Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria

Twenty-seven imported fermented fish products from Southeast Asian countries and sold in the supermarkets in Taiwan, including fish sauce, fish paste and shrimp paste, were tested to determine the occurrence of histamine and histamine-forming bacteria. The levels of pH, salt content, total volatile basic nitrogen, trimethylamine, and aerobic plate count in all samples ranged from 4.8% to 6.5%, 16.2% to 45.3%, 51 to 275 mg/100 g, 5.4 to 53.9 mg/100 g and 1.0 to 4.2 log CFU/g, respectively. The average content for each of eight different biogenic amines in all samples was less than 90 ppm, except for histamine which has an average content of 394 ppm in fish sauce, 263 ppm in fish paste, and 382 ppm in shrimp paste. Most of the tested fermented fish products (92.6%) had histamine levels greater than the FDA guideline of 50 ppm, while seven of them (25.9%) contained >500 ppm of histamine. Although Bacillus coagulans and Bacillus megaterium were identified as the two histamine-producing bacteria capable of producing 13.7 and 8.1 ppm of histamine, respectively, in trypticase soy broth broth supplemented with 1.0% l-histidine, they were not determined to be the main contributors to histamine accumulation in these fermented fish products.     

Histamine contents of salted seafood products in Taiwan and isolation of halotolerant histamine-forming bacteria

Fifty-seven salted seafood products sold in the fishing village stores in Taiwan, including salted fish product, salted mollusc product and salted shrimp product, were tested to determine the occurrence of histamine and histamine-forming bacteria. Although the average content of each of nine different biogenic amines in all samples was less than 5.0 mg/100 g, 10.5% (6/57) of tested samples had the histamine content greater than the 5.0 mg/100 g allowable limit suggested by the US Food and Drug Administration. One histamine-producing bacterial strain, capable of producing 78.5 ppm of histamine in trypticase soy broth supplemented with 1.0% l-histidine (TSBH), was identified as Bacillus megaterium. The B. megaterium isolate was a halotolerant bacterium which grew well to an elevated NaCl concentration of 15% in TSBH medium. Besides, it had a consistent ability to produce >300 ppm of histamine at 10% NaCl concentration in TSBH medium after 72 h.     

Histamine and other biogenic amines and histamine-forming bacteria in miso products

Twenty-seven miso products sold in supermarkets and 13 products sold in retail markets were purchased from southern Taiwan, and tested to determine the occurrence of histamine and histamine-forming bacteria. The levels of pH, salt content, and aerobic plate count (APC) in all samples ranged from 5.1 to 5.8, 6.1% to 13.8%, and 2.1 to 9.1 log CFU/g, respectively. Only one of the supermarket miso products contained 100 MPN/g total coliform. None of these samples contained Escherichia coli. Although the average content for each of the nine biogenic amines in all samples was less than 5 mg/100 g, two supermarket samples (22.1 and 11.9 mg/100 g) and one retail market sample had histamine content (10.2 mg/100 g) greater than the 5.0 mg/100 g allowable limit suggested by the US Food and Drug Administration. Eight histamine-producing bacterial strains, capable of producing 10.4–39.4 ppm of histamine in trypticase soy broth (TSB) supplemented with 1.0% l-histidine (TSBH), were identified as Staphylococcus pasteuri (one strain), Bacillus sp. (one strain), B. amyloliquefaciens (two strains), B. subtilis (two strains) and B. megaterium (two strains), by 16S rDNA sequencing with PCR amplification.     

Histamine formation by histamine-forming bacteria in douchi,a Chinese traditional fermented soybean product

Seven soybean and 19 black bean douchi products sold in the supermarkets in southern Taiwan were purchased and tested to determine the occurrence of histamine and histamine-forming bacteria. The levels of pH, salt content, water content, yeast and mold, and aerobic plate count (APC) in all samples ranged from 4.7 to 5.9, 4.4% to 14.0%, 6.8% to 51.6%, 3.0 to 5.1 log CFU/g, and 5.2 to 9.2 log CFU/g, respectively. None of these samples contained total coliform and Escherichia coli. Although black bean douchi products had an average histamine content of 29.0 mg/100 g, 18 of them had histamine contents greater than 5 mg/100 g, the allowable level set by the US Food and Drug Administration (FDA) for scombroid fish and/or products. In contrast, only four soybean douchi products had histamine levels greater than 5 mg/100 g. Among the black bean samples, four contained histamine at 56.3, 62.1, 80.2 and 80.8 mg/100 g, that are above the 50 mg/100 g hazard action level. Eight histamine-forming bacterial strains, capable of producing 11.7–601 ppm of histamine in trypticase soy broth (TSB) supplemented with 1% l-histidine (TSBH), were identified as Bacillus subtilis (four strains) Staphylococcus pasteuri (one strain) and Staphylocuccus capitis (three strains) by 16S rDNA sequencing with PCR amplification. S. capitis, which was previously reported to be halotolerant, was a potent histamine-former capable of producing more than 500 ppm of histamine in TSBH in the presence of 0.5–10% NaCl.     

