ANALYSIS OF BIOACTIVE COMPOUNDS IN COOKED STRAWBERRY
High-performance liquid chromatography with diode array (LC-DAD) and electrospray ionization mass spectrometric detection (ESI-MS) was used to analyze phenolic compounds of cooking strawberries (Fragaria × ananassa) growing in the south of Spain. Other compounds of nutritional interest, such as vitamin C, carbohydrates, fibers, fats, were analyzed by standard methods. The aim of this study is to assess whether significant differences exist with respect to the fresh strawberry. Analogously, a statistical analysis was developed with principal components analysis (PCA) and linear discriminant analysis (LDA) to indicate the similarity with fresh strawberry. The results show that significant differences exist with respect to vitamin C, however ellagic acid, an important nutritional flavonoid does not indicate significant differences compared to the fresh strawberry in the heat treatments applied in this study; boiled, steamed and baked.
Arias, A., Palanco, J., Pérez, C., Gómez, A., Torres, M. and Rodríguez, M. (2014). ANALYSIS OF BIOACTIVE COMPOUNDS IN COOKED STRAWBERRY. Acta Hortic. 1049, 777-780
strawberry, Fragaria × ananassa, bioactive compound, ellagic acid, phenolic compounds, ascorbic acids