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Bioactive Compounds and Antioxidant Capacity of Strawberry Jams

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Abstract

Strawberries represent the main source of ellagic acid derivatives in the Brazilian diet. They are also good sources of flavonoids, mainly anthocyanins, and phenolic acids, to which many beneficial effects have been attributed. However, as the fruit is not available all the year, the objective of this work was to determine whether the jams could also represent a good source of bioactive compounds. In the current study, five different commercially available strawberry jams were characterized in relation to flavonoids, total phenolics, free and total ellagic acid contents, and antioxidant capacity. Anthocyanins were detected only in two jams at very low content. Kaempferol glycosides were the main flavonoids present (from 0.38 to 1.05 mg/100 g fresh weight, FW), while quercetin glycosides were present in the range 0.14–1.20 mg/100 g FW. Free and total ellagic acid content ranged from 0.4 to 2.9 mg/100 g FW, and from 17.0 to 29.5 mg/100 g FW, respectively. Total phenolics varied from 58 to 136 mg/100 g FW, and the antioxidant capacity from 0.55 to 0.76 μmol BHT (Butylhydroxytoluene) equivalents/g FW. Overall, results indicated that jams can also represent a good source of antioxidant compounds, although compared to the fruit important losses seem to occur.

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Acknowledgments

To FAPESP and CNPq for financial support. To the student Fernanda Marinho for the technical assistance.

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Authors and Affiliations

  1. Laboratório de Química, Bioquímica e Biologia Molecular de Alimentos, Departamento de Alimentos e Nutrição Experimental, Universidade de São Paulo, Av. Prof. Lineu Prestes 580, Bloco 14, 05508-900, São Paulo, SP, Brazil

    Marcia Da Silva Pinto, Franco Maria Lajolo & Maria Ines Genovese

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  1. Marcia Da Silva Pinto
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  2. Franco Maria Lajolo
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  3. Maria Ines Genovese
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Correspondence to Maria Ines Genovese.

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Da Silva Pinto, M., Lajolo, F.M. & Genovese, M.I. Bioactive Compounds and Antioxidant Capacity of Strawberry Jams. Plant Foods Hum Nutr 62, 127–131 (2007). https://doi.org/10.1007/s11130-007-0052-x

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  • DOI: https://doi.org/10.1007/s11130-007-0052-x

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