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 , سعید ایریان 2 , احمد مجد 3 , صدیقه مهربان 4
1 - گروه زیست شناسی گیاهی، دانشکده علوم زیستی، دانشگاه خوارزمی، تهران، ایران؛
2 - گروه زیست شناسی گیاهی، دانشکده علوم زیستی، دانشگاه خوارزمی، تهران، ایران؛
3 - گروه زیست شناسی گیاهی، دانشکده علوم زیستی، دانشگاه خوارزمی، تهران، ایران؛
4 - گروه زیست شناسی گیاهی، دانشکده علوم زیستی، دانشگاه خوارزمی، تهران، ایران؛
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.
Aaby, K., Skrede, G. and Wrolstad, R. E. 2005. Phenolic composition and antioxidant activities in flesh and achenes of strawberries (Fragaria ananassa). Journal of Agricultural and Food Chemistry., 53: 4032–4040.
Ames, B. M., Shigena, M. K. and Hagen. T. M. 1993. Oxidants, antioxidants and the degenerative diseases of aging. Proceedings of the National Academy of Sciences of the United States of America., 90: 7915-7922.
Bursal, E. and Koksal, E. 2010. Evaluation of reducing power and radical scavenging of water and ethanol extract from sumac (Rhus coriaria L.). Food research International., 1356-1361.
Cao, G., Russell, R.M., Lischner, N. and Prior, R. L. 1998. Serum antioxidant capacity is increased by consumption of strawberries, spinach, red wine or vitamin C in elderly women. Journal of Nutrition., 128: 2383–2390.
Carlton, P. S., Kresty, L.A., Siglin, J. C., Morse, M. A., Lu, J., Morgan, C., Stoner, G. D. 2001. Inhibition of N- nitrosomethylbenzylamine- induced tumorigenesis in the rat esophagus by dietary freeze-dried strawberries. Carcinogenesis., 22: 441–446.
Chung, Y. C., Chang, C. T., Chao, W. W., Lin, C. F. and Chou, S. T. 2002. Antioxidative activity and safety of the 50% ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1. Journal of Agriculture and Food Chemistry., 50: 2454−2458.
Da Silva Pinto, M., de Carvalho, J. E., Lajolo, F. M., Genovese, M. I. and Shetty, K. 2010. Evaluation of antiproliferative, anti-type 2 diabetes, and antihypertension potentials of ellagitannins from strawberries (Fragaria ananassa Duch.) using in vitro models. Journal of Medicinal Food.. doi:10.1089/jmf.2009.0257.
Davies, K. J. 1987. Protein damage and degradation by oxygen radicals. I. General aspects. Journal of Biological Chemistry., 262: 9895-9901.
Dorman, H. J. D., Peltoketo, A., Hiltunen, R. and Tikkanen, M. J. 2003. Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs. Food Chemistry., 83: 255−262.
Eberhardt, M. V., Lee, C. Y. and Liu, R. H. 2000. Nutrition – Antioxidant activity of fresh apples. Nature., 405(6789): 903–904.
Ferreyra, R. M., Vina, S. Z., Mugridge, A., Chaves, A. R. 2007. Growth and ripening season effects on antioxidant capacity of strawberry cultivar Selva. Scientia Horticulturae., 112: 27–32.
Gil, M. I., Holcroft, D. M., Kader, A. A. 1997. Changes in strawberry anthocyanins and other polyphenols in response to carbon dioxide treatments. Journal of Agricultural and Food Chemistry., 45: 1662–1667.
Given, N. K., Venis, M. A. and Grierson, D. 1988. Phenylalanine ammonia-lyase activity and anthocyanin synthesis in ripening strawberry fruit. Journal of Plant Physiology., 133: 25–30.
Gülçin, İ., Oktay, M., Kireççi, E. and Küfrevioğlu, Ö. İ. 2003. Screening of antioxidant and antimicrobial activities of anise (Pimpinella anisum L.) seed extracts. Food Chemistry., 83: 371−382.
Halliwell, B. and Gutteridge, J. M. C. 1989. Free Radicals in Biology and Medicine, 2nd ed.; Clarendon Press: Oxford, U.K.
Harding, A. H., Wareham, N. J., Bingham, S. A., Khaw, K., Luben, R., Welch, A., et al. 2008. Plasma vitamin C level, fruit and vegetable consumption, and the risk of new-onset type 2 diabetes mellitus: The European prospective investigation of cancer – Norfolk prospective study. Archives of Internal Medicine, 168(14): 1493–1499.
Heinonen, M. I., Meyer, A. S. and Frankel, E. N. 1998. Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation. Journal of Agricultural and Food Chemistry., 46: 4107–4112.
Hannum, S. M. 2004. Potential impact of strawberries on human health: a review of the science. Critical Reviews in Food Science & Nutrition., 44: 1–17.
