Table 4.

Content of selected antioxidants in ripe fruits of F. viridis (mg/g of fresh fruit weight ± S.D.) and its total antioxidant potential (coulometric titration assay; μmol trolox-eq./g of fresh fruit weight ± S.D.) after storage at 4 °C (1 week) and 20 °C (3 days).

Compound	T, °C	Day of Storage
		0	1	2	3	4	5	6	7
Ascorbic acid	4	1.14 ± 0.02	1.02 ± 0.02	0.95 ± 0.02	0.89 ± 0.02	0.86 ± 0.02	0.73 ± 0.02	0.55 ± 0.02	0.51 ± 0.02
	20		0.85 ± 0.02	0.54 ± 0.01	0.36 ± 0.01	n.a.	n.a.	n.a.	n.a.
Ellagic acid	4	0.10 ± 0.00	0.10 ± 0.00	0.10 ± 0.00	0.12 ± 0.00	0.14 ± 0.00	0.15 ± 0.00	0.17 ± 0.00	0.19 ± 0.00
	20		0.10 ± 0.00	0.12 ± 0.00	0.25 ± 0.00	n.a.	n.a.	n.a.	n.a.
Pedunculagin	4	0.33 ± 0.01	0.34 ± 0.01	0.34 ± 0.01	0.35 ± 0.01	0.35 ± 0.01	0.38 ± 0.01	0.38 ± 0.01	0.40 ± 0.01
	20		0.35 ± 0.01	0.38 ± 0.01	0.49 ± 0.01	n.a.	n.a.	n.a.	n.a.
Sanguiin H6	4	0.20 ± 0.00	0.20 ± 0.00	0.20 ± 0.00	0.21 ± 0.00	0.22 ± 0.00	0.24 ± 0.00	0.25 ± 0.00	0.25 ± 0.00
	20		0.20 ± 0.00	0.21 ± 0.00	0.30 ± 0.00	n.a.	n.a.	n.a.	n.a.
Lambertianin C	4	1.26 ± 0.02	1.24 ± 0.02	1.20 ± 0.02	1.15 ± 0.02	1.11 ± 0.02	0.99 ± 0.02	0.97 ± 0.02	0.93 ± 0.02
	20		1.04 ± 0.02	0.90 ± 0.02	0.72 ± 0.02	n.a.	n.a.	n.a.	n.a.
Agrimoniin	4	1.47 ± 0.03	1.45 ± 0.03	1.40 ± 0.03	1.37 ± 0.03	1.35 ± 0.03	1.25 ± 0.02	1.22 ± 0.02	1.17 ± 0.02
	20		1.33 ± 0.03	1.08 ± 0.02	0.93 ± 0.02	n.a.	n.a.	n.a.	n.a.
Fragariin A	4	0.65 ± 0.02	0.65 ± 0.02	0.62 ± 0.02	0.60 ± 0.02	0.59 ± 0.01	0.55 ± 0.01	0.53 ± 0.02	0.51 ± 0.01
	20		0.42 ± 0.01	0.34 ± 0.01	0.22 ± 0.00	n.a.	n.a.	n.a.	n.a.
Pelargonidin 3-O-glucoside	4	0.07 ± 0.00	0.07 ± 0.00	0.07 ± 0.00	0.07 ± 0.00	0.06 ± 0.00	0.06 ± 0.00	0.05 ± 0.00	0.05 ± 0.00
	20		0.04 ± 0.00	0.02 ± 0.00	traces	n.a.	n.a.	n.a.	n.a.
Cyanidin 3-O-glucoside	4	0.05 ± 0.00	0.05 ± 0.00	0.05 ± 0.00	0.04 ± 0.00	0.04 ± 0.00	0.02 ± 0.00	0.02 ± 0.00	0.02 ± 0.00
	20		0.02 ± 0.00	traces	traces	n.a.	n.a.	n.a.	n.a.
Quercetin 3-O-glucoside	4	0.10 ± 0.00	0.10 ± 0.00	0.10 ± 0.00	0.10 ± 0.00	0.10 ± 0.00	0.10 ± 0.00	0.11 ± 0.00	0.11 ± 0.00
	20		0.10 ± 0.00	0.11 ± 0.00	0.12 ± 0.00	n.a.	n.a.	n.a.	n.a.
Quercetin 3-O-glucuronide	4	0.15 ± 0.00	0.15 ± 0.00	0.15 ± 0.00	0.16 ± 0.00	0.17 ± 0.00	0.17 ± 0.00	0.17 ± 0.00	0.17 ± 0.00
	20		0.15 ± 0.00	0.15 ± 0.00	0.17 ± 0.00	n.a.	n.a.	n.a.	n.a.
Quercetin 3-O-rutinoside	4	0.24 ± 0.00	0.24 ± 0.00	0.24 ± 0.00	0.24 ± 0.00	0.24 ± 0.00	0.22 ± 0.00	0.21 ± 0.00	0.20 ± 0.00
	20		0.24 ± 0.00	0.20 ± 0.00	0.18 ± 0.00	n.a.	n.a.	n.a.	n.a.
Total antioxidant potential	4	4.12 ± 0.09	4.10 ± 0.08	4.07 ± 0.08	4.02 ± 0.08	3.97 ± 0.08	3.86 ± 0.08	3.59 ± 0.07	3.27 ± 0.07
	20		2.88 ± 0.05	1.72 ± 0.04	0.52 ± 0.02	n.a.	n.a.	n.a.	n.a.

n.a.—not analyzed.