Paper Details

Influence of fruit ripening stages on antioxidant enzymes in Rubus hyrcanus Juz.

Aezam Rezaee Kivi, Nasrin Sartipnia

DOI: http://dx.doi.org/10.12692/ijb/5.2.7-13

Int. J. Biosci. 5(2), 7-13. July, 2014. (PDF)

Abstract:

The purpose of this study was to evaluate effects of ripening stages on antioxidant enzymes and antioxidant activity of fruits of Rubus hyrcanus Juz., grown in Northwest of Iran. The activities of antioxidant enzymes, superoxide dismutase (SOD), catalase (CAT) and antioxidant compounds, total phenols, flavonoids, ascorbic acid and anthocyanins along three growth stages of raspberry fruit were determined in this work. DPPH (1,1- diphenyl-2-picrylhydrazyl) radical scavenging capacity, assay was used to screen the antioxidant properties of extracts. Significant variations in antioxidant properties and involved compounds were observed at three different growth stages. Enhanced fruits ripening were reflected by decreased values for, phenol and flavonoid contents and increased concentration of total anthocyanins and ascorbic acid. The highest activities of SOD, CAT was at the unripe fruit The antioxidant activity of raspberries was directly related to the total amount of phenolics and flavonoids. Ours results support the use of unripe fruit of raspberry as sources of antioxidant compounds.