Kay, C. D. and Holub, B. J. 2002. The effect of wild blueberry (Vacciniun angustifolium) consumption on postprandial serum antioxidant status in human subjects. British Journal of Nutrition., 88: 389–397.
Lopes-da-Silva, F., Escribano-Bailon, M. T., Pérez Alonso, J. J., Rivas-Gonzalo, J. C. and Santos-Buelga, C. 2007. Anthocyanin pigments in strawberry. Learning with Technologies., 40:374–382.
Meyers, K. J., Watkins, C. B., Pritts, M. P. and Liu, R. H. 2003. Antioxidant and antiproliferative activities of strawberries. Journal of Agricultural and Food Chemistry., 51: 6887–6892.
Naemura, A., Mitani, T., Ijiri, Y., Tamura, Y., Yamashita, T., Okimura, M. and Yamamoto, J. 2005. Anti-thrombotic effect of strawberries. Blood Coagulation Fibrinolysis., 16: 501–509.
Ness, A. R. and Powles, J. W. 1997. Fruit and vegetables, and cardiovascular disease: a review. International Journal of Epidemiology., 26: 1–13.
Oszmianski, J. and Wojdylo, A. 2009. Comparative study of phenolic content and antioxidant activity of strawberry puree, clear, and cloudy juices. European Food Research
Pe´rez, A. G., Olı´as, R., Espada, J., Olı´as, J. M. and Sanz, C. 1997. Rapid determination of sugars, nonvolatile acids, and ascorbic acid in strawberry and other fruits. Journal of Agricultural and Food Chemistry., 45: 3545–3549.
Rastall, R. A., & Maitin, V. 2002. Prebiotics and synbiotics: Towards the next generation. Current Opinion in Biotechnology., 13: 490–496.
Record, I. R., Dreosti, I. E. and McInerney, J. K. 2001. Changes in plasma antioxidant status following consumption of diets high or low in fruits and vegetables or following dietary supplementation with an antioxidant mixture. British Journal of Nutrition., 85: 4459–4464.
Rouanet, J. M., Decorde, K., Del Rio, D., Auger, C., Borges, G., Cristol, J. P., et al. 2010. Berry juices, teas, antioxidants and the prevention of atherosclerosis in hamsters. Food Chemistry., 118(2): 266–271.
Scalzo, J., Politi, A., Pellegrini, N., Mezzetti, B. and Battino, M. 2005. Plant genotype affects total antioxidant capacity and phenolic contents in fruit. Nutrition., 21: 207–213.
Seeram, N. P., Lee, R., Scheuller, H. S. and Heber, D. 2006. Identification of phenolic compounds in strawberries by liquid chromatography electrospray ionization mass spectrometry. Food Chemistry., 97: 1–11.
Steinmetz, K. A. andPotter, J. D. 1991. Vegetables, fruit, and cancer. I. Epidemiology. Cancer Causes and Control., 2: 325–357.
Tulipani, S., Josè, M., Alvarez-Suarez, A., Franco Busco, B., Stefano Bompadre, C., Josè, L., Quiles, D., Bruno Mezzetti, E. and Maurizio, B. 2011. Strawberry consumption improves plasma antioxidant status and erythrocyte resistance to oxidative haemolysis in humans. Food Chemistry., 128: 180–186
Valko. M, Leibfritz. D., Moncola. J., Cronin, M., Mazura. M. and Telser, M. 2007. Free radicals and antioxidants in normal physiological functions and human disease. The International Journal of Biochemistry & Cell Biology., 39: 44-84
Vinson, J. A., Su, X., Zubik, L. and Bose, P. 2001. Phenol antioxidant quantity and quality in foods: Fruits. Journal of Agricultural and Food Chemistry., 49: 5315–5321.
Wang, S. Y. and Galletta, G. J. 2002. Compositional change in Colletotrichum (Anthracnose) infected strawberry fruit. Acta Horticulturae., 567: 815–819.
Wang, S. Y. and Lin, H. S. 2000. Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage Journal of Agricultural and Food Chemistry., 48: 140–146.
Wedge, D. E., Meepagala, K. M., Magee, J. B., Smith, S. H., Huang, G. and Larcom, L. L. 2001. Anticarcinogenic activity of strawberry, blueberry, and raspberry extracts to breast and cervical cancer cells. Journal of Medicinal Food., 4(1): 49-51.
Yu, B. P. 1994. Cellular defenses against damage from reactive oxygen species. Physiological Reviews., 74: 139-162.
Zeng, L. B., Zhang, Z. R., Luo, Z. H. and Zhu, J. X. 2010. Antioxidant activity and chemical constituent of essential oil and extracts of Rhizoma Homalomenae. Food Chemistry., 125: 456- 463.