title: Determination of Nonanthocyanin Phenolic Compounds Using High-Resolution Mass Spectrometry (UHPLC-Orbitrap-MS/MS) and Impact of Storage Conditions in a Beverage Made from Strawberry by Fermentation.
abstract: Overproduction of strawberry leads to food waste, as it is very perishable. Therefore, strategies to transform it into new products are appreciated. This research focuses on characterization of the nonanthocyanin phenolic content of a beverage obtained from strawberry by gluconic and acetic fermentation and subsequently monitored for 90 days of storage, at two temperatures. Sixty-four nonanthocyanin (poly)phenols were identified by high-resolution mass spectrometry (UHPLC coupled with linear trap quadrupole and Orbitrap mass analyzer) and, for the first time, four compounds were reported in beverages fermented from strawberry: aromadendrin hexoside, phloretin 2'-O-xylosyl glucoside, dihydroferulic acid 4-O-glucuronide, and kaempferol hexosyl hexoside. During the storage time the increase in protocatechuic acid content was 13 times and condensed tannins diminished, especially procyanidin trimer. Statistical analysis showed that the composition remains unchanged until day 15 of storage at room temperature (27-30 °C) and until day 30 under refrigerated conditions (4 °C).
authors.affiliation: Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Sevilla , C/P Garcı́a González 2, Sevilla 41012, Spain.
authors.forename: M Antonia
authors.initials: MA
authors.lastname: Álvarez-Fernández
authors.affiliation: Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Sevilla , C/P Garcı́a González 2, Sevilla 41012, Spain.
authors.forename: Ruth
authors.initials: R
authors.lastname: Hornedo-Ortega
authors.affiliation: Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Sevilla , C/P Garcı́a González 2, Sevilla 41012, Spain.
authors.forename: Ana B
authors.initials: AB
authors.lastname: Cerezo
authors.affiliation: Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Sevilla , C/P Garcı́a González 2, Sevilla 41012, Spain.
authors.forename: Ana M
authors.initials: AM
authors.lastname: Troncoso
authors.affiliation: Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Sevilla , C/P Garcı́a González 2, Sevilla 41012, Spain.
authors.forename: M Carmen
authors.initials: MC
authors.lastname: García-Parrilla
mesh_terms: D001628:Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005421:Flavoring Agents / Q000737:chemistry; D061353:Food Storage / Q000379:methods*; D031985:Fragaria / Q000737:chemistry*; D019800:Phenol / Q000737:chemistry*; D053719:Tandem Mass Spectrometry / Q000379:methods
chemical_list: D005421:Flavoring Agents; D019800:Phenol
keywords: Orbitrap mass spectrometer; gluconic fermentation; principal component analysis; sensory; stability