Increasing catechin and procyanindin accumulation in high-CO2-treated Fragaria vesca strawberries.
This paper deals with the impact of low temperature and high CO2 levels on flavonols, proanthocyanidins, and anthocyanins, synthesized via branched pathways from common precursors, in strawberries (Fragaria vesca L.). Flavonoids were identified with Q-TOF equipment and quantified by HPLC-quadrupole. Proanthocyanins B1 and B3 accumulated in CO2-treated strawberries, whereas in untreated (air) fruit, flavonoid production was redirected toward anthocyanin accumulation with a sharp decrease in catechin and procyanidin B3 levels. Moreover, in CO2-treated fruit, mainly in those with 20% CO2, anthocyanin accumulation did not decline. Due to its antifungal activity, catechin induction in CO2-treated strawberries could explain the capacity of high CO2 treatments to reduce fungal decay. Ascorbic acid content increased in 40% CO2-treated fruits, whereas in those treated with 20% CO2 an increase in flavonol content was observed. Despite these differences, similar antioxidant capacities were found in untreated and CO2-treated Mara de Bois strawberries.
Department of Characterization, Quality and Security and ‡Unit Service of Analytical Techniques, Instrumentation and Microbiology (USTA), Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Jose Antonio Novais 10, Madrid 28040, Spain.
María
M
Blanch
Inma
I
Alvarez
María T
MT
Sanchez-Ballesta
María I
MI
Escribano
Carmen
C
Merodio
D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis; D001205:Ascorbic Acid / Q000032:analysis; D044946:Biflavonoids / Q000032:analysis; D002245:Carbon Dioxide / Q000737:chemistry; D002392:Catechin / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D044948:Flavonols / Q000032:analysis; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D031985:Fragaria / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry; D013058:Mass Spectrometry; D044945:Proanthocyanidins / Q000032:analysis
D000872:Anthocyanins; D000975:Antioxidants; D044946:Biflavonoids; D044948:Flavonols; D044945:Proanthocyanidins; D002245:Carbon Dioxide; C479581:procyanidin B3; D002392:Catechin; D001205:Ascorbic Acid