Cultural system affects fruit quality and antioxidant capacity in strawberries.
28 Sep 2002-Journal of Agricultural and Food Chemistry (American Chemical Society)-Vol. 50, Iss: 22, pp 6534-6542
TL;DR: Strawberry fruit grown under HC conditions had significantly higher peroxyl radicals (ROO*) absorbance capacity (ORAC), and fruit soluble solids content, total sugar, fructose, glucose, ascorbic acid, titratable acid, and citric acid contents were increased in the HC system.
Abstract: Cultural system [hill plasticulture (HC) versus matted row (MR)] and genotype interactions affected strawberry fruit quality. In general, fruit soluble solids content, total sugar, fructose, glucose, ascorbic acid, titratable acid, and citric acid contents were increased in the HC system. Fruit from HC also had higher flavonoid contents and antioxidant capacities. Strawberry fruit contains flavonols as well as other phenolic compounds such as anthocyanins and phenolic acids. Pelargonidin-based anthocyanins such as pelargonidin 3-glucoside, pelargonidin 3-rutinoside, and pelargonidin 3-glucoside-succinate were the predominant anthocyanins in strawberry fruit. The content of cyanidin-based anthocyanins, cyanidin 3-glucoside and cyanidin 3-glucoside-succinate, was much lower than that of pelargonidin-based anthocyanins in either system. Strawberry fruit from the HC system had significantly higher amounts of p-coumaroylglucose, dihydroflavonol, quercetin 3-glucoside, quercetin 3-glucuronide, kaempferol 3-glucoside, kaempferol 3-glucuronide, cyanidin 3-glucoside, pelargonidin 3-glucoside, pelargonidin 3-rutinoside, cyanidin 3-glucoside-succinate, and pelargonidin 3-glucoside-succinate. Fruits from plants grown in the MR system generally had the lowest contents of phenolic acids, flavonols, and anthocyanins. Strawberry fruit grown under HC conditions had significantly higher peroxyl radicals (ROO*) absorbance capacity (ORAC).
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01 Jan 2015
573 citations
TL;DR: Overall, free phenolic content was weakly correlated with total antioxidant activity, and flavonoid and anthocyanin content did not correlate with total antioxidants activity.
Abstract: Strawberries contain high levels of antioxidants, which have been correlated with a decreased risk of chronic disease. To more fully characterize the antioxidant profiles and possible associated health benefits of this fruit, the total free and bound phenolic, total flavonoid, and total anthocyanin contents of eight strawberry cultivars (Earliglow, Annapolis, Evangeline, Allstar, Sable, Sparkle, Jewel, and Mesabi) were measured. Cultivar effects on phenolic contents were compared with antioxidant capacities, as measured by the total oxyradical scavenging capacity (TOSC) assay, and to antiproliferative activities, as measured by inhibition of HepG2 human liver cancer cell proliferation in vitro. Free phenolic contents differed by 65% between the highest (Earliglow) and the lowest (Allstar) ranked cultivars. The water soluble bound and ethyl acetate soluble bound phenolic contents averaged 5% of the total phenolic content of the cultivars. The total flavonoid content of Annapolis was 2-fold higher than that...
524 citations
TL;DR: In this article, the authors investigated the antioxidant capacity and postharvest quality of strawberry (Fragaria x ananassa cv. Chandler) kept at 0°C, 5°C and 10°C.
Abstract: The antioxidant capacity (measured as oxygen radical absorbance capacity, ORAC), total anthocyanins, total phenolics, aroma compounds, and postharvest quality of strawberry fruit ( Fragaria x ananassa cv. Chandler) kept at 0°C, 5°C, and 10°C were investigated. Strawberry fruit stored at 10°C or 5°C showed higher antioxidant capacity, total phenolics, and anthocyanins than those stored at 0°C. However, the postharvest life based on overall quality was longer at 0°C than at 5°C or 10°C. The production of aroma compounds was markedly influenced by storage time and temperature. Individual aroma compounds were affected differently. For example, ethyl hexanoate, hexyl acetate, methyl acetate, and butyl acetate increased, while 3-hexenyl acetate and methyl hexanoate decreased during storage. In general, strawberries stored at 10°C or 5°C produced higher levels of these volatiles than those stored at 0°C. In conclusion, strawberries stored at 0°C retained an acceptable overall quality for the longest storage duration; however, berries stored at temperatures higher than 0°C showed higher content of aroma compounds and antioxidant capacity during the postharvest period.
399 citations
TL;DR: In three cultivars harvested at three stages of ripeness, anthocyanins and cinnamic acid conjugates were the compounds most affected by ripening.
329 citations
Cites background or result from "Cultural system affects fruit quali..."
...This is in accordance with previous reports of variation in anthocyanin concentration for a cultivar from year to year, or due to different cultivation practices, while the proportions of individual anthocyanins being consistent (Lópes-da-Silva et al., 2007; Wang et al., 2002)....
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...The phenolic profile may therefore be more adequate to determine differences between genotypes than the total levels, which may be more influenced by various growing conditions (Lópes-da-Silva et al., 2007; Wang & Zheng, 2001; Wang et al., 2002)....
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..., 2008) and concentration of phenolic compounds (Wang & Zheng, 2001; Wang et al., 2002) emphasise the importance of evaluating cultivars during several years and cultivation sites to be able to make conclusions on their content of bioactive compounds and other quality properties....
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...Five of the 27 strawberry cultivars (from 2009) were grown at different cultivation sites, which most probably influenced the content of phenolic compounds in the berries (Anttonen et al., 2006; Olsson et al., 2004; Wang et al., 2002)....
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TL;DR: Phenolic content and antioxidant activity of strawberry achenes were reduced by industrial processing, however, the levels were still high and strawberry waste byproduct could thus be a possible source of nutraceuticals or natural antioxidants.
Abstract: High performance liquid chromatography coupled with diode array and coulometric array detectors were used to characterize and quantify phenolic compounds in achenes and flesh of ripe strawberries (cv Totem and Puget Reliance). Total phenolics and total monomeric anthocyanins were measured and antioxidant activities were evaluated by the FRAP and the ORAC assays. Strawberries contained 1% achenes on a fresh weight basis; however, they contributed to about 11% of total phenolics and 14% of antioxidant activities in strawberries. Ellagic acid, ellagic acid glycosides, and ellagitannins were the main contributors to the antioxidant activities of achenes. The major anthocyanin in flesh was pelargonidin-3-glucoside, whereas achenes consisted of nearly equal amounts of cyanidin-3-glucoside and pelargonidin-3-glucoside. Phenolic content and antioxidant activity of strawberry achenes were reduced by industrial processing. However, the levels were still high and strawberry waste byproduct could thus be a possible source of nutraceuticals or natural antioxidants.
329 citations
References
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