Czech J. Food Sci., 2023, 41(6):419-427 | DOI: 10.17221/112/2023-CJFS

Comparison of physicochemical properties, phenolic profiles and antioxidant capacity of hawthorn berries stored at different temperatures and timeOriginal Paper

Xueyan Wei1, Yanjing Yin1, Kang Xu1*, Tao Wang2, Chuanhe Zhu1, Wen Liu1, Mengmeng Guo1*
1 Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, China
2 Tai'an Institute for Food and Drug Control, Tai'an Shandong, China

This research investigated the effect of different storage temperatures on the compositional changes, physicochemical characteristics, and functional properties of hawthorn berries. Storage at 25 °C resulted in the gradual decrease of the moisture, hardness, sugar, titratable acid, and colour of hawthorn berries. These changes decreased with decreasing storage temperature, and the minimal changes happened at frozen storage (–18 °C). Similarly, the decreasing rate of ascorbic acid, extractable polyphenol (EPP), and flavonoids during storage also decreased with reducing storage temperature (25 °C > 4 °C > –18 °C). Hydrolysable polyphenol (HPP) was relatively stable during the hawthorn storage, and non-extractable proanthocyanidins (NEPA) increased with decreasing temperature. Ferric reducing antioxidant power (FRAP) of EPP and HPP decreased at 25 °C, while polyphenolic oxidase (PPO) and peroxidase (POD) activities decreased. Decreasing the storage temperature can improve the stability of the nutritional properties, antioxidant capacity, and enzyme activity of hawthorn. The specific storage temperature depends on the final processing conditions and the purposes of the hawthorn berries.

Keywords: hawthorn berries; oxidative stability; phenolic profile; physicochemical quality; storage condition

Received: July 15, 2023; Revised: November 1, 2023; Accepted: November 10, 2023; Prepublished online: November 21, 2023; Published: December 28, 2023  Show citation

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Wei X, Yin Y, Xu K, Wang T, Zhu C, Liu W, Guo M. Comparison of physicochemical properties, phenolic profiles and antioxidant capacity of hawthorn berries stored at different temperatures and time. Czech J. Food Sci. 2023;41(6):419-427. doi: 10.17221/112/2023-CJFS.
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