ANTIOXIDANT CAPACITIES AND PHENOLIC PROFILES OF OTTOMAN STRAWBERRY FRUIT AND OTTOMAN STRAWBERRY JAM

Year 2018, Volume: 13 Issue: 3, 119 - 130, 24.07.2018

Erinç Koçak Evren Demircan , Beraat Özçelik

Abstract

The
objective of this study was to quantify the antioxidant capacity of four wild
strawberry cultivars (Ottoman) harvested in Elazig, Alkaya, Kargucak and Pences
as different species of Fragaria vesca and two Ottoman strawberry jams by
various spectrophotometric methods (TPC, CUPRAC, TFC, DPPH, ABTS, FRAP) and to
evaluate their phenolic profile by HPLC-DAD. The highest antioxidant capacity
was determined in the extracts of Pences cultivar with the concentrations of
60.14, 153.20, 45.08 mg TROLOX/g of dry weight in FRAP, CUPRAC and DPPH assays
respectively. Quercetin, (+) catechin, and gallic acid were detected by HPLC in
all strawberry samples in substantial amounts. 

Keywords

Wild Strawberry, Fragaria Vesca, Flavonoids, Spectrophotometric Analysis, HPLC

References

• 1. Serce, S.G.K., Ozdemir, E., Bakan, M., Paydas, S., and Kaska, N., (2005). Genetic Resources of Turkish Strawberry Varieties (in Turkish). GIDA-TARIM Cine Tarim A.S., Vol: Nisan-Mayis 68, pp:60-64.
• 2. Turhan, E. and Kargi, S.P., (2007). Strawberry Production in Turkey. J Chronica Horticulturae, Vol:47, Number:2, pp:18-20.
• 3. Kaska, N., (1996). Strawberry Growing in Turkey. III International Strawberry Symposium 439.
• 4. Crecente-Campo, J., Nunes-Damaceno, M., Romero-Rodriguez, M.A., and Vazquez-Oderiz, M.L., (2012). Color, Anthocyanin Pigment, Ascorbic Acid and Total Phenolic Compound Determination in Organic Versus Conventional Strawberries (Fragaria X Ananassa Duch, Cv Selva). Journal of Food Composition and Analysis, Vol:28, Number:1, pp:23-30. WOS:000311179700004.
• 5. Mahmood, T., Anwar, F., Abbas, M., and Saari, N., (2012). Effect of Maturity on Phenolics (Phenolic Acids and Flavonoids) Profile of Strawberry Cultivars and Mulberry Species from Pakistan. International Journal of Molecular Sciences, Vol:13, Number:4, pp:4591-607. WOS:000303454700037.
• 6. Cheel, J., Theoduloz, C., Rodriguez, J.A., Caligari, P.D.S., and Schmeda-Hirschmann, G., (2007). Free Radical Scavenging Activity and Phenolic Content in Achenes and Thalamus from Fragaria Chiloensis Ssp Chiloensis, F Vesca and F. X Ananassa Cv. Chandler. Food Chemistry, Vol:102, Number:1, pp:36-44. WOS:000243541900006.
• 7. Häkkinen, S., (2000). Flavonols and Phenolic Acids in Berries and Berry Products. University of Kuopio.
• 8. Velioglu, Y.S., Mazza, G., Gao, L., and Oomah, B.D., (1998). Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products. Journal of Agricultural and Food Chemistry, Vol:46, Number:10, pp:4113-17. WOS:000076655800039.
• 9. Dewanto, V., Wu, X.Z., Adom, K.K., and Liu, R.H., (2002). Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity. Journal of Agricultural and Food Chemistry, Vol:50, Number:10, pp:3010-14. WOS:000175355200045.
• 10. Apak, R., Güçlü, K., Ozyurek, M., and Karademir, S.E., (2004). Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine: Cuprac Method. Journal of Agricultural and Food Chemistry, Vol:52, Number:26, pp:7970-81. WOS:000225985700037.
• 11. Benzie, I.F.F. and Strain, J.J., (1996). The Ferric Reducing Ability of Plasma (Frap) as a Measure of ''Antioxidant Power'': The Frap Assay. Analytical Biochemistry, Vol:239, Number:1, pp:70-76. WOS:A1996UY64800010.
• 12. Miller, N.J. and RiceEvans, C.A., (1997). Factors Influencing the Antioxidant Activity Determined by the Abts (Center Dot+) Radical Cation Assay. Free Radical Research, Vol:26, Number:3, pp:195-99. WOS:A1997WT96200002.
• 13. Kumaran, A. and Karunakaran, R. J., (2006). Antioxidant and Free Radical Scavenging Activity of an Aqueous Extract of Coleus Aromaticus. Food Chemistry, Vol:97, Number:1, pp:109-14. WOS:000235723300015.
• 14. Tezcan, F., Gultekin-Ozguven, M., Diken, T., Ozcelik, B., and Erim, F.B., (2009). Antioxidant Activity and Total Phenolic, Organic Acid and Sugar Content in Commercial Pomegranate Juices. Food Chemistry, Vol:115, Number:3, pp:873-77. WOS:000265348100015.
