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Student Research Projects

Effect of Frozen Packaging on Total Phenolic Content of Strawberries and Blackberries

Student Ashley Zimmerman
Faculty Mentor(s) Dr. Joyce Easter
Department Chemistry
Course CHEM 489: Research in the Natural Sciences


Consumption of fruits has been linked to reduced health risks based on their antioxidant activities. However, availability of fresh fruits varies seasonally which produces a need to assess the total phenolics of frozen fruits as compared to fresh fruits. The purpose of the study is to determine whether there is a significant difference in antioxidant levels of fresh and frozen berries. The total phenolic, as well as soluble free and bound phenolic, content of fresh and frozen strawberries and blackberries will be determined and compared. The isolation of the phenolic compounds include, but are not limited to, solvent extraction and solid-phase extraction; the total phenolic content will be analyzed using a colorimetric assay with results compared to a gallic acid standard curve. It is expected that freezing the fruits would preserve the phenolic content and subsequent analysis would reflect little difference between the fresh and frozen forms of the berries.


Ashley Zimmerman. Effect of Frozen Packaging on Total Phenolic Content of Strawberries and Blackberries. 235th American Chemical Society National Meeting in New Orleans, LA.

Virginia Section of the American Chemical Society Meeting in Charlottesville, April 2008

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