Phenolic Composition of Strawberry Genotypes at Different Maturation Stages

Kosar M., YAŞA KAFKAS N. E., PAYDAŞ S., Baser K. H. C.

Journal of Agricultural and Food Chemistry, vol.52, no.6, pp.1586-1589, 2004 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 52 Issue: 6
  • Publication Date: 2004
  • Doi Number: 10.1021/jf035093t
  • Journal Name: Journal of Agricultural and Food Chemistry
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1586-1589
  • Keywords: strawberry, phenolic composition, maturation stages, anthocyanins, flavonoids, phenolic acids, ellagic acid, HPLC, ELLAGIC ACID CONTENT, BERRIES, FRUIT, CULTIVARS, STORAGE, QUALITY
  • Anadolu University Affiliated: Yes


The effects of maturation (green, pink, and ripe) on phenolic composition of strawberry cultivars Camarosa, Dorit, Chandler, and Osmanli and their hybrids were investigated using a high-pressure liquid chromatography (HPLC) method, p-Hydroxybenzoic acid, p-coumaric acid, ellagic acid, cyanidin-3-glucoside, pelargonidin-3-glucoside, kaempferol, quercetin, and myricetin were individually quantified for each stage. The highest amounts of anthocyanins were obtained from ripe fruits whereas ellagic acid was found as the main phenolic in the green fruits. Phenolic concentrations were found statistically different in green and ripe fruits. One hybrid was found to have higher phenolic contents than the other genotypes. The p-hydroxybenzoic and p-coumaric acid levels changed during maturation, but no differences in contents of flavonoids in green and ripe fruit were detected.