Overall dietary polyphenol intake in a bowl of strawberries: the influence of Fragaria spp. in nutritional studies

Strawberry (Fragaria × ananassa Duch.) is an important source of polyphenols in the human diet, and is considered a functional food. However, at the moment, it is not fully understood which compounds are involved. The aim was to present a comprehensive picture of the amount of polyphenols present in strawberry. A total of 56 individual compounds were identified and quantified with a triple-quadrupole mass spectrometer, their concentration ranging from 1 g/100 g to 40 mg/100 g of fresh fruit. Furthermore, spectrophotometric assay for estimation of high-molecular mass proanthocyanidins was applied. Several compounds were identified/quantified for the first time