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Comparison of physicochemical properties, phenolic profiles and antioxidant capacity of hawthorn berries stored at different temperatures and time

Author

Listed:
  • Xueyan Wei

    (Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, China)

  • Yanjing Yin

    (Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, China)

  • Kang Xu
  • Tao Wang

    (Tai'an Institute for Food and Drug Control, Tai'an Shandong, China)

  • Chuanhe Zhu

    (Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, China)

  • Wen Liu

    (Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, China)

  • Mengmeng Guo

Abstract

This research investigated the effect of different storage temperatures on the compositional changes, physicochemical characteristics, and functional properties of hawthorn berries. Storage at 25 °C resulted in the gradual decrease of the moisture, hardness, sugar, titratable acid, and colour of hawthorn berries. These changes decreased with decreasing storage temperature, and the minimal changes happened at frozen storage (-18 °C). Similarly, the decreasing rate of ascorbic acid, extractable polyphenol (EPP), and flavonoids during storage also decreased with reducing storage temperature (25 °C > 4 °C > -18 °C). Hydrolysable polyphenol (HPP) was relatively stable during the hawthorn storage, and non-extractable proanthocyanidins (NEPA) increased with decreasing temperature. Ferric reducing antioxidant power (FRAP) of EPP and HPP decreased at 25 °C, while polyphenolic oxidase (PPO) and peroxidase (POD) activities decreased. Decreasing the storage temperature can improve the stability of the nutritional properties, antioxidant capacity, and enzyme activity of hawthorn. The specific storage temperature depends on the final processing conditions and the purposes of the hawthorn berries.

Suggested Citation

  • Xueyan Wei & Yanjing Yin & Kang Xu & Tao Wang & Chuanhe Zhu & Wen Liu & Mengmeng Guo, 2023. "Comparison of physicochemical properties, phenolic profiles and antioxidant capacity of hawthorn berries stored at different temperatures and time," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 41(6), pages 419-427.
    • Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:6:id:112-2023-cjfs
    DOI: 10.17221/112/2023-CJFS
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    References listed on IDEAS

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    1. Xinglong ZHANG & Xingfeng SHAO, 2015. "Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(2), pages 109-117.
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