Chemical composition and antioxidant activity of two strawberry cultivars
2011
Đilas, S.M., Faculty of Technology, Novi Sad (Serbia) | Tepić, A.N., Faculty of Technology, Novi Sad (Serbia) | Savatović, S.M., Faculty of Technology, Novi Sad (Serbia) | Šumić, Z.M., Faculty of Technology, Novi Sad (Serbia) | Čanadanović-Brunet, J.M., Faculty of Technology, Novi Sad (Serbia) | Ćetković, G.S., Faculty of Technology, Novi Sad (Serbia) | Vulić, J.J., Faculty of Technology, Novi Sad (Serbia)
The macro- and micro-chemical composition, as well as antioxidant activity of two strawberry cultivars, Marmolada and Clery, were studied. Results showed a noticeable difference in the sugar, protein and pectin contents. Clery had 6.92% and Marmolada 4.93% of total sugar. Also, protein and pectin contents were higher in the Clery cultivar. No significant difference was observed in acidity, as well as in ash and cellulose content. Marmolada had a higher content of total phenolics and flavonoids (228.04 mg GAE /100 g FW and 136.01 mg RE/100 g FW, respectively ). The anthocyanins content in Mar-molada (32.0 mg CGE/100 g FW) was slightly lower than in Clery (36.0 mg CGE/100 g FW). The antioxidant activity was evaluated spectrophotometrically, using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity assay. The DPPH free radical sca-venging activity, expressed as EC50 value, of Marmolada (0.77 mg/ml )was higher than of Clery (0.83 mg/ml). There was a significant positive correlation (R2 is greater than 0.90) between the concentration of phenolics/flavonoids/anthocyanins and DPPH radical scavenging activity of both strawberry cultivars. These results also showed that the antioxidant value of 100 g FW Marmolada and Clery is equivalent to 237.91 mg and 219.01 mg of vitamin C, respectively.
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