Bioactive Compounds and Antioxidant Capacity of Strawberry Jams

Strawberries represent the main source of ellagic acid derivatives in the Brazilian diet. They are also good sources of flavonoids, mainly anthocyanins, and phenolic acids, to which many beneficial effects have been attributed. However, as the fruit is not available all the year, the objective of th...

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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 2007-09, Vol.62 (3), p.127-131
Main Authors: Da Silva Pinto, Marcia, Lajolo, Franco Maria, Genovese, Maria Ines
Format: Article
Language:English
Subjects:
Antioxidant capacity
Antioxidants - analysis
Antioxidants - metabolism
Biological and medical sciences
Brazil
Chromatography, High Pressure Liquid
ellagic acid
Ellagic Acid - analysis
Ellagic Acid - metabolism
Ellagitannins
Feeding. Feeding behavior
flavonoids
Flavonoids - analysis
Flavonoids - metabolism
Food industries
Fragaria - chemistry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Humans
Hydroxybenzoates - analysis
Hydroxybenzoates - metabolism
Nutritive Value
Strawberry jams
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Summary:Strawberries represent the main source of ellagic acid derivatives in the Brazilian diet. They are also good sources of flavonoids, mainly anthocyanins, and phenolic acids, to which many beneficial effects have been attributed. However, as the fruit is not available all the year, the objective of this work was to determine whether the jams could also represent a good source of bioactive compounds. In the current study, five different commercially available strawberry jams were characterized in relation to flavonoids, total phenolics, free and total ellagic acid contents, and antioxidant capacity. Anthocyanins were detected only in two jams at very low content. Kaempferol glycosides were the main flavonoids present (from 0.38 to 1.05 mg/100 g fresh weight, FW), while quercetin glycosides were present in the range 0.14-1.20 mg/100 g FW. Free and total ellagic acid content ranged from 0.4 to 2.9 mg/100 g FW, and from 17.0 to 29.5 mg/100 g FW, respectively. Total phenolics varied from 58 to 136 mg/100 g FW, and the antioxidant capacity from 0.55 to 0.76 μmol BHT (Butylhydroxytoluene) equivalents/g FW. Overall, results indicated that jams can also represent a good source of antioxidant compounds, although compared to the fruit important losses seem to occur.
ISSN:0921-9668
1573-9104
DOI:10.1007/s11130-007-0052-x