Antioxidant capacity in cranberry is influenced by cultivar and storage temperature.
Ten cranberry (Vaccinium macrocarpon Aiton) cultivars were evaluated for oxygen radical absorbance capacity (ORAC), anthocyanins, and total phenolics contents after three months of storage at 0, 5, 10, 15, and 20 degrees C. The antioxidant capacity of cranberry was affected by cultivars and storage temperatures. Among the 10 cranberry cultivars used in this study, Early Black, Crowley, and Franklin had higher antioxidant capacities than the other cultivars. ORAC values, anthocyanins, and total phenolics contents increased during storage. The highest increases in antioxidant activity, anthocyanin, and phenolics contents occurred at 15 degrees C storage. Fruit stored at 20 degrees C had lower ORAC values than those stored at 15 degrees C. A positive relationship existed between ORAC values and anthocyanin or phenolic content in all 10 cranberry cultivars at different storage temperatures.[1]References
- Antioxidant capacity in cranberry is influenced by cultivar and storage temperature. Wang, S.Y., Stretch, A.W. J. Agric. Food Chem. (2001) [Pubmed]
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