This study provides a comprehensive and systematic evaluation of phenolics in strawberry spreads processed according to different industrial procedures and stored under several storage conditions for up to 19 weeks. Total phenolics were determined spectrophotometrically, and individual phenolics were determined by combined liquid chromatography and mass spectrometry: six anthocyanins, four phenolic acids, two flavonols, one flavanol, and one flavone. During storage, the phenolics were modified. The total anthocyanins, vanillic acid, kaempferol, and luteolin decreased, while salicylic and gallic acids increased. Total phenolics, cyanidin 3-(6″-succinyl-glucoside) (here observed for the first time), protocatechuic acid, quercetin, and catechin remained stable. The best phenolic retention was observed in spreads stored at 4 °C. Therefore, the proposed storage process (use of a cold chain) indicates good retention of phenolics in strawberry spreads, which maintain high nutritional and sensorial quality.

In this study ascorbic acid and phenolic compounds contents of eggplant fl esh and eggplant peel were determined. Among the investigated eggplant cultivars generally eggplant peel had higher ascorbic acid and phenolic compounds contents than eggplant fl esh. Ascorbic acid content in eggplant fl esh ranged from 33.62 to 92.75 mg kg -1 and in eggplant peel from 12.45 to 111.01 mg kg -1 . Phenolic compounds content ranged from 11.77 to 22.18 g kg -1 in eggplant fl esh and from 13.46 to 29.42 g kg -1 in eggplant peel. Eggplant peel is usually treated as waste, i.e. byproduct, omitting its potentially benefi cial characteristics. Due to higher ascorbic acid and phenolic compounds contents, further investigations should be directed on possible use of eggplant peel as natural ingredient for functional products formulation.

The colour of freshly processed strawberry spread changes relatively rapidly from a bright red to a dull red, which then makes its appearance generally less acceptable for consumers. The colours of strawberry spreads following several processing conditions were measured under different storage conditions. Additional sugar and colorant had only slight effects on the colour decay, while exclusion of oxygen and daylight did not affect this process. The only condition that clearly maintained the freshly processed appearance was storage at 4°C. Hexagonal bottles were fi lled with the strawberry spreads and their colour was repeatedly measured at the six sides of the bottles, using a Minolta chroma meter. Data were analysed using non--linear indexed regression analysis based on a logistic function for the three colour aspect of a*, b* and L*. This technology allowed the determination of the variation in these data in terms of improved reliability (R 2 adj , >90%). It also allowed better interpretation of the processes involved. All variations in the data could be attributed to technical variation.