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Total anthocyans content calculator for different strawberry cultivars Home2

Abstract

We investigated color of strawberry puree and strawberry low-sugar jams that were produced from 4 cultivars (Elsanta, Maya, Marmolada, and Queen Elisa). Cultivars were grown under conventional and organic cultivation. Color was determined by CIELab color space, and anthocyanins were quantified by HPLC-UV/VIS PDA analysis. In order to research the relationship between investigated parameters, a mathematical model was created. Individual anthocyanins content (except cyanidin-3-glucoside) was strongly affected by cultivar type, while cultivation strongly affected amounts of cyanidin-3-glucoside and pelargonidin-3-glucoside (p≤0.05). Cultivar also significantly influenced L*, b*, H* values and cultivation affected H* values (p≤0.05). Processing decreased the amounts of all individual anthocyanins except cyanidin-3-rutinoside and significantly affected all color parameters (p≤0.05). Finally, proposed model fitted well (p≤0.01) with experimental data, and successfully estimated anthocyanin content of strawberry purees and low-sugar jams based on color parameters a* and b*. Application available at strawberry.pbf.hr or 31.147.204.87

TO REFERENCE THE "TAC" PLEASE USE A CITATION OF THE FORM:

Pizent, G., Putnik, P., Bursac Kovacevc, D., (2013). Total anthocyans content calculator for different strawberry cultivars. http://strawberry.pbf.hr (IP: 31.147.204.87) Accessed: 02.02.2014., 1.0 ed, Faculty of Food Technology and Biotechnology, University in Zagreb.

ACKNOWLEDGMENTS:

This work is made possible through the help and support from Ministry of Science, Education and Sports of the Republic of Croatia (Grant No 058-0580696-2728), and Branka Levaj, Verica Dragovic-Uzelac, Nada Vahcic, and Martina Skendrovic Babojelic.