1. Phytochemical profiling of different genotypes of strawberries Sara Tulipani, Marche Polytechnic University Ancona, Italy

2. VarietesStorageCode Alba - A1-F Short refrigerationA1-C Irma - C1-F Short refrigerationC1-C Patty - E1-F Short refrigerationE1-C Adria - M1-F Short refrigerationM1-C Sveva - O1-F Short refrigerationO1-C SelectionsStorageCode AN99.7851 - B1-F Short refrigerationB1-C AN94.414.52 - D1-F AN00.239.55 - H1-F AN03.338.51 - G1-F Material: List of cultivars STORAGE Short refrigeration (3 days at 4°C + 1 day at RT)

3. PhD Project NUTRITIONAL QUALITY of STRAWBERRY fruits: From the characteristics of the FRUIT to the effects on HUMAN BODY Phytochemical and antioxidant profiling of the fruits Studies on Bioavailability Studies on Bioefficacy

4. PhD Project Phytochemical and antioxidant profiling of the fruits Studies on Bioavailability Studies on Bioefficacy STSM

5. Before the STSM........ Already available informations: –Total antioxidant capacity and vitamin C contribution –Data about total anthocyanins, total phenolics, total folate content –Preliminary studies on human volunteers

6. Moisture Content (Oven method) Vit C content (HPLC) Phytochemical & Antioxidant profile (HPLC coupled to online antioxidant analysis) Additional analysis Technical explorations STSM at PRI Institute

7. 1. Moisture level (Oven method) Range from 87.4% to 94.2%

8. 2. Vitamin C content (HPLC) Genotype-to-genotype differences

9. 2. Vitamin C content (HPLC) Effect of storage

10. 3. HPLC coupled to on-line antioxidant analysis Koleva I I et al. Anal Chemistry 2001, 73, 3373-3381

11. 3. HPLC coupled to on-line antioxidant analysis Koleva I I et al. Anal Chemistry 2001, 73, 3373-3381

12. 3. Phenolic composition by HPLC-PDA 254 nm: ellagic acid derivatives 280 nm: phenolic acids 312 nm: phenolic acids (p-coumaric acid derivatives) 360 nm: flavonols 512 nm: anthocyanins

13. An example of antioxidant analysis……

15. HPLC On-line antioxidant analysis

16. Genotype-to-genotype differences

17. HPLC On-line antioxidant analysis

19. B D M RT = 13.8 p-coumaric acid glucoside RT = 14.7 p-coumaric acid glycoside Genotype-to-genotype differences

21. HPLC On-line antioxidant analysis

22. Genotype-to-genotype differences B A G Pg-glucoside Cy-glucoside Pg-malonyl glucoside Pg-rutinoside

23. HPLC On-line antioxidant analysis Pg-glucoside: 25 to 40% of the total antioxidant contribution (excluding vitamin C)

24. Effect of storage Phytochemical composition and antioxidant contributions No common trends on the variation of compounds in all clones (No relevant effects, increase, decrease of single classes of compounds)

25. Conclusions Dry matter content variation 2-fold differences on the vitamin C content Variability on the phenolic composition on a qualitative and quantitative basis Anthocyanins: the main contribution to TAC (vitamin C excluded) Others polyphenols: variation on the relative antioxidant contribution 9 strawberry genotypes: