Changes in the balance between ascorbic and dehydroascorbic acid during freezing and thawing in strawberry fruit : research data underlying the article

Šimkova, Kristyna (author), Jakopič, Jerneja (author)

Vitamin C consists of both ascorbic and dehydroascorbic acid, as both of these acids exhibit biological activity. However, most studies focus only on ascorbic acid content during freezing and thawing. This study focused on the content of both ascorbic and dehydroascorbic acid under different freezing and thawing conditions. Our results showed no significant difference in the total vitamin C content (sum of ascorbic and dehydroascorbic acid content) among the different freezing procedures. Additionally, the results showed that the fruit retained more than 80% of its total vitamin C content after thawing, and there was no significant difference among the thawing procedures. However, there was a significant difference in the ascorbic and dehydroascorbic acid content among the different thawing procedures. The highest decrease in ascorbic acid (by 51%) and the highest increase in dehydroascorbic acid (more than 6 times) was observed in fruit thawed at 4 °C for 24 h. Our results showed that the changes in the total content of vitamin C during thawing are minimal, and it is the balance between ascorbic acid and dehydroascorbic acid content that is disrupted during thawing.

• Language: English
• Keywords: Fragaria × ananassa, strawberry, ascorbic acid, dehydroascorbic acid, freezing, thawing
• Organization: BF - Biotechnical Faculty
• Year: 2024
• PID: 20.500.12556/RUL-158185
• Data col. methods: Measurements and tests
• Publication date in RUL: 28.05.2024

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.

Projects

• Funder: EC - European Commission
• Funding programme: H2020
• Project number: 956257
• Name: Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing
• Acronym: HiStabJuice

• Funder: ARIS - Slovenian Research and Innovation Agency
• Project number: P4-0013
• Name: Hortikultura