Abstract
In this study, we investigated how the extent of ripeness affects the yield of extract, total phenolics, total flavonoids, individual flavonols and phenolic acids in strawberry and mulberry cultivars from Pakistan. In strawberry, the yield of extract (%), total phenolics (TPC) and total flavonoids (TFC) ranged from 8.5–53.3%, 491–1884 mg gallic acid equivalents (GAE)/100 g DW and 83–327 mg catechin equivalents (CE)/100 g DW, respectively. For the different species of mulberry the yield of extract (%), total phenolics and total flavonoids of 6.9–54.0%, 201–2287 mg GAE/100 g DW and 110–1021 mg CE/100 g DW, respectively, varied significantly as fruit maturity progressed. The amounts of individual flavonols and phenolic acid in selected berry fruits were analyzed by RP-HPLC. Among the flavonols, the content of myricetin was found to be high in Morus alba (88 mg/100 g DW), the amount of quercetin as high in Morus laevigata (145 mg/100 g DW) while kaempferol was highest in the Korona strawberry (98 mg/100 g DW) at fully ripened stage. Of the six phenolic acids detected, p-hydroxybenzoic and p-coumaric acid were the major compounds in the strawberry. M. laevigata and M. nigra contained p-coumaric acid and vanillic acid while M. macroura and M. alba contained p-hydroxy-benzoic acid and chlorogenic acid as the major phenolic acids. Overall, a trend to an increase in the percentage of extraction yield, TPC, TFC, flavonols and phenolic acids was observed as maturity progressed from un-ripened to fully-ripened stages.
Highlights
Soft fruits such as strawberries and mulberries are gaining greater recognition among other fruit crops due to their high economic and nutritional value
Among the phytochemicals in fruit, phenolic acids and flavonols are regarded as major functional food components and are thought to contribute to the health effects of fruit-derived products due to the prevention of various diseases associated with oxidative stress, such as cancers, cardiovascular diseases and inflammation [6,7] Phenolic acids constitute about one-third of the dietary phenols and are present in plants in free and bound forms [8]
The results showed that the yield of extract (%), total phenolics (TPC) and total flavonoid content (TFC) in the strawberry and mulberry fruit cultivars at different maturity stages varied considerably (Table 1)
Summary
Soft fruits such as strawberries and mulberries are gaining greater recognition among other fruit crops due to their high economic and nutritional value These fruits have gained much attention as an ingredient of functional foods due to their potential source of valuable bioactives such as flavonoids, phenolic acids and free radical scavengers with potential health benefits [1,2]. The commercial strawberry fruit (Fragaria × ananassa Duch.) belongs to the Rosales order of the Rosaceae family [18] It is one of the most widely consumed fruits worldwide, either as a fresh fruit, as processed products or even as dietary supplements. We looked at how the accumulation of phenolic acids and flavonol in the strawberry and mulberry fruits is affected by maturation. This study will be valuable for researchers in providing base line data for future detailed characterization of other bioactives in these fruits, and a step forward towards their potential commercialization for nutraceutical and anti-oxidant applications through value addition
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