Montgomery County Health Department, Clarksville, Tennessee, USA.
Int J Food Sci Nutr. 2010 Dec;61(8):759-69. doi: 10.3109/09637481003796306. Epub 2010 Jun 9.
The present study was conducted to determine differences in antioxidant levels of fresh, frozen, and freeze-dried strawberries, and strawberry jam. Hydrophilic antioxidant activity (HAA) and lipophilic antioxidant activity (LAA) were measured using the ABTS/H₂O₂/HRP decoloration method. HAA and LAA were then summed to calculate the total antioxidant activity (TAA). Mean differences in HAA and LAA were analyzed using one-way analysis of variance and Dunnett's T3 pairwise comparisons. The mean TAA for freeze-dried strawberries based on an 'as consumed' weight (95% confidence interval [CI]: 29.58, 30.58) was significantly higher than for fresh (95% CI: 3.18, 3.66), frozen (95% CI: 2.58, 2.79), and jam (95% CI: 1.10, 1.22). The mean TAA based on dry weight for fresh strawberries (95% CI: 40.48, 46.67) was significantly higher than for freeze-dried (95% CI: 29.58, 30.58), frozen (95% CI: 24.62, 26.59), and jam (95% CI: 1.48, 1.64). Results agree with previous studies reporting that strawberries are a valuable source of antioxidants for consumers.
本研究旨在确定新鲜、冷冻和冻干草莓以及草莓酱的抗氧化剂水平差异。使用 ABTS/H₂O₂/HRP 褪色法测量亲水性抗氧化活性 (HAA) 和疏水性抗氧化活性 (LAA)。然后将 HAA 和 LAA 相加以计算总抗氧化活性 (TAA)。使用单因素方差分析和 Dunnett's T3 两两比较分析 HAA 和 LAA 的均值差异。基于 '消耗' 重量的冻干草莓的平均 TAA（95%置信区间 [CI]：29.58，30.58）显著高于新鲜草莓（95% CI：3.18，3.66）、冷冻草莓（95% CI：2.58，2.79）和果酱（95% CI：1.10，1.22）。新鲜草莓基于干重的平均 TAA（95% CI：40.48，46.67）显著高于冻干草莓（95% CI：29.58，30.58）、冷冻草莓（95% CI：24.62，26.59）和果酱（95% CI：1.48，1.64）。结果与先前报道草莓是消费者抗氧化剂的宝贵来源的研究结果一致。
