caa a22 4500 463249127 CHVBK 20180405153334.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s11130-007-0052-x doi (NATIONALLICENCE)springer-10.1007/s11130-007-0052-x Bioactive Compounds and Antioxidant Capacity of Strawberry Jams [Elektronische Daten] [Marcia Da Silva Pinto, Franco Lajolo, Maria Genovese] 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 1.05mg/100g fresh weight, FW), while quercetin glycosides were present in the range 0.14-1.20mg/100g FW. Free and total ellagic acid content ranged from 0.4 to 2.9mg/100g FW, and from 17.0 to 29.5mg/100g FW, respectively. Total phenolics varied from 58 to 136mg/100g FW, and the antioxidant capacity from 0.55 to 0.76μmol 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. Springer Science+Business Media, LLC, 2007 Antioxidant capacity nationallicence Ellagic acid nationallicence Ellagitannins nationallicence Flavonoids nationallicence Strawberry jams nationallicence Da Silva Pinto Marcia 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 aut Lajolo Franco 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 aut Genovese Maria 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 aut Plant Foods for Human Nutrition Springer US; http://www.springer-ny.com 62/3(2007-09-01), 127-131 0921-9668 62:3<127 2007 62 11130 https://doi.org/10.1007/s11130-007-0052-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11130-007-0052-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Da Silva Pinto Marcia 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 aut NATIONALLICENCE 700 1- Lajolo Franco 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 aut NATIONALLICENCE 700 1- Genovese Maria 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 aut NATIONALLICENCE 773 0- Plant Foods for Human Nutrition Springer US; http://www.springer-ny.com 62/3(2007-09-01), 127-131 0921-9668 62:3<127 2007 62 11130 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer