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Table 5 Changes* of total phenolic compounds and antioxidant activity in barberries packaged under different atmospheres during storage at 4 °C

From: Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life

Characteristics Atmosphere type Storage day
7 14 21 28
Harvesting day = 197.1 ± 4.4
Phenolic compounds (mg/100 g) Control 162.8 ± 2.1Ba 156.1 ± 1.4Ca 143.9 ± 1.9Ba 136.5 ± 11.0Ba
N2 gas 151.3 ± 4.5Ca 159.7 ± 2.9BCa 148.2 ± 1.1Ba 145.1 ± 14.9Ba
Vacuum 158.6 ± 3.6BCa 167.3 ± 2.7Ba 159.1 ± 11.1Ba 152.1 ± 11.9ABa
Oxygen scavenger 191.6 ± 2.7Aa 186.6 ± 6.2Aa 190.4 ± 0.5Aa 181.2 ± 10.8Aa
Harvesting day = 72.9 ± 2.3
RSCDPPH (%) Control 63.6 ± 6.7ABa 59.0 ± 3.7Bab 54.9 ± 3.6Abc 50.3 ± 3.0Bc
N2 gas 67.1 ± 2.9Aa 66.3 ± 3.6Aa 51.2 ± 2.7Bb 49.8 ± 2.9Bb
Vacuum 57.1 ± 3.8Ba 55.0 ± 4.1Ba 54.2 ± 2.8Aa 48.7 ± 3.1Bb
Oxygen scavenger 60.3 ± 5.7ABa 58.6 ± 2.9Ba 56.4 ± 3.0Aa 59.2 ± 4.0Aa
Harvesting day = 99.4 ± 4.1
FRAP (mmol/L) Control 71.4 ± 4.6Ba 68.8 ± 5.1Bab 62.2 ± 3.8Bb 65.2 ± 8.3Bab
N2 gas 71.1 ± 3.6Bab 73.3 ± 3.8Aa 71.7 ± 3.5Aab 69.3 ± 5.0ABb
Vacuum 75.3 ± 4.1Aa 76.0 ± 3.4Aa 73.4 ± 6.0Aa 71.9 ± 4.1ABa
Oxygen scavenger 71.5 ± 4.6Ba 72.6 ± 4.7Aa 75.2 ± 5.4Aa 76.3 ± 7.2Aa
  1. *Mean ± standard deviation (SD)
  2. Non-similar uppercase and lowercase letters indicate a significant difference in columns and rows, respectively, for each temperature according to Tukey test (P < 0.05)