Aezam Rezaee Kivi - Department of Biology, Faculty of Science, Islamic Azad University, Khalkhal, Iran

The purpose of this study was to evaluate the effects of ripening stages on antioxidant content and antioxidant activity of fruits of Rubus caesius L. grown in Northwest of Iran. The contents of antioxidant compounds superoxide dismutase (SOD), catalase (CAT), total phenols, flavonoids, ascorbic acid and anthocyanins along three growth stages of raspberry fruit were determined in this work. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging capacity, the 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 anthocyanins and ascorbic acid. The antioxidant activity of raspberries was directly related to the total amount of phenolic and flavonoids compounds. Our results support the use of the unripe fruit of raspberry as sources of antioxidant compounds.

Fruit ripening, Antioxidant enzymes, Antioxidants, Rubus caesius