The comparison of phenolic compounds content in the processed strawberry commercial products
2008
Oszmianski, J. | Wojdylo, A.,Uniwersytet Przyrodniczy, Wroclaw (Poland)
The research was aimed at evaluation of phenolic compounds content in the commercially available, processed strawberry products. The anthocyanin, phenolic acid, flavonol and proanthocyanidin concentration were analysed by high-performance liquid chromatography method in both, frozen strawberries and jams obtained from the commercial market. The derivatives of p-coumaric acid, ellagic acid, quercetin, keampferol, and (+)catechin and proanthocyanidins were identified in the samples, as well as the anthocyanin derivatives of cyanidin and pelargonidin glycoside. A great relative difference in phenolic compounds content existed in commercial strawberry jams, ranging from 17.54 to 63.65 mg/100g of sample. A much smaller variation in phenolics content was observed for samples of frozen strawberries
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