Bioactive compounds and antioxidant capacity of camarosa and selva strawberries (Fragaria x ananassa duch.)

Foods

Volumn 2, Issue 2, 2013, Pages 120-131

  Van De Velde, Franco ^a,b   Tarola, Anna M ^c   Güemes, Daniel ^a   Pirovani, María E ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Antioxidant capacity; Camarosa and Selva strawberries; Health potential; Vitamin C

Indexed keywords

EID: 84880351824     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods2020120     Document Type: Article

References (26)

1. Cordenunsi, B.R.; Genovese, M.I.; Oliveira do Nascimento, J.R.; Hassimotto, N.M.A.; dos Santos, R.J.; Lajolo, F.M. Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars. Food Chem. 2005, 91, 113–121.
2. Da Silva Pinto, M.; Lajolo, F.; Genovese, M. Bioactive compounds and quantification of ellagic acid in strawberries (Fragaria x ananassa Duch.). Food Chem. 2008, 107, 1629–1635.
3. Giampieri, F.; Tulipani, S.; Alvarez-Suarez, A.M.; Quiles, J.L.; Mezzetti, B.; Battino, M. The strawberry: Composition, nutritional quality, and impact on human health. Nutrition 2012, 28, 9–19.
4. Lopes Da Silva, F.; Escribano-Bailón, M.; Pérez Alonso, J.; Rivas-Gonzalo, J.C.; Santos-Buelga, C. Anthocyanin pigments in strawberry. LWT Food Sci. Technol. 2007, 40, 374–382.
5. Molina, N.; Giménez, L.; Richieri, C. Horticultural Sector Economy of Corrientes. Regional Strawberry Production and Its Relationship to the National Supply and MERCOSUR, 2007 (in Spanish). Available online: http://inta.gob.ar/documentos/economia-del-sector-horticola-de-corrientes.-produccion-frutillera-regional-y-su-relacion-con-la-oferta-nacional-y-del-mercosur (acceded on 14 March 2013).
6. Saccone, K. Characterization of Coronda Area as a Producer of Strawberries. Secretary for Production and Environment, Municipality of Coronda, Santa Fe, Argentina, 2006 (in Spainsh). Available online: http://64.76.123.202/SAGPYA/economias_regionales/_frutas/_informes/Produccion_de_frutillas_en_coronda.pdf (acceded on 14 March 2013).
7. Deutsch, M.J. Official Methods of Analysis; Association of Official Agricultural Chemists International: Arlington, VA, USA, 1995.
8. Van De Velde, F.; Pirovani, M.E.; Cámara, M.S.; Güemes, D.R.; Bernardi, C. Optimization and validation of a UV-HPLC method for vitamin C determination in strawberries (Fragaria ananassa Duch.), using experimental designs. Food Anal. Methods 2012, 5, 1097–1104.
9. Tarola, A.M.; van de Velde, F.; Salvagni, L.; Pretti, R. Determination of phenolic compounds in strawberries (Fragaria ananassa Duch) by high performance liquid chromatography with diode array detection. Food Anal. Methods 2013, 6, 227–237.
10. Jin-Heo, H.; Yong-Lee, C. Strawberry and its anthocyanins reduce oxidative stress-induced apoptosis in PC12 cells. J. Agric. Food Chem. 2005, 53, 1984–1989.
11. Singleton, V.L.; Rossi, J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 16, 144–158.
12. Sánchez-Moreno, C.; Plaza, L.; de Ancos, B.; Cano, M.P. Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices. J. Sci. Food Agric. 2003, 83, 430–439.
13. Lim, Y.Y.; Lim, T.T.; Tee, J.J. Antioxidant properties of several tropical fruits: A comparative study. Food Chem. 2007, 103, 1003–1008.
14. Benzie, I.F.F.; Strain, J.J. Simultaneous automated measurement of the total antioxidant (reducing) capacity and ascorbic acid concentration. Redox. Rep. 1997, 3, 233–238.
15. Tulipani, S.; Mezzetti, B.; Capocasa, F.; Bompadre, S.; Beekwilder, J.; Ric de Vos, C.H.; Capanoglu, E.; Bovy, A.; Battino, M. Antioxidants, phenolic compounds, and nutritional quality of different strawberry genotypes. J. Agric. Food Chem. 2008, 56, 696–704.
16. Pincemail, J.; Kevers, C.; Tabart, J.; Defraigne, J.O.; Dommes, J. Cultivars, culture conditions, and harvest time influence phenolic and ascorbic acid contents and antioxidant capacity of strawberry (Fragaria x ananassa). J. Food Sci. 2012, 77, 205–210.
17. Davey, M.W.; van Montagu, M.; Inzé, D.; Sanmartin, M.; Kanellis, A.; Smirnoff, N.; Benzie I.J.J.; Strain J.J.; Favell, D.; Fletcher, J. Review: Plant L-ascorbic acid: chemistry, function, metabolism, bioavailability and effects of processing. J. Sci. Food Agric. 2000, 80, 825–860.
18. Häkkinen, S.; Törrönen, A. Content of flavonols and selected phenolic acids in strawberries and Vaccinium species: Infuence of cultivar, cultivation site and technique. Food Res. Int. 2000, 33, 517–524.
19. Mattila, P.; Kumpulainen, J. Determination of free and total phenolic acids in plant-derived foods by HPLC with diode-array detection. J. Agric. Food Chem. 2002, 50, 3660–3667.
20. Baettie, J.; Crozier, A.; Duthie, G.G. Potential health benefits of berries. Curr. Nutr. Food Sci. 2005, 1, 71–86.
21. Williner, M.R.; Pirovani, M.E.; Güemes, D.R. Ellagic acid content in strawberries of different cultivars and ripening stages. J. Sci. Food Agric. 2003, 83, 842–845.
22. GinéBordonaba, J.; Crespo, P.; Terry, L. A new acetonitrile-free mobile phase for HPLC-DAD determination of individual anthocyanins in blackcurrant and strawberry fruits: A comparison and validation study. Food Chem. 2011, 129, 1265–1273.
23. Castro, I.; Gonçalves, J.A.; Vicente, A.A. Comparative study of Selva and Camarosa strawberries for the comercial market. J. Food Sci. 2002, 67, 2132–2136.
24. Prior, R.L.; Wu, X.; Schaich, K. Standardized methods for the determination of antioxidant capacity and phenolics in food and dietary supplements. J. Agric. Food Chem. 2005, 5, 4290–4302.
25. Halvorsen, B.L.; Holte, K.; Myhrstad, M.C.W.; Barikmo, I.; Hvattum, E.; Remberg, S.F.; Wold, A.B.; Haffner, K.; Baugerød, H.; Andersen, L.F.; et al. A systematic screening of total antioxidants in dietary plants. J. Nutr. 2002, 132, 461–471.
26. Leong, L.P.; Shui, G. An investigation of antioxidant capacity of fruits in Singapore markets. Food Chem. 2007, 79, 69–75.