Antioxidant effects of strawberry fruits at two phenological stages

Subject Areas : Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)

گیتا  امینی ¹ (گروه زیست شناسی گیاهی، دانشکده علوم زیستی، دانشگاه خوارزمی، تهران، ایران؛)
سعید  ایریان ² (گروه زیست شناسی گیاهی، دانشکده علوم زیستی، دانشگاه خوارزمی، تهران، ایران؛)
احمد  مجد ³ (گروه زیست شناسی گیاهی، دانشکده علوم زیستی، دانشگاه خوارزمی، تهران، ایران؛)
صدیقه  مهربان ⁴ (گروه زیست شناسی گیاهی، دانشکده علوم زیستی، دانشگاه خوارزمی، تهران، ایران؛)

Received: 2012-10-11 Accepted : 2013-12-28 Published : 2013-07-01

Keywords: phenolic compounds, antioxidant activity, Fragaria vesca L,

Abstract :

Background & Aim: Strawberry (Fragaria vesca L.) is a plant belonging to the Rosaceae family with medicinal properties, including antioxidant activity. The present study aimed at investigating the antioxidant properties of strawberry. Experimental method: To examine the antioxidant effect, fruit extracts at two phonological stages of growth (ripe and unripe strawberry) were prepared. In addition, four different solvents, including 80% ethanol, 80% methanol, acetone and distilled water were used for the preparation of plant extracts. In total, eight different plant extracts were prepared and their properties comparatively studied. To study the antioxidant effect, potassium ferricyanide and reducing power determination method were used. Results & Discussion: Results indicated that strawberry fruit had antioxidant effects in both of two stages. That is due to the presence of the higher pigments and phenolic compounds in ripe fruit than unripe fruit. Recommended applications/industries: The results of present indicated the red fruit had the highest antioxidant activity.

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