title: Effects of the strawberry (Fragaria ananassa) purée elaboration process on non-anthocyanin phenolic composition and antioxidant activity.
abstract: Strawberries are harvested in a short period of time frequently involving fruit surplus. This paper studies the impact of the strawberry purée elaboration process on the chemical composition of the final products. Thirty-two phenolic compounds were studied by Liquid Chromatography with Diode Array Detector (LC-DAD) and Mass Spectrometry (LC-MS). An LC-DAD method was set up and validated and the non-anthocyanin phenolic profile was quantified at the different steps of production, for three elaboration processes and two harvests (2011 and 2012). We have tentatively identified apigenin-7-O-glucoside, luteolin-3-O-glucuronide, malonyl caffeoylquinic acid, trans-resveratrol glucoside and caffeoylglucaric isomer. (+)-Catechin and HHDP-galloylglucose were the most abundant phenolic compounds. The most abundant flavonol was kaempferol-3-glucoside. The purée maintains the fruit's non-anthocyanin phenolic composition and in vitro antioxidant activity as determined by ORAC and DPPH methods. This fact suggests that strawberry purée could be considered a valuable ingredient for producing food derivatives.
authors.affiliation: Area of Nutrition and Food Science, School of Pharmacy, University of Seville, C/P. García González No 2., Sevilla 41012, Spain.
authors.forename: M Antonia
authors.initials: MA
authors.lastname: Alvarez-Fernández
authors.affiliation: Area of Nutrition and Food Science, School of Pharmacy, University of Seville, C/P. García González No 2., Sevilla 41012, Spain.
authors.forename: Ruth
authors.initials: R
authors.lastname: Hornedo-Ortega
authors.affiliation: Area of Nutrition and Food Science, School of Pharmacy, University of Seville, C/P. García González No 2., Sevilla 41012, Spain.
authors.forename: Ana B
authors.initials: AB
authors.lastname: Cerezo
authors.affiliation: Area of Nutrition and Food Science, School of Pharmacy, University of Seville, C/P. García González No 2., Sevilla 41012, Spain.
authors.forename: Ana M
authors.initials: AM
authors.lastname: Troncoso
authors.affiliation: Area of Nutrition and Food Science, School of Pharmacy, University of Seville, C/P. García González No 2., Sevilla 41012, Spain. Electronic address: mcparrilla@us.es.
authors.forename: M Carmen
authors.initials: MC
authors.lastname: García-Parrilla
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005419:Flavonoids / Q000032:analysis; D044948:Flavonols / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D031985:Fragaria / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis*
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D044948:Flavonols; D010636:Phenols
keywords: Antioxidant activity; Liquid chromatography; Mass Spectrometry; Polyphenols; Strawberry; Validation