Uman NUH | today: 05/19/2019

Phenolic substances in strawberries

Author(s) Zamorska I.L., Candidate of Agricultural Science, , Uman National University of Horticulture, Ukraine
Zamorskyi V.V., Doctor of Agricultural Sciences, , Uman National University of Horticulture, Ukraine
Category The Agronomy
year 2013 issue Випуск №82. Частина 1
pages 18-23 index UDK 634.75:577.1
DOI
Abstract The compounds of strawberry phenolic complex were studied using the method of highly effective liquid chromatography. The total content of phenolic compounds in the berries of such varieties as Ducat, Polka and Honey was 33.2 – 56.3 mg/100 g. Considerably higher content of phenolic compounds was found in the berries of Honey variety, namely, 56.3mg/100 g. Phenolic compounds were presented by anthocyanins and flavonols with the predominance of the former: 58.1 – 81.0% of the total content of phenolic compounds. Anthocyanin complex of the berries consists mainly of pelargonidin-3-О-glucoside, pelargonidin-3-О-(6’-acetyl) glucoside and cyanidin-3 – 0-glucoside. The main anthocyanin of the strawberries is pelargonidin-3-О-glucoside. Its share is 54.4 – 72.1% of the total anthocyanin amount. Pigmentspelargonidin-3 – 0-rutinoside (1.4 – 2.5 mg/100g), pelargonidin-3 – 0-(6’’-malonil) glucoside (1.0 – 1.1 mg/100 g) were identified in small amounts in the starwberries. The amount of cyanidin-3 – 0(6’’-malonil) glucoside found in the strawberries was 0.1 – 0.4 mg/100 g. The share of flavonols in the studied berries was identified in the amount of 6.6 – 13.9 mg/100 g in re-count of quercetin, which was equal to 19 – 41.9% of the total content of phenolic compounds in the berries.
Key words strawberry, phenolics, anthocyanins, flavonols.
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