Phenolic Content of Strawberry Spreads during Processing and Storage

• Published in: Journal of agricultural and food chemistry Vol. 61; no. 38; pp. 9220 - 9229
• Main Authors: Kadivec, Mirta, Može Bornšek, Špela, Polak, Tomaž, Demšar, Lea, Hribar, Janez, Požrl, Tomaž
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 25.09.2013
• Subjects: anthocyanins; Biological and medical sciences; Cooking - methods; Food industries; Food Storage - methods; Fragaria - chemistry; Fruit - chemistry; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; gallic acid; kaempferol; liquid chromatography; luteolin; mass spectrometry; Phenols - analysis; Plant Extracts - analysis; protocatechuic acid; quercetin; storage conditions; strawberries; vanillic acid; anthocyanins; phenolic acids; flavonols; flavanols; flavones; liquid chromatography−mass spectrometry; storage; strawberry spread; phenolics; Anthocyanin; Flavanol; Fruit; Flavones; liquid chromatography―mass spectrometry; Phenolic acid; Liquid chromatography; Flavonoid; Polyphenol; Storage; Warehousing; Strawberry; Pigments; Food preservation; Phenols; Mass spectrometry
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf4035767

This study provides a comprehensive and systematic evaluation of phenolics in strawberry spreads processed according to different industrial procedures and stored under several storage conditions for up to 19 weeks. Total phenolics were determined spectrophotometrically, and individual phenolics were determined by combined liquid chromatography and mass spectrometry: six anthocyanins, four phenolic acids, two flavonols, one flavanol, and one flavone. During storage, the phenolics were modified. The total anthocyanins, vanillic acid, kaempferol, and luteolin decreased, while salicylic and gallic acids increased. Total phenolics, cyanidin 3-(6″-succinyl-glucoside) (here observed for the first time), protocatechuic acid, quercetin, and catechin remained stable. The best phenolic retention was observed in spreads stored at 4 °C. Therefore, the proposed storage process (use of a cold chain) indicates good retention of phenolics in strawberry spreads, which maintain high nutritional and sensorial quality.