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Antioxidant capacity in cranberry is influenced by cultivar and storage temperature.

Author(s) : WANG S. Y., STRETCH A. W.

Type of article: Article

Summary

The highest increases in antioxidant activity, anthocyanin and phenolics contents occurred at 15 °C storage. Fruit stored at 20 °C had lower oxygen radical absorbance capacity (ORAC) values than those stored at 15 °C. A positive relationship existed between ORAC values and anthocyanin or phenolic content in all 10 cranberry cultivars at different storage temperatures.

Details

  • Original title: Antioxidant capacity in cranberry is influenced by cultivar and storage temperature.
  • Record ID : 2003-0241
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 49 - n. 2
  • Publication date: 2001

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