Frozen Storage Effects on Anthocyanins and Volatile Compounds of Raspberry Fruit

• DOI: 10.1021/jf990747c
• Publication Date: 2002-07-26T05:57:48Z
• Authors: Begoña de Ancos; Elena Ibañez; Guillermo Reglero; M. Pilar Cano
• Keywords: Color; Frozen storage effects; 04 agricultural and veterinary sciences; Gas Chromatography-Mass Spectrometry; Raspberry; Anthocyanins; 0404 agricultural biotechnology; Food Preservation; Fruit; Freezing; Odorants; Oils, Volatile; Volatile compound; Humans; Aroma; Chromatography, High Pressure Liquid

The quantitative and qualitative evolution of the anthocyanins volatile compounds four raspberry cultivars (cvs. Heritage, Autumn Bliss, Zeva, Rubi) growing in Spain were analyzed raw, just frozen, during long-term frozen storage at −20 °C for a 1 year period. HS-SPME coupled with GC-MS HPLC techniques employed to study compouds individual anthocyanins, respectively. aroma composition changes produced by freezing process minimal. Only significant increase extraction capacity was obtained α-ionone (27%) caryophyllene (67%) Heritage 12 months storage. stability depends on seasonal period harvest. Bliss (early cultivars) less affected processing (1 year), total pigment extracted showed tendency 17 5%, Rubi Zeva (late suffered decreased trend anthocyanin content 4% 17.5% Zeva. Cyanidin 3-glucoside most easily degradative reactions that take place Keywords: Raspberry; freezing; effects; anthocyanin; compound; color;