Effect of freezing and storage on the phenolics, ellagitannins, flavonoids, and antioxidant capacity of red raspberries.

@article{Mullen2002EffectOF,
  title={Effect of freezing and storage on the phenolics, ellagitannins, flavonoids, and antioxidant capacity of red raspberries.},
  author={William Mullen and Amanda J Stewart and Michael E. J. Lean and Peter Gardner and Garry G. Duthie and Alan Crozier},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 18},
  pages={5197-201}
}
Scottish-grown red raspberries are a rich source of vitamin C and phenolics, most notably, the anthocyanins cyanidin-3-sophoroside, cyanidin-3-(2(G)-glucosylrutinoside), and cyanidin-3-glucoside, and two ellagitannins, sanguiin H-6 and lambertianin C, which are present together with trace levels of flavonols, ellagic acid, and hydroxycinnamates. The antioxidant capacity of the fresh fruit and the levels of vitamin C and phenolics were not affected by freezing. When fruit were stored at 4… CONTINUE READING

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