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Long-Term Frozen Storage Impact on the Antioxidant Capacity and Chemical Composition of Sardinian myrtle （Myrtus communis L,） berries

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Journal of Agricultural Science and Technology(B) 2011年第8期1卷 1168-1175页

作者： A. Angioni M. Schirra Department of Toxicology Food and Environmental Unit University of Cagliari via Ospedale 72 Cagliari 09124 Italy Institute of Sciences of Food Production National Research Council Traversa La Crucca 3 Regione Baldinca Li Punti Sassar07040 ltaly

The effects of frozen storage at -18 ℃ up to 6 months, on the antioxidant properties, chemical composition and other physicochemical properties of myrtle berries （Myrtus comrnunis L.） has been evaluated. berries showed a good resistance to storage decay, and weight loss remained after six months in the 15% range. Results showed that frozen storage up to 6 months affect individual antocyanins content in different ways. Nevertheless the total anthocyanins content was at the end of storage higher than in fresh fruits. The antioxidant capacity calculated with 2,2-diphenyl-l-picrylhidrazyl （DPPH） and 2,2＇-Azino-bis （3-ethylbenzothiazoline-6-sulfonic acid）（ABTS） increased during storage and the calculated r2 showed a positive correlation with the total anthocyanins content. Gluconic and fumaric acid did not changed, quinic acid decreased while malic and shikimic acid increased. The total organic acid content during storage was higher than in fresh fruits causing a slight decrease in pH. Fructose and glucose increased with the same rate and the ratio fructose/glucose remained unchanged （1.06 ± 0.01）, CIE L^＊a^＊b^＊ coordinates showed a shift of the colour to tawny brown after six months storage.

关键词： myrtle berries frozen storage chemical composition antioxidant capacity.

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Effects of Cold Storage on Quality Traits of Sardinian myrtle （Myrtus communis L.） berries and Their Alcoholic Extracts

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Journal of Agricultural Science and Technology(B) 2011年第6期1卷 790-798页

作者： A. Angioni F. Pirisi P. Caboni S. D＇Aquino A. Fadda M. Schirra Department of Toxycology Food and Environmental Unit University of Cagliari via Ospedale 72 Cagliari 09124 Italy Institute of Sciences of Food Production National Research Council Traversa La Crucca 3 Regione Baldinca. Li Punti 07040 Sassari Italy

Myrtus communis L. is a spontaneous aromatic plant typical of the Mediterranean area. myrtle berries hydrodistilled products and ethanolic extracts are mainly used as flavouring agents and food supplements. This study evaluated the effect of long-term storage on the quality-related properties of myrtle berries. Storage at 2 ~C for three months effbctively preserved myrtle berries quality, both in the chemical composition and external appearance. No symptoms of chilling injury and decay occurred during the first two months of storage, at the end of storage only the 1.3% of rotting was detected. Total anthocyanic content and anthocyanin glycosides diminished whereas the antioxidant capacity increased in all samples till the end of storage. The antioxidant properties of myrtle berries were not correlated with the anthocyanic fraction. The pH of myrtle berries decreased, while gluconic acid levels increased. The results reported in this paper showed that the storage at 2 ~C for three months appears to be an effective way to preserve myrtle berries quality. The changes in the chemical composition of the fruits subjected to storage had revealed the importance of gluconic acid and pH for myrtle quality assessment. These two parameters can be used as quality markers since a strong relationship has been found between myrtle decay and the changes in these parameters,

关键词： myrtle berries cold storage chemical composition antioxidant capacity.

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