Strawberries: Antioxidant properties, health benefits and innovative technologies

Strawberries: Cultivation, Antioxidant Properties and Health Benefits

Volumn , Issue , 2014, Pages 189-214

  Moreno, Jorge ^a   Petzold, Guillermo ^a   Pavez, Constanza ^a   Zúñiga, Pamela ^a  

^a UNIVERSIDAD DEL BÍO BÍO   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84952949392     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (77)

1. Giampieri, F; Alvarez-Suarez, JM; Battino, M. Strawberry and Human Health: Effects beyond Antioxidant Activity. Journal of Agricultural and Food Chemistry, 2014, 62 (18), 3867-3876.
2. Lavín AA; Maureira CM. La Frutilla Chilena de Fruto Blanco. Chile: Instituto de Investigaciones Agropecuarias, 2000, p 5.
3. Carvajal de Pabón, LM; El Hadi, Y; Cartagena, R; Peláez, C; Gaviria, CA; Rojano, BA. Capacidad antioxidante de dos variedades de Fragaria x ananassa (Weston) Duchesne (fresa) sometidas a variaciones en la nutrición vegetal. Revista Cubana de Plantas Medicinales, 2012, 17 (1), 37-53.
4. Fredes, C. Antioxidantes en berries nativos chilenos. Boletín Latinoamericano y del Caribe de Plantas Medicinales y Aromáticas, 2009, 6, 469-478.
5. Cruzat GR; Barrios AEA. Resultados y Lecciones en Productos Agroindustriales Ricos en Antioxidantes, a Base de Berries Nativos. Chile: Fundación para la Innovación Agraria, Ministerio de Agricultura, 2009, p 23.
6. Moreiras, O; Carbajal, A; Cabrera, L; Cuadrado, C. Tablas de Composición de Alimentos. Guía de Practicas. 16 Edición ed. España: Ediciones Pirámide, 2013, 92-94.
7. Panico, AM; Garufi, E; Nitto, S; Di Mauro, R; Longhitano, RC; Magri, G; Catalfo, A; Serrentino, ME; De Guidi, G. Antioxidant activity and phenoliccontent of strawberry genotypes from Fragaria x ananassa. Pharmaceutical Biology 2009, 47 (3), 203-208.
8. Garzón, GA. Las antocianinas como colorantes naturales y compuestos bioactivos:Revisión. Acta Biológica Colombiana, 2008, 13 (3), 27-36.
9. Koponen, JM; Happonen, AM; Mattila, PH; Torronen, AR. Contents of anthocyanins and ellagitannins in selected foods consumed in Finland. Journal of Agricultural and Food Chemistry, 2007, 55 (4), 1612-1619.
10. Renaud, S; Delorgeril, M. Wine, alcohol, platelets, and the french paradox for coronary heart-disease. Lancet, 1992, 339 (8808), 1523-1526.
11. Wang, L-S; Stoner, GD. Anthocyanins and their role in cancer prevention. Cancer Letters, 2008, 269 (2), 281-290.
12. Giampieri, F; Tulipani, S; Alvarez-Suarez, JM; Quiles, JL; Mezzetti, B; Battino, M. The strawberry: Composition, nutritional quality, and impact on human health. Nutrition, 2012, 28 (1), 9-19.
13. Hakkinen, S; Auriola, S. High-performance liquid chromatography with electrospray ionization mass spectrometry and diode array ultraviolet detection in the identification of flavonolaglycones and glycosides in berries. Journal of Chromatography A, 1998, 829 (1-2), 91-100.
14. Maatta-Riihinen, KR; Kamal-Eldin, A; Torronen, AR. Identification and quantification of phenolic compounds in berries of Fragaria and Rubus species (Family rosaceae). Journal of Agricultural and Food Chemistry 2004, 52 (20), 6178-6187.
15. Clifford, MN; Scalbert, A. Ellagitannins-nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture, 2000, 80 (7), 1118-1125.
16. Nile, SH; Park, SW. Edible berries: Bioactive components and their effect on human health. Nutrition, 2014, 30 (2), 134-144.
