Food - Freiberg researchers get a taste for strawberries
Researchers at the Bergakademie Freiberg are on the trail of the taste of the strawberry. Above all, the fruit's skin is rich in so-called biomarkers, as the university in Freiberg announced. The taste and quality of each strawberry variety are determined by the concentration and ratio of these biomarkers. In their research, the scientists found Pelargonidin-3-O-malonyglucosid in the strawberry skin. "This molecule has an antioxidant effect. In the human body, these chemical compounds can bind free radicals and thus have an anti-inflammatory and protective effect", explained Jan Zube from the Institute for Analytical Chemistry of the Bergakademie.
Together with colleagues from the University of Belgrade, Zuber's team investigated 25 new strawberry varieties. It is interesting for the breeding of varieties to know exactly where the biomarkers are located and in what concentration. "Through these insights, the most productive and nutrient-rich fruit varieties can be selected for production. On the other hand, the results also help to assess how new fruit varieties are accepted by end consumers", explained the researcher. The fact that the concentration of biomarkers in the fruit can be determined so precisely is due to a High-Tech analysis device - the mass spectrometer.
The researchers at University of Belgrade collaborated with Jan Zube's team in exploring 25 new strawberry varieties, aiming to understand the exact location and concentration of biomarkers in each. This information is crucial for selecting the most productive and nutrient-rich strawberry varieties for production. Moreover, the findings from this research can contribute to evaluating the acceptance of new strawberry varieties among consumers.
