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Assessment of the differences in the phenolic composition and color characteristics of new strawberry (Fragaria x ananassa Duch.) cultivars by HPLC–MS and Imaging Tristimulus Colorimetry

 

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Acceso restringido Assessment of the differences in the phenolic composition and color characteristics of new strawberry (Fragaria x ananassa Duch.) cultivars by HPLC–MS and Imaging Tristimulus Colorimetry
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Author: Fernández Lara, Rebeca
Gordillo Arrobas, Belén
Rodríguez-Pulido, Francisco José
González-Miret Martín, María Lourdes
Del Villar Martínez, Alma Angélica
Dávila Ortiz, Gloria
Heredia Mira, Francisco José
Department: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Date: 2015
Published in: Food Research International, 76 (3), 645-653.
Document type: Article
Abstract: The phenolic composition (by HPLC-DAD-MS) and color characteristics (by Imaging Tristimulus Colorimetry) of four strawberry cultivars that have shown good climate adaptation to subtropical area (Nikte, Zamorana, Jacona and Pakal) have been assessed. 24 monomeric phenolics were identified, including 15 anthocyanins, 5 phenolic acids, 1 flavanol and 4 flavonols. Nikte and Zamorana showed the highest phenolic potential mainly due to their higher content of anthocyanins, while Pakal was richer in phenolic acids. Regarding color, Nikte and Zamorana were the more similar cultivars having the lowest values of lightness and hue. On the contrary, the color of Pakal was quite different from all the rest, due to the specific distribution between pelargonidin and cyanidin. The inclusion of both phenolic and colorimetric information in the Linear Discriminant Analysis allowed reaching very good discriminations among cultivars
Cite: Fernández Lara, R., Gordillo Arrobas, B., Rodríguez Pulido, F.J., González Miret, M.L., Del Villar Martínez, A.A., Dávila Ortiz, G. y Heredia Mira, F.J. (2015). Assessment of the differences in the phenolic composition and color characteristics of new strawberry (Fragaria x ananassa Duch.) cultivars by HPLC–MS and Imaging Tristimulus Colorimetry. Food Research International, 76 (3), 645-653.
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URI: http://hdl.handle.net/11441/41863

DOI: 10.1016/j.foodres.2015.07.038

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