Functionality of bioactive compounds in Brazilian strawberry (Fragaria x ananassa Duch.) cultivars: evaluation of hyperglycemia and hypertension potential using in vitro models.

Fruits of seven fully ripened strawberry cultivars grown in Brazil (Dover, Camp Dover, Camarosa, Sweet Charlie, Toyonoka, Oso Grande, and Piedade) were evaluated for total phenolics, antioxidant activity based on DPPH radical scavenging assay, and functionality such as inhibition of alpha-amylase, alpha-glucosidase, and angiotensin I-converting enzyme (ACE) relevant for potentially managing hyperglycemia and hypertension. The total phenolics content ranged from 966 to 1571 microg of gallic acid/g of fruit fresh weight for Toyonoka and Dover, respectively. No correlation was found between total phenolics and antioxidant activity. The major phenolic compounds in aqueous extracts of strawberries were ellagic acid, quercetin, and chlorogenic acid. Strawberries had high alpha-glucosidase inhibitory activity. However, alpha-amylase inhibitory activity was very low in all cultivars. This suggested that strawberries could be considered as a potential dietary source with anti-hyperglycemic potential. The evaluated cultivars had no significant ACE inhibitory activity, reflecting low anti-hypertensive potential.

Bioactive compounds and antioxidant capacity of strawberry jams.

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 mumol 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.