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Phenolic composition of strawberry genotypes at different maturation stages.
J Agric Food Chem. 2004 Mar 24; 52(6):1586-9.JA

Abstract

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.

Authors+Show Affiliations

Department of Pharmacognosy, Faculty of Pharmacy, Anadolu University, 26470 Eskisehir, Turkey. mkosar@anadolu.edu.trNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15030215

Citation

Kosar, Müberra, et al. "Phenolic Composition of Strawberry Genotypes at Different Maturation Stages." Journal of Agricultural and Food Chemistry, vol. 52, no. 6, 2004, pp. 1586-9.
Kosar M, Kafkas E, Paydas S, et al. Phenolic composition of strawberry genotypes at different maturation stages. J Agric Food Chem. 2004;52(6):1586-9.
Kosar, M., Kafkas, E., Paydas, S., & Baser, K. H. (2004). Phenolic composition of strawberry genotypes at different maturation stages. Journal of Agricultural and Food Chemistry, 52(6), 1586-9.
Kosar M, et al. Phenolic Composition of Strawberry Genotypes at Different Maturation Stages. J Agric Food Chem. 2004 Mar 24;52(6):1586-9. PubMed PMID: 15030215.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic composition of strawberry genotypes at different maturation stages. AU - Kosar,Müberra, AU - Kafkas,Ebru, AU - Paydas,Sevgi, AU - Baser,K Hüsnü Can, PY - 2004/3/20/pubmed PY - 2004/5/8/medline PY - 2004/3/20/entrez SP - 1586 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 6 N2 - 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. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15030215/Phenolic_composition_of_strawberry_genotypes_at_different_maturation_stages_ L2 - https://doi.org/10.1021/jf035093t DB - PRIME DP - Unbound Medicine ER -