Antioxidants, Low Molecular Weight Carbohydrates, and Total Antioxidant Capacity in Strawberries (Fragaria × ananassa):  Effects of Cultivar, Ripening, and Storage

Abstract

Four cultivars of strawberries (Senga Sengana, BFr77111, Elsanta, and Honeoye) were studied for their content of antioxidants, total antioxidant capacity, and low molecular weight carbohydrates in relation to harvest year, ripening stage, and cold storage. For ascorbic acid, chlorogenic acid, ellagic acid, and total antioxidative capacity, measured in both water-soluble and water-insoluble extracts, there was a 2-5-fold variation among cultivars. Unripe berries contained lower concentrations of chlorogenic acid and p-coumaric acid and also quercetin and kaempferol compared with riper berries. During cold storage for up to 3 days, relatively few changes in the concentration of the different antioxidants occurred. The concentrations of several investigated parameters were interrelated, for example, for ascorbic acid and water-soluble antioxidant capacity and for ellagic acid and water-insoluble antioxidant capacity. The dominating sugars in strawberries were fructose and glucose, but considerable amounts of sucrose were also present, and their contents varied among cultivars, giving a predicted glycemic index of approximately 81. Verbascose, raffinose, and stachyose were found in only minor amounts. The study shows that the concentration of a number of bioactive compounds in strawberries varied according to cultivar, ripening stage, and storage. This information should make it possible to select strawberries with an optimal content of bioactive compounds.

Comparative Study of the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa)

“…Moreover, strawberries are economically and commercially important and widely consumed fresh or in processed forms, such as jams, juices, and jellies by their sweet taste and potential benefits to the health (Giampieri et al, 2012). And, by their antioxidant activity, they are important in the prevention of certain types of cancers, as well as, anti-inflammatory functions, cardiovascular, obesity and other chronic diseases (Basu et al, 2009;Crecente-Campo, Nunes-Damaceno, Romero-Rodríguez, & Vázquez-Odériz, 2012;Giampieri et al, 2012;Hannum, 2004;Olsson et al, 2004;Oszmiański et al, 2009). It is established that oxidation processes are involved in various chronic and degenerative diseases and that the intake of chemical constituents with antioxidant activity, found in plants in high concentrations, has beneficial effects on health.…”

“…In vitro oxidation assays showed that the antioxidant activity of strawberries has been directly correlated with anthocyanin content in the fruit (Andersen, Fossen, Torskangerpoll, Fossen, & Hauge, 2004). However, this content is affected by the cultivar, ripening stage, storage conditions and their post-harvest treatment (Crecente-Campo et al, 2012;Olsson et al, 2004).…”

Physicochemical and Health Promoting Properties of Everbearing Strawberry Cultivar, ‘Dekoruju’ Berries

“…Cardinal had a higher rate of vitamin C accumulation when fruit reached its fully maturity. Olsson et al (2004), and Kafkas et al (2007) also reported that ascorbic acid concentration was generally higher in ripe berries compared to unripe ones.…”

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

“…Storage (48C for 72 h) of strawberries reduced the content of p-coumaric and chlorogenic acids from 74 to 58 lmol/100 g FW and from 440 to 320 lmol/kg FW, respectively [63]. The content of cinnamic acid derivatives in the flesh of strawberries expressed as chlorogenic acid was not affected by freezedrying [64].…”

“…The following list gives an enumeration of all the measures or procedures investigated: Maturity, ripening and time of harvest [63,74,82,99,115,116,176,178,179,188,189,194] 58,112,142,162,181,191,196], differentiation in fractions [114,167,174], peeling [109,142,153,180], special pressing or extraction [2, 64,72,165], enzymatic treatment and maceration [51], irradiation [53,158,175,183], drying [8,102,132,152,159], sensory effects [51], germination [88], browning-blanching and polyphenoloxidase (PPO) activity [124], proveniences [8,12,63,107,110,112,…”