Enrichment of Phenolics in Harvested Strawberries by High-Pressure Treatment

详细信息    查看全文

• 作者：Tae-Eun Kim ; Bogim Gil ; Chong-Tai Kim ; Yong-Jin Cho
• 关键词：High pressure ; Phenolics ; Enrichment ; Strawberry
• 刊名：Food and Bioprocess Technology
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：10
• 期：1
• 页码：222-227
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Chemistry/Food Science, general; Agriculture; Biotechnology;
• 出版者：Springer US
• ISSN：1935-5149
• 卷排序：10

文摘

In order to investigate the effect of a high-pressure (HP) treatment on enrichment of phenolics in harvested fresh strawberries, the total phenolic (TP) and anthocyanin (TA) contents were measured by colorimetry and the concentrations of ten individual phenolic compounds were analyzed by HPLC. While there were few changes in the physiochemical properties of strawberries, the contents of TP, (+)-catechin, p-hydroxybenzoic acid, and pelargonidin-3-O-glucoside were enriched at the 5% level of significance.