| Literature DB >> 26434307 |
Peng Jin1, Shiow Y Wang2, Haiyan Gao3, Hangjun Chen3, Yonghua Zheng4, Chien Y Wang5.
Abstract
The effects of cultural system and essential oil treatment on antioxidant capacities in raspberries were evaluated. Raspberries were hand-harvested from organic and conventional farms in Maryland, USA, and were treated with essential oil including carvacrol, anethole, cinnamic acid, perillaldehyde, cinnamaldehyde, and linalool. Results from this study showed that raspberries grown from organic culture exhibited higher value of antioxidant capacities and individual flavonoids contents. Moreover, the organic culture also enhanced the activities of antioxidant enzymes. In addition, essential oil treatments promoted the antioxidant enzymes activities and antioxidant capacities of raspberries, and the most effective compound was perillaldehyde. In conclusion, raspberries produced from organic culture contained significantly higher antioxidant capacities than those produce from conventional culture. Postharvest essential oil treatments have positive effect on enhancing antioxidant capacities in raspberries from both organic and conventional cultures.Entities:
Keywords: Antioxidant capacity; Antioxidant enzyme; Cultural system; Essential oil; Raspberries
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Year: 2011 PMID： 26434307 DOI： 10.1016/j.foodchem.2011.11.011
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514