17. Sharma, P. Cinnamic acid derivates: A new chapter of varius pharmacological activities. Journal of Chemical and Pharmeceutical Research, 2011, 3(2), 403-423.
18. Karadag, A; Ozcelik, B; Saner, S. Review of Methods to Determine Antioxidant Capacities. Food Analytical Methods, 2009, 2 (1), 41-60.
19. Huang, DJ; Ou, BX; Prior, RL. The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 2005, 53 (6), 1841-1856.
20. Fortalezas, S; Tavares, L; Pimpao, R; Tyagi, M; Pontes, V; Alves, PM; McDougall, G; Stewart, D; Ferreira, RB; Santos, CN. Antioxidant Properties and Neuroprotective Capacity of Strawberry Tree Fruit (Arbutus unedo). Nutrients, 2010, 2 (2), 214-229.
21. Orak, HH; Aktas, T; Yagar, H; Isbilir, S S; Ekinci, N; Sahin, FH. Antioxidant activity, some nutritional and colour properties of vacuum dried strawberry tree (Arbutus unedo L.) fruit. Acta Sci. Pol. Technol. Aliment, 2011, 10(3), 327-338.
22. Zheng, Y; Wang, SY; Wang, CY; Zheng, W. Changes in strawberry phenolics, anthocyanins, and antioxidant capacity in response to high oxygen treatments. LWTFood Science and Technology, 2007, 40 (1), 49-57.
23. Restrepo DAM; Cortes RM; Rojano, BA. Enhancement of the antioxidant capacity of strawberries (fragariaananassaduch.) by incorporation of vitamin E using the vacuum impregnation technique. Vitae-Revista de la Facultad de Química Farmacéutica, 2010, 17 (2), 135-140.
24. Almajano, MP. Determinación de la actividad antioxidante de las bayas de goji. Informe de análisis. Barcelona: ConsorciEscola Industrial de Barcelona, 2009 pp 6.
25. Benzie, IFF; Strain, JJ. The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay. Analytical Biochemistry, 1996, 239 (1), 70-76.
26. Lu, X; Wang, J; Al-Qadiri, HM; Ross, CF; Powers, JR; Tang, J; Rasco, BA. Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy. Food Chemistry, 2011, 129 (2), 637-644.
27. Moyer, RA; Hummer, KE; Finn, CE; Frei, B; Wrolstad, RE. Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes. Journal of Agricultural and Food Chemistry, 2002, 50 (3), 519-525.
28. Aaby, K; Skrede, G; Wrolstad, RE. Phenolic composition and antioxidant activities in flesh and achenes of strawberries (Fragaria ananassa). Journal of Agricultural and Food Chemistry, 2005, 53 (10), 4032-4040.
29. Aaby, K; Ekeberg, D; Skrede, G. Characterization of phenolic compounds in strawberry (Fragaria x ananassa) fruits by different HPLC detectors and contribution of individual compounds to total antioxidant capacity. Journal of Agricultural and Food Chemistry, 2007, 55 (11), 4395-4406.
30. Paredes-Lopez, O; Cervantes-Ceja, ML; Vigna-Perez, M; Hernandez-Perez, T. Berries:improving human health and healthy aging, and promoting quality life--a review. Plant Foods Hum Nutr, 2010, 65 (3), 299-308.
31. Valko, M; Leibfritz, D; Moncol, J; Cronin, MTD; Mazur, M; Telser, J. Free radicals and antioxidants in normal physiological functions and human disease. The International Journal of Biochemistry & Cell Biology, 2007, 39 (1), 44-84.
32. Cao, G; Russell, RM; Lischner, N; Prior, RL. Serum antioxidant capacity is increased by consumption of strawberries, spinach, red wine or vitamin C in elderly women. J Nutr, 1998, 128 (12), 2383-90.
33. Kay, CD; Holub, BJ. The effect of wild blueberry (Vaccinium angustifolium) consumption on postprandial serum antioxidant status in human subjects. Br J Nutr, 2002, 88 (4), 389-98.
