Long-term frozen storage and pasteurization effects on strawberry polyphenols content

Ana Oliveira, Marta Coelho, Elisabete M. C. Alexandre, Domingos P. F. Almeida, Manuela Pintado*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

17 Citations (Scopus)


The profile of the strawberry polyphenols was analysed on fresh strawberry, immediately after freezing or after pasteurization and during frozen storage of strawberry at −20 °C for 360 days. Freezing increased the extractability of (−)-epigallocatechin gallate (60 %), (−)-epicatechin (48 %) and ellagic acid (51 %) and decreased the pelargonidin-3-glucoside (18 %). Direct pasteurization of fresh strawberry increased the extractability for (−)-epigallocatechin gallate (73 %), (−)-epicatechin (45 %) and ellagic acid (143 %) and decreased for pelargonidin-3-glucoside (16 %). During storage at −20 °C for 360 days the extractable levels of pelargonidin-3-rutinoside, (−)-epigallocatechin gallate, (+)-catechin, (−)-epicatechin and ellagic acid decreased by 17, 20, 37, 65 and 80 %, respectively, while those of pelargonidin-3-glucoside increased 13 %. Changes in polyphenols content, produced by pasteurization after 360 days frozen storage, were minimal. Polyphenols content decreased during storage of strawberry pieces at −20 °C for 360 days, while the thermal treatment applied after freezing storage did not induce any significant change.
Original languageEnglish
Pages (from-to)1838-1844
Number of pages7
JournalFood and Bioprocess Technology
Issue number9
Publication statusPublished - 1 Sept 2015


  • Anthocyanin
  • Fragaria × ananassa
  • Freezing
  • Fruit processing
  • Pasteurization
  • Preservation technology


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