Antioxidants, phenolic compounds, and nutritional quality of different strawberry genotypes

被引：377

作者：

Tulipani, Sara ^{[1
]}

Mezzetti, Bruno ^{[3
]}

Capocasa, Franco ^{[3
]}

Bompadre, Stefano ^{[2
]}

Beekwilder, Jules ^{[4
]}

De Vos, C. H. Ric ^{[4
]}

Capanoglu, Esra ^{[5
]}

Bovy, Arnaud

Battino, Maurizio ^{[1
]}

机构：

[1] Marche Polytech Univ, Fac Med, Inst Biochem, I-60100 Ancona, Italy

[2] Marche Polytech Univ, Inst Microbiol & Biomed Sci, I-60100 Ancona, Italy

[3] Marche Polytech Univ, Dept Environm & Crop Sci SAPROV, I-60100 Ancona, Italy

[4] Plant Res Int BV, NL-6700 AA Wageningen, Netherlands

[5] Istanbul Tech Univ, Fac Chem & Met Engn, Dept Food Engn, TR-34469 Istanbul, Turkey

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2008年 / 56卷 / 03期

关键词：

fruit; strawberry; nutritional quality; antioxidant capacity; phytochemical profiling;

D O I：

10.1021/jf0719959

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Strawberry contains high levels of micronutrients and phytochemical compounds. These exhibit functional roles in plant growth and metabolism and are also essential for the nutritional and organoleptic qualities of the fruit. The aim of the present work was to better characterize the phytochemical and antioxidant profiles of the fruit of nine different genotypes of strawberry, by measuring the total flavonoid, anthocyanin, vitamin C, and folate contents. Cultivar effects on the total antioxidant capacities of strawberries were also tested. In addition, the individual contribution of the main antioxidant compounds was assessed by HPLC separation coupled to an online postcolumn antioxidant detection system. This study showed the important role played by the genetic background on the chemical and antioxidant profiles of strawberry fruits. Significant differences were found between genotypes for the total antioxidant capacity and for all tested classes of compounds. The HPLC analyses confirmed qualitative and quantitative variability in the antioxidant profiles. These studies show that differences exist among cultivars, applicable in dietary Studies in human subjects.

引用

页码：696 / 704

页数：9

共 51 条

[31] Anthocyanin pigments in strawberry [J].

Lopes da Silva, Fatima ;

Escribano-Bailon, Maria Teresa ;

Perez Alonso, Jose Joaquin ;

Rivas-Gonzalo, Julian C. ;

Santos-Buelga, Celestino .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2007, 40 (02) :374-382

[32] Identification of anthocyanin pigments in strawberry (cv Camarosa) by LC using DAD and ESI-MS detection [J].

Lopes-da-Silva, F ;

de Pascual-Teresa, S ;

Rivas-Gonzalo, J ;

Santos-Buelga, C .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2002, 214 (03) :248-253

[33] Consumption of flavonoid-rich foods and increased plasma antioxidant capacity in humans: Cause, consequence, or epiphenomenon? [J].

Lotito, Silvina B. ;

Frei, Balz .

FREE RADICAL BIOLOGY AND MEDICINE, 2006, 41 (12) :1727-1746

[34] Identification and quantification of phenolic compounds in berries of Fragaria and Rubus species (Family rosaceae) [J].

Määttä-Riihinen, KR ;

Kamal-Eldin, A ;

Törrönen, AR .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (20) :6178-6187

[35] Phenolic acids in berries, fruits, and beverages [J].

Mattila, Pirjo ;

Hellstrom, Jarkko ;

Torronen, Riitta .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (19) :7193-7199

[36] EFFECTS OF FLAVONOIDS ON IMMUNE AND INFLAMMATORY CELL FUNCTIONS [J].

MIDDLETON, E ;

KANDASWAMI, C .

BIOCHEMICAL PHARMACOLOGY, 1992, 43 (06) :1167-1179

[37] Is dietary intake of folate too low? [J].

Morris, Martha Clare ;

Tangney, Christine C. .

LANCET, 2007, 369 (9557) :166-167

[38]

NAKAYAMA T, 1994, CANCER RES, V54, pS1991

[39] Antioxidants, low molecular weight carbohydrates, and total antioxidant capacity in strawberries (Fragaria x ananassa):: Effects of cultivar, ripening, and storage [J].

Olsson, ME ;

Ekvall, J ;

Gustavsson, KE ;

Nilsson, J ;

Pillai, D ;

Sjöholm, I ;

Svensson, U ;

Åkesson, B ;

Nyman, MGL .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (09) :2490-2498

[40] Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species [J].

Prior, RL ;

Cao, GH ;

Martin, A ;

Sofic, E ;

McEwen, J ;

O'Brien, C ;

Lischner, N ;

Ehlenfeldt, M ;

Kalt, W ;

Krewer, G ;

Mainland, CM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (07) :2686-2693

← 1 2 3 4 5 6 →