34. Netzel, M; Strass, G; Kaul, C; Bitsch, I; Dietrich, H; Bitsch, R. In vivo antioxidative capacity of a composite berry juice. Food Research International, 2002, 35 (2-3), 213-216.
35. Netzel, M; Strass, G; Herbst, M; Dietrich, H; Bitsch, R; Bitsch, I; Frank, T. The excretion and biological antioxidant activity of elderberry antioxidants in healthy humans. Food Research International, 2005, 38 (8-9), 905-910.
36. Romandini, S; Mazzoni, L; Giampieri, F; Tulipani, S; Gasparrini, M; Forbes-Hernandez, TY; Locorotondo, N; D'Alessandro, M; Mezzetti, B; Bompadre, S; Alvarez-Suarez, JM. Effects of an acute strawberry (Fragaria × ananassa) consumption on the plasma antioxidant status of healthy subjects. Journal of Berry Research, 2013, 3 (3), 169-179.
37. Tulipani, S; Alvarez-Suarez, JM; Busco, F; Bompadre, S; Quiles, JL; Mezzetti, B; Battino, M. Strawberry consumption improves plasma antioxidant status and erythrocyte resistance to oxidative haemolysis in humans. Food Chemistry, 2011, 128 (1), 180-186.
38. Henning, SM; Seeram, NP; Zhang, Y; Li, L; Gao, K; Lee, RP; Wang, DC; Zerlin, A; Karp, H; Thames, G; Kotlerman, J; Li, Z; Heber, D. Strawberry consumption is associated with increased antioxidant capacity in serum. J Med Food, 2010, 13 (1), 116-22.
39. Prior, RL; Gu, L; Wu, X; Jacob, RA. Sotoudeh, G.; Kader, A. A.; Cook, R. A., Plasma antioxidant capacity changes following a meal as a measure of the ability of a food to alter in vivo antioxidant status. J Am Coll Nutr, 2007, 26 (2), 170-81.
40. Giammanco, M; Di Majo, D; Leto, G; Flandina, C; La Guardia, M. Different Behaviour of Plasma Antioxidant Status after Red Wine Consumption in Subjects of the Same Sex: A Preliminary Report. Journal of Food Research, 2012, 1(3), 302.
41. Hannum, SM. Potential impact of strawberries on human health: a review of the science. Crit Rev Food Sci Nutr, 2004, 44 (1), 1-17.
42. Basu, A; Nguyen, A; Betts, NM; Lyons, TJ. Strawberry as a Functional Food: An Evidence-Based Review. Critical Reviews in Food Science and Nutrition, 2013, 54 (6), 790-806.
43. Giampieri, F; Tulipani, S; Alvarez-Suarez, JM; Quiles, JL; Mezzetti, B; Battino, M. The strawberry: Composition, nutritional quality, and impact on human health. Nutrition, 2012, 28 (1), 9-19.
44. Sesso, HD; Gaziano, JM; Jenkins, DJ; Buring, JE. Strawberry intake, lipids, C-reactive protein, and the risk of cardiovascular disease in women. J Am Coll Nutr, 2007, 26 (4), 303-10.
45. Banaszewski, K; Park, E; Edirisinghe, I; Cappozzo, JC. Burton-Freeman, B. M., A pilot study to investigate bioavailability of strawberry anthocyanins and characterize postprandial plasma polyphenols absorption patterns by Q-TOF LC/MS in humans. Journal of Berry Research, 2013, 3 (2), 113-126.
46. Basu, A; Fu, DX; Wilkinson, M; Simmons, B; Wu, M; Betts, NM; Du, M; Lyons, TJ. Strawberries decrease atherosclerotic markers in subjects with metabolic syndrome. Nutrition Research, 2010, 30 (7), 462-469.
47. Erlund, I; Koli, R; Alfthan, G; Marniemi, J; Puukka, P; Mustonen, P; Mattila, P; Jula, A. Favorable effects of berry consumption on platelet function, blood pressure, and HDL cholesterol. The American Journal of Clinical Nutrition, 2008, 87 (2), 323-331.
