TY - JOUR T1 - Phenolic compounds in strawberry (Fragaria x ananassa Duch.) fruits: Composition in 27 cultivars and changes during ripening. AU - Aaby,Kjersti, AU - Mazur,Sebastian, AU - Nes,Arnfinn, AU - Skrede,Grete, Y1 - 2011/10/18/ PY - 2011/07/06/received PY - 2011/09/02/revised PY - 2011/10/11/accepted PY - 2015/10/6/entrez PY - 2012/5/1/pubmed PY - 2016/4/14/medline KW - Anthocyanins KW - Cinnamic acid conjugates KW - Ellagic acid glycosides KW - Ellagitannins KW - Flavan-3-ols KW - Flavonols KW - Fragaria x ananassa KW - HPLC-DAD-MS(n) KW - Phenolic compounds KW - Strawberry SP - 86 EP - 97 JF - Food chemistry JO - Food Chem VL - 132 IS - 1 N2 - Phenolic compounds in fruits of 27 cultivars of strawberry (Fragaria x ananassa Duch.) grown in Norway were characterised and quantified by HPLC-DAD-MS(n). Total phenolic content, calculated as the sum of the individual compounds, varied 2.3-fold among cultivars, i.e., from 57 to 133mg/100g of fw. There were significant differences among cultivars in concentration of all phenolic compounds. The highest variation between cultivars was found for cinnamoyl glucose (0.6-24.9mg/100g of fw). Concentration of anthocyanins, the most abundant class of phenolic compounds in the majority of the cultivars, varied from 8.5 to 65.9mg/100g of fw. Flavan-3-ols (11-45mg/100g of fw) and ellagitannins (7.7-18.2mg/100g of fw) contributed on average 28% and 14% to total phenolic contents in the strawberry cultivars, respectively. In three cultivars harvested at three stages of ripeness, anthocyanins and cinnamic acid conjugates were the compounds most affected by ripening. The anthocyanin profile for the individual cultivars was only slightly affected by ripening and growing conditions. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26434267/Phenolic_compounds_in_strawberry__Fragaria_x_ananassa_Duch___fruits:_Composition_in_27_cultivars_and_changes_during_ripening_ DB - PRIME DP - Unbound Medicine ER -