Characterization of a Second Pigment in Strawberries

Lukton, A.; Chichester, C. O.; Mackinney, G.

doi:10.1038/176790a0

Cited by 41 publications

(15 citation statements)

References 5 publications

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“…The concentration of benzoic acids increased in strawberry fruits of Fe‐deficient plants (Table ). Even though benzoic acids represented only a minor fraction among the detected phenolic compounds, they have been described as potent chemopreventive, anti‐inflammatory, antioxidant and antibacterial agents …”

Section: Discussionmentioning

confidence: 99%

“…Even though benzoic acids represented only a minor fraction among the detected phenolic compounds, they have been described as potent chemopreventive, anti-inflammatory, antioxidant and antibacterial agents. 8,46 From analysis of the antioxidant activity, strawberry fruits from Fe-deficient plants have more reducing capacity than those harvested from the control plants. 16 At the lower potential used here (+0.4 V versus Ag/AgCl) only a fraction of the redox species was detected.…”

Section: Effect Of Fe Deficiency On Strawberry Fruit Qualitymentioning

confidence: 99%

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Enhancement of the bioactive compound content in strawberry fruits grown under iron and phosphorus deficiency

et al. 2014

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Section: Discussionmentioning

confidence: 99%

Section: Effect Of Fe Deficiency On Strawberry Fruit Qualitymentioning

confidence: 99%

Enhancement of the bioactive compound content in strawberry fruits grown under iron and phosphorus deficiency

et al. 2014

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“…Harib and Brown (1956) reported four anthocyanins in raspberries, and Lamort (1959a) confirmed this for the Newburgh variety. Karrer and Strong ( 1936)) Parkinson ( 1954)) and Lukton et al (1955) used column chromatography, with different support and solvent systems, for the separation of anthocyanins from fruits. Paper chromatography based on the method of Bate-Smith and Westall (1950) has been used extensively.…”

Section: Introductionmentioning

confidence: 99%

Changes in the Anthocyanin Pigments of Raspberries During Processing and Storage

Daravingas

Cain

1965

Journal of Food Science

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SUMMARY The effect of ingoing sirup concentration, various headspace atmospheres, and time and temperature of storage on the retention of the anthocyanin pigments in canned red and black raspberries was determined. The four anthoeyanins of red raspberries and the three anthocyanins of black raspberries were separated by column chromatography and analyzed spectrophotometrically. The anthocyanins appeared to be similar in the two species as determined by paper chromatography. The absorption maximum of the pigments shifted during storage. Prolonged times and higher temperatures of storage both significantly reduced the recoverable anthocyanins. Increased concentration of ingoing sirup and the presence of oxygen resulted in greater pigment destruction.

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“…1) [14][15][16], but, even if in smaller amount, also Cy 3-glucoside seems also to be constant in all varieties [17][18][19], as well as Pg 3-rutinoside, which are commonly found in strawberry fruits [4,20]. Moreover, other anthocyanins have been found in some strawberry cultivars as Pg 3-arabinoside [21] and Cy 3-rutinoside [17].…”

Section: Anthocyaninsmentioning

confidence: 99%

The effects of pre-harvest and post-harvest factors on the nutritional quality of strawberry fruits: A review

Álvarez-Suarez

Mazzoni

Forbes-Hernández

et al. 2014

JBR

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Abstract. In the last years, the nutritional quality of fruits has been widely evaluated and requested by consumers, mainly because of the health effects they provide. As known, these benefits can be due to micronutrients, as vitamins and minerals, but also to phenolic compounds, as flavonoids and ellagitannins. In this context, strawberries represent a very good choice for a diet low in saturated fats and sodium and, at the same time they are rich in fiber, potassium and other minerals, vitamins, and antioxidant phytochemicals: all elements that are currently considered as the essential constituents of a well-balanced diet. However, the nutritional quality of strawberry fruits can be considerably affected by several pre-harvest and post-harvest conditions, which, in most cases, may decrease the nutrient and the phytochemical contents of this fruit.This paper reviews and updates the current knowledge on the nutritional and phytochemical composition of strawberry, paying particular attention on the role played by the genotype, the maturity, the environment, the storage and the processing on the nutritional quality of this fruit.

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Characterization of a Second Pigment in Strawberries

Cited by 41 publications

References 5 publications

Enhancement of the bioactive compound content in strawberry fruits grown under iron and phosphorus deficiency

Enhancement of the bioactive compound content in strawberry fruits grown under iron and phosphorus deficiency

Changes in the Anthocyanin Pigments of Raspberries During Processing and Storage

The effects of pre-harvest and post-harvest factors on the nutritional quality of strawberry fruits: A review

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