Changes in total phenolic and flavonoid contents of rowanberry fruit during postharvest storage

Journal of Food Quality

Volumn 34, Issue 4, 2011, Pages 278-283

  Baltacioǧlu, Cem ^a   Velioǧlu, Sedat ^b   Karacabey, Erkan ^c  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

^c SULEYMAN DEMIREL UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

AUCUPARIA; DEGRADATION KINETICS; FIRST ORDER KINETICS; FLAVONOID CONTENT; FRESH WEIGHT; MODEL ADEQUACY; PHENOLIC CONTENT; POST-HARVEST STORAGE; STORAGE TIME; TOTAL PHENOLIC CONTENT;

DEGRADATION; FATTY ACIDS; FLAVONOIDS; FRUITS; MODEL CHECKING;

PHENOLS;

SORBUS; SORBUS AUCUPARIA;

EID: 79960944604     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2011.00389.x     Document Type: Article

References (17)

1. AYALA-ZAVALA, J.F., WANG, S.Y., WANG, C.Y. and GONZÁLEZ-AGUILAR, G.A. 2004. Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit. Lebensm.-Wiss. Technol. 37, 687-695.
2. CANTWELL, M., YANG, S.F., RUBATZKY, V. and LAFUENTE, M.T. 1989. Isocoumarin content of carrots as influenced by ethylene concentration, storage temperature and stress conditions. Acta Hort. 258, 523-534.
3. CEMEROGLU, B., VELIOGLU, S. and ISIK, S. 1994. Degradation kinetics of anthocyanins in sour cherry juice and concentrate. J. Food Sci. 59, 1216-1218.
4. COURREGELONGUE, S., SCHLICH, P. and NOBLE, A.C. 1999. Using repeated ingestion to determine the effects of sweetness, viscosity and oiliness on temporal perception of soymilk astringency. Food Qual. Prefer. 10, 273-279.
5. GIL-IZQUIERDO, A. and MELLENTHIN, A. 2001. Identification and quantitation of flavonols in rowanberry (Sorbus aucuparia L.) juice. Eur. Food Res. Technol. 213, 12-17.
6. GONÇALVES, B., LANDBO, A.K., KNUDSEN, D., SILVA, A.P., MOUTINHO-PEREIRA, J., ROSA, E. and MEYER, A.S. 2004. Effect of ripeness and postharvest storage on the phenolic profiles of cherries (Prunus avium L.). J. Agric. Food Chem. 52, 523-530.
7. GONÇALVES, E.M., PINHEIRO, J., ALEGRIA, C., ABREU, M., BRANDÃO, T.R.S. and SILVA, C.R.M. 2009. Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (Brassica oleracea L. ssp. Italica) during blanching. J. Agric. Food Chem. 57, 5370-5375.
8. HOROWITZ, R.M. and GENTILI, B. 1969. Taste and structure of phenolic glycosides. J. Agric. Food Chem. 17, 696-700.
9. HUKKANEN, A.T., PÖLÖNEN, S.S., KÄRENLAMPI, S.O. and KOKKO, H.I. 2006. Antioxidant capacity and phenolic content of sweet rowanberries. J. Agric. Food Chem. 54, 112-119.
10. MAKRIS, D.P. and ROSSITER, J.T. 2000. Heat-induced, metal-catalyzed oxidative degradation of quercetin and rutin (quercetin 3-o-rhamnosylglucoside) in aqueous model systems. J. Agric. Food Chem. 48, 3830-3838.
11. MAKRIS, D.P. and ROSSITER, J.T. 2002. An investigation on structural aspects influencing product formation in enzymic and chemical oxidation of quercetin and related flavonols. Food Chem. 77, 177-185.
12. PATRAS, A., BRUNTON, N.P., TIWARI, B.K. and BUTLER, F. 2009. Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food Bioprocess Technol.doi 10.1007/s11947-009-0226-7.
13. POYRAZOGLU, E.S. 2004. Changes in ascorbic acid and sugar content of rowanberries during ripening. J. Food Qual. 27, 366-370.
14. SARKER, S.K. and PHAN, C.T. 1979. Naturally occurring and ethylene-induced phenolic compounds in the carrot root. J. Food Prot. 42, 526-534.
15. SINGLETON, V.L. and ROSSI, J.A., JR. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16, 144-158.
16. TOMÁS-BARBERÁN, F.A. and ESPÍN, J.C. 2001. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J. Sci. Food Agric. 81, 853- 876.
17. VELIOGLU, Y.S., EKICI, L. and POYRAZOGLU, E.S. 2006. Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice. Int. J. Food Sci. Technol. 41, 1011-1015.