Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams

Food Chemistry
Danijela Bursać KovačevićBranka Levaj

Abstract

The objective of this study was to detect influences of cultivar, cultivation and processing on anthocyanin content and color in purees and low-sugar jams produced from strawberry cultivars (Elsanta, Maya, Marmolada, Queen Elisa), grown under conventional and organic cultivation. Color was determined by CIELab values while anthocyanins were quantified by HPLC-UV/VIS-PDA. Queen Elisa was the best cultivar for processing as it had highest total anthocyanin content (TAC) that was well preserved in processing. On average, processing purees to jams decreased TAC for 28% where pelargonidin-3-glucoside revealed most noticeable loss (53%) and cyanidin-3-rutinoside was best preserved in processing. Obtained results indicated that measurement of colorimetric parameters are strongly correlated with content of anthocyanins. In other words, loss of anthocyanins during processing was accompanied by noticeable decrease in lightness, red/yellow color and total color change. Results showed that change of color is useful predictor for estimating anthocyanins in strawberry purees and jams.

Citations

Jul 28, 2015·Food Chemistry·Danijela Bursać KovačevićZoran Herceg
Mar 25, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Jin-Woo HwangPyo-Jam Park
Apr 28, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Predrag PutnikAvi Shpigelman
Aug 2, 2019·Journal of the Science of Food and Agriculture·William Gustavo SganzerlaAna Paula de Lima Veeck
Sep 13, 2020·Biomedicines·Zorița DiaconeasaCarmen Socaciu
Aug 2, 2019·Food Science & Nutrition·Atsushi IkegayaEiko Arai
Aug 23, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Agnieszka GłowackaEwelina Hallmann
Aug 1, 2018·International Journal of Molecular Sciences·Yanqiu HeHeng Yin
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May 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Daniel GranatoAlexey Pomerantsev
Nov 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Predrag PutnikDanijela Bursać Kovačević

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