Effect of cultural system and essential oil treatment on antioxidant capacity in raspberries

文献类型： 外文期刊

第一作者： Jin, Peng

作者： Jin, Peng;Zheng, Yonghua;Wang, Shiow Y.;Gao, Haiyan;Chen, Hangjun;Jin, Peng;Wang, Chien Y.

作者机构：

关键词： raspberries;antioxidant enzyme;antioxidant capacity;cultural system;essential oil

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： The effects of cultural system and essential oil treatment on antioxidant capacities in raspberries were evaluated. Raspberries were hand-harvested from organic and conventional farms in Maryland, USA, and were treated with essential oil including carvacrol, anethole, cinnamic acid, perillaldehyde, cinna-maldehyde, and linalool. Results from this study showed that raspberries grown from organic culture exhibited higher value of antioxidant capacities and individual flavonoids contents. Moreover, the organic culture also enhanced the activities of antioxidant enzymes. In addition, essential oil treatments promoted the antioxidant enzymes activities and antioxidant capacities of raspberries, and the most effective compound was perillaldehyde. In conclusion, raspberries produced from organic culture contained significantly higher antioxidant capacities than those produce from conventional culture. Posthar-vest essential oil treatments have positive effect on enhancing antioxidant capacities in raspberries from both organic and conventional cultures.

分类号： TS2

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