The content of ellagic acid was determined from the berries of the family Rosaceae (strawberry, red raspberry, cloudberry, arctic bramble). Extraction and hydrolysis procedures were optimized and analysis was done with an HPLC method and UV detection. The influence of processing on ellagic acid content was studied in strawberry jam. Strawberries, red raspberries, and strawberry jam were analyzed fresh and after 3, 6, and 9 months of storage in a domestic freezer or refrigerator. Ellagic acid contents after 3 months of storage at −20 °C varied between 31.5 (strawberry ‘Senga Sengana’) and 68.6 mg/100 g f.w. (arctic bramble). Ellagic acid content in strawberry jam (23.8 mg/100 g f.w.) was 80% of that in unprocessed strawberries. The content of ellagic acid in strawberries and red raspberries was reduced by 40% and 30%, respectively, during the 9 months of storage at −20°C. The unprocessed berries studied, together with nuts, make the main contribution to the total dietary intake of ellagic acid in Finland.
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Received: 7 December 1999 / Revised version: 22 February 2000
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Häkkinen, S., Kärenlampi, S., Mykkänen, H. et al. Ellagic acid content in berries: Influence of domestic processing and storage. Eur Food Res Technol 212, 75–80 (2000). https://doi.org/10.1007/s002170000184