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Comparative study of phenolic content and antioxidant activity of strawberry puree, clear, and cloudy juices


The aim of this study was to determine the concentrations of phenolic compounds and their antioxidant activity in different kinds of juice: clear, cloudy, and puree which were made from three different strawberry cultivars (Elkat, Kent, and Senga Sengana). The anthocyanins, p-coumaric acid, ellagic acid, quercetin, keampferol derivatives, (+)-catechin, proanthocyanidins content and degree of proanthocyanidin polymerization, were determined both in the fresh and after 6 months of storage at 4 and 30 °C. Freshly produced juices contained higher amounts of phenolics, especially of anthocyanins and proanthocyanidins, than those stored for 6 months at 4 and 30 °C. The processing of the clear juice showed the higher loss of all phenolic compounds. The antioxidant capacity was the smallest for clear, and the highest for the puree juices. This was assessed by measurements made with different antioxidant activity assays: ABTS and FRAP. The puree of strawberry juice had significantly higher levels of the phenolic compounds and showed more antioxidant activity than the clear and cloudy juices, before and after storage in all strawberry cultivars.

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Author’s very grateful to Dr. Maria T. Laux and Dr. Kaitlyn Mitchell from Department of Molecular Medicine (Warren Hall Cornell University, Ithaca, NY, US) for languages correction and insightful comments on this manuscript. This work was supported by the European Commission FOOD-CT-2004-513960 FLAVO.

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Correspondence to Jan Oszmiański.

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Oszmiański, J., Wojdyło, A. Comparative study of phenolic content and antioxidant activity of strawberry puree, clear, and cloudy juices. Eur Food Res Technol 228, 623–631 (2009).

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