Freezing Changes of Strawberry Fruits Quality and Antioxidative Activity

Abstract

Natural antioxidants have been throughly studied in the latest decade, due to their beneficial effects on human health. Strawberry fruits have a lot of bioactive compounds which prevent unwanted oxido-redox reactions to taking place. The aim of this work was to study the influence of freezing process on strawberry fruits changes. The content of dry matter, total sugars and acids, vitamin C were determined, as well as sensory analysis of quality. Antioxidant activity was measured by DPPH method, testing the ability of DPPH radical neutralization. The results indicate that the freezing caused minor changes in chemical quality parameters. Changes in the sensory quality characteristics was higher.

Prirodnim antioksidansima se pridaje velika pažnja i predmet su brojnih istraživanja tokom poslednje decenije. Plodovi jagode su bogati bioaktivnim komponentama koje imaju povoljan uticaj na zdravlje ljudi. Cilj rada je bio da se utvrde promene do kojih dolazi pri zamrzavanju plodova jagode. Analiziran je sadržaj suve materija, ukupnih šećera i kiselina, vitamina C, kao i senzorna analiza kvaliteta. Antioksidativni potencijal meren je DPPH metodom, ispitivanjem sposobnosti neutralizacije DPPH radikala. Dobijeni rezultati su pokazali da pri zamrzavanju plodova jagode ne dolazi do značajnih promena hemijskih parametara kvaliteta. Nešto su veće promene u senzornim karakteristikama kvaliteta.