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Table 6 Changes* of total phenolic compounds and antioxidant activity in barberries packaged under different atmospheres during storage at 25 °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 175.1 ± 2.7Ca 176.3 ± 2.6Aa 148.6 ± 3.1Ab 132.5 ± 6.1Ac
N2 gas 194.3 ± 3.9Ba 164.0 ± 2.5Bb 159.0 ± 1.9Ab 154.2 ± 14.2Ab
Vacuum 219.6 ± 3.2Aa 177.0 ± 3.6Ab 167.4 ± 17.0Ab 160.2 ± 15.2Ab
Oxygen scavenger 180.2 ± 5.2Ca 181.4 ± 1.7Aa 171.4 ± 3.7Aa 163.3 ± 13.3Aa
Harvesting day = 72.9 ± 2.3
RSCDPPH (%) Control 61.0 ± 5.5Aa 53.5 ± 6.0Aab 47.3 ± 4.5Aab 47.3 ± 4.5Aab
N2 gas 64.2 ± 4.1Aa 59.2 ± 6.4Aab 51.5 ± 5.5Aab 51.5 ± 5.5Aab
Vacuum 65.9 ± 6.4Aa 53.1 ± 7.8Aab 48.2 ± 3.3Ab 48.2 ± 3.3Ab
Oxygen scavenger 59.8 ± 6.4Aa 59.3 ± 4.4Aa 52.6 ± 8.9Aa 52.6 ± 8.9Aa
Harvesting day = 99.4 ± 4.1
FRAP (mmol/L) Control 68.8 ± 2.0Aab 78.8 ± 10.1Aa 66.2 ± 7.8Aab 55.4 ± 9.9Ab
N2 gas 75.5 ± 9.2Aa 84.9 ± 10.3Aa 71.4 ± 6.5Aa 62.4 ± 12.3Aa
Vacuum 74.3 ± 9.5Aa 72.8 ± 8.7Aa 69.7 ± 15.2Aa 62.1 ± 3.0Aa
Oxygen scavenger 75.8 ± 3.6Aa 78.7 ± 9.6Aa 70.4 ± 11.4Aa 72.5 ± 10.5Aa
  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)