Main Article Content



antioxidant activity, polyphenols, rheology, strawberries


Four different strawberry varieties were used for puree production and stored at-18 ºC for 12 months. Every three months samples were tested for rheological parameters, polyphenols content and antioxidant activity. Mathematical models for rheological behaviour of the samples were determined together with consistency coefficient (k) and flow behaviour index (n). Fluidity of the samples increased over time, but pseudoplastic behaviour remained through tested period. The biggest decrease of polyphenol content was observed between 9 and 12 months of storage, while antioxidant activity decreased the most during first three months by DPPH and ABTS method.
Abstract 532 | pdf Downloads 685


Aaby K., Wrolstad R.E., Ekeberg D. and Skrede G. 2007. Polyphenol composition and antioxidant activity in Strawberry Purees: Impact of Achene level and storage. J. Agric. Food Chem. 55:5156-5166.

Álvarez E., Cancela M.A. and Maceiras R. 2006. Effect of temperature on rheological properties of different jams. Int. J. Food Prop. 9: 135-146.

Antonio G.C., Faria F.R., Takeiti C.Y. and Park K.J. 2007. Rheological behavior of blueberry. Cienc. Tecno. Aliment. 29:723-737.

Baiano A., Terracone C., Gambacorta G. and La Notte E. 2009. Phenolic content and Antioxidant Activity of Primitivo wine: Comparison among Winemaking Technologies. J. Food Sci.74:258-267.

Bisharat G.I., Oikonomopoulou V.P., Panagiotou N.M., Krokida M.K. and Maroulis Z.B. 2013. Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables. Food Res. Int. 53:1-14.

Bodelón O.G., Avizcuri J.M., Fernández-Zurbano P., Dizy M. and Préstamo G. 2013. Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase. LWT-Food Sci. Technol. 52:123-130.

Bukurov M., Bikic S., Babic M., Pavkov I. and Radojcin M. 2012. Rheological behavior of senga sengana strawberry mash. Journal on Processing and Energy in Agriculture 16:142-146.

Diamante L.M. and Liu H. 2016. Rheological properties of green and gold kiwifruit purees at different temperatures. J. Food Chem. Nanotechnol. 2: 50-56.

Diamanti J., Mazzoni L., Balducci F., Cappelletti R., Capocasa F., Battino M., Dobson G., Stewart D. and Mezzetti B. 2014. Use of Wild Genotypes in Breeding Program Increases Strawberry Fruit Sensorial and Nutritional Quality. J. Agric. Food Chem. 66:13397-13404.

El-Mansy H.A., Sharoba A.M., Bahlol H.E.L.M. and El-Desouky A.I. 2005. Rheological properties of mango and papaya nectar blends. Ann. Agric. Sci. 43:665-686.

Ergovic M., Obradovic V., Škrabal S. and Jakobovic S. 2010. Influence of starches on Rheological properties of blackberry puree. Works of the Faculty of Agricultural and Food Sciences University of Sarajevo 60:135-140.

Ergovic Ravancic M., Obradovic V. and Škrabal S. 2012. Change of plum puree rheological parameters during storage in the freezer. In “47th Croatianand 7th international symposium of agronomists - Proceedings Book 2”. M. Pospišil (Ed.), p. 839. University of Zagreb, Faculty of Agriculture, Zagreb, Croatia.

Ergovic M., Obradovic V. and Škrabal S. 2010. Rheological properties of blackberry puree with additives during refrigerated storage. In “2nd international conference "Vallis Aurea", focus on regional development/Proceedings”. B. Katalinic (Ed.), p. 331. Polytecnic in Pozega and DAAAM International Vienna, Požega, Croatia.

Ergovic M., Obradovic V., Jakobovic S., Škrabal S., Troha F. and Šnajder I. 2009. Influence of storage on the rheological properties of nectarine (prunus persica var. nucipersica l) puree. Journal on Processing and Energy in Agriculture 13:64-66.

Figura L.O. and Teixeira A.A. 2007. “Fluid Physics”. Springer-Verlag, Berlin, Heidelberg.

Gafta 2018. Register of Analysis Methods.

