Assessment of the differences in the phenolic composition and color characteristics of new strawberry ( Fragaria x ananassa Duch.) cultivars by HPLC–MS and Imaging Tristimulus Colorimetry

Fernández-Lara, Rebeca; Gordillo, Belén; Rodríguez-Pulido, Francisco J.; Villar‐Martínez, Alma Angélica Del; Dávila-Ortíz, Gloria

doi:10.1016/j.foodres.2015.07.038

Cited by 40 publications

(19 citation statements)

References 28 publications

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“…to 481.26 mg 100 g −1 DW for Pacal cv. [41]. In the present experiment, we obtained levels similar to those of the new cultivars, which were lower but still satisfied the previously described theory ( Table 2).…”

Section: Discussionsupporting

confidence: 91%

“…We found the same effect (Table 2). In another presented investigation, strawberries form organic production were found to have more total anthocyanins (124.63 mg 100 g −1 DW) compared to integrated strawberries (68.44 mg 100 g −1 DW) [41]. We observed some relationship between the Bet v1 content and the total anthocyanins, especially in integrated strawberry fruits ( Figure 5B).…”

Section: Discussionsupporting

confidence: 54%

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Evaluation of the Potential Allergenicity of Strawberries in Response to Different Farming Practices

et al. 2020

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Fruit allergies are a large problem today. Many consumers suffer from food allergies or intolerances. The method of food production has a major impact on its quality. In fruit and vegetable production, three different farming systems are mainly found: conventional, integrated pest management and organic production. The latter is considered the best in terms of fruits and vegetables safety and high quality. The present experiment was performed to demonstrate the effect of the strawberry production method on its allergenic properties and flavonoid content. The strawberry ‘Honeoye’ cv. was used for the study. Fruits from the three cultivation systems, organic, conventional and integrated, were tested for their content of biologically active compounds and their potential allergenicity. The results obtained indicate that the strawberries from the organic system were the safest because they contained the lowest levels of Bet v1 and profilin in comparison with the fruits from the integrated and conventional systems.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionsupporting

confidence: 54%

Evaluation of the Potential Allergenicity of Strawberries in Response to Different Farming Practices

et al. 2020

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“…Strawberries of differing cultivars were able to be distinguished by all appearance, aroma, and flavor attributes, excluding fermented and floral aroma, as well as firmness and astringency. This is supported by previous research indicating differences between cultivars in both sensory and quality properties (Du et al, ; Fernández‐Lara et al, ; Gündüz, ; Šamec et al, ; Yamamoto et al, ). Appearance attributes have been previously demonstrated as distinguishing cultivars (Yamamoto et al, ).…”

Section: Resultssupporting

confidence: 87%

“…There have been many recorded differences in both flavor and quality properties of various cultivars (Du et al, ; Fernández‐Lara et al, ; Gündüz, ; Šamec et al, ; Yamamoto et al, ). In addition, differing environmental conditions have been documented as affecting the combination of chemical components, and thus the flavor and quality of strawberry fruit (Davik, Bakken, Holte, & Blomhoff, ; Josuttis, Dietrich, Patz, & Kruger, ; Kruger, Toldam‐Anderson, & Dietrich, ; Kumar et al, ; Menzel, Smith, & Moisander, ; Samykanno, Pang, & Marriott, ; Tsormpatsidis et al, ).…”

Section: Introductionmentioning

confidence: 99%

Developing a strawberry lexicon to describe cultivars at two maturation stages

Oliver

Cicerale

Pang

et al. 2018

Journal of Sensory Studies

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The sensory profile of strawberries is documented as being influenced by cultivar, maturation stage, and environment. Thus, internationally bred strawberries grown in Australia will have a flavor profile adapted to the Australian environment. The objective of this research was to devise a strawberry lexicon relevant to the sensory characteristics of commercially available strawberries grown in Australia. A quantitative descriptive analysis (QDA) trained panel developed a lexicon consisting of two appearance, eight aroma, ten flavor, and five textural/mouthfeel attributes to describe the strawberries. The panel subsequently applied the developed lexicon to describe the sensory attributes of six strawberry cultivars of two flowering types, grown in Australia and harvested at two different maturation stages. A principal component analysis (PCA) determined three dimensions of which the attributes explained 86% of the variance. There were significant differences identified between strawberries, attributable to flowering type, cultivar and maturation stage, validating the developed lexicon to discriminate strawberries. Practical applications Strawberries are a commonly consumed berry, with an abundance of cultivars grown worldwide. The sensory profile of strawberries is dependent upon the cultivar and environmental conditions of which the strawberry is grown. This research has identified differences attributable to maturation stage, cultivar, and flowering type. Therefore, the development of a sensory lexicon via this research, applicable to the environmental conditions where cultivars are grown, will assist ongoing breeding programs in developing strawberries expressing flavors shown to be associated with liking.

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“…Anthocyanins are almost universally found in higher plants (occurring in about 30 families), but in general anthocyanins seem to be absent [103] in the liverworts, algae and other lower plants, although some of them have been identified in mosses and ferns. Figure 2 shows a picture of plant species rich in anthocyanins [105][106][107].…”

Section: Anthocyaninsmentioning

confidence: 99%

Anthocyanin Pigments: Importance, Sample Preparation and Extraction

Martín¹,

Navas²,

Jiménez-Moreno³

et al. 2017

Phenolic Compounds - Natural Sources, Importance and Applications

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Anthocyanins are naturally occuring pigments belonging to the group of flavonoids, a subclass of the polyphenol family. They are common components of the human diet, as they are present in many foods, fruits and vegetables, especially in berries and red wine. There were more studies conducted on effect of processing and storage on changes and stability of colors of anthocyanins in foods such as fruits and also for their use as natural colorants. Besides, the interest on anthocyanins is still growing also owing to their strong antioxidant activity against many chronic diseases, numerous studies about their medicinal, therapeutical and nutritional value were also conducted. There are pieces of evidence regarding the positive association of their intake with healthy biological effects. They act as antioxidants both in the foodstuffs in which they are found and in the organism that take in foods rich in anthocyanins. Many efforts have been carried out to develop new analytical techniques for identification and quantification of anthocyanins in plant materials, as well as their effects in vivo and in vitro. With this in mind, an overview to general considerations concerning (i) polyphenol and flavonoid history; (ii) chemical structure, color and intake of anthocyanins and (iii) sample preparation and extraction methods are presented in this chapter.

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Assessment of the differences in the phenolic composition and color characteristics of new strawberry ( Fragaria x ananassa Duch.) cultivars by HPLC–MS and Imaging Tristimulus Colorimetry

Cited by 40 publications

References 28 publications

Evaluation of the Potential Allergenicity of Strawberries in Response to Different Farming Practices

Evaluation of the Potential Allergenicity of Strawberries in Response to Different Farming Practices

Developing a strawberry lexicon to describe cultivars at two maturation stages

Anthocyanin Pigments: Importance, Sample Preparation and Extraction

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