Histamine formation by histamine-forming bacteria and yeast in mustard pickle products in Taiwan

The occurrence of histamine, histamine-forming bacteria and yeast were tested in 37 mustard pickle products sold in both retail markets and supermarkets in southern Taiwan. Aerobic plate count (APC), total coliform, and Escherichia coli were also tested for microbiological quality. Salt content, pH value, titratable acidity and sulphite content were determined for quality of mustard pickle products. Only one retail market sample and one supermarket sample had 8.9 and 7.4 mg histamine per 100 g products, although the average content for each of the nine biogenic amines was less than 2 mg/100 g. Ten histamine-forming bacterial strains and 6 histamine-producing yeast strains capable of producing 8.7 to 1260 ppm of histamine in trypticase soy broth (TSB) supplemented with 1% l-histidine (TSBH) were identified as Staphylococcus capitis (four strains),Staphylococcus pasteuri (two strains), Enterobacter cloacae (four strains), Candida glabrata (two strains) and Candida rugosa (four strains). S. capitis, which was previously reported to be halotolerant, was a potent histamine-former, capable of producing more than 1000 ppm of histamine in TSBH in the presence of 0.5–10% NaCl. The numbers of the aerobic plate count (APC) in all samples were below the Taiwanese regulatory level of 5 log CFU/g. None of the samples contained total coliform or E. coli. The values of pH, salt content, titratable acidity and sulphite content in all samples ranged from 3.8% to 5.0%, 2.0% to 10.0%, 0.21% to 1.18% and <2.0–1876 ppm, respectively.     

Sensory,microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice

The shelf life of red mullet and goldband goatfish during ice storage were studied in terms of sensory, microbiological and chemical changes. The sensory acceptability limit was 8 days for goldband goatfish (Upeneus moluccensis) and 11 days for red mullet (Mullus barbatus) stored in ice. The TVC level was correlated with sensory assessment. The TVC exceeded 7 log cfu g⁻¹ after 8 days for goldband goatfish, and 11 days for red mullet. At the end of storage period, pH, TVB-N, TBA, FFA and PV for red mullet were 7.84, 47.19 mg/100 g, 0.69 mg MA kg⁻¹, 1.17% oleic acid and 1.58 meq O₂/kg and for goldband goatfish they were 7.53, 43.97 mg/100 g, 0.74 mg MA kg⁻¹, 1.62% oleic acid and 1.68 meq O₂/kg, respectively. In red mullet, agmatine, serotonin, histamine and dopamine became the dominant amines, reaching 7.30, 5.97, 2.52 and 2.31 mg/100 g, respectively. Also the dominant amines for goldband goatfish were 4.37, 3.88, 3.38 and 2.00 mg/100 g for histamine, agmatine, dopamine and putrescine, respectively.     

Histamine content and histamine-forming bacteria in dried milkfish (Chanos chanos) products

Thirty-two dried milkfish products sold in five retail markets in southern Taiwan were purchased and tested to determine the occurrence of histamine and histamine-forming bacteria. Except for histamine and cadaverine, the average content of various biogenic amines in tested samples was less than 8.5 mg/100 g. Most of the tested dried milkfish products (78.1%) had histamine levels greater than the FDA guideline of 5 mg/100 g for scombroid fish and/or product, while fourteen of them (43.7%) contained > 50 mg/100 g hazard action level. Thirty histamine-producing bacterial strains, capable of producing 5.4 ppm to 562 ppm of histamine in trypticase soy broth supplemented with 1.0% L-histidine (TSBH), were identified as Enterobacter aerogenes (seven strains), Citrobacter sp. (one strain), Staphylococcusxylosus (ten strains), S. sciuri (one strain), Bacillus thuringiensis (two strains), Citrobacter freundii (five strains), Klebsiella pneumoniae (one strain) and E. cloacae (three strains), by 16S rDNA sequencing with PCR amplification.     

Determination of histamine and histamine-forming bacteria in tuna dumpling implicated in a food-borne poisoning

