Long-Term Frozen Storage Impact on the Antioxidant Capacity and Chemical Composition of Sardinian Myrtle (Myrtus communis L.) Berries

摘要: The effects of frozen storage at -18 °C up to 6 months, on the antioxidant properties, chemical composition and other physicochemical properties myrtle berries (Myrtus communis L.) has been evaluated. Berries showed a good resistance decay, weight loss remained after six months in 15% range. Results that affect individual antocyanins content different ways. Nevertheless total anthocyanins was end higher than fresh fruits. capacity calculated with 2,2-diphenyl-1-picrylhidrazyl (DPPH) 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) increased during r 2 positive correlation content. Gluconic fumaric acid did not changed, quinic decreased while malic shikimic increased. organic fruits causing slight decrease pH. Fructose glucose same rate ratio fructose/glucose unchanged (1.06 ± 0.01), CIE L*a*b* coordinates shift colour tawny brown storage.