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

被引：183
|
作者：
Pinto, Marcia da Silva [1 ]
Lajolo, Franco Maria [1 ]
Genovese, Maria Ines [1 ]
机构：
[1] Univ Sao Paulo, Dept Alimentos & Nutricao Expt, FCF, Lab Quim Bioquim & Biol Mol Alimentos, BR-05508900 Sao Paulo, Brazil
来源：
FOOD CHEMISTRY | 2008年 / 107卷 / 04期
关键词：
strawberry cultivars; Fragaria x ananassa Duch; flavonoids; ellagic acid; antioxidant capacity;
D O I：
10.1016/j.foodchem.2007.10.038
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Strawberries are one of the most popular edible fruits in Brazil and their consumption has increased with the development of new varieties available at almost all seasons. Fruit of seven full-ripened strawberry cultivars (Dover, Camp Dover, Camarosa, Sweet Charlie, Toyonoka, Oso Grande and Piedade) were characterized in relation to the total phenolics, vitamin C, flavonoids, free and total ellagic acid contents and antioxidant capacity. Camp Dover had the lowest values for anthocyanins and total phenolics but the highest total flavonoid content. Dover presented the highest anthocyanin, total phenolics and ellagic acid contents and also elevated antioxidant capacity. The best conditions for the determination of the total ellagic acid content in strawberries were also optimized and the results showed that the extraction with 80% acetone, and hydrolysis using 2 N TFA at 120 degrees C for 60 min allowed a 99% recovery. (C) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1629 / 1635
页数：7
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