title: Phenolic content of strawberry spreads during processing and storage.
abstract: This study provides a comprehensive and systematic evaluation of phenolics in strawberry spreads processed according to different industrial procedures and stored under several storage conditions for up to 19 weeks. Total phenolics were determined spectrophotometrically, and individual phenolics were determined by combined liquid chromatography and mass spectrometry: six anthocyanins, four phenolic acids, two flavonols, one flavanol, and one flavone. During storage, the phenolics were modified. The total anthocyanins, vanillic acid, kaempferol, and luteolin decreased, while salicylic and gallic acids increased. Total phenolics, cyanidin 3-(6″-succinyl-glucoside) (here observed for the first time), protocatechuic acid, quercetin, and catechin remained stable. The best phenolic retention was observed in spreads stored at 4 °C. Therefore, the proposed storage process (use of a cold chain) indicates good retention of phenolics in strawberry spreads, which maintain high nutritional and sensorial quality.
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana , Jamnikarjeva 101, 1000 Ljubljana, Slovenia.
authors.forename: Mirta
authors.initials: M
authors.lastname: Kadivec
authors.forename: Špela Može
authors.initials: ŠM
authors.lastname: Bornšek
authors.forename: Tomaž
authors.initials: T
authors.lastname: Polak
authors.forename: Lea
authors.initials: L
authors.lastname: Demšar
authors.forename: Janez
authors.initials: J
authors.lastname: Hribar
authors.forename: Tomaž
authors.initials: T
authors.lastname: Požrl
mesh_terms: D003296:Cooking / Q000379:methods*; D061353:Food Storage / Q000379:methods*; D031985:Fragaria / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis*
chemical_list: D010636:Phenols; D010936:Plant Extracts