Natural antioxidants have been throughly studied in the latest decade, due to their
beneficial effects on human health. Strawberry fruits have a lot of bioactive compounds
which prevent unwanted oxido-redox reactions to taking place. The aim of this work
was to study the influence of freezing process on strawberry fruits changes. The content
of dry matter, total sugars and acids, vitamin C were determined, as well as sensory
analysis of quality. Antioxidant activity was measured by DPPH method, testing the
ability of DPPH radical neutralization. The results indicate that the freezing caused
minor changes in chemical quality parameters. Changes in the sensory quality
characteristics was higher.Prirodnim antioksidansima se pridaje velika pažnja i predmet su brojnih
istraživanja tokom poslednje decenije. Plodovi jagode su bogati bioaktivnim
komponentama koje imaju povoljan uticaj na zdravlje ljudi. Cilj rada je bio da se utvrde
promene do kojih dolazi pri zamrzavanju plodova jagode. Analiziran je sadržaj suve
materija, ukupnih šećera i kiselina, vitamina C, kao i senzorna analiza kvaliteta.
Antioksidativni potencijal meren je DPPH metodom, ispitivanjem sposobnosti
neutralizacije DPPH radikala. Dobijeni rezultati su pokazali da pri zamrzavanju plodova
jagode ne dolazi do značajnih promena hemijskih parametara kvaliteta. Nešto su veće
promene u senzornim karakteristikama kvaliteta
