Physical and chemical quality characteristics and antioxidant properties of strawberry cultivars (<i>Fragaria</i> × <i>ananassa</i> Duch.) in Greece: assessment of their sensory impact

Ζέλιου, Κωνσταντίνα; Papasotiropoulos, Vasileios; Manoussopoulos, Yiannis; Lamari, Fotini N.

doi:10.1002/jsfa.8923

Cited by 31 publications

(31 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…e total anthocyanin contents of the fresh/unprocessed commercial strawberry cultivars Camarosa, Rubygem, and Festival ranged from 64.2 to 91.9 μmol/ 100 g (equivalent to 27.8-39.7 mg/100 g) (Table 1), and it fell within the range of 8.5-105 mg/100 g anthocyanins described in previous studies for commercial cultivars and specific breeding lines [3,4,[16][17][18][19][20][21][22][23]. Furthermore, the anthocyanin profile and relative proportions of the various anthocyanins (pel-3-glc, pel-3-rut, and cya-3-glc) were in agreement with the results reported by others with pel-3-glc as the predominant anthocyanin in all cultivars [2][3][4]24].…”

Section: Anthocyanins and Antioxidant Capacity Of Unprocessed Strawbementioning

confidence: 55%

Copigmentation with Sinapic Acid Improves the Stability of Anthocyanins in High-Pressure-Processed Strawberry Purees

Terefe

Netzel

2019

Journal of Chemistry

View full text Add to dashboard Cite

This study investigated the impact of copigmentation with sinapic acid on the stability of anthocyanins in strawberry purees of three commercial cultivars (Camarosa, Rubygem, and Festival) after high-pressure processing (HPP; 600 MPa/5 min) and thermal processing (TP; 88°C/2 min) and during three months of refrigerated storage. Copigmentation did not have a significant effect on the stability of anthocyanins during processing with 14% to 30% degradation observed with no significant difference among cultivars or the processing technique. On the contrary, copigmentation significantly (p<0.05) improved the stability of anthocyanins in HPP samples during storage, most probably via the formation of intramolecular complexes which improve the resistance of anthocyanins to degradation. The anthocyanin contents of the copigmented HPP Camarosa, Rubygem, and Festival samples were, respectively, 42%, 40%, and 33% higher than their noncopigmented counterparts at the end of the three-month storage. Copigmentation also improved the retention of the total antioxidant capacity of the HPP-processed strawberry samples. The TPC of the copigmented HPP Camarosa, Rubygem, and Festival samples was, respectively, 66%, 65%, and 85% higher than that of the non-copigmented samples after three months of storage, whereas the respective ORAC values were 36.5%, 59.3%, and 35.3% higher. In contrast, copigmentation did not improve the stability of anthocyanins in TP samples, although significant (p<0.05) improvement in antioxidant capacity was also observed in TP samples due to the antioxidant nature of the copigment.

show abstract

Section: Anthocyanins and Antioxidant Capacity Of Unprocessed Strawbementioning

confidence: 55%

Copigmentation with Sinapic Acid Improves the Stability of Anthocyanins in High-Pressure-Processed Strawberry Purees

Terefe

Netzel

2019

Journal of Chemistry

View full text Add to dashboard Cite

show abstract

“…Total sugars were determined by the anthrone method [ 18 , 19 ]. Forty μL of samples (50, 80, and 100 mg dry extract L −1 ) or standard sucrose (0.015, 0.030, 0.060, 0.120, 0.240, and 0.480 g L −1 ) or blank were cooled at 4 °C for 15 min and then were mixed with 100 μL of freshly prepared anthrone reagent (2 g L −1 in concentrated sulfuric acid).…”

Section: Methodsmentioning

confidence: 99%

“…Total phenolic content was determined with the Folin–Ciocalteu reagent method at 620 nm [ 19 ]. In brief, samples (20 μL of 3.5, 5.0, and 8.0 g dry extract L −1 ) or the respective blanks, Folin–Ciocalteu reagent 10% w / v (40 μL), and a solution of 7.5% w / w sodium carbonate (160 μL) were mixed and left in the dark for 45 min.…”

