Processing strawberries to different products alters contents of vitamin c, total phenolics, total anthocyanins, and antioxidant capacity.

Auteur(s) :
Bohm V., Klopotek Y., Otto K.
Date :
Juil, 2005
Source(s) :
Journal of agricultural and food chemistry. #53:14 p5640-5646
Adresse :
Institute of Nutrition, Friedrich Schiller University Jena, Jena, Germany, and Institute of Beverage Technology, University of Applied Sciences Lippe and Hoxter, Lemgo, Germany.

Sommaire de l'article

Strawberries were processed to juice, nectar, wine, and puree. For investigation of the antioxidant capacity as well as the contents of ascorbic acid, total phenolics and total anthocyanins, samples were taken after different stages of production to determine the effects of processing. The content of vitamin C was measured spectrophotometrically. The total phenolic content was analyzed by using the Folin-Ciocalteu method, and the amount of total anthocyanins was determined by using the pH-differential method. Two different methods-the trolox equivalent antioxidant capacity assay and the ferric reducing antioxidant power test-were used to determine the hydrophilic antioxidant capacity. This study showed the decrease of all investigated parameters within processing strawberries to different products. The content of ascorbic acid decreased with production time and processing steps, especially during heat treatment. The investigations on total phenolics in strawberry products proved fining to be a mild method to clarify berry juices and wines without removing high amounts of total phenolics. Fermentation did not lead to heavy losses of total phenolics, probably due to polymerization and condensation of monomer phenolics such as anthocyanins. Total anthocyanins and the hydrophilic antioxidant capacity decreased while using high temperatures. Anthocyanins also decreased considerably during the processing of wines, mainly caused by fermentation and pasteurization.

Source : Pubmed