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.
BioSite 21/7,03; 8/7,13