Chemical composition and potential bioactivity of strawberry pomace

Abstract

© The Royal Society of Chemistry 2015. This study has been designed to screen phenolic compounds of strawberry pomace obtained from two strawberry cultivars, 'Clery' (SC) and 'Marmolada' (SM), and their biological activity (O2•-, •OH, DPPH• and ABTS+• antioxidant capacity, α-glucosidase inhibition and reducing power). The SM pomace contained significantly higher (p < 0.05) amounts of total flavonoids and anthocyanins, individual phenolic acids and flavonoids, among them protocatechuic acid, catechin and pelargonidin-3-glucoside (1838.31 and 1646.68 per 100 g DW, respectively) being the most abundant. The SM pomace showed higher DPPH• and ABTS+• antioxidant capacities and reducing power, as well as higher activity towards O2•- (EC50O2•- = 0:12 mg mL-1), •OH (EC50•OH = 2.77 mg mL-1) and α-glucosidase inhibitory potential (EC50α-GIP = 1.16 mg mL-1). Our results support the use of strawberry pomace as a rich source of phytochemicals for further utilization in the food industry as supplements or ingredients for food fortification.