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Effect of cultural system and essential oil treatment on antioxidant capacity in raspberries.
- Source :
-
Food chemistry [Food Chem] 2012 May 01; Vol. 132 (1), pp. 399-405. Date of Electronic Publication: 2011 Nov 10. - Publication Year :
- 2012
-
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.<br /> (Copyright © 2011 Elsevier Ltd. All rights reserved.)
- Subjects :
- Acyclic Monoterpenes
Agriculture methods
Antioxidants pharmacology
Cymenes
Flavonoids analysis
Fruit chemistry
Fruit drug effects
Maryland
Monoterpenes pharmacology
Antioxidants analysis
Fruit growth & development
Oils, Volatile pharmacology
Organic Agriculture
Rubus chemistry
Rubus growth & development
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 132
- Issue :
- 1
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 26434307
- Full Text :
- https://doi.org/10.1016/j.foodchem.2011.11.011