Comparison of polyphenol content and antioxidant capacity of strawberry fruit from 90 cultivars of Fragaria × ananassa Duch

Nowicka, Agnieszka; Kucharska, Alicja Z.; Sokół‐Łętowska, Anna; Fecka, Izabela

doi:10.1016/j.foodchem.2018.07.015

Cited by 136 publications

(119 citation statements)

References 42 publications

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“…Strawberries treated with 9 gL −1 POS had the highest ABTS· + scavenging capacity (807.3 ± 18.4 μmol Trolox equivalents per 100 g FW) at day 10 of storage. Our results for antioxidant capacity were in the range of data reported in the literature by both DPPH and ABTS methodologies for many strawberry cultivars . Similar tendencies for antioxidant capacity have been reported in untreated fruit from other strawberry cultivars .…”

Section: Resultssupporting

confidence: 89%

Postharvest application of pectic‐oligosaccharides on quality attributes, activities of defense‐related enzymes, and anthocyanin accumulation in strawberry

et al. 2020

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BACKGROUND The postharvest application of pectic‐oligosaccharides (POS) as an elicitor to improve the postharvest shelf‐life and nutritional quality by stimulating natural defense mechanisms in strawberries was studied. Strawberries (cv. Festival) were treated with POS (at 0, 2, 5, and 9 g L−1) and evaluated for firmness, weight loss, color, soluble solids, titratable acidity (TA), total phenolic and anthocyanin content, antioxidant capacity, decay, and some defense‐related enzyme activity during storage at 2 ± 0.5 °C for 14 days. RESULTS Treatment with POS significantly delayed (P < 0.05) strawberry decay, and reduced the water loss and softening of fruit during storage. Strawberries treated with POS showed a significant increase in total phenolic and anthocyanin content, and antioxidant capacity when compared with controls. Interestingly, POS induced higher activity of phenylalanine ammonia‐lyase (PAL), chitinase, and β‐1,3‐glucanase in strawberries. Compared to the control, the activity of enzymes was markedly increased in fruit treated with all tested POS concentrations, particularly chitinase, and β‐1,3‐glucanase activities, but 5 and 9 g L−1 POS were the most effective treatments for maintaining the quality attributes and improving anthocyanin accumulation and antioxidant capacity of strawberries. CONCLUSION These findings suggest that POS treatment could potentially be applied to maintain quality attributes, reduce decay, and further enrich the anthocyanin content and antioxidant capacity of strawberries during postharvest storage. The results also suggest that the positive effects of POS on strawberries could be associated with the rapid accumulation of chitinase and β‐1,3‐glucanase activities, and the increase of PAL enzyme activity leading to the synthesis and accumulation of anthocyanins. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 89%

Postharvest application of pectic‐oligosaccharides on quality attributes, activities of defense‐related enzymes, and anthocyanin accumulation in strawberry

et al. 2020

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“…The antioxidant activity of fruits at day zero was 9.6 ± 0.5 mmol Trolox Kg ‐1 and 0.48 ± 0.03 mmol Fe 2+ Kg ‐1 , according to the DPPH and FRAP assays, respectively. Results were in the range of results reported by both methodologies in “San Andreas” strawberries (Fernandes, Domingues, Freitas, Delerue‐matos, & Mateus, ) and other strawberry varieties (Nowicka et al, ).…”

Section: Resultssupporting

confidence: 75%

“…Strawberry is an extraordinary fruit appreciated for its typical aroma, bright red color, and sweetness, and it is considered an important source of nutraceutical compounds such as vitamin C and polyphenolic compounds (da Silva Pinto, Lajolo, & Genovese, ; Van de Velde, Tarola, Güemes, & Pirovani, ; Nowicka, Kucharska, Sokół‐Łętowska, & Fecka, ). Anthocyanins, ellagitannins, proanthocyanidins, and some other flavonoids are important phenolic compounds in strawberry, which besides being responsible for certain sensorial characteristics, they impart relevant biological properties to the consumers such as antioxidant, anti‐inflammatory, anti‐atherosclerotic, and anticarcinogenic (Crecente‐Campo, Nunes‐Damaceno, Romero‐Rodríguez, & Vázquez‐Odériz, ; Giampieri et al, ; Nowicka et al, ).…”

