Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.)

Pinto, Márcia da Silva; Lajolo, Franco Maria; Genovese, Maria Inês

doi:10.1016/j.foodchem.2007.10.038

Cited by 196 publications

(92 citation statements)

References 33 publications

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“…Festival) oscillated between 11.2 and 15.3 mg 100 g FW -1 , which is near the lower limit of the interval reported by Da Silva Pinto et al (2008) for seven different cultivars of strawberry (12.4 to 44.2 mg 100 g FW -1…”

Section: A) B)supporting

confidence: 55%

The effects of phosphite on strawberry yield and fruit quality

Estrada-Ortiz

Trejo-Téllez

Gómez-Merino

et al. 2013

J. Soil Sci. Plant Nutr.

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Phosphite (H 2 PO 3 -; Phi) has been shown to increase fruit quality and activate plant defense mechanisms in plants when provided in a nutrient state with sufficient phosphorous. In this study, five solutions containing different percentages of Phi (0, 20, 30, 40 and 50%) in Steiner's solution were evaluated during the flowering and fructification stages; the Steiner' s nutrient solution was kept al 50% during the flowering stage and at 75% from the beginning of the fructification stage on. The objective was to determine the effects of phosphite on total P concentration in leaves, yield, pH, electrical conductivity (EC), anthocyanin concentration, and fruit size of strawberries (cv. Festival). The experiments were performed in a tunnel-type greenhouse using drip irrigation and volcanic rock (volcanic gravel) as substrate. In the fruit development phase, the concentration of P in the leaves was proportional to the level of Phi used. Although no significant differences were observed when compared to the control, the addition of 20% Phi slightly improved yield and fruit size. The highest pH, EC and anthocyanin concentration were identified in the fruit of plants treated with 30% Phi. Our findings suggest that supplying Phi at 30% or less in the nutrient solution does not significantly affect yield but does affect fruit quality and activates plant defense mechanisms by producing a higher concentration of anthocyanins.

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Section: A) B)supporting

confidence: 55%

The effects of phosphite on strawberry yield and fruit quality

Estrada-Ortiz

Trejo-Téllez

Gómez-Merino

et al. 2013

J. Soil Sci. Plant Nutr.

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“…Data obtained from several studies that investigated more fully the EA forms present led to the conclusion that most plant EA was present in the ET form with only a small proportion, if any, occurring in the free form or as EA glycosides (Aaby et al, 2005;da Silva Pinto, Lajolo, & Genovese, 2008;Zafrilla, Ferreres, & Tomas-Barberan, 2001) Other reports found the proportion of the free form to be highly variable with some fruit exceeding 50% of the total EA content (Rommel & Wrolstad, 1993;Wada & Ou, 2002).…”

Section: Introductionmentioning

confidence: 99%

Profiling ellagic acid content: The importance of form and ascorbic acid levels

Williams¹,

Edwards²,

Pun³

et al. 2014

Food Research International

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As the importance of plant-based antioxidants to human health becomes clearer there is a rapidly expanding search for rich sources of these compounds. Much attention is currently focussed on the antioxidant potential of ellagic acid (EA). Making assessment difficult is that EA occurs in different forms: free EA, EA glycosides and polymeric ellagitannins. The overall structure of these forms has a pronounced effect on their antioxidant efficiency and is responsible for widely differing reactivity, solubility and hence bioavailability properties. Often associated with EA is vitamin C which also contributes to the plant foods total antioxidant activity. Previous studies have suggested that ascorbic acid may have protective effects on the polyphenol content of plants. With a view to gaining evidence that the bioactive forms of vitamin C influence EA content, several fruits with a range of EA and vitamin C contents were examined. To facilitate a more detailed assessment of the selected fruits antioxidant potential the relative proportions of EA forms were also determined. In strawberries and boysenberries EA content was predominantly in the polymeric form (21% and 12% free EA plus EA glycoside vs total EA levels for strawberry and boysenberry respectively), while in Kakadu plum it was mainly in the free form (70% of total EA). An increasing percentage of dehydroascorbic acid (9 to 14% of total vitamin C) indicating enhanced transformation of ascorbic acid to its oxidative degradation product together with stable free EA levels (≈950 mg/100 g DW) over the 4 month frozen storage period for the Kakadu plum samples are consistent with a possible protective effect of EA by ascorbic acid.Crown

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“…The total polyphenols measured at the packing fruit were 203.72 25 mg GAE 100 -1 g according to previous works (Klopotek et al, 2005;Da Silva Pinto et al, 2008). Limited studies reported the changes in strawberry polyphenols in response to carbon dioxide treatments (Gil et al, 1997).…”

Section: Quality Measurementsmentioning

confidence: 99%

The effects of the green passive MAP on the evolution of the gaseous and quality parameters in strawberries

Briano¹,

Giuggioli²,

Peano³

2017

Emir. J. Food Agric

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Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.)

Cited by 196 publications

References 33 publications

The effects of phosphite on strawberry yield and fruit quality

The effects of phosphite on strawberry yield and fruit quality

Profiling ellagic acid content: The importance of form and ascorbic acid levels

The effects of the green passive MAP on the evolution of the gaseous and quality parameters in strawberries

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Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.)

Cited by 196 publications

References 33 publications

The effects of phosphite on strawberry yield and fruit quality

The effects of phosphite on strawberry yield and fruit quality

Profiling ellagic acid content: The importance of form and ascorbic acid levels

The effects of the green passive MAP on the evolution of the gaseous and quality parameters in strawberries

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Product

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The effects of the green passive MAP on the evolution of the gaseous and quality parameters in strawberries