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Effect of plant growth temperature on antioxidant capacity in strawberry.
J Agric Food Chem. 2001 Oct; 49(10):4977-82.JA

Abstract

The influence of four day/night growing temperature combinations (18/12, 25/12, 25/22, and 30/22 degrees C) on phenolic acid, flavonol, and anthocyanin content and their antioxidant activities against peroxyl radicals (ROO(*)), superoxide radicals (O(2)(*)(-)), hydrogen peroxide (H(2)O(2)), hydroxyl radicals (OH(*)), and singlet oxygen ((1)O(2)) in fruit juice of Earliglow and Kent strawberry (Fragaria x ananassa Duch.) cultivars was studied. Pelargonidin-based anthocyanins such as pelargonidin 3-glucoside (291.3-945.1 microg/g fresh wt.), pelargonidin 3-rutinoside (24.7-50.9 microg/g fresh wt.), and pelargonidin 3-glucoside-succinate (62.2-244.0 microg/g fresh wt.) were the predominant anthocyanins in strawberry fruit juice. The content of cyanidin-based anthocyanins, cyanidin 3-glucoside and cyanidin 3-glucoside-succinate, was much lower than that of pelargonidin-based anthocyanins. Strawberry growth in high temperature conditions significantly enhanced the content of p-coumaroylglucose, dihydroflavonol, quercetin 3-glucoside, quercetin 3-glucuronide, kaempferol 3-glucoside, kaempferol 3-glucuronide, cyanidin 3-glucoside, pelargonidin 3-glucoside, pelargonidin 3-rutinoside, cyanidin 3-glucoside-succinate, and pelargonidin 3-glucoside-succinate in strawberry juice. Plants grown in the cool day and cool night temperature (18/12 degrees C) generally had the lowest phenolic acid, flavonols, and anthocyanins. An increase in night temperature from 12 to 22 degrees C, with the day temperature kept constant at 25 degrees C, resulted in a significant increase in phenolic acid, flavonols, and anthocyanins. These conditions also resulted in a significant increase in antioxidant capacity. The highest day/night temperature (30/22 degrees C) yielded fruit with the most phenolic content as well as ROO(*), O(2)(*)(-), H(2)O(2), OH(*), and (1)O(2) radical absorbance capacity. Fruit of Kent cv. strawberry had higher values of phenolic acid, flavonols, anthocyanins, and antioxidant capacities than fruit of Earliglow cv. strawberry under all temperature regimes.

Authors+Show Affiliations

Wang SY
Fruit Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705, USA. wangs@ba.ars.usda.gov
Zheng W
No affiliation info available

MeSH

AnthocyaninsAntioxidantsBenzopyransChromatography, High Pressure LiquidFlavonoidsFlavonolsFruitHydrogen PeroxideHydroxybenzoatesHydroxyl RadicalPeroxidesRosaceaeSuperoxidesTemperature

Pub Type(s)

Journal Article

Language

eng

PubMed ID

11600054

Citation

Wang, S Y., and W Zheng. "Effect of Plant Growth Temperature On Antioxidant Capacity in Strawberry." Journal of Agricultural and Food Chemistry, vol. 49, no. 10, 2001, pp. 4977-82.
Wang SY, Zheng W. Effect of plant growth temperature on antioxidant capacity in strawberry. J Agric Food Chem. 2001;49(10):4977-82.
Wang, S. Y., & Zheng, W. (2001). Effect of plant growth temperature on antioxidant capacity in strawberry. Journal of Agricultural and Food Chemistry, 49(10), 4977-82.
Wang SY, Zheng W. Effect of Plant Growth Temperature On Antioxidant Capacity in Strawberry. J Agric Food Chem. 2001;49(10):4977-82. PubMed PMID: 11600054.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of plant growth temperature on antioxidant capacity in strawberry. AU - Wang,S Y, AU - Zheng,W, PY - 2001/10/16/pubmed PY - 2002/1/5/medline PY - 2001/10/16/entrez SP - 4977 EP - 82 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 49 IS - 10 N2 - The influence of four day/night growing temperature combinations (18/12, 25/12, 25/22, and 30/22 degrees C) on phenolic acid, flavonol, and anthocyanin content and their antioxidant activities against peroxyl radicals (ROO(*)), superoxide radicals (O(2)(*)(-)), hydrogen peroxide (H(2)O(2)), hydroxyl radicals (OH(*)), and singlet oxygen ((1)O(2)) in fruit juice of Earliglow and Kent strawberry (Fragaria x ananassa Duch.) cultivars was studied. Pelargonidin-based anthocyanins such as pelargonidin 3-glucoside (291.3-945.1 microg/g fresh wt.), pelargonidin 3-rutinoside (24.7-50.9 microg/g fresh wt.), and pelargonidin 3-glucoside-succinate (62.2-244.0 microg/g fresh wt.) were the predominant anthocyanins in strawberry fruit juice. The content of cyanidin-based anthocyanins, cyanidin 3-glucoside and cyanidin 3-glucoside-succinate, was much lower than that of pelargonidin-based anthocyanins. Strawberry growth in high temperature conditions significantly enhanced the content of p-coumaroylglucose, dihydroflavonol, quercetin 3-glucoside, quercetin 3-glucuronide, kaempferol 3-glucoside, kaempferol 3-glucuronide, cyanidin 3-glucoside, pelargonidin 3-glucoside, pelargonidin 3-rutinoside, cyanidin 3-glucoside-succinate, and pelargonidin 3-glucoside-succinate in strawberry juice. Plants grown in the cool day and cool night temperature (18/12 degrees C) generally had the lowest phenolic acid, flavonols, and anthocyanins. An increase in night temperature from 12 to 22 degrees C, with the day temperature kept constant at 25 degrees C, resulted in a significant increase in phenolic acid, flavonols, and anthocyanins. These conditions also resulted in a significant increase in antioxidant capacity. The highest day/night temperature (30/22 degrees C) yielded fruit with the most phenolic content as well as ROO(*), O(2)(*)(-), H(2)O(2), OH(*), and (1)O(2) radical absorbance capacity. Fruit of Kent cv. strawberry had higher values of phenolic acid, flavonols, anthocyanins, and antioxidant capacities than fruit of Earliglow cv. strawberry under all temperature regimes. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11600054/Effect_of_plant_growth_temperature_on_antioxidant_capacity_in_strawberry_ L2 - https://doi.org/10.1021/jf0106244 DB - PRIME DP - Unbound Medicine ER -