Positive Health Online

Abstract

WANG and JIAO, Fruit Laboratory, Beltsville Agriculture Research Center, Agricultural Research Service, US Department of Agriculture, Beltsville, MD 20705-2350, USA, analysed biochemical characteristics of oxidation during maturation and ripening in blackberries (Rubus sp.) .

Background

Methodology

Results

Maturation and ripening was accompanied by decreased activities of oxygen-scavenging enzymes (superoxide dismutase, EC 1.15.1.1; glutathione peroxidase, EC 1.11.1.9; catalase, EC 1.11.1.6) and enzymes in the ascorbate-glutathione cycle (ascorbate peroxidase, EC 1.11.1.11; monodehydroascorbate reductase, EC 1.6.5.4; dehydroascorbate reductase, EC 1.8.5.1; and glutathione reductase, EC 1.6.4.2). Non-enzyme components in the ascorbate-glutathione cycle, such as ascorbate (AsA), dehydroascorbate (DHAsA), glutathione (GSH) and oxidised glutathione (GSSG), and the ratios of AsA/DHAsA and GSH/GSSG were also decreased . The decreases in antioxidant capacity were correlated with increases in the ratios of saturated to unsaturated fatty acids of polar lipids and of free sterols to phospholipids.

Conclusion

References

Wang SY, Jiao H. Changes in oxygen-scavenging systems and membrane lipid peroxidation during maturation and ripening in blackberry. Journal of Agricultural and Food Chemistry 49 (3): 1612-9. Mar 2001.