Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 364460
Title Antioxidants, phenolic compounds, and nutritional quality of different strawberry genotypes
Author(s) Tulipani, S.; Mezzetti, B.; Capocasa, F.; Bompadre, S.; Beekwilder, M.J.; Vos, C.H. de; Capanoglu, E.; Bovy, A.G.; Battino, M.
Source Journal of Agricultural and Food Chemistry 56 (2008)3. - ISSN 0021-8561 - p. 696 - 704.
DOI https://doi.org/10.1021/jf0719959
Department(s) PRI Bioscience
Publication type Refereed Article in a scientific journal
Publication year 2008
Keyword(s) fragaria x ananassa - vitamin-c - berry phenolics - capacity - fruit - vegetables - identification - pigments - assay - anthocyanins
Abstract Strawberry contains high levels of micronutrients and phytochemical compounds. These exhibit functional roles in plant growth and metabolism and are also essential for the nutritional and organoleptic qualities of the fruit. The aim of the present work was to better characterize the phytochemical and antioxidant profiles of the fruit of nine different genotypes of strawberry, by measuring the total flavonoid, anthocyanin, vitamin C, and folate contents. Cultivar effects on the total antioxidant capacities of strawberries were also tested. In addition, the individual contribution of the main antioxidant compounds was assessed by HPLC separation coupled to an online postcolumn antioxidant detection system. This study showed the important role played by the genetic background on the chemical and antioxidant profiles of strawberry fruits. Significant differences were found between genotypes for the total antioxidant capacity and for all tested classes of compounds. The HPLC analyses confirmed qualitative and quantitative variability in the antioxidant profiles. These studies show that differences exist among cultivars, applicable in dietary studies in human subjects.
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