Total Antioxidant Capacity and Content of Phenolic Compounds in Wild Strawberries (Fragaria vesca) Collected in Bolivia

Figures & data

TABLE 1 Description of the Collection Sites for Wild Strawberry Samples

Sample code	Altitude m.a.s.l.	Coordinates	Place
S1	2,650	19537722E 8256933N	Sorata town
P1	2,940	19539739E 8255431N	Between Sorata and Patata
P2	3,010	19540315E 8255338N	Between Sorata and Patata
P3	3,060	19540331E 8255414N	Between Sorata and Patata
P4	3,120	19540265E 8255546N	Between Sorata and Patata
P5	3,210	19540256E 8255718N	Patata town
Q1	3,250	19540440E 8255821N	Between Patata and Quirambaya
Q2	3,250	19540440E 8255821N	Between Patata and Quirambaya
Q3	3,300	19540897E 8255801N	Between Patata and Quirambaya

TABLE 2 Chromatographic and Spectral Features of Substances Tentatively Identified in Wild Strawberry

Substance	Rt ^z (min)	Maxima in UV-Vis spectrum (nm)	Molar TAC (μmol/μmol Trolox)
			ABTS	FRAP
Gallic acid	2.66	278	3.2	1.4
Catechin gallate	4.01	225, 278	2.6	3.1
Cyanidin	5.95	238, 280, 535	2.0	1.5
Pelargonidin	6.98	270, 525	2.3	1.8
Ellagic acid	7.09	255, 370	4.0	4.2
Quercetin	9.09	255, 370	3.1	3.7
Kaempferol	10.02	267, 370	0.45	0.95
^zRt, retention time.

TABLE 3 TAC in Water-Soluble and Water-Insoluble Extracts of Wild Strawberry as Measured by the ABTS and FRAP Methods before and after Acid Hydrolysis (SD) (Data for Each Sample Are Expressed as μmol Trolox Equivalents per Gram of Fresh Matter and Are Means from Six Measurements)

Sample code	ABTS						FRAP
	Water-soluble before^z	Water-soluble after^z	Water-insoluble before^z	Water-insoluble after^z	Water-soluble + Water-insoluble before^z	Water-soluble + Water-insoluble after^z	Water-soluble before^z	Water-soluble after^z	Water-insoluble before^z	Water-insoluble after^z	Water-soluble + Water-insoluble before^z	Water-soluble + Water-insoluble after^z
S1	10.5 (1.2)	15 (1.5)	11.8 (0.2)	9.7 (1)	22.3	24.7	10.5 (1.7)	19.4 (1.7)	13.3 (0.4)	10.5 (0.9)	23.7	29.9
P1	10.2 (0.6)	12.6 (0.5)	7.6 (0.4)	9.8 (0.9)	17.8	22.4	8 (0.7)	17.5 (1.7)	9 (0.2)	11.8 (0.9)	17	29.3
P2	12.6 (1.3)	13.2 (0.3)	12 (0.6)	15.6 (0.8)	24.6	28.8	4.2 (0.3)	21.8 (2.6)	14.3 (0.5)	16.6 (0.6)	18.5	38.4
P3	10.2 (1)	20 (1.1)	12.3 (0.6)	6.5 (0.3)	22.5	26.5	10.9 (1.4)	24.5 (1.7)	13.7 (1.5)	10.3 (0.7)	24.6	34.8
P4	18.8 (1)	24.6 (1.5)	8.6 (0.3)	8.5 (0.5)	27.4	33.1	21.4 (1.6)	28.4 (3.2)	9.2 (0.8)	12.6 (1.4)	30.6	41
P5	13.5 (0.9)	19.7 (1.2)	16.6 (1.2)	10.4 (0.2)	30.1	30.1	11.6 (2.9)	24 (2.2)	21.3 (2)	16.8 (1.1)	32.9	40.8
Q1	18.8 (1.7)	20.8 (0.8)	20.4 (0.7)	17 (0.8)	39.2	37.8	16.1 (2.2)	27.4 (2.9)	23 (1)	23.9 (0.9)	39.1	51.3
Q2	5.2 (0.7)	11.3 (0.1)	10.9 (0.1)	10.5 (1.4)	16.1	21.8	6 (0.6)	14.4 (1.1)	12.2 (0.2)	5.3 (0.7)	18.2	19.7
Q3	11.1 (0.4)	7.9 (0.7)	10.6 (0.7)	7.3 (1.8)	21.7	15.2	8.7 (0.4)	11.9 (2.2)	12.5 (0.3)	12.9 (0.7)	23.1	24.8
Median	10.6	14.9 ^y	11.8	9.8	22.5	26.5	11.6	21.8^x	13.3	12.6	23.7	34.8
Range	(5.2–18.8)	(11.3–24.6)	(10.6–20.4)	(6.5–17)	(16.1–39.2)	(15.2–37.8)	(4.2–21.4)	(11.9–28.4)	(9–23)	(5.3–23.9)	(17–39.1)	(19.7–51.3)
^zData obtained in samples before or after acid hydrolysis.
^ySignificantly different from the values obtained before hydrolysis (p = 0.011).
^xSignificantly different from the values obtained before hydrolysis (p = 0.008).

