Giovana Celli - Effect of frozen storage on polyphenol content and antioxidant activity of haskap berries (Lonicera caerulea L.)

Document created by Giovana Celli on Feb 11, 2016
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  Publication Details (including relevant citation   information):

  Authors: Rabie Khattab, Giovana B. Celli, Amyl Ghanem &   Marianne Su-Ling Brooks

  Journal of Berry Research, vol. 5, pp. 231-242


  BACKGROUND: Haskap berries (Lonicera caerulea L.) are processed   into various products (e.g. juice, jam and chutneys). These   fruits are rich in bioactive compounds, though losses can occur   during frozen storage, affecting the nutritional content of the   products.

  OBJECTIVE: To investigate the effect of freezing storage   temperature (–18 and –32◦C) and steam blanching prior to freezing   on the the total phenolic content (TPC)/total reducing capacity   (TRC), total anthocyanin content (TAC) and antioxidant potential   of three Haskap berry varieties; Tundra (T), Berry Blue (BB) and   Indigo Gem (IG).

  METHODS: Berries were stored at –18 or –32◦C for six months, and   analyzed monthly for TPC/TRC, TAC, and DPPH radical scavenging   activity. Steam blanching prior to freezing was also evaluated.

  RESULTS: Frozen storage at –18◦C for six months reduced the   TPC/TRC by 37.08 to 47.16%. TAC was also reduced, where the   highest decrease was for BB (59.24%) followed by IG (46.34%), and   DPPH scavenging activity decreased by 26.78 to 30.86%. Blanching   prior to freezing improved the retention of bioactive compounds   but storage at –32◦C did not yield significant improvements.

  CONCLUSIONS: Steam blanching prior to freezing followed by frozen   storage at –18◦C is recommended for better retention of the   bioactive components of haskap berries.

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