Antioxidant effects of strawberry fruits at two phenological stages

Strawberry (Fragaria vesca L.) is a plant belonging to the Rosaceae family with medicinal properties, including antioxidant activity. The present study aimed at investigating the antioxidant properties of strawberry. To examine the antioxidant effect, fruit extracts at two phonological stages of growth (ripe and unripe strawberry) were prepared. In addition, four different solvents, including 80% ethanol, 80% methanol, acetone and distilled water were used for the preparation of plant extracts. In total, eight different plant extracts were prepared and their properties comparatively studied. To study the antioxidant effect, potassium ferricyanide and reducing power determination method were used. Results indicated that strawberry fruit had antioxidant effects in both of two stages. That is due to the presence of the higher pigments and phenolic compounds in ripe fruit than unripe fruit. The results of present indicated the red fruit had the highest antioxidant activity.