48. Folmer, F; Basavaraju, U; Jaspars, M; Hold, G; El-Omar, E; Dicato, M; Diederich, M. Anticancer effects of bioactive berry compounds. Phytochemistry Reviews, 2014, 13 (1), 295-322.
49. Alvarez-Suarez, JM; Giampieri, F; Tulipani, S; Casoli, T; Di Stefano, G; González-Paramás, AM; Santos-Buelga, C; Busco, F; Quiles, JL; Cordero, MD; Bompadre, S; Mezzetti, B; Battino, M. One-month strawberry-rich anthocyanin supplementation ameliorates cardiovascular risk, oxidative stress markers and platelet activation in humans. The Journal of Nutritional Biochemistry, 2014, 25 (3), 289-294.
50. Jenkins, D; Nguyen, T; Kendall, C; Faulkner, D; Bashyam, B; Kim, I; Ireland, C; Patel, D; Vidgen, E; Josse, A. The effect of strawberries in a cholesterol-lowering dietary portfolio. Metabolism, 2008, 57, 1636-1644.
51. Burton-Freeman, B; Linares, A; Hyson, D; Kappagoda, T. Strawberry modulates LDL oxidation and postprandial lipemia in response to high-fat meal in overweight hyperlipidemic men and women. Journal of the American College of Nutrition, 2010, 29 (1), 46-54.
52. Ellis, CL; Edirisinghe, I; Kappagoda, T; Burton-Freeman, B, Attenuation of mealinduced inflammatory and thrombotic responses in overweight men and women after 6-week daily strawberry (Fragaria) intake. A randomized placebo-controlled trial. J Atheroscler Thromb, 2011, 18 (4), 318-27.
53. Basu, A; Wilkinson, M; Penugonda, K; Simmons, B; Betts, N; Lyons, T. Freeze-dried strawberry powder improves lipid profile and lipid peroxidation in women with metabolic syndrome: baseline and post intervention effects. Nutrition Journal, 2009, 8 (1), 43.
54. Niki, E. Antioxidant capacity: Which capacity and how to assess it? Journal of Berry Research, 2011, 1 (4), 169-176.
55. Edderkaoui, M; Odinokova, I; Ohno, I; Gukovsky, I; Go, VL; Pandol, SJ; Gukovskaya, AS. Ellagic acid induces apoptosis through inhibition of nuclear factor kappa B in pancreatic cancer cells. World J Gastroenterol, 2008, 14 (23), 3672-80.
56. Pattison, DJ; Silman, AJ; Goodson, NJ; Lunt, M; Bunn, D; Luben, R; Welch, A; Bingham, S; Khaw, KT; Day, N; Symmons, DP. Vitamin C and the risk of developing inflammatory polyarthritis: prospective nested case-control study. Ann Rheum Dis, 2004, 63 (7), 843-7.
57. Federation of American Societies for Experimental Biology. Antioxidant Found In Berries, Other Foods Prevents UV Skin Damage That Leads To Wrinkles. ScienceDaily, 23 April 2009. Available from: http://www.sciencedaily.com/ releases/2009/ 04/090421154318.htm.
58. Chatterjee, A; Yasmin, T; Bagchi, D; Stohs, SJ. Inhibition of Helicobacter pylori in vitro by various berry extracts, with enhanced susceptibility to clarithromycin. Mol Cell Biochem, 2004, 265 (1-2), 19-26.
59. Joseph, JA; Shukitt-Hale, B; Denisova, NA; Prior, RL; Cao, G; Martin, A; Taglialatela, G; Bickford, PC. Long-term dietary strawberry, spinach, or vitamin E supplementation retards the onset of age-related neuronal signal-transduction and cognitive behavioral deficits. J Neurosci, 1998, 18 (19), 8047-55.
60. Escriche I; Chiralt A; Moreno J; Serra JA. Influence of blanching-osmoticdehydration treatments on volatile fraction of strawberries. J Food Sci, 2000, 65(7), 1107-11.
