Literature DB >> 15030215

Phenolic composition of strawberry genotypes at different maturation stages.

Müberra Kosar1, Ebru Kafkas, Sevgi Paydas, K Hüsnü Can Baser.   

Abstract

The effects of maturation (green, pink, and ripe) on phenolic composition of strawberry cultivars Camarosa, Dorit, Chandler, and Osmanli and their hybrids were investigated using a high-pressure liquid chromatography (HPLC) method. p-Hydroxybenzoic acid, p-coumaric acid, ellagic acid, cyanidin-3-glucoside, pelargonidin-3-glucoside, kaempferol, quercetin, and myricetin were individually quantified for each stage. The highest amounts of anthocyanins were obtained from ripe fruits whereas ellagic acid was found as the main phenolic in the green fruits. Phenolic concentrations were found statistically different in green and ripe fruits. One hybrid was found to have higher phenolic contents than the other genotypes. The p-hydroxybenzoic and p-coumaric acid levels changed during maturation, but no differences in contents of flavonoids in green and ripe fruit were detected.

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Year:  2004        PMID： 15030215     DOI： 10.1021/jf035093t

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


  13 in total

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7.  Study on cyanidin metabolism in petals of pink-flowered strawberry based on transcriptome sequencing and metabolite analysis.

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8.  Chemometric Valorization of Strawberry (Fragaria x ananassa Duch.) cv. 'Albion' for the Production of Functional Juice: The Impact of Physicochemical, Toxicological, Sensory, and Bioactive Value.

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Journal:  Foods       Date:  2022-02-23

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10.  Quality Traits, Volatile Organic Compounds, and Expression of Key Flavor Genes in Strawberry Genotypes over Harvest Period.

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Journal:  Int J Mol Sci       Date:  2021-12-16       Impact factor: 5.923
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