Nutrient composition of strawberry genotypes cultivated in a horticulture farm

Hossain, Ashrafi; Begum, Parveen; Zannat, M. Salma; Rahman, MM; Ahsan, Monira; Islam, Sheikh Nazrul

doi:10.1016/j.foodchem.2015.12.056

Cited by 32 publications

(22 citation statements)

References 10 publications

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“…Apple juice was the highest total sugars (14.834%) and reducing sugars contents (12.37%), whereas strawberry juice recorded the lowest levels being 8.04 and 7.412% for total and reducing sugars, respectively (Table, 2). Those results are in accordance with those reported by Wani et al (2012) and higher than those of Hossain et al (2016).…”

Section: Physico-chemical Properties and Bioactive Compounds Of Freshsupporting

confidence: 94%

Improving Bioactive Compounds and Antioxidant Activity of Fruit Nectar Blends Using Some Medicinal Extracts

El-Refai

El-Bastawesy

El-Dahshan

et al. 2017

Journal of Food and Dairy Sciences

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A great global interest in developing processing and consuming functional foods has emerged because of the increasing clinical evidence on the health promoting impacts of those foods. So, some fruit juices are mixed to obtain functional and nutraceuticals fruit nectar blends. Different ratios (10, 15 and 20%) of aromatic plant extracts namely, ginger, rosella, peppermint and aloe vera, which are rich sources of phytochemicals, were mixed with best selected nectar blends to enhance the bioactive compounds of nectar blends and improve flavors, antioxidant activity and functional properties. The main physico-chemical properties, bioactive compounds and the antioxidant activity of selected fruit nectar blends were determined. The obtained results revealed that, fruit nectar blends had antioxidant activity higher than sole fruit nectars. Antioxidant activity of all medicinal extracts ranged from 30.450 to 94.698%. Roselle and peppermint extracts had the highest antioxidant activity (94.698 and 84.273%, respectively). Twelve flavonoid and twenty-six phenolic compounds were separated from medicinal extracts and identified by HPLC. Hesperidin was the predominant flavonoid compound in all extracts which recorded 5119.542, 2729.49, 2399.185 and 815.593 mg/100gm for roselle, peppermint, aloe vera and ginger extracts, respectively. While, chlorogenic and catechin (1659.769 and 1008.031 mg/100gm, respectively) were the major phenolic compounds. Roselle and peppermint extracts were more effective than aloe vera and ginger extracts. All medicinal extracts led to increase flavonoid and phenolic compounds contents of fruit nectar blends and improved the bioactive compounds content which had healthy benefits of these blends. Generally, mixing of fruit juices resulted in the greatest antioxidant activity which was accumulative and synergistic. As well as, addition of medicinal extracts to fruit nectar blends increased the bioactive compounds contents and improved the antioxidant activities of these blends.

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Section: Physico-chemical Properties and Bioactive Compounds Of Freshsupporting

confidence: 94%

Improving Bioactive Compounds and Antioxidant Activity of Fruit Nectar Blends Using Some Medicinal Extracts

El-Refai

El-Bastawesy

El-Dahshan

et al. 2017

Journal of Food and Dairy Sciences

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“…Several lines of evidence suggest that these bioactive compounds are beneficial to human health 1 . Strawberry ( Fragaria × annanasa ) is an excellent source of natural antioxidants including carotenoids, vitamins, anthocyanins, phenols, and flavonoids with the capacity of scavenging free radicals 2 , 3 . Major phenolic compounds such as flavonoids present in strawberries exhibited high antioxidant 4 and anticancer properties 5 .…”

Section: Introductionmentioning

confidence: 99%

Plant probiotic bacteria Bacillus and Paraburkholderia improve growth, yield and content of antioxidants in strawberry fruit

