| Abstract
| - Ten cranberry (Vaccinium macrocarpon Aiton) cultivars were evaluated for oxygen radicalabsorbance capacity (ORAC), anthocyanins, and total phenolics contents after three months of storageat 0, 5, 10, 15, and 20 °C. The antioxidant capacity of cranberry was affected by cultivars and storagetemperatures. Among the 10 cranberry cultivars used in this study, Early Black, Crowley, andFranklin had higher antioxidant capacities than the other cultivars. ORAC values, anthocyanins,and total phenolics contents increased during storage. The highest increases in antioxidant activity,anthocyanin, and phenolics contents occurred at 15 °C storage. Fruit stored at 20 °C had lowerORAC values than those stored at 15 °C. A positive relationship existed between ORAC values andanthocyanin or phenolic content in all 10 cranberry cultivars at different storage temperatures. Keywords: Antioxidant; anthocyanin; phenolics; free radical; cranberry; Vaccinium macrocarponAiton
|
