Strawberry (Fragaria × ananassa Duch.) is an important source of polyphenols in the human diet, and is considered a functional food. However, at the moment, it is not fully understood which compounds are involved. The aim was to present a comprehensive picture of the amount of polyphenols present in strawberry. A total of 56 individual compounds were identified and quantified with a triple-quadrupole mass spectrometer, their concentration ranging from 1 microg/100 g to 40 mg/100 g of fresh fruit. Furthermore, spectrophotometric assay for estimation of high-molecular mass proanthocyanidins was applied. Several compounds were identified/quantified for the first time.

Overall dietary polyphenol intake in a bowl of strawberries: The influence of Fragaria spp. in nutritional studies / Gasperotti, Mattia; Masuero, Domenico; Mattivi, Fulvio; Vrhovsek, Urska. - In: JOURNAL OF FUNCTIONAL FOODS. - ISSN 1756-4646. - 18:(2015), pp. 1057-1069. [10.1016/j.jff.2014.08.013]

Overall dietary polyphenol intake in a bowl of strawberries: The influence of Fragaria spp. in nutritional studies

Gasperotti, Mattia;Masuero, Domenico;Mattivi, Fulvio;Vrhovsek, Urska
2015

Abstract

Strawberry (Fragaria × ananassa Duch.) is an important source of polyphenols in the human diet, and is considered a functional food. However, at the moment, it is not fully understood which compounds are involved. The aim was to present a comprehensive picture of the amount of polyphenols present in strawberry. A total of 56 individual compounds were identified and quantified with a triple-quadrupole mass spectrometer, their concentration ranging from 1 microg/100 g to 40 mg/100 g of fresh fruit. Furthermore, spectrophotometric assay for estimation of high-molecular mass proanthocyanidins was applied. Several compounds were identified/quantified for the first time.
Gasperotti, Mattia; Masuero, Domenico; Mattivi, Fulvio; Vrhovsek, Urska
Overall dietary polyphenol intake in a bowl of strawberries: The influence of Fragaria spp. in nutritional studies / Gasperotti, Mattia; Masuero, Domenico; Mattivi, Fulvio; Vrhovsek, Urska. - In: JOURNAL OF FUNCTIONAL FOODS. - ISSN 1756-4646. - 18:(2015), pp. 1057-1069. [10.1016/j.jff.2014.08.013]
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11572/176880
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