Flavonoid Compounds in the Strawberry Fruit

Abstract

SUMMARY— The flavonoid compounds of the strawberry fruit were studied by paper chromatography, spectrophotometry and color reactions, Catechin, quercetin–3‐glucoside, kaempferol–3–glucoside and leucocyanidins of varying degrees of polymerization were found besides the two anthocyanins, pelargonidin‐3‐glucoside and cyanidin‐3‐glucoside. When the leucocyanidins were fractionated into water and methanol insoluble, ethyl acetate–soluble and water–soluble fractions, the latter fraction, generally representing glycosylated leucoanthocyanidins, was found to be the largest of the three in both ripe and unripe strawberries.