Chemical composition of strawberries and blueberries
Objectives: Aim of this study was to determine chemical composition of strawberries and blueberries. Methods: Reverse phase HPLC-ECD-Couloarray system and HPLC-UV/VIS was used for determination of chemical composition of strawberries and blueberries. Total phenolics and anthocyanins was quantified using two spectrophotometric methods. Results: Strawberries contain the highest percentage of water, 70mg/100g f.w. ascorbic acid, 24µg/100g f. w. folic acid, catechin 10–70ng/kg f.w., epicatechin 10mg/kg f.w., ellagic acid 12,5mg/g dry weight. After hydrolysis of fruits were found: caffeic acid, 10mg/100g f.w.; p-coumaric acid, 10–15mg/100g f.w.; 4-hydroxybenzoic acid, 10–35mg/100g f.w.; protocatehuic acid, 6mg/100g f.w. and gallic acid, 10–40mg/100g f.w. Strawberries contain 350mg/100g f.w. of total phenolics and 80mg/100g f.w. of total anthocyanins. In bluberries are identified gallic, homoprotocatechuic, chlorogenic, caffeic and syringic acid, rutin, quercetin-3-glucoside, quercetin-3-arabinoside, phyloquinone (Vitamin K1), Vitamin C and Vitamin E. Blueberries contained simple and acylated anthocyanins and other phenolics. Mostly of anthocyanins in blueberries are contained glucosides and galactosides of delphinidin, cyanidin, peonidin and petunidin. Total anthocyanins in blueberries ranged from 340mg/100g f.w. to 450mg/100g f.w. Total phenolics in blueberries ranged from 980mg/100g to 1050mg/100g of fresh berries. Conclusion: Chemical composition of strawberries and blueberries are very complex. Flavonoids and anthocyanins are potent antioxidants and may be neuroprotective and chemoprotective.