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

Hee Jung Park; Myung Joo Lee; Hye Ran Lee

doi:10.4163/jnh.2016.49.1.51

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Park, Lee, and Lee: Vitamin C and antioxidant capacity stability in cherry and romaine during storage at different temperatures

Research Article

Journal of Nutrition and Health 2016; 49(1): 51-58.

Published online: 29 February 2016

DOI: https://doi.org/10.4163/jnh.2016.49.1.51

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

Hee Jung Park¹, Myung Joo Lee², Hye Ran Lee³

¹Department of Foods and Nutrition, Kookmin University, Seoul 02707, Korea.

²Refrigerator Technical Expert lab, Samsung Electronics, Suwon 16677, Korea.

³Department of Food and Nutrition, Baewha Women's University, Seoul 03039, Korea.

To whom correspondence should be addressed. tel: +82-2-910-5490, heejp@kookmin.ac.kr

Received 3 February 2016 Revised 19 February 2016 Accepted 22 February 2016

(open-access):

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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 ± 0.6℃, 3.5 ± 2.8℃, and 4.7 ± 1.4℃. 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 ± 0.6℃ 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 ± 0.6℃ condition. Vitamin C level was significantly lower at the 3.5 ± 2.8℃ condition (p < 0.05). DPPH activity was highest at the 0.7 ± 0.6℃ condition (p < 0.05). DPPH activity was shown in order of 0.7 ± 0.6℃ > 4.7 ± 1.4℃ > 3.5 ± 2.8℃.

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.

Keywords: vitamin C, antioxidative activities, storage condition, cherry, romaine

Figures and Tables

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.

Fig. 2

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

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.

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.

Table 1

Experimental temperature

Table 2

Changes in DPPH activity (%) of romaine depending on storage temperature and period

ab Different superscript letters indicate the comparison with significant differences according storage temperature within the same period by ANOVA test at p < 0.05.

Notes

This work was supported by grants of Samsung Electronics.

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