61. Moreno J; Chiralt A; Escriche I; Serra JA. Effect of blanching/osmotic dehydration combined methods on quality and stability of minimally processed strawberries. Food Res Int, 2000, 33, 609-16.
62. Wiley CR. Minimally processed refrigerated fruits and vegetables. In: Barbosa-Cánovas GV, Welti-Chanes J, editors. Food preservation by moisturecontrol.Fundamentals and applications. IsopowPract II. Lancaster, Pa.:Technomic Publ. Co. 1994. p 66-127.
63. Deng, Y; Zhao, Y. Effects of pulsed-vacuum and ultrasound on theosmodehydration kinetics and microstructure of apples (Fuji). J Food Eng, 2008, 85,84-93.
64. Moreno, J; Simpson, R; Pizarro, N; Parada, K; Pinilla, N; Almonacid, S. Effect of ohmic heating and vacuum impregnation on the quality and microbial stabilityof osmotically dehydrated strawberries (cv. Camarosa). Journal of Food Engineering, 2012, 110, 310-316.
65. Quiles, A; Hernando, I; Pérez-Munuera, I; Llorca, A; Larrea, V; Lluch, MA. The effect of calcium and cellular permeabilization on the structure of the parenchymaof osmotic dehydrated (Granny Smith) apple. Journal of the Science of Food and Agriculture, 2004, 84, 1765-1770.
66. Chiralt, A; Talens, P. Physical and chemical changes induced by osmoticdehydration in plant tissues. Journal of Food Engineering, 2005, 65, 167-177.
67. Moreno, J; Simpson, R; Estrada, D; Lorenzen, S; Moraga, M; Almonacid, S.. Effect of pulsed-vacuum and ohmic heating on the osmodehydration kinetics, physicalproperties and microstructure of apples (cv. Granny Smith). Innovative Food Science & Emerging Technologies, 2011, 12, 562-568.
68. Castello, ML; Fito, PJ; Chiralt, A. Changes in respiration rate and physicalproperties of strawberries due to osmotic dehydration and storage. Journal of Food Engineering, 2010. 97, 64-71.
69. Moreno, J; Bugueño, G; Velasco, V; Petzold, G; Tabilo-Munizaga, G.. Osmoticdehydration and vacuum impregnation on physicochemical properties of Chileanpapaya (Caricacandamarcensis). Journal of Food Science, 2004, 69(3), 102-106.
70. Vadivambal, R; Jayas, DS. Changes in quality of microwave-treated agricultural products-A review. Biosystems Engineering, 2007, 98, 1-16.
71. Venkatesh, MS; Raghavan, GSV. An overview of microwave processing anddielectric properties of agri-food materials.Biosystems Engineering, 2004, 88 (1), 1-18.
72. O'Donnell, CP; Tiwari, BK; Bourke, P; Cullen, PJ. Effect of ultrasonic processing on food enzymes of industrial importance. Trends in Food Science & Technology, 2010, 21, 358-367.
73. Huang, Y; Sheng, J; Yang, F; Hu, Q. Effect of enzyme inactivation by microwaveand oven heating on preservation quality of green tea. Journal of Food Engineering, 2007, 78, 687-692.
74. De Ancos, B; Cano, MP; Hernández, A; Monreal, M. Effects of microwaveheating on pigment composition and color of fruit purees. Journal of the Science of Food and Agriculture, 1999, 79, 663-670.
75. Sarang, S; Sastry, S; Knipe, L. Electrical conductivity of fruit and meat duringohmic heating. Journal of Food Engineering, 2008, 87, 351-356.
76. Shynhary, M; Sastry, SK. Simulation and optimization of the ohmic processing of highly viscous food product in chambers with sidewise parallel electrodes. Journalof Food Engineering, 2012, 110, 448-456.
77. Simpson, R; Jiménez, M; Carevic, E; Grancelli, R. Aceleración de la Deshidratación Osmótica de Frambuesas (Rubusidaeus) por medio de Calentamiento Óhmico. ALAN, 2007, 57 (2): 192-195.