. 2017 Feb 20;54(3):832–841. doi: 10.1007/s13197-017-2529-4

Table 1.

Changes in total content of phenolic acids, flavonols and total polyphenols in pasteurized (90 °C, 15 min) strawberry purée and purée preserved with HPP (500 MPa, 15 min, 50 °C) during storage (mg/100 g FW)

	TP					HPP
	p-HBA	EA	Q	K	TCP	p-HBA	EA	Q	K	TCP
Untreated	1.19 ± 0.02^de	33.54 ± 3.65^d	6.23 ± 0.68^b	2.75 ± 0.16^a	221.0 ± 3.3^a	1.19 ± 0.02^b	33.54 ± 3.65^d	6.23 ± 0.68^d	2.75 ± 0.16^a	221.0 ± 3.33^a
Weeks of storage
0	1.85 ± 0.08^ab	43.77 ± 2.51^c	9.61 ± 0.46^a	3.04 ± 0.25^a	190.6 ± 3.6^b	1.82 ± 0.11^a	39.43 ± 2.94^cd	9.25 ± 0.28^c	2.44 ± 0.34^a	213.4 ± 2.0^b
2	1.72 ± 0.58^abc	42.71 ± 2.93^c	9.41 ± 1.91^a	2.87 ± 0.17^a	182.5 ± 1.9^c	1.83 ± 0.66^a	48.03 ± 3.73^b	12.90 ± 1.27^a	2.37 ± 0.43^a	205.7 ± 4.5^c
4	2.02 ± 0.12^a	47.91 ± 2.25^c	9.26 ± 0.42^a	3.12 ± 0.49^a	177.1 ± 3.8^d	1.76 ± 0.39^a	43.87 ± 5.05^bc	10.66 ± 1.09^bc	2.47 ± 0.17^a	192.4 ± 1.4^d
6	1.56 ± 0.18^bcd	59.53 ± 2.79^b	9.11 ± 0.56^a	2.62 ± 0.27^ab	171.0 ± 0.6^e	1.36 ± 0.21^a	46.47 ± 3.53^b	11.07 ± 0.42^b	1.78 ± 0.41^b	182.0 ± 1.3^e
8	1.34 ± 0.09^cde	61.06 ± 6.26^b	9.69 ± 0.65^a	2.83 ± 0.44^a	167.5 ± 1.8^ef	1.18 ± 0.08^a	50.27 ± 1.94^ab	10.42 ± 1.04^bc	1.50 ± 0.10^bc	173.5 ± 2.4^f
10	1.07 ± 0.29^e	68.28 ± 2.08^a	10.41 ± 1.16^a	1.96 ± 0.81^b	165.4 ± 3.0^f	1.49 ± 0.63^a	56.49 ± 5.33^a	9.67 ± 0.98^bc	1.17 ± 0.07^c	164.4 ± 1.6^g
12	1.12 ± 0.14^e	61.99 ± 2.49^b	10.57 ± 1.86^a	3.07 ± 0.12^a	160.1 ± 1.1^g	1.37 ± 0.37^a	56.40 ± 2.59^a	9.99 ± 1.40^bc	1.20 ± 0.11^c	150.6 ± 1.4^h

Mean values denoted with the same letter do not differ significantly during storage at p value ≤0.05

Data mean ± SD (n = 4), FW fresh weight, p-HBA p-hydroxybenzoic acid, EA ellagic acid, Q quercetin, K kaempferol, TCP total content of polyphenols