Section: Introductionmentioning

confidence: 99%

Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres

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et al. 2019

Food Science & Nutrition

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The changes in the antioxidant capacity, anti‐inflammatory, and wound healing properties of strawberry fruits as a consequence of the storage in atmospheres enriched in oxygen and carbon dioxide were investigated. Berries were exposed to two different gas compositions: 70% O 2 + 20% CO 2 and 90% O 2 + 10% CO 2 , and stored for up to 20 days at 5°C. The antioxidant capacity, assessed through DPPH and FRAP methods, decreased around 17% in samples exposed to 70% O 2 + 20% CO 2 at day 20. However, the antioxidant activity of fruits stored in 90% O 2 + 10% CO 2 was maintained until day 20 and experienced an increase of around 10% on day 10. Moreover, strawberry stored in 90% O 2 + 10% CO 2 at days 5–10 showed an improved suppression of the pro‐inflammatory genes Cox‐2 and iNOS up to 30% higher than samples at day 0 in an in vitro LPS‐stimulated RAW 264.7 macrophage culture. In addition, berries exposed to 90% O 2 + 10% CO 2 at day 10 showed a human dermal fibroblast migration 30% higher than samples at day 0 in an in vitro skin‐fibroblast‐migration model. Therefore, evidence suggests that strawberry storage in 90% O 2 + 10% CO 2 can be a promissory alternative to offer fruits with enhanced bioactivity.

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“…The spectral bands in the VIS region with the maxima at 430 and 500 nm originate from anthocyanin pigments responsible for the characteristic red color of strawberries. Strawberries are a rich source of anthocyanin glycosides, which are one of the main groups of polyphenols in these fruit . The total anthocyanin content was reported in the range from 150 to 600 mg kg −1 of fresh weight, even up to 800 mg kg −1 in some studies .…”

Section: Resultsmentioning

confidence: 99%

“…These beneficial effects are partly attributed to the antioxidant activity of polyphenols . The identification and quantification of phenolic compounds in strawberries using advanced liquid chromatography techniques have been the subject of numerous studies …”

Section: Introductionmentioning

confidence: 99%

Non‐destructive determination of strawberry fruit and juice quality parameters using ultraviolet, visible, and near‐infrared spectroscopy

et al. 2019

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BACKGROUND The development of rapid methods for the determination of the soluble solids content (SSC) and total phenolic content (TPC) in fruit juices is of great interest. Soluble solids content is related to sensory attributes, whereas TPC is related to the antioxidant capacity of juices. The aim of this study was to develop and optimize the calibration models for the prediction of the SSC and TPC of strawberry juices from the spectra of fruit and juices. RESULTS Near infrared (NIR) spectra were measured for strawberry fruit and ultraviolet (UV), visible (VIS), and NIR spectra were measured for juices. The partial least squares regression models were validated using the test sample set and their predictive ability was evaluated on the basis of determination coefficients (R2P) and root mean square error of prediction (RMSEP). For SSC the models with high predictive ability were obtained using spectra of fruit (R2P = 0.929, RMSEP = 0.46%) or juices (R2P = 0.979, RMSEP = 0.25%) in the NIR range. The optimal models for TPC were obtained using NIR spectra of fruit (R2P = 0.834, RMSEP = 130.8 mg GA L−1) or UV–VIS–NIR spectra of juices (R2P = 0.844, RMSEP = 126.7 mg GA L−1). CONCLUSION The results show the potential of spectroscopy for predicting quality parameters of strawberry juices from the juice spectra itself or non‐destructively from the fruit spectra. They may contribute to the development of fruit sorting systems to optimize their use in juice production, as well as fast‐screening methods for quality control of juices. © 2019 Society of Chemical Industry

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Comparison of polyphenol content and antioxidant capacity of strawberry fruit from 90 cultivars of Fragaria × ananassa Duch

Cited by 136 publications

References 42 publications

Postharvest application of pectic‐oligosaccharides on quality attributes, activities of defense‐related enzymes, and anthocyanin accumulation in strawberry

Postharvest application of pectic‐oligosaccharides on quality attributes, activities of defense‐related enzymes, and anthocyanin accumulation in strawberry

Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres

Non‐destructive determination of strawberry fruit and juice quality parameters using ultraviolet, visible, and near‐infrared spectroscopy

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Comparison of polyphenol content and antioxidant capacity of strawberry fruit from 90 cultivars of Fragaria × ananassa Duch

Cited by 136 publications

References 42 publications

Postharvest application of pectic‐oligosaccharides on quality attributes, activities of defense‐related enzymes, and anthocyanin accumulation in strawberry

Postharvest application of pectic‐oligosaccharides on quality attributes, activities of defense‐related enzymes, and anthocyanin accumulation in strawberry

Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres

Non‐destructive determination of strawberry fruit and juice quality parameters using ultraviolet, visible, and near‐infrared spectroscopy

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Comparison of polyphenol content and antioxidant capacity of strawberry fruit from 90 cultivars of Fragaria × ananassa Duch