• 15. Capanoglu, E., Beekwilder, J., Boyacioglu, D., Hall, R., and De Vos, R., (2008). Changes in Antioxidant and Metabolite Profiles During Production of Tomato Paste. Journal of Agricultural and Food Chemistry, Vol:56, Number:3, pp:964-73. WOS:000252969100049.
• 16. Karadag, A., Ozcelik, B., and Saner, S., (2009). Review of Methods to Determine Antioxidant Capacities. Food Analytical Methods, Vol:2, Number:1, pp:41-60. WOS:000263075700005.
• 17. Tulipani, S., Mezzetti, B., Capocasa, F., Bompadre, S., Beekwilder, J., De Vos, C.H.R., Capanoglu, E., Bovy, A., and Battino, M., (2008). Antioxidants, Phenolic Compounds, and Nutritional Quality of Different Strawberry Genotypes. Journal of Agricultural and Food Chemistry, Vol:56, Number:3, pp:696-704. WOS:000252969100012.
• 18. Kahkonen, M.P., Hopia, A.I., and Heinonen, M., (2001). Berry Phenolics and Their Antioxidant Activity. Journal of Agricultural and Food Chemistry, Vol:49, Number:8, pp:4076-82. WOS:000170598600094.
• 19. Asami, D.K., Hong, Y.J., Barrett, D M., and Mitchell, A.E., (2003). Comparison of the Total Phenolic and Ascorbic Acid Content of Freeze-Dried and Air-Dried Marionberry, Strawberry, and Corn Grown Using Conventional, Organic, and Sustainable Agricultural Practices. Journal of Agricultural and Food Chemistry, Vol:51, Number:5, pp:1237-41. WOS:000181087100020.
• 20. Aaby, K., Skrede, G., and Wrolstad, R.E., (2005). Phenolic Composition and Antioxidant Activities in Flesh and Achenes of Strawberries (Fragaria Ananassa). Journal of Agricultural and Food Chemistry, Vol:53, Number:10, pp:4032-40. WOS:000229049000043.
• 21. Rekika, D., Khanizadeh, S., Deschenes, M., Levasseur, A., Charles, M.T., Tsao, R., and Yang, R., (2005). Antioxidant Capacity and Phenolic Content of Selected Strawberry Genotypes. Hortscience, Vol:40, Number:6, pp:1777-81. WOS:000231867500048.
• 22. Ozgen, M., Reese, R.N., Tulio, A.Z., Scheerens, J.C., and Miller, A.R., (2006). Modified 2,2-Azino-Bis-3-Ethylbenzothiazoline-6-Sulfonic Acid (Abts) Method to Measure Antioxidant Capacity of Selected Small Fruits and Comparison to Ferric Reducing Antioxidant Power (Frap) and 2,2 '-Diphenyl-1-Picrylhydrazyl (Dpph) Methods. Journal of Agricultural and Food Chemistry, Vol:54, Number:4, pp:1151-57. WOS:000235627800024.
• 23. Scalzo, J., Politi, A., Pellegrini, N., Mezzetti, B., and Battino, M., (2005). Plant Genotype Affects Total Antioxidant Capacity and Phenolic Contents in Fruit. Nutrition, Vol:21, Number:2, pp:207-13. WOS:000227517500015.
• 24. Levaj, B., Bursać Kovačević, D., Bituh, M., and Dragović-Uzelac, V., (2012). Influence of Jam Processing Upon the Contents of Phenolics and Antioxidant Capacity in Strawberry Fruit (Fragaria Ananassa× Duch.). Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, Vol:7, Number: SPECIAL ISSUE-7th, pp:18-22.
• 25. Kelebek, H. and Selli, S., (2011). Characterization of Phenolic Compounds in Strawberry Fruits by Rp-Hplc-Dad and Investigation of Their Antioxidant Capacity. Journal of Liquid Chromatography & Related Technologies, Vol:34, Number:20, pp:2495-504. WOS:000299376300002.
• 26. Apak, R., Guclu, K., Demirata, B., Ozyurek, M., Celik, S.E., Bektasoglu, B., Berker, K.I., and Ozyurt, D., (2007). Comparative Evaluation of Various Total Antioxidant Capacity Assays Applied to Phenolic Compounds with the Cuprac Assay. Molecules, Vol:12, Number:7, pp:1496-547. WOS:000250488100024.
• 27. Kosar, M., Kafkas, E., Paydas, S., and Baser, K.H.C., (2004). Phenolic Composition of Strawberry Genotypes at Different Maturation Stages. Journal of Agricultural and Food Chemistry, Vol:52, Number:6, pp:1586-89. WOS:000220285600028.
• 28. Buendia, B., Gil, M.I., Tudela, J.A., Gady, A.L., Medina, J.J., Soria, C., Lopez, J.M., and Tomas-Barberan, F.A., (2010). Hplc-Ms Analysis of Proanthocyanidin Oligomers and Other Phenolics in 15 Strawberry Cultivars. Journal of Agricultural and Food Chemistry, Vol:58, Number:7, pp:3916-26. WOS:000276232700006.