Galoburda R., Boca S., Skrupskis I. and Seglina D. 2014. Physical and chemical parameters of strawberry puree. In “Proceedings of the 9th Baltic Conference on Food Science and Technology Food for Consumer Well-Being”. E. Straumite (Ed.), p. 172. Latvia University of Agriculture, Faculty of Food Technology, Riga, Latvia.

Gasperotti M., Maseuro D., Mattivi F. and Vrhovsek U. 2015. Overall dietary polyphenol intake in a bowl of strawberries: The influence of Fragaria spp. in nutritional studies. J. Funct. Foods 18:1057-1069.

Hartmann A., Patz C.D., Andlauer W., Dietrich H. and Ludwig M. 2008. Influence of Processing on Quality Parameters of Strawberries. J. Agric. Food Chem. 56:9484-9489.

Holzwarth M., Korhummel S., Carle R. and Kammerer D.R. 2012. Evaluation of the effects of different freezing and thawing methods on color, polyphenol and ascorbic acid retention in strawberries (Fragaria × ananassa Duch.). Food Res. Int. 48:241-248.

Isanga J. and Zhang G. 2009. Production and evaluation of some physicochemical parameters of peanut milk yoghurt. LWT Food Sci. Technol. 42:1132-1138.

Klopotek Y., Otto K. and Böhm V. 2005. Processing Strawberries to Different Products Alters Contents of Vitamin C, Total Phenolics, Total Anthocyanins, and Antioxidant Capacity. J. Agric. Food Chem. 53:5640-5646.

Kreith F. (Ed.). 1999. “Fluid Mechanics” 1st ed. CRC Press, USA.

Lovric T. 2003. “Procesi u prehrambenoj industriji s osnovama prehrambenog inženjerstva”. Hinus, Zagreb, Croatia.

Maceiras R., A lvarez E. and Cancela M.A. 2007. Rheological properties of fruit purees: Effect of cooking. J. Food Eng. 80:763-769.

Nindo C.L., Tang J., Powers J.R. and Tlakhar P.S. 2007. Rheological properties of blueberry puree for prossesing application. LWT 40:292-299.

Nowicka A., Kucharska A.Z., Sokól-Letowska A. and Fecka I. 2019. Comparison of polyphenol content and antioxidant capacity of strawberry fruit from 90 cultivars of Fragaria × ananassa Duch. Food Chem. 270:32-46.

Obradovic V., Babic J., Šubaric D., Jozinovic A., Ackar D. and Klaric I. 2015. Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates. Food Chem.183:136-143.

Osorio O., Martínez-Navarrete N., Moraga G. and Carbonell. J.V. 2008. Effect of thermal treatment on enzymatic activity and rheological and sensory properties of strawberry purees. Food Sci. Tech. Int. 14(5):103-108.

Oszmianski J., Wojdylo A. and Kolniak J. 2009. Effect of l-ascorbic acid, sugar, pectin and freeze–thaw treatment on polyphenol content of frozen strawberries. LWT-Food Sci. Technol. 42:581-586.

Peinado I., Rosa E., Heredia A. and Andrés A. 2012. Rheological characteristics oh healthy sugar substituted spreadable strawberry product. J. Food Eng. 113:365-373.

Rudra S.G., Sarkar B.C., Shivhare U.S. and Basu S. 2007. Rheological properties of coriander and mint leaf puree. J. Food Process. Eng. 31:91-104.

Sorour M.A., Rabie S.M.H. and Mohamed A.Y.I. 2016. Rheological properties of some fruit spreads. Int. J. Nutr. Food Sci. 5:14-22.

Yalçinöz S.K. and Erçelebi E. 2016. Rheological and sensory properties of red colored fruit sauces prepared with different hydrocolloids. Agriculture & Food 4:496-509.

Yildiz1 H., Ercisli S., Hegedus A., Akbulut M., Topdas E.F. and Aliman J. 2014. Bioactive content and antioxidant characteristics of wild (Fragaria vesca L.) and cultivated strawberry (Fragaria × ananassa Duch.) fruits from Turkey. J. Appl. Bot. Food Qual. 87:274-278.

Zebrowska J., Dyduch-Sieminska M., Gawronski J., Jackowska I. and Pabich M. 2019. Genetic estimates of antioxidant properties in the conventionally and in vitro propagated strawberry (Fragaria × ananassa Duch.). Food Chem. 299:125110.