%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