Phenolic compounds profile of strawberry fruits of Charlotte cultivar

Kosińska, Agnieszka; Diering, Sascha; Prim, Denis; Héritier, Julien; Andlauer, Wilfried

doi:10.3233/jbr-130043

Cited by 21 publications

(9 citation statements)

References 26 publications

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“…ents and corresponded with results reported by other researchers (Sun et al 2014). The study conducted by Tulipani et al (2008) and Kosińska et al (2013) demonstrated various contents of polyphenolic compounds in strawberries, depending on their variety (from approx. 5.0 to more than 8.0 g GAE 100 g -1 d.m).…”

Section: Resultssupporting

confidence: 90%

The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries

Kowalska

Lenart

Roszkowska

et al. 2019

AFSci

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The objective of this study was to explain the effect of osmotic dehydration pre-treatment (chokeberry juice or inulin) and drying method (microwave-convective drying or freeze-drying) on polyphenols content, antioxidant activity and sensory properties of dried strawberries. The addition of a chokeberry juice concentrate to the osmotic solution significantly influenced the increase of polyphenols content in the fruit. Their content was significantly higher in the samples treated via osmotic dehydration in solutions containing the chokeberry juice concentrate, followed by freeze-drying and also by microwave-convective method. The ability to bind DPPH• radicals ranged from 40% in the dried strawberries without osmotic dehydration to 82% in fruit osmo-dehydrated in a mixture of inulin and the chokeberry juice concentrate and dried by freeze-drying. Study results indicate that the concentrated chokeberry juice and inulin can be used as beneficial osmotic substances. The dried strawberries can represent an alternative to snacks or may be attractive component of other products. One of the very attractive proposals for today’s increasingly demanding consumers can therefore be dried fruit snacks enriched with natural bioactive ingredients.

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Section: Resultssupporting

confidence: 90%

The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries

Kowalska

Lenart

Roszkowska

et al. 2019

AFSci

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“…Deoxyhexoses are a class of six-carbon monosaccharides that have had one or more of their hydroxyl groups replaced with hydrogen atoms and include rhamnose, arabinose, quinovose and fucose. Aaby et al 9 reported the presence of ellagic acid deoxyhexoside in the ripe fruits of the cultivated strawberry, with subsequent studies also reporting the presence of the compound in strawberry fruit [10][11][12]30 . Far less is known about the biosynthesis of ellagitannins than about the biosynthesis of phenylpropanoids, flavonoids, and anthocyanins.…”

Section: Genetic Control Of Ellagic Acid Deoxyhexoside Productionmentioning

confidence: 98%

Major-effect candidate genes identified in cultivated strawberry (Fragaria × ananassa Duch.) for ellagic acid deoxyhexoside and pelargonidin-3-O-malonylglucoside biosynthesis, key polyphenolic compounds

Davik¹,

Aaby²,

Buti³

et al. 2020

Hortic Res

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Strawberries are rich in polyphenols which impart health benefits when metabolized by the gut microbiome, including anti-inflammatory, neuroprotective, and antiproliferative effects. In addition, polyphenolic anthocyanins contribute to the attractive color of strawberry fruits. However, the genetic basis of polyphenol biosynthesis has not been extensively studied in strawberry. In this investigation, ripe fruits from three cultivated strawberry populations were characterized for polyphenol content using HPLC-DAD-MS n and genotyped using the iStraw35k array. GWAS and QTL analyses identified genetic loci controlling polyphenol biosynthesis. QTL were identified on four chromosomes for pelargonidin-3-O-malonylglucoside, pelargonidin-3-O-acetylglucoside, cinnamoyl glucose, and ellagic acid deoxyhexoside biosynthesis. Presence/absence of ellagic acid deoxyhexoside and pelargonidin-3-O-malonylglucoside was found to be under the control of major gene loci on LG1X2 and LG6b, respectively, on the F. × ananassa linkage maps. Interrogation of gene predictions in the F. vesca reference genome sequence identified a single candidate gene for ellagic acid deoxyhexoside biosynthesis, while seven malonyltransferase genes were identified as candidates for pelargonidin-3-O-malonylglucoside biosynthesis. Homologous malonyltransferase genes were identified in the F. × ananassa 'Camarosa' genome sequence but the candidate for ellagic acid deoxyhexoside biosynthesis was absent from the 'Camarosa' sequence. This study demonstrated that polyphenol biosynthesis in strawberry is, in some cases, under simple genetic control, supporting previous observations of the presence or absence of these compounds in strawberry fruits. It has also shed light on the mechanisms controlling polyphenol biosynthesis and enhanced the knowledge of these biosynthesis pathways in strawberry. The above findings will facilitate breeding for strawberries enriched in compounds with beneficial health effects.

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“…Gallic acid (10), 1-O-glucoside (9), and 1,2,3,4,6-penta-O-galloylglucose (67) were identified by comparison with reference standards. Gallic acid derivatives and gallotannins are not typical phenolics of Fragaria genus, but gallic acid is a metabolite found in F. ananassa [2] and compound 67 is detected in F. ananassa fruits [35] and F. vesca leaves [36]. .…”

Section: Gallic Acid Derivativesmentioning

confidence: 99%

Fragaria viridis Fruit Metabolites: Variation of LC-MS Profile and Antioxidant Potential during Ripening and Storage

2020

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Fragaria viridis Weston or creamy strawberry is one of the less-known species of the Fragaria genus (Rosaceae family) with a wide distribution in Eurasia and is still in the shadow of more popular relatives F. ananassa (garden strawberry) or F. vesca (wild strawberry). Importantly, there is a lack of scientific knowledge on F. viridis compounds, their stability in the postharvest period, and bioactivity. In this study, metabolites of F. viridis fruits in three ripening stages were characterized with high-performance liquid chromatography with photodiode array and electrospray ionization triple quadrupole mass spectrometric detection (HPLC-PAD-ESI-tQ-MS). In total, 95 compounds of various groups including carbohydrates, organic acids, phenolics, and triterpenes, were identified for the first time. The quantitative content of the compounds varied differently during the ripening progress; some of them increased (anthocyanins, organic acids, and carbohydrates), while others demonstrated a decrease (ellagitannins, flavonols, etc.). The most abundant secondary metabolites of F. viridis fruits were ellagitannins (5.97–7.54 mg/g of fresh weight), with agrimoniin (1.41–2.63 mg/g) and lambertianin C (1.20–1.86 mg/g) as major components. Antioxidant properties estimated by in vitro assays (2,2-diphenyl-1-picrylhydrazyl radical (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical (ABTS), ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC)) showed good antioxidant potential in all ripening stages of F. viridis fruits. The pilot human experiment on the effect of F. viridis fruit consumption on the serum total antioxidant capacity confirmed the effectiveness of this kind of strawberry. Postharvest storage of ripe fruits at 4 °C and 20 °C lead to declining content in the majority of compounds particularly ascorbic acid, ellagitannins, and flavonols, with the most significant loss at room temperature storage. These results suggest that F. viridis fruits are a prospective source of numerous metabolites that have potential health benefits.

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Phenolic compounds profile of strawberry fruits of Charlotte cultivar

Cited by 21 publications

References 26 publications

The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries

The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries

Major-effect candidate genes identified in cultivated strawberry (Fragaria × ananassa Duch.) for ellagic acid deoxyhexoside and pelargonidin-3-O-malonylglucoside biosynthesis, key polyphenolic compounds

Fragaria viridis Fruit Metabolites: Variation of LC-MS Profile and Antioxidant Potential during Ripening and Storage

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