Effect of ripening stages on antioxidant compounds and antioxidant activity of Rubus hyrcanus Juz

The purpose of this study was to evaluate effects of ripening stages on antioxidant content and antioxidant activity of fruits of Rubus hyrcanus Juz. grown in forests of northern Iran. The contents of antioxidant compounds superoxide dismutase (SOD), catalase (CAT), total phenols, flavonoids, ascorbic acid and anthocyanins along three growth stages of raspberry fruits were determined in this work. DPPH (1, 1-diphenyl-2-picrylhydrazyl) radical scavenging capacity, assay was used to screen the antioxidant activity of extracts. Significant variations in antioxidant activity and involved compounds were observed at three different growth stages. Enhanced fruits ripening were reflected by decreased values for, phenol and flavonoid contents and increased concentration of total anthocyanin and ascorbic acid. The antioxidant activity of raspberries was directly related to the total amount of phenolics and flavonoids. Ours results support the use of unripe fruit of raspberry as sources of antioxidant compounds.