Temaartikel: Indholdsstoffer i jordbær |
Af Mogens T. Jensen, www.biosite.dk
Jordbær
Generelt
Indholdet i jordbær (Fragaria x ananassa) af protein, fedt, sukkerstoffer (mono- og disaccharider), carbohydrater, aromastoffer, smagsstoffer, vitaminer og mineraler varierer alt efter sorten, dyrkningssted, sæsonens temperaturer, solmængde og regnmængde, høsttidspunkt og dyrkningsmetode.
Se også sekundære metbolitter.
Indhold af næringsstoffer, indhold pr 100 g netto: | |||
Bemærk angivelserne er gennemsnitsværdier | |||
Generelt | Aminosyrer (i mg) | ||
Energi | 183 kJ | Isoleucin | 25 |
Total protein | 0,7 g | Leucin | 40 |
Total carbohydrat | 8,7 g | Lysin | 36 |
Aske | 0,4 g | Methionin | 10 |
Vand | 89,6 | Cystin | 4 |
Vitaminer | Phenylalanin | 23 | |
A-vitamin | 6,67 RE | Tyrosin | 11 |
Retinol | 0,0 μg | Threonin | 23 |
β-Caroten | 40 μg | Tryptophan | 8 |
D-vitamin | 0,0 μg | Valin | 29 |
E-vitamin (α-tocopherol) | 0,45 mg | Arginin | 41 |
K1-vitamin | 20 μg | Histidin | 12 |
Thiamin (B1-vitamin) | 0,020 mg | Alanin | 31 |
Riboflavin (B2-vitamin) | 0,03 mg | Asparaginsyre | 98 |
Niacin | 0,73 NE | Glutaminsyre | 92 |
niacin | 0,60 mg | Glycin | 26 |
tryptophans bidrag | 0,12 mg | Prolin | 24 |
B6-vitamin | 0,060 mg | Serin | 30 |
Pantothensyre | 0,34 mg | Carbohydrater | |
Biotin | 1,1 μg | Stivelse | 0,0 |
Folacin | 63 μg | Kostfibre | 1,6 g |
B12-vitamin | 0,0 | Sukre ialt | 4,57 g |
C-vitamin | 68 mg | Glucose | 2,1 g |
Mineraler | Fructose | 2,39 g | |
Natrium | 4,0 mg | Sucrose | 0,080 g |
Nikkel | 3,76 μg | Maltose | |
Kalium | 147 mg | Fedtsyrer | |
Calcium | 20 mg | C 16:0 | 0,048 g |
Magnesium | 11 mg | C 18:1, n-9 | 0,08 g |
Phosphor | 28 mg | C 18:2, n-6 | 0,176 g |
Jern | 0,35 mg | C 18:3, n-3 | 1,60 g |
Kobber | 0,039 mg | ||
Zink | 0,098 mg | ||
Iod | 0,60 μg | ||
Mangan | 0,43 mg | ||
Chrom | 0,3 μg | ||
Selen | 0,20 μg | ||
Kilde: Levnedsmiddeltabeller, Levnedsmiddelstyrelsen, 1996 og andre |
Strukturelle komponenter
Polysaccharider: Pektin, cellulose,
Polyphenoler, flavonoler og phenoliske syrer:
Ellagsyre, kaempferol, quercetin, p-coumarsyre (Häkkinen og Törrönen, 2000), myricetin, kaffesyre, ferulasyre, p-hydroxybenzoesyre og gallussyre (Häkkinen, 2000).
Aromastoffer og andre flygtige forbindelser der er fundet i jordbær:
Jordbæraroma er som så mange andre bær og frugter kendetegnet ved et relativt højt indhold af estre, estre har ofte en frugtagtig lugt.
