Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume12/issue4/3_4_2013.pdf
Issue 12 (4) 2013 pp. 365-372
Elżbieta Sikora, Małgorzata I. Bieniek, Barbara Borczak
Department of Human Nutrition, Agricultural University in Krakow, Poland
Composition and antioxidant properties of fresh and frozen stored blackthorn fruits (Prunus spinosa L.)
Abstract
Aim. Blackthorn (Prunus spinosa L.) is quite widespread bush occurring in Poland. Its fruits are easily available food products. The aim of this study was to investigate the basal chemical composition, especially antioxidant compounds in fresh and frozen stored blackthorn fruits.
Material and methods. Research material consisted of blackthorn fruits collected from the wild grown bushes, near Łącko. In the wash-out, dried and stone-loss fruits, the content of dry matter, protein, simple sugars, dietary fibre and ash was determined. The amount of antioxidant compounds was also tested: β-carotene, vitamin C, polyphenols,in this anthocyannins,as well as antioxidantactivity expressed as an ability to quench free radical ABTS. Analyses were repeated in fruits stored in frozen state for three months.
Results. On the basis of the obtained results, it was observed that concerning basal chemical composition, the blackthorn fruits do not single out among other fruits from Rosaceae family. It was also reported that blackthorn fruits are rich in polyphenolic compounds, as well as in vitamin C, and those compounds, most probably contribute to their high antioxidant activity, being at the level of 43.6 μmol Trolox/g f.m. Storage in the freezing state reduced the contents of water, fat, dietary fiber and ash, but did not have significant impact on the other compounds.
Conclusions. Blackthorn fruits may constitute valuable source for preparations (tincture, wines, and teas), as well as an additive to other fruit processing, as a product of great pro-healthy properties. Freezing process and storage in that state did not significantlyinfluence on nutritive and antioxidant compounds of blackthorn fruits. It may be therefore observed that several months of frozen storage is a good way to make them avail- able for fruit processing and for the consumers, also the off-season.
Keywords: blackthorn (Prunus spinosa), frozen storage, chemical composition, antioxidants, antioxidant activity
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume12/issue4/3_4_2013.pdf
For citation:
| MLA | Sikora, Elżbieta, et al. "Composition and antioxidant properties of fresh and frozen stored blackthorn fruits (Prunus spinosa L.)." Acta Sci.Pol. Technol. Aliment. 12.4 (2013): 365-372. |
| APA | Sikora E., Bieniek M.I., Borczak B. (2013). Composition and antioxidant properties of fresh and frozen stored blackthorn fruits (Prunus spinosa L.). Acta Sci.Pol. Technol. Aliment. 12 (4), 365-372 |
| ISO 690 | SIKORA, Elżbieta, BIENIEK, Małgorzata I., BORCZAK, Barbara. Composition and antioxidant properties of fresh and frozen stored blackthorn fruits (Prunus spinosa L.). Acta Sci.Pol. Technol. Aliment., 2013, 12.4: 365-372. |