TABLE 4 Content of TPHs and TFs in Wild Strawberry Samples

Sample	TPH Water-soluble extract (μmol GAE ^z /g fw)	TPH Water-insoluble extract (μmol GAE/g fw)	Sum of TPH ^y (μmol GAE/g fw)	TF Water-soluble extract (μmol CE ^z /g fw)	TF Water-insoluble extract (μmol CE/g fw)	Sum of TF ^y (μmol CE/g fw)
S1	6.9 (0.6)	6.7 (0.4)	13.6	1.2 (0.05)	1.8 (0.1)	3.0
P1	5.6 (0.7)	4.1 (0.2)	9.7	1.4 (0.2)	1.4 (0.1)	2.8
P2	5.1 (0.4)	6.4 (0.4)	11.5	1.9 (0.05)	1.1 (0.1)	3.0
P3	7.1 (0.7)	5.4 (0.6)	12.5	1.9 (0.02)	1.4 (0.2)	3.3
P4	13.2 (0.7)	4.3 (0.3)	17.5	2.6 (0.09)	1.3 (0.1)	4.9
P5	9.3 (0.7)	9.8 (1.5)	19.1	1.7 (0.05)	1.5 (0.3)	3.2
Q1	10.2 (0.3)	11.5 (2.0)	21.4	1.9 (0.2)	2.0 (0.3)	3.9
Q2	4.7 (0.6)	5.6 (0.3)	10.3	1.1 (0.3)	0.9 (0.1)	2.9
Q3	6.8 (0.5)	5.6 (0.3)	12.4	1.5 (0.3)	0.9 (0.1)	2.4
Median	6.9	5.6	12.5	1.9	1.4	3.0
Range	(4.7–13.2)	(4.3–11.5)	(9.7–21.4)	(1.1–2.6)	(0.9–1.8)	(2.4–4.9)
Median (mg/g fw)	1.2	0.95	2.1	0.6	0.4	0.9
Range (mg/g fw)	(0.8–2.2)	(0.7–2.0)	(1.6–3.6)	(0.3–0.75)	(0.26–0.5)	(0.7–1.4)
^zGAE, gallic acid equivalents; CE, catechin equivalents.
^ySum of the content in water-soluble extract and water-insoluble extract.

TABLE 5 Comparison of Present Data on Wild Strawberries with the Corresponding Data from the Literature

Strawberry variety	ABTS (μmol Trolox eq./g fw)	FRAP (μmol Trolox eq./g fw)	TPH (μmol GAE /g fw)	TF (μmol CE /g fw)
Fragaria vesca (present study)	16.6–39.2	17–39.1	9.4–21.7	2.4–4.9
Fragaria vesca ^z, ^y, ^x, ^u	10.3, 33.2	11.3, 34.4	15.8
Fragaria chiloensis ^u			6.2
Fragaria ananassa ^z, ^y, ^x, ^w, ^v, ^u, ^t, ^s	8–25.9	6.1–16.8	9.4–19.3	1.8
^z Scalzo et al. (2005).
^y Halvorsen et al. (2002).
^x Pellegrini et al. (2003).
^w Olsson et al. (2004).
^v Proteggente et al. (2002).
^u Cheel et al. (2007).
^t Chun et al. (2005).
^s Heinonen et al. (1998).

TABLE 6 Correlations Between Different Measurements Made in Wild Strawberries (Correlation Coefficient Calculated According to Pearson Method; Data Obtained before Acid Hydrolysis Were Used Unless Indicated)

	Water-soluble extract correlation coefficient (p value)	Water-insoluble extract correlation coefficient (p value)
ABTS–FRAP	0.79 (0.011)	0.97 (<0.001)
ABTS–FRAP ^z	0.95 (<0.001)	0.70 (<0.036)
TPH–ABTS	0.96 (<0.001)	0.97 (<0.001)
TPH–FRAP	0.88 (0.002)	0.98 (<0.001)
TPH–TF	0.78 (0.012)	0.62
TF–ABTS	0.81 (0.008)	0.60
TF–FRAP	0.70 (0.036)	0.55
Ellagic acid–FRAP	0.82 (0.007)	0.84 (0.005)
Ellagic acid–ABTS	0.74 (0.023)	0.79 (0.011)
Ellagic acid–TPH	0.74 (0.023)	0.61
^zAfter acid hydrolysis.

FIGURE 1 Separation of the phenolic compounds in Fragaria vesca sample P2 (water insoluble fraction) at 280nm. Peak identification is described in Figure 3.

FIGURE 2 Separation of the anthocyaninds compounds in Fragaria vesca sample P2 (water insoluble fraction) at 530 nm. Peak identification is described in Figure 3.

FIGURE 3 Online UV-Vis spectra of the identified compounds in Fragaria vesca in sample P2 (water insoluble fraction).

TABLE 7 Phenolic Compounds Present in Wild Strawberry Expressed as μmol per Gram of Fresh Weight

F. vesca	Quercetin	Kaempferol	Ellagic acid	Cyanidin	Pelargonidin
Water soluble extracts	0.007	0.002	0.4	0.05	0.002
Median
Range	0.004–0.01	0.001–0.005	0.2–0.8	0.01–0.1	0.001–0.01
Water insoluble extracts	0.003	0.007	1.9	0.16	0.006
Median
Range	0.0004–0.009	0.003–0.013	0.5–3.2	0.1–0.4	0.002–0.03
Total	0.01	0.01	2.3	0.2	0.01
Median
Range	0.007–0.02	0.004–0.02	1–3.8	0.1–0.6	0.004–0.03

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