Determination of the antioxidant and mineral contents of raspberry varieties
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101029 |
Resumo: | Abstract Humans maintain their health by consuming a variety of vegetables and fruits that contain antioxidants, both enzymatic and no enzymatic. Raspberry is one of the most diverse genus of true dicotyledonous plants, which includes 12 subspecies and about 429 species. Raspberry fruit is rich in antioxidant compounds, especially polyphenols. Two species of raspberry were studied to determine the amount of antioxidants and phenolic and flavonoid compounds in their fruits at three different stages of fruit ripening immature, semi-ripe and mature. Natural samples of Rubus idaeus and Rubus strigosus were collected. In this study, the fruit extracts of two species were stored at -23 °C for about six months. Free radical cleansing and Ferric reducing antioxidant power methods were used to determine the antioxidant activities of the extracts. The antioxidant activity of both methods revealed a higher mean value in extracts from fully matured fruits compared with immature and semi-ripe fruits. The results showed that the antioxidant activity of Rubus strigosus is 9%, 10%, and 8% higher than Rubus idaeus in the stages of immature, semi-ripe, and full maturity, respectively. |
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Determination of the antioxidant and mineral contents of raspberry varietiesraspberryfree radicalmatured stageRubus strigosusRubus idaeusAbstract Humans maintain their health by consuming a variety of vegetables and fruits that contain antioxidants, both enzymatic and no enzymatic. Raspberry is one of the most diverse genus of true dicotyledonous plants, which includes 12 subspecies and about 429 species. Raspberry fruit is rich in antioxidant compounds, especially polyphenols. Two species of raspberry were studied to determine the amount of antioxidants and phenolic and flavonoid compounds in their fruits at three different stages of fruit ripening immature, semi-ripe and mature. Natural samples of Rubus idaeus and Rubus strigosus were collected. In this study, the fruit extracts of two species were stored at -23 °C for about six months. Free radical cleansing and Ferric reducing antioxidant power methods were used to determine the antioxidant activities of the extracts. The antioxidant activity of both methods revealed a higher mean value in extracts from fully matured fruits compared with immature and semi-ripe fruits. The results showed that the antioxidant activity of Rubus strigosus is 9%, 10%, and 8% higher than Rubus idaeus in the stages of immature, semi-ripe, and full maturity, respectively.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101029Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.118521info:eu-repo/semantics/openAccessSHOUKAT,ShehlaMAHMUDIONO,TriasAL-SHAWI,Sarmad GhaziABDELBASSET,Walid KamalYASIN,GhulamSHICHIYAKH,Rustem AdamovichISWANTO,Acim HeriKADHIM,Abed JawadKADHIM,Mustafa MohammedAL–REKABY,Heba Qassimeng2022-03-15T00:00:00Zoai:scielo:S0101-20612022000101029Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-15T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Determination of the antioxidant and mineral contents of raspberry varieties |
title |
Determination of the antioxidant and mineral contents of raspberry varieties |
spellingShingle |
Determination of the antioxidant and mineral contents of raspberry varieties SHOUKAT,Shehla raspberry free radical matured stage Rubus strigosus Rubus idaeus |
title_short |
Determination of the antioxidant and mineral contents of raspberry varieties |
title_full |
Determination of the antioxidant and mineral contents of raspberry varieties |
title_fullStr |
Determination of the antioxidant and mineral contents of raspberry varieties |
title_full_unstemmed |
Determination of the antioxidant and mineral contents of raspberry varieties |
title_sort |
Determination of the antioxidant and mineral contents of raspberry varieties |
author |
SHOUKAT,Shehla |
author_facet |
SHOUKAT,Shehla MAHMUDIONO,Trias AL-SHAWI,Sarmad Ghazi ABDELBASSET,Walid Kamal YASIN,Ghulam SHICHIYAKH,Rustem Adamovich ISWANTO,Acim Heri KADHIM,Abed Jawad KADHIM,Mustafa Mohammed AL–REKABY,Heba Qassim |
author_role |
author |
author2 |
MAHMUDIONO,Trias AL-SHAWI,Sarmad Ghazi ABDELBASSET,Walid Kamal YASIN,Ghulam SHICHIYAKH,Rustem Adamovich ISWANTO,Acim Heri KADHIM,Abed Jawad KADHIM,Mustafa Mohammed AL–REKABY,Heba Qassim |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
SHOUKAT,Shehla MAHMUDIONO,Trias AL-SHAWI,Sarmad Ghazi ABDELBASSET,Walid Kamal YASIN,Ghulam SHICHIYAKH,Rustem Adamovich ISWANTO,Acim Heri KADHIM,Abed Jawad KADHIM,Mustafa Mohammed AL–REKABY,Heba Qassim |
dc.subject.por.fl_str_mv |
raspberry free radical matured stage Rubus strigosus Rubus idaeus |
topic |
raspberry free radical matured stage Rubus strigosus Rubus idaeus |
description |
Abstract Humans maintain their health by consuming a variety of vegetables and fruits that contain antioxidants, both enzymatic and no enzymatic. Raspberry is one of the most diverse genus of true dicotyledonous plants, which includes 12 subspecies and about 429 species. Raspberry fruit is rich in antioxidant compounds, especially polyphenols. Two species of raspberry were studied to determine the amount of antioxidants and phenolic and flavonoid compounds in their fruits at three different stages of fruit ripening immature, semi-ripe and mature. Natural samples of Rubus idaeus and Rubus strigosus were collected. In this study, the fruit extracts of two species were stored at -23 °C for about six months. Free radical cleansing and Ferric reducing antioxidant power methods were used to determine the antioxidant activities of the extracts. The antioxidant activity of both methods revealed a higher mean value in extracts from fully matured fruits compared with immature and semi-ripe fruits. The results showed that the antioxidant activity of Rubus strigosus is 9%, 10%, and 8% higher than Rubus idaeus in the stages of immature, semi-ripe, and full maturity, respectively. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101029 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101029 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.118521 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126334054694912 |