Vitamin C content in strawberries
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Vitamin C Content in Fresh Strawberries
Strawberries are widely recognized for their high vitamin C content, making them a valuable dietary source of this essential nutrient. Studies have reported that the vitamin C content in fresh strawberries typically ranges from about 51 mg/100g to 74 mg/100g, depending on the variety and growing conditions 16. Other research has found average values around 60 mg/100g, with some varieties reaching up to 99 mg/100g . In Bangladesh, different genotypes of strawberries showed vitamin C levels between 26.5 mg/100g and 37.8 mg/100g, indicating that genetic factors and local conditions can influence vitamin C content .
Impact of Storage and Processing on Vitamin C Levels in Strawberries
Storage Temperature and Duration
Vitamin C in strawberries is sensitive to storage conditions. When stored at room temperature, strawberries lose vitamin C rapidly, dropping from about 60.85 mg/100g in fresh fruit to just 7.57 mg/100g after five days, and almost none remains after 11 days. In contrast, refrigeration (4°C) and freezing (-18°C) slow down this loss, with refrigerated strawberries retaining about 37.9 mg/100g and frozen ones about 28.2 mg/100g after 11 days . Frozen storage can still result in a loss of about 34% of vitamin C compared to fresh fruit .
Effects of Ozone and Pulsed Electric Field Treatments
Innovative postharvest treatments can help preserve or even increase vitamin C content. Ozone water immersion at low concentrations (0.05 ppm) combined with cool storage (10°C) has been shown to maintain or increase vitamin C levels in strawberries during storage . Similarly, pulsed electric field (PEF) treatment can improve the extraction efficiency of vitamin C from strawberries by up to 22%, which may be beneficial for both analytical purposes and food processing .
Processing into Strawberry Products
Processing strawberries into products like jams or ice cream generally reduces their vitamin C content. For example, strawberry jams made with higher proportions of strawberries have higher vitamin C levels, but these are still lower than in fresh fruit . The more strawberries used in the jam, the higher the vitamin C content, but processing always leads to some loss.
Genetic and Regional Variation in Vitamin C Content
The vitamin C content in strawberries can vary significantly depending on the variety and region where they are grown. Varieties from France and Russia, as well as late-ripening types, tend to have higher vitamin C levels, sometimes reaching up to 74.5 mg/100g . This highlights the importance of both genetic selection and cultivation practices in maximizing the nutritional value of strawberries.
Health Benefits and Bioavailability
Consuming strawberries can quickly increase serum vitamin C levels in humans, as shown in studies where participants had significantly higher blood vitamin C concentrations within hours of eating strawberry purée . This demonstrates that the vitamin C in strawberries is readily bioavailable and can contribute to improved antioxidant status in the body.
Conclusion
Strawberries are an excellent source of vitamin C, with content typically ranging from 50 to 100 mg per 100g of fresh fruit, depending on variety and growing conditions 1367. However, vitamin C is sensitive to storage and processing, with significant losses occurring at room temperature and during product manufacturing 235. Proper storage, innovative treatments, and careful processing can help preserve this important nutrient, ensuring that strawberries remain a valuable part of a healthy diet.
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