Alkoholer | Carbonylforbindelser | Estre | Carboxylsyrer | Andre |
Benzylalkohol | Acetaldehyd | Butylacetat | Eddikesyre | |
1-Borneol | Acetophenon | Ethylacetat | Benzoesyre | Acetoin |
1-Butanol | Acetone | Ethylacetoacetat | Smørsyre (= butansyre) | γ-Decalacton |
2-Butanol | Acrolein | Ethylbenzoat | Capronsyre (= hexansyre) | 1,1-Diethoxyethan |
Ethanol | n-Butanal | Ethylbutyrat | Kanelsyre | 1,1-Dimethoxyethan |
2-Heptanol | Crotonal (= 2-butenal) | Ethylcaproat (= ethylhexanoat) | Myresyre | Dimethoxymethan |
1-Hexanol | Diacetyl | Ethylkanelsyre | Isosmørsyre (= 2-methylpropionsyre) | Dimethylsulfid |
trans-2-Hexenol | 2-Heptanon | Ethylcrotonat | Isovaleriansyre (= 3-methylbutansyre) | 1-Ethoxy-1-propoxyethan |
p-Hydroxyphenyl-2-ethanol | Ethylformat | α-Methylsmørsyre (= 2-methylbutansyre) | Hydrogensulfid | |
3-Methyl-1-butanol (Isoamylalkohol) | Hexanal | Ethylisobutyrat | Propionsyre | Maltol |
Isobutanol | trans-2-Hexenal (= (E)-2-hexenal) | Ethylisovalerat | Salicylsyre | 1-Methoxy-1-ethoxyethan |
Isofenchylalkohol | Methyl 3-butanon | Ethyl α-methylbutyrat (= ethyl 2-methylbutanoat) | Ravsyre | Furaneol |
Methanol | 2-Pentanon | Ethylpropionat | n-Valeriansyre (= 1-pentansyre) | Linalool |
Pentan-1-ol | 2-Pentenal | Ethylsalicylat | Octansyre | 2,5-Dimethyl-4-methoxy-3(2H)-furanon |
1-Penten-3-ol | Propanal | Ethylvalerat | 2,5-Dimethyl-4-hydroxy-3(2H)-furanon (=furaneol) | |
Phenyl-2-ethanol | 2,3-Butandion | trans-2-hexenyl | Methylanthranilat | |
n-Propanol | 3-Methyl-2-butanon | trans-2-hexenylacetat | Eugenol | |
dl-α-Terpineol | 2-Hexanon | Hexylacetat | δ-Decalacton | |
2-Pentanol | 3-Methyl-2-pentanon | Hexylbutyrat | (Z)-Nerolidol | |
2-Methyl-1-butanol | 2-Methyl-4-pentenal | Isopropylbutyrat | (E)-Nerolidol | |
3-Methyl-1-butanol | cis-3-Hexenal | Methylacetat | γ-Dodecalacton | |
(Z)-3-Hexen-1-ol | 5-Methyl-2-hexanon | Methylbutyrat | β-Damascenon | |
Benzaldehyd | Methylcapronat (= methylhexanoat) | |||
Octanal | Methylisobutyrat | |||
6-Methyl-5-hepten-2-on | Methyl α-methylbutyrat (= methyl 2-methylbutanoat) | |||
Propylacetat | ||||
Methylpentanoat | ||||
1-Methylethylbutanoat | ||||
Ethyl 3-methylbutanoat | ||||
3-Methylbutylacetat | ||||
Propylbutanoat | ||||
Ethylpentanoat | ||||
Pentylacetat | ||||
Methylhexanoat | ||||
Butylbutanoat | ||||
trans-hex-2-enylacetat | ||||
1-Methylethylacetat | ||||
Methyl 4-methylpentanoat | ||||
Methylpropanoat | ||||
Methylethylhexanoat | ||||
Fenarolis Handbook of Flavor Ingredients med flere |
Farvegivende stoffer:
Se også: Aroma og smag - kemien bag og jordbæraldehyd.
Referencer:
Hakala, M.A., Lapveteläinen, A.T. and Kallio, H.P. 2002. Volatile compounds of selected strawberry varieties analyzed by purge-and-trap headsspace GC-MS. J. Agric. Food Chem. 50:1133-1142; Häkkinen, S. 2000. Flavonols and phenolic acids in berries and berry products. Doctoral dissertation, Kuopio, Finland, 93pp.; Häkkinen, S.H. and Törrönen, A.R. 2000. Content of flavonols and selected phenolic acids in strawberries and Vaccinium species: influence of cultivar, cultivation site and technique. Food Research International 33:517-524; Lavid, N. et al. 2002. Aroma biosynthesis in strawberry. S-Adenosylmethionine:Furaneol o-methyltransferase activity in ripening fruits. J. Agric. Food Chem. 50:4025-4030; Urruty, L., Giraudel, J.-L., Lek, S., Roudeillac, P., and Montury, M. 2002. Assessment of strawberry aroma through SPME/GC and ANN methods. Classification and discrimination of varieties. J. Agric Food Chem. 50:3129-3136; Oregon strawberry comission product development guide u.å.
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