Journal
FOOD AND BIOPROCESS TECHNOLOGY
Volume 10, Issue 1, Pages 222-227Publisher
SPRINGER
DOI: 10.1007/s11947-016-1821-z
Keywords
High pressure; Phenolics; Enrichment; Strawberry
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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.
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