title: Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams.
abstract: The objective of this study was to detect influences of cultivar, cultivation and processing on anthocyanin content and color in purees and low-sugar jams produced from strawberry cultivars (Elsanta, Maya, Marmolada, Queen Elisa), grown under conventional and organic cultivation. Color was determined by CIELab values while anthocyanins were quantified by HPLC-UV/VIS-PDA. Queen Elisa was the best cultivar for processing as it had highest total anthocyanin content (TAC) that was well preserved in processing. On average, processing purees to jams decreased TAC for 28% where pelargonidin-3-glucoside revealed most noticeable loss (53%) and cyanidin-3-rutinoside was best preserved in processing. Obtained results indicated that measurement of colorimetric parameters are strongly correlated with content of anthocyanins. In other words, loss of anthocyanins during processing was accompanied by noticeable decrease in lightness, red/yellow color and total color change. Results showed that change of color is useful predictor for estimating anthocyanins in strawberry purees and jams.
authors: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
authors: Danijela
authors: D
authors: Bursać Kovačević
authors: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: pputnik@alumni.uconn.edu.
authors: Predrag
authors: P
authors: Putnik
authors: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
authors: Verica
authors: V
authors: Dragović-Uzelac
authors: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
authors: Nada
authors: N
authors: Vahčić
authors: Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia.
authors: Martina Skendrović
authors: MS
authors: Babojelić
authors: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
authors: Branka
authors: B
authors: Levaj
mesh_terms: D000383:Agriculture / Q000379:methods*; D000872:Anthocyanins / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D003116:Color; D005511:Food Handling; D031985:Fragaria / Q000737:chemistry / Q000254:growth & development*; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development; D058871:Organic Agriculture
chemical_list: D000872:Anthocyanins; D002241:Carbohydrates
keywords: Anthocyanins; Color parameters; Conventional; Low-sugar jam; Organic; Strawberry puree