Distribution of Phenolic Components and Their Antioxidant Capacity in Strawberries

Ying Wang, Marie Charles, Wen-xuan Dong, Claudine Dube and Shahrokh Khanizade

Journal of Food Research, 2014, vol. 3, issue 2

Abstract: Total phenolic content, phenolic composition, and total antioxidant capacity of neck and bottom parts of two strawberry cultivars, ‘Chambly’ and ‘LL0220-10’, were evaluated using the Folin-Ciocalteu method, high performance liquid chromatography, and ferric reducing/antioxidant power, respectively. A significant interaction (p < 0.05) was observed between examined parts and cultivars. The highest content of phenolics was detected in the bottom part of ‘Chambly’ when compared to its neck, while there was no difference between neck and bottom of ‘LL0220-10’. The most evident group was the anthocyanins accounting for 83.53% of the total phenolic content. These data are a step in establishing a correlation between fruit anatomy and its chemical composition, which could be useful in breeding new strawberry cultivars more resistant to diseases.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2014
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