Claim · model-written summary
Fresh haskap fruits had total phenolic content/total reducing capacity (TPC/TRC) ranging 6.17-8.42 mg GAE/ g FW.
- Taxon
- Lonicera caerulea L.
Lonicera caeruleat0 - Organ / stage
- fresh fruitse0
- Outcome
- TPC/TRCe0
- Value
- 6.17-8.42 mg GAE/ g FWe0
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Lonicera caerulea L.”
e0“The TPC/TRC, TAC and DPPH scavenging activity ranges in the fresh fruits were 6.17-8.42 mg GAE/ g FW, 4.49-6.97 mg C-3-G E/ g FW, and 78.70-89.55 %”
Title
Rabie Khattab; Giovana Bonat Celli; Amyl Ghanem; et al. Current Nutrition & Food Science 2015. doi:10.2174/1573401311666150519235845
Other claims from this paper (13)
- Observation Fresh haskap fruits had total anthocyanin content (TAC) ranging 4.49-6.97 mg C-3-G E/ g FW.
- Observation Fresh haskap fruits had DPPH scavenging activity ranging 78.70-89.55 %.
- Intervention effect Six months of frozen storage followed by room-temperature thawing reduced haskap TPC/TRC by 35.85-44.73.
- Intervention effect Six months of frozen storage followed by room-temperature thawing reduced haskap TAC by 32.14-53.23.
- Intervention effect Six months of frozen storage followed by room-temperature thawing reduced haskap DPPH scavenging activity by 26.28-29.57 %.
- Observation The highest reduction occurred in the Berry Blue variety, followed by Indigo Gem.
- Intervention effect Refrigerated thawing did not significantly improve the retention of phenolic compounds and anthocyanins.
- Intervention effect Microwave thawing took significantly less time (17.31 min) than room temperature (12.00 h) and refrigerated thawing (22.00 h).
- Intervention effect Microwave thawing significantly improved the retention of phenolics, anthocyanins and antioxidant potential.
- Intervention effect With microwave thawing the corresponding reductions in haskap TPC/TRC ranged 24.97%-39.87%.
- Intervention effect With microwave thawing the corresponding reductions in haskap TAC ranged 18.92%-47.22%.
- Intervention effect With microwave thawing the corresponding reductions in haskap DPPH scavenging activity ranged 21.39%- 27.29 %.
- Recommendation The authors recommend further investigation of industrial microwave thawing to maximize retention of bioactive compounds in products from frozen haskap berries.