Rahman

Sabir

Mukta

et al. 2018

Sci Rep

149

105

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Strawberry is an excellent source of natural antioxidants with high capacity of scavenging free radicals. This study evaluated the effects of two plant probiotic bacteria, Bacillus amylolequefaciens BChi1 and Paraburkholderia fungorum BRRh-4 on growth, fruit yield and antioxidant contents in strawberry fruits. Root dipping of seedlings (plug plants) followed by spray applications of both probiotic bacteria in the field on foliage significantly increased fruit yield (up to 48%) over non-treated control. Enhanced fruit yield likely to be linked with higher root and shoot growth, individual and total fruit weight/plant and production of phytohormone by the probiotic bacteria applied on plants. Interestingly, the fruits from plants inoculated with the isolates BChi1 and BRRh-4 had significantly higher contents of phenolics, carotenoids, flavonoids and anthocyanins over non-treated control. Total antioxidant activities were also significantly higher (p < 0.05) in fruits of strawberry plants treated with both probiotic bacteria. To the best of our knowledge, this is the first report of significant improvement of both yield and quality of strawberry fruits by the application of plant probiotic bacteria BChi1 and BRRh-4 in a field condition. Further study is needed to elucidate underlying mechanism of growth and quality improvement of strawberry fruits by probiotic bacteria.

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“…Strawberry is known for its unique aroma, sweet taste, and rich nutrients [1, 2]. As one of the highly valued berry crops, commercial, ornamental pink-flowered strawberry (PFS) cultivars have been developed, from the cross between white-flowered strawberry ( Fragaria × ananassa Duch.)…”

Section: Introductionmentioning

confidence: 99%

Study on cyanidin metabolism in petals of pink-flowered strawberry based on transcriptome sequencing and metabolite analysis

et al. 2019

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Background Pink-flowered strawberry is a promising new ornamental flower derived from intergeneric hybridization (Fragaria × Potentilla) with bright color, a prolonged flowering period and edible fruits. Its flower color ranges from light pink to red. Pigment compounds accumulated in its fruits were the same as in cultivated strawberry fruits, but different from that in its flowers. However, the transcriptional events underlying the anthocyanin biosynthetic pathway have not been fully characterized in petal coloration. To gain insights into the regulatory networks related to anthocyanin biosynthesis and identify the key genes, we performed an integrated analysis of the transcriptome and metabolome in petals of pink-flowered strawberry. Results The main pigments of red and dark pink petals were anthocyanins, among which cyanidins were the main compound. There were no anthocyanins detected in the white-flowered hybrids. A total of 50,285 non-redundant unigenes were obtained from the transcriptome databases involved in red petals of pink-flowered strawberry cultivar Sijihong at three development stages. Amongst the unigenes found to show significant differential expression, 57 were associated with anthocyanin or other flavonoid biosynthesis, in which they were regulated by 241 differentially expressed members of transcription factor families, such as 40 MYBs, 47 bHLHs, and 41 NACs. Based on a comprehensive analysis relating pigment compounds to gene expression profiles, the mechanism of flower coloration was examined in pink-flowered strawberry. A new hypothesis was proposed to explain the lack of color phenotype of the white-flowered strawberry hybrids based on the transcriptome analysis. The expression patterns of FpDFR and FpANS genes corresponded to the accumulation patterns of cyanidin contents in pink-flowered strawberry hybrids with different shades of pink. Moreover, FpANS, FpBZ1 and FpUGT75C1 genes were the major factors that led to the absence of anthocyanins in the white petals of pink-flowered strawberry hybrids. Meanwhile, the competitive effect of FpFLS and FpDFR genes might further inhibit anthocyanin synthesis. Conclusions The data presented herein are important for understanding the molecular mechanisms underlying the petal pigmentation and will be powerful for integrating novel potential target genes to breed valuable pink-flowered strawberry cultivars.

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Nutrient composition of strawberry genotypes cultivated in a horticulture farm

Cited by 32 publications

References 10 publications

Improving Bioactive Compounds and Antioxidant Activity of Fruit Nectar Blends Using Some Medicinal Extracts

Improving Bioactive Compounds and Antioxidant Activity of Fruit Nectar Blends Using Some Medicinal Extracts

Plant probiotic bacteria Bacillus and Paraburkholderia improve growth, yield and content of antioxidants in strawberry fruit

Study on cyanidin metabolism in petals of pink-flowered strawberry based on transcriptome sequencing and metabolite analysis

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