Effects of Processing on Polyphenolic and Volatile Composition and Fruit Quality of Clery Strawberries
Strawberries belonging to cultivar Clery (<i>Fragaria</i> <i>x</i> <i>ananassa</i> (Duchesne ex Weston)), cultivated in central Italy were subjected to a multi-methodological experimental study. Fresh and defrosted strawberries were exposed to different processing...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-07-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/9/7/632 |
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| author | Stefania Garzoli Francesco Cairone Simone Carradori Andrei Mocan Luigi Menghini Patrizia Paolicelli Gunes Ak Gokhan Zengin Stefania Cesa |
| author_facet | Stefania Garzoli Francesco Cairone Simone Carradori Andrei Mocan Luigi Menghini Patrizia Paolicelli Gunes Ak Gokhan Zengin Stefania Cesa |
| author_sort | Stefania Garzoli |
| collection | DOAJ |
| description | Strawberries belonging to cultivar Clery (<i>Fragaria</i> <i>x</i> <i>ananassa</i> (Duchesne ex Weston)), cultivated in central Italy were subjected to a multi-methodological experimental study. Fresh and defrosted strawberries were exposed to different processing methods, such as homogenization, thermal and microwave treatments. The homogenate samples were submitted to CIEL*a*b* color analysis and Head-Space GC/MS analysis to determine the impact of these procedures on phytochemical composition. Furthermore, the corresponding strawberry hydroalcoholic extracts were further analyzed by HPLC-DAD for secondary metabolites quantification and by means of spectrophotometric in vitro assays to evaluate their total phenolic and total flavonoid contents and antioxidant activity. These chemical investigations confirmed the richness in bioactive metabolites supporting the extraordinary healthy potential of this fruit as a food ingredient, as well as functional food, highlighting the strong influence of the processing steps which could negatively impact on the polyphenol composition. Despite a more brilliant red color and aroma preservation, non-pasteurized samples were characterized by a lower content of polyphenols and antioxidant activity with respect to pasteurized samples, as also suggested by the PCA analysis of the collected data. |
| first_indexed | 2024-03-10T18:24:50Z |
| format | Article |
| id | doaj.art-8a325d3a39724c7bbd9414a70e601380 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T18:24:50Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-8a325d3a39724c7bbd9414a70e6013802023-11-20T07:07:43ZengMDPI AGAntioxidants2076-39212020-07-019763210.3390/antiox9070632Effects of Processing on Polyphenolic and Volatile Composition and Fruit Quality of Clery StrawberriesStefania Garzoli0Francesco Cairone1Simone Carradori2Andrei Mocan3Luigi Menghini4Patrizia Paolicelli5Gunes Ak6Gokhan Zengin7Stefania Cesa8Department of Drug Chemistry and Technologies, University “Sapienza” of Rome, P.le Aldo Moro 5, 00185 Rome, ItalyDepartment of Drug Chemistry and Technologies, University “Sapienza” of Rome, P.le Aldo Moro 5, 00185 Rome, ItalyDepartment of Pharmacy, “G. d’Annunzio” University of Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, ItalyFaculty of Pharmacy, “Iuliu Hațieganu” University of Medicine and Pharmacy, 8 Victor Babeș Street, 400012 Cluj-Napoca, RomaniaDepartment of Pharmacy, “G. d’Annunzio” University of Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, ItalyDepartment of Drug Chemistry and Technologies, University “Sapienza” of Rome, P.le Aldo Moro 5, 00185 Rome, ItalyDepartment of Biology, Science Faculty, Selcuk University, Konya 42130, TurkeyDepartment of Biology, Science Faculty, Selcuk University, Konya 42130, TurkeyDepartment of Drug Chemistry and Technologies, University “Sapienza” of Rome, P.le Aldo Moro 5, 00185 Rome, ItalyStrawberries belonging to cultivar Clery (<i>Fragaria</i> <i>x</i> <i>ananassa</i> (Duchesne ex Weston)), cultivated in central Italy were subjected to a multi-methodological experimental study. Fresh and defrosted strawberries were exposed to different processing methods, such as homogenization, thermal and microwave treatments. The homogenate samples were submitted to CIEL*a*b* color analysis and Head-Space GC/MS analysis to determine the impact of these procedures on phytochemical composition. Furthermore, the corresponding strawberry hydroalcoholic extracts were further analyzed by HPLC-DAD for secondary metabolites quantification and by means of spectrophotometric in vitro assays to evaluate their total phenolic and total flavonoid contents and antioxidant activity. These chemical investigations confirmed the richness in bioactive metabolites supporting the extraordinary healthy potential of this fruit as a food ingredient, as well as functional food, highlighting the strong influence of the processing steps which could negatively impact on the polyphenol composition. Despite a more brilliant red color and aroma preservation, non-pasteurized samples were characterized by a lower content of polyphenols and antioxidant activity with respect to pasteurized samples, as also suggested by the PCA analysis of the collected data.https://www.mdpi.com/2076-3921/9/7/632Clery strawberryfood processingPolyphenolsmulti-methodological evaluationHS-GC/MS analysisPCA |
| spellingShingle | Stefania Garzoli Francesco Cairone Simone Carradori Andrei Mocan Luigi Menghini Patrizia Paolicelli Gunes Ak Gokhan Zengin Stefania Cesa Effects of Processing on Polyphenolic and Volatile Composition and Fruit Quality of Clery Strawberries Antioxidants Clery strawberry food processing Polyphenols multi-methodological evaluation HS-GC/MS analysis PCA |
| title | Effects of Processing on Polyphenolic and Volatile Composition and Fruit Quality of Clery Strawberries |
| title_full | Effects of Processing on Polyphenolic and Volatile Composition and Fruit Quality of Clery Strawberries |
| title_fullStr | Effects of Processing on Polyphenolic and Volatile Composition and Fruit Quality of Clery Strawberries |
| title_full_unstemmed | Effects of Processing on Polyphenolic and Volatile Composition and Fruit Quality of Clery Strawberries |
| title_short | Effects of Processing on Polyphenolic and Volatile Composition and Fruit Quality of Clery Strawberries |
| title_sort | effects of processing on polyphenolic and volatile composition and fruit quality of clery strawberries |
| topic | Clery strawberry food processing Polyphenols multi-methodological evaluation HS-GC/MS analysis PCA |
| url | https://www.mdpi.com/2076-3921/9/7/632 |
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