Abstract
Total phenolics, flavonoids, anthocyanins, cyanidin-3-O-glucoside (Cy-3-glu) and antioxidant capacity of Chinese bayberry fruit (Myrica rubra Sieb. and Zucc.) differed among the four cultivars “Baizhong” (white), “Fenhong” (pink), “Wuzhong” (red) and “Biqi” (dark red). Antioxidant capacity determined by both the ferric reducing antioxidant power (FRAP) assay and 2,2-diphenyl-2-picrylhydrazyl (DPPH.) radical scavenging capacity was significantly correlated with the antioxidant components in the fruit, and directly related to fruit color. Cy-3-glu accounted for at least 82, 38, and 12% of the total antioxidant capacity in “Biqi”, “Wuzhong” and “Fenhong” fruits, respectively. No detectable Cy-3-glu was found in “Baizhong” fruit. Greater fruit maturity was associated with higher levels of all the bioactive components and antioxidant capacity. Significant increases were also found during postharvest storage of “Biqi” fruit held at either 20 °C for 2 days or 0 °C for 5 days. However, these levels decreased during a 2-day shelf-life at 20 °C after 5 days at 0 °C. These results show that storage and shelf-life conditions are important if health-based bioactive components of bayberry fruit are to be maintained after harvest.
Similar content being viewed by others
References
Temple NJ (2000) Nutr Res 20:449–459
Willett WC (2002) Science 296:695–698
Wang H, Cao G, Prior RL (1996) J Agric Food Chem 44:701–705
Netzel M, Strass G, Kaul C, Bitsc I, Dietrich H, Bitsch R (2002) Food Res Intern 35:213–216
Wang H, Cao GH, Prior RL (1997) J Agric Food Chem 45:304–309
Cooke D, Steward WP, Gescher AJ, Marczylo T (2005) Eur J Cancer 41:1931–1940
Mazza G, Miniati E (1993) Anthocyanins in fruits, vegetable and grains. CRC Press, Boca Raton, pp 105
Moyer RA, Hummer KE, Finn CE, Frei B, Wrolstad RE (2002) J Agric Food Chem 50:519–525
Chen KS, Xu CJ, Zhang B, Ferguson IB (2004) Hortic Rev 30:83–114
Bao JS, Cai YZ, Wang GY, Corke H (2005) J Agric Food Chem 53:2327–2332
Zhang WS, Chen KS, Zhang B, Sun CD, Cai C, Zhou CH, Xu WP, Zhang WQ, Ferguson IB (2005) Postharvest Biol Technol 37:241–251
Carreño J, Martínez A, Almela L, Fernández-López JA (1995) Food Res Intern 28:373–377
Cai YZ, Luo Q, Sun M, Corke H (2004) Life Sci 74:2157–2184
Jia Z, Meng CT, Wu J (1999) Food Chem 64:555–559
Wrolstand RE, Culbertsonm JD, Cornwell CJ, Mattick L (1982) J AOAC Int 6:1417–1423
Benzie IFF, Strain JJ (1996) Anal Biochem 293:70–76
Deighton N, Brennan R, Finn C, Davies HV (2000) J Sci Food Agric 80:1307–1313
Sakakibara H, Honda Y, Nakagawa S, Ashida H, Kanazawa K (2003) J Agric Food Chem 51:571–581
Ozgen M, Reese RN, Tulio JR, AZ, Scheerens JC, Miller AR (2006) J Agric Food Chem 54:1151–1157
Strack D, Wray V (1993) The anthocyanins. In: Harborne JB (ed) The flavonoids: advances in research since 1986. Chapman Hall, London, pp 1–22
Delgado-Andrade C, Rufiaǎ-Henares JA, Morales FJ (2005) J Agric Food Chem 53:7832–7836
Sun J, Chu YF, Wu X, Liu RH (2002) J Agric Food Chem 50:7449–7454
Connor AM, Luby JJ, Hancock JF, Berkheimer S, Hanson EJ (2002) J Agric Food Chem 50:893–898
Wang SY, Stretch AW (2001) J Agric Food Chem 49:969–974
Prior RL, Cao GH, Martin A, Sofic E, McEwen J, O’Brien C Lischner N, Ehlenfeldt M, Kalt W, Krewer G, Mainland CM (1998) J Agric Food Chem 46:2686–2693
Cordenunsi RB, Genovese MI, Nascimento JRO, Hassimotto NMA, Santos RJ, Lajolo FM (2005) Food Chem 91:113–121
Kalt W, Lawand C, Ryan DAJ, McDonald JE, Donner H, Forney CF (2003) J Am Soc Hortic Sci 128:917–923
Kalt W, Forney CF, Martin A, Prior RL (1999) J Agric Food Chem 47:4638–4644
Acknowledgments
The work was supported by the National Natural Science Foundation of China (30571284), the Project of the Science and Technology Department of Zhejiang Province, China (2005C12013-02) and the 111 project (B06014), and was also a part of cooperative program between The Horticulture and Food Research Institute of New Zealand and Zhejiang University.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Zhang, W., Li, X., Zheng, J. et al. Bioactive components and antioxidant capacity of Chinese bayberry (Myrica rubra Sieb. and Zucc.) fruit in relation to fruit maturity and postharvest storage. Eur Food Res Technol 227, 1091–1097 (2008). https://doi.org/10.1007/s00217-008-0824-z
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-008-0824-z