Chemical composition and potential bioactivity of strawberry pomace

Vesna Tumbas Šaponjac; Amadeo Gironés-Vilaplana; Sonja Djilas; Pedro Mena; Gordana Ćetković; Diego A. Moreno; Jasna Čanadanović-Brunet; Jelena Vulić; Slađana Stajčić; Milica Vinčić

doi:10.1039/C4RA14296A

Chemical composition and potential bioactivity of strawberry pomace†

Vesna Tumbas Šaponjac,*^a Amadeo Gironés-Vilaplana,^b Sonja Djilas,^a Pedro Mena,^b Gordana Ćetković,^a Diego A. Moreno,^b Jasna Čanadanović-Brunet,^a Jelena Vulić,^a Slađana Stajčić^a and Milica Vinčić^a

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^a Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
E-mail: vesnat@uns.ac.rs
Fax: +381 21 450 413
Tel: +381 21 485 3763

^b Phytochemistry Lab., Department of Food Science and Technology, CEBAS-CSIC, Campus de Espinardo-25, Murcia, Espinardo, Spain

Abstract

This study has been designed to screen phenolic compounds of strawberry pomace obtained from two strawberry cultivars, ‘Clery’ (SC) and ‘Marmolada’ (SM), and their biological activity (O₂˙⁻, ˙OH, DPPH˙ and ABTS⁺˙ antioxidant capacity, α-glucosidase inhibition and reducing power). The SM pomace contained significantly higher (p < 0.05) amounts of total flavonoids and anthocyanins, individual phenolic acids and flavonoids, among them protocatechuic acid, catechin and pelargonidin-3-glucoside (1838.31 and 1646.68 per 100 g DW, respectively) being the most abundant. The SM pomace showed higher DPPH˙ and ABTS⁺˙ antioxidant capacities and reducing power, as well as higher activity towards O₂˙⁻ Image ID:c4ra14296a-t1.gif , ˙OH (EC₅₀^˙OH = 2.77 mg mL⁻¹) and α-glucosidase inhibitory potential (EC^α-GIP₅₀ = 1.16 mg mL⁻¹). Our results support the use of strawberry pomace as a rich source of phytochemicals for further utilization in the food industry as supplements or ingredients for food fortification.

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Chemical composition and potential bioactivity of strawberry pomace†

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