Sugar, Non-volatile and Phenolic Acids Composition of Strawberry Tree (Arbutus unedo L. var.ellipsoidea ) Fruits

Sugar and Phenolic Acid Composition of Stored Commercial Oleaster Fruits

“…Thus, cinnamic esters of tartaric acid are present in grapes (Fernandez de Simon et al, 1993) and phlorizin (phloretin-2-glucose) in apples (Macheix et al, 1990;Fernandez de Simon et al, 1992;Hernandez et al, 1997). Chlorogenic acid, protocatechuic acid, and ca!eic acid are characteristic of potatoes (Lewis et al, 1998(Lewis et al, , 1999, whereas gallic acid is characteristic of persimmon (Ayaz et al, 1997) and strawberry tree fruits (Ayaz et al, 2000). Nevertheless, there are at present no satisfying data on the compositional analysis of fresh, mature oleaster fruits to compare with the present results of stored fruits.…”

Effects of process parameters on supercritical CO2 extraction of total phenols from strawberry (Arbutus unedo L.) fruits: An optimization study

“…Ethanol extract of ripe A. unedo fruits was reported to contain 26.81 mg GAE total phenols/g extract and an EC 50 value of 0.25 mg/mL [15], whereas similar total phenol contents were observed at SFE extracts but on the other hand 95% of the radicals were scavenged at a concentration of 0.25 mg/mL almost doubling the activity. Phenolic compounds responsible for the antioxidant activity were identified as gallic acid (10.7 mg/g dry matter), gentisic acid (1.9 mg/g), protocatechuic acid (0.6 mg/g), p-hydroxybenzoic, vanillic and m-anisic acids [16]. The antioxidant efficiencies of high phenolic content SFE and solvent extracted samples were also determined by the b-carotene bleaching method (Fig.…”

Morphometric and Molecular Analysis of the Three Arbutus Species of Greece

“…They are also used for preparing liqueurs and aromatic traditional distillate (Soufleros et al, 2005;González et al, 2011;Botelho et al, 2015). Strawberry tree fruits can be stored at low temperature preserving their quality (Guerreiro et al, 2013;Fadda et al, 2015) and they could be introduced in the market as fruits and/ or as a source of bioactive compounds for dietary supplements or functional foods used as components in yoghurts, in cereal bars, in pastry making and confectionery, as flavors or in pieces, like other berries (Ayaz et al, 2000;Alarcão-e-Silva et al, 2001;Miguel et al, 2014).…”