoxide anion radical scavenging ability were used to screen the antioxidant properties of extracts. Significant variations in antioxidant properties and involved compounds were observed at seven different growth stages. The highest antioxidant capacity was at the small green stage accompanying the highest activities of SOD, CAT and APX, as well as the highest contents of total phenols, flavonoids and vitamin E. The concentration of vitamin E, total phenols, ascorbic acid and flavonoids correlated with the antioxidant capacity. Ours results support the use of small green fruit of strawberry as sources of antioxidant compounds.

• 出版日期2011-1
• 单位四川农业大学