ABSTRACT
Strawberry juice, a virtually fat-free and nutrient-dense beverage, is one of the most popular fruit juices due to its attractive color, aroma, mouthfeel, and functional properties. It is also relatively low in calories and often blended with other fruit juices and cocktails. Strawberry juice is rich in ber; potassium; vitamins A, B, and C; polyphenols such as anthocyanins (mainly pelargonidin-3-O-glucoside), avonols, and hydroxybenzoic and hydroxycinnamic acids; and amino acids. Vitamin C, total phenolic, and total anthocyanin contents as well as total antioxidant activity in different processed strawberry products such as strawberry juice, nectar, wine, and puree were found to be signicantly lower than in raw strawberry fruits. Among the processed products, however, strawberry juices were found to be relatively less affected in terms of the total vitamin C and phenolic contents, particularly anthocyanins and the antioxidant activities [2].
