Oliveira, AnaCoelho, MartaAlexandre, Elisabete M. C.Almeida, Domingos P. F.Pintado, Manuela2016-04-212016-04-212015OLIVEIRA, Ana …[et al.] - Long-Term Frozen Storage and Pasteurization Effects on Strawberry Polyphenols Content. Food and Bioprocess Technology. ISSN 1935-5130. Vol. 8, n.º 9 (2015), p. 1838-18441935-5130http://hdl.handle.net/10400.14/19930The profile of the strawberry polyphenols was analysed on fresh strawberry, immediately after freezing or after pasteurization and during frozen storage of strawberry at -20 A degrees 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 A degrees 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 A degrees C for 360 days, while the thermal treatment applied after freezing storage did not induce any significant change.engAnthocyaninFragaria-ananassaFreezingPasteurizationFruit processingPreservation technologyjournal article10.1007/s11947-015-1539-31935-514984947615518000358664200002