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The effect of strawberry ripeness on the content of polyphenols, cinnamates, L-ascorbic and carboxylic acids
- Source :
- Journal of Food Composition and Analysis. 95:103669
- Publication Year :
- 2021
- Publisher :
- Elsevier BV, 2021.
-
Abstract
- Strawberry pseudofruit is a valuable resource, rich in polyphenols, cinnamates and nutritional components, e.g. carbohydrates, carboxylic acids and vitamins. The purpose of the study was to quantify of individual polyphenols including anthocyanins, flavonols, tannins and related compounds, as well as cinnamic acid derivatives, l -ascorbic acid, and carboxylic acids in fruits of selected Fragaria × ananassa cultivars from successive growing seasons in its three ripening stages (green – unripe; pink – turning red; red – fully matured fruits), and to determine which stage selectively accumulates these bioactive compounds. The direction of changes in their concentrations during fruit development and ripening was also analyzed and discussed. There was an increase in the content of anthocyanins and cinnamates. Conversely, the content of some flavonols, tannin-related compounds, as well as citric and oxalic acids, decreased during maturation. The trends for l -ascorbic acid and malic acid varied among different cultivars. Nevertheless, some individual components and strawberry genotypes deviated from the general trends of the studied phytochemical groups.
- Subjects :
- chemistry.chemical_classification
0303 health sciences
030309 nutrition & dietetics
010401 analytical chemistry
food and beverages
Ripening
Ascorbic acid
Fragaria
01 natural sciences
Cinnamic acid
0104 chemical sciences
03 medical and health sciences
chemistry.chemical_compound
Flavonols
chemistry
Polyphenol
Cinnamates
Malic acid
Food science
Food Science
Subjects
Details
- ISSN :
- 08891575
- Volume :
- 95
- Database :
- OpenAIRE
- Journal :
- Journal of Food Composition and Analysis
- Accession number :
- edsair.doi...........e988e2319fb3e2aec28cdb5c18f2c719