Antioxidants, Low Molecular Weight Carbohydrates, and Total Antioxidant Capacity in Strawberries (Fragaria × ananassa): Effects of Cultivar, Ripening, and Storage
| Autor: | Björn Åkesson, Deepa Pillai, Jessica Nilsson, Ingegerd Sjöholm, Karl-Erik Gustavsson, Jimmy Ekvall, Marie E. Olsson, Margareta Nyman, Ulla Svensson |
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| Rok vydání: | 2004 |
| Předmět: |
Carbohydrates
Cold storage Ripening Fructose General Chemistry Ascorbic acid Fragaria Antioxidants Cold Temperature Molecular Weight chemistry.chemical_compound Solubility Species Specificity chemistry Chlorogenic acid Food Preservation Fruit Botany Food science General Agricultural and Biological Sciences Quercetin Kaempferol Ellagic acid |
| Zdroj: | Journal of Agricultural and Food Chemistry. 52:2490-2498 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf030461e |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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