Anthocyanin profile, antioxidant activity and total phenolic content of a strawberry (Fragaria × ananassa Duch) genetic resource collection

Tsaneta Dzhanfezova, Gregorio Barba-Espín*, Renate Müller, Bjarne Joernsgaard, Josefine Nymark Hegelund, Bjoern Madsen, Dorthe H. Larsen, Mabel Martínez Vega, Torben Bo Toldam-Andersen

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

60 Citations (Scopus)


Screening of strawberry anthocyanin composition and antioxidant capacities are important in the characterization and development of sources of natural colors. Here, Fragaria vesca (wild strawberry) and three commercial (cultivars ‘Elsanta’, ‘Korona’ and ‘Honeyoe’) and 14 non-commercial cultivars of Fragaria × ananassa Duch. were characterized in terms of anthocyanin content and composition, total phenolic content and antioxidant activities for two consecutive growing seasons. Twelve non-commercial strawberry cultivars had higher anthocyanin contents when compared to previous reports, varying between 1.13 and 1.89 g kg-1 fresh weight (fw) in total, with pelargonidin 3-O-glucoside as the major (50–90%) and cyanidin 3-O-glucoside as the second most abundant (1–47%) anthocyanins. Among the characterized cultivars, S 94 combined high antioxidant activities (4.6 mmol Trolox equivalents g-1 fw and 24.6 mmol Fe2+ g-1 fw on average for both years) and total anthocyanin (1.76 g kg-1 fw) and cyanidin 3-O-glucoside contents. Furthermore, the breeding potential of wild strawberry was highlighted as it had the highest antioxidant activity among tested cultivars and 44% of anthocyanins as cyanidin-3-O-glucoside. This study identified strawberry cultivars with traits desirable for colorants, which might guide future breeding programs for healthier strawberries.

Original languageEnglish
Article number100620
JournalFood Bioscience
Publication statusPublished - Aug 2020


  • Anthocyanins
  • Antioxidant
  • Cyanidin 3-O-Glucoside
  • Fragaria ananassa
  • Pelargonidin 3-O-glucoside
  • Phenolic content


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