%0 Journal Article
	%A L. F. Amaro and  M. T. Soares and  C. Pinho and  I. F. Almeida and  I. M. P. L. V. O. Ferreira and  O. Pinho
	%D 2012
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 69, 2012
	%T Influence of Cultivar and Storage Conditions in Anthocyanin Content and Radical-Scavenging Activity of Strawberry Jams
	%U https://publications.waset.org/pdf/12809
	%V 69
	%X The strawberry jam is rich in bioactive compounds. It
is economically and commercially important and widely consumed.
Different strawberries cultivars can be used for its preparation,
however, a careful selection should be performed to guarantee the
preservation of bioactive compounds during jam storage. Two
strawberry cultivars (Camarosa and American 13) were analyzed by
HPLC, three anthocyanins: cyanidin-3-glucoside, pelargonidin-3-
glucoside and pelargonidin-3-rutinoside were quantified. Camarosa
strawberries presented significantly higher concentration of
anthocyanins (p
	%P 656 - 660