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Bioactive components and antioxidant capacity of Chinese bayberry (Myrica rubra Sieb. and Zucc.) fruit in relation to fruit maturity and postharvest storage

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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.

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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.

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Correspondence to ChongDe Sun.

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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

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  • DOI: https://doi.org/10.1007/s00217-008-0824-z

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