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  • Title: [Nutrient value of fruit in promising strawberry varieties].
    Author: Akimov MU, Zhbanova EV, Makarov VN, Perova IB, Shevyakova LV, Vrzhesinskaya OA, Beketova NA, Kosheleva OV, Bogachuk MN, Rylina EV, Luk'yanchuk IV, Mironov AM.
    Journal: Vopr Pitan; 2019; 88(2):64-72. PubMed ID: 31233690.
    Abstract:
    One of the current areas in research of fruit and berry crops is the study of their nutritional value and micronutrient composition. Valuable chemical composition of the strawberry determines a wide spectrum of its utilization not only as fresh fruit, but also as a raw material for food industry. Breeding requirements for contemporary strawberry varieties together with yield, large-fruit, important taste and dietary qualities of fruit provide for higher content of biologic active substances. The aim of the research was an integrated assessment of strawberry fruit for content of nutrients and bioactive compounds, as well as mineral elements, and its antioxidant activity. Material and methods. The objects of investigation were berries of 5 strawberry varieties bred in the I.V. Michurin Scientific Centre (Lakomaya, Prazdnichnaya, Privlekatelnaya, Urozhaynaya CGL, Feyerverk) and 9 foreign varieties (Vima Zanta, Dukat, Zefir, Kama, Maryshka, Red Gauntlet, Festivalnaya romashka, Honey, Elsanta) which are promising for cultivation in the Black Soil Region of Russia. The content of soluble solids was determined by the refractometric method, sugars - by Bertrand's method, pectins - by the volumetric method, anthocyanins - by pH-differential spectrophotometry. Total content of antioxidants was defined by amperometric method with recalculation per quercetin. Determination of vitamin B1 was carried out using the fluorometric thiochrome method, vitamin B2 - by fluorometric titration with riboflavin-binding apoprotein after acid-enzymatic hydrolysis, ascorbic acid, vitamin E (tocopherols), niacin, organic and hydroxycinnamic acids - by HPLC, flavonols - spectrophotometrically, minerals and trace elements - by atomic absorption method. Results and discussion. A significant variation in the chemical composition indices depending on the varietal characteristics was found. Strawberry fruit accumulated 8.5-12.0% soluble solids, 5.9-8.7% sugars, 1.5-2.1% of fibre, 0.78-1.12% pectin substances, 0.89-1.45% organic acid; 100 g contain 33.5-48.2 mg vitamin C, 18.3-108.5 mg anthocyanins, 0.024-0.041 mg vitamin B1, 0.012-0.029 mg vitamin B2, 0.10-0.26 mg niacin, 0.26-0.60 mg TE vitamin E, 102-270 mg potassium, 0.15-0.95 mg iron; total antioxidant activity ranged within 180.8-350.0 mg/100 g. High level of anthocyan accumulation (over 80.0 mg/100 g) was observed in Privlekatelnaya, Lakomaya and Feyerverk strawberry varieties. Urozhaynaya CGL, Privlekatelnaya and Lakomaya varieties were characterized by dessert taste. According to the results of the studies Privlekatelnaya variety stood out because of the high complex accumulation of vitamin C, anthocyanins, and high total antioxidant activity. These varieties are recommended for both fresh use and for freezing, as well as for production of functional foods. Conclusion. The obtained data are of interest for further inclusion in the Tables of the chemical composition of Russian food products.
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