Section: Methodsmentioning

confidence: 99%

Variability in Bulb Organosulfur Compounds, Sugars, Phenolics, and Pyruvate among Greek Garlic Genotypes: Association with Antioxidant Properties

et al. 2020

Self Cite

View full text Add to dashboard Cite

In order to assess the diversity of Greek garlic (Allium sativum L.) landraces, 34 genotypes including commercial ones were grown in the same field and their content in organosulfur compounds, pyruvate, total sugars, and total phenolics, alongside antioxidant capacity, was determined. The organosulfur compounds were studied by Gas Chromatography–Mass Spectrometry (GC–MS) after ultrasound-assisted extraction in ethyl acetate, identifying 2-vinyl-4H-1,3-dithiin and 3-vinyl-4H-1,2-dithiin as the predominant compounds, albeit in different ratios among genotypes. The bioactivity and the polar metabolites were determined in hydromethanolic extracts. A great variability was revealed, and nearly one-third of landraces had higher concentration of compounds determining bioactivity and organoleptic traits than the imported ones. We recorded strong correlations between pyruvate and total organosulfur compounds, and between antioxidant capacity and phenolics. In conclusion, chemical characterization revealed great genotype-dependent variation in the antioxidant properties and the chemical characters, identifying specific landraces with superior traits and nutritional and pharmaceutical value.

show abstract

“…Higher SS/TA ratio was observed in standard jam, since the addition of OP reduced this parameter (p < 0.05). According to Zeliou et al [45], higher SS/TA ratio indicates a balance between sugars and acids present in the food, which improves taste.…”

Section: Physicochemical and Nutritional Compositionmentioning

confidence: 99%

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

Teixeira¹,

Santos²,

Nunes³

et al. 2020

Molecules

View full text Add to dashboard Cite

Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated with different OP levels: OP0 (standard), OP4, OP8, and OP12 (Orange Peel 0, 4, 8 and 12%, respectively). All samples were evaluated for sensory acceptability, and physicochemical and nutritional composition. The addition of 12% orange peel in jam reduced (p < 0.05) the acceptability for all evaluated attributes, as well as overall acceptance and purchase intention. However, OP utilization increased (p < 0.05) the levels of water activity, soluble solids, titratable acidity, and sugars. Soluble solids/titratable acidity ratio, luminosity (L*), and yellow content (b*) decreased in all added OP jams, while red content (a*) increased. No change in the pH and moisture values of the product were observed after OP addition. Ash, protein, lipid, dietary fiber, ascorbic acid, carotenoids, phenolic compounds, and antioxidant capacity values increased after OP addition, while carbohydrate and energy content decreased. A texture test showed that adhesiveness decreased, while gumminess, chewiness, and elasticity increased after OP addition. We concluded that the addition of up to 8% orange peel in jam maintains sensory acceptability similar to that of the standard product. OP addition is a viable alternative to improve some of the product’s physicochemical and nutritional characteristics.

show abstract

Physical and chemical quality characteristics and antioxidant properties of strawberry cultivars (Fragaria × ananassa Duch.) in Greece: assessment of their sensory impact

Abstract: Significant inter- and intra-cultivar variation was recorded, revealing the impact of the genotype and underlining the effect of microenvironmental and cultivation conditions on quality and sensory perception. © 2018 Society of Chemical Industry.

Cited by 31 publications

References 49 publications

Copigmentation with Sinapic Acid Improves the Stability of Anthocyanins in High-Pressure-Processed Strawberry Purees

Copigmentation with Sinapic Acid Improves the Stability of Anthocyanins in High-Pressure-Processed Strawberry Purees

Variability in Bulb Organosulfur Compounds, Sugars, Phenolics, and Pyruvate among Greek Garlic Genotypes: Association with Antioxidant Properties

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

Contact Info

Product

Resources

About