An incident of food-borne poisoning causing illness in seven victims, due to ingestion of tuna dumpling, occurred in March 2006, in Chiayi Prefecture, southern Taiwan. The leftovers of the victims’ tuna dumpling and the five other tuna dumpling samples from five other retail stores were collected and tested to determine the occurrence of histamine and histamine-forming bacteria. The levels of pH, salt content, aerobic plate count (APC), total volatile basic nitrogen (TVBN), total coliform (TC) and Escherichia coli in all samples ranged from 6.08 to 6.43, 0.46% to 0.81%, 5.90 to 8.95 log CFU/g, 6.38 to 21.29 mg/100 g, 750 to 8000 most probable number (MPN)/g, and <3 to 1000 MPN/g, respectively. The suspected tuna dumpling contained 160.8 mg/100 g of histamine greater than the hazard action level of 50 mg/100 g set by the US Food and Drug Administration (FDA) for tuna fish. Given the allergy-like symptoms of the victims and the high histamine content in the suspected tuna dumpling, this food-borne poisoning was strongly suspected to be due to histamine intoxication. In addition, although thirteen histamine-producing bacteria strains capable of producing 8.1–19.7 ppm of histamine in trypticase soy broth (TSB) supplemented with 1.0% l-histidine (TSBH), were identified as Enterobacter sp. (three strains), Pantoea agglomerans (two strains), Klebsiella variicola (four strains) and Serratia marcescens (four strains), by 16S rDNA sequencing with PCR amplification, they were not determined to be the main contributors to histamine accumulation in suspected tuna dumpling.     

The effects of gender,age and region on macro- and micronutrient contents and fatty acid profiles in the muscles of roe deer and wild boar in Mecklenburg-Western Pomerania (Germany)

Samples of M. longissimus were collected from a total of 203 feral roe deer (n = 118) and wild boar (n = 85) in two regions of Mecklenburg-Western Pomerania (Germany). The muscle lipid saturated fatty acid proportions of roe deer and wild boar ranged between 33 and 49 g/100 g total fatty acids and 31 and 35 g/100 g total fatty acids, respectively. The total n − 3 PUFA proportions in roe deer muscle varied between 8.0 and 14 g/100 g fatty acids, and in wild boar muscle between 2.6 and 6.0 g/100 g fatty acids. The major vitamin E homologue, α-tocopherol, was determined to be between 5.8 and 13.1 mg/kg in roe deer muscles. Lower levels between 1.2 and 4.7 mg/kg were measured in wild boar muscles. The iron and zinc concentrations in roe deer and wild boar muscle ranged from 26.3 to 33.9 mg/kg and from 17.0 to 21.7 mg/kg, and from 13.6 to 39.3 mg/kg and 18.1 to 31.9 mg/kg, respectively.     

Histamine level and species identification of billfish meats implicated in two food-borne poisonings

Two incidents of food-borne poisonings, causing illness in 59 and 43 victims due to ingestion of billfish meats, occurred in May 2004, in Pingtung, southern Taiwan and in December 2004, Taichung, central Taiwan, respectively. One fried billfish fillet and five frozen billfish fillet samples collected, respectively, from the suspected restaurants in Pingtung and Taichung, respectively, were tested to determine the histamine levels and identify fish species. Analyses of histamine showed that the suspected billfish samples in two food poisonings contained more than 150 mg/100 g of histamine, which is higher than the hazard action level of 50 mg/100 g. Judging from the allergy-like symptoms of the victims and the high histamine levels in the suspected billfish samples, both food-borne poisonings were strongly suspected to be caused by histamine intoxication. A polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) method was used to identify the species of the suspected billfish samples in both food poisonings. The 348 bp amplified fragment of the mitochondrial cytochrome b gene by PCR was digested with BsaJI, Cac8I and HpaII enzymes to distinguish the species of the suspected billfish samples. Consequently, the species of Pingtung and Taichung billfish samples implicated in food poisonings were identified as Makaira nigricans and Xiphias gladius, respectively.     

Organic acids,antioxidant capacity,phenolic content and lipid characterisation of Georgia-grown underutilized fruit crops

Four underutilized Georgia-grown fruit crops, namely loquat (Eriobotrya japonica), mayhaw (Crataegus sp.), fig (Ficus carica), and pawpaw (Asimina triloba), and their leaves were analysed for total polyphenols by Folin–Ciocalteau method, and antioxidant capacity by ferric-reducing antioxidant power (FRAP) and Trolox-equivalent antioxidant capacity (TEAC) assays. Organic acids and phenolic compounds were identified by RP-HPLC. For lipid profile, fruits were separated into two fractions – seed and fruit (i.e., without seed); lipid was extracted using the Folch method and analysed for fatty acids, phytosterols, tocopherols, and phospholipids. The major organic acid identified in all samples was malic acid (177–1918 mg/100 g FW). The predominant phenolic acids in all the fruits were gallic (1.5–6.4 mg/100 g FW) and ellagic (0.2–33.8 mg/100 g FW), and the most abundant flavonoid was catechin (12.2–37.8 mg/100 g FW). Total lipid content varied from 0.1% in mayhaw fruit to 21.5% in pawpaw seed. Linoleic acid was the predominant fatty acid in all of the samples (28.2–55.7%).     

Histamine production by Enterobacter aerogenes in tuna dumpling stuffing at various storage temperatures

Enterobacter aerogenes was studied for its growth, and promoting the formation of total volatile base nitrogen (TVBN) and histamine in tuna dumpling stuffing stored at various temperatures from −20 °C to 37 °C. The bacterial number rapidly increased in low (2.0 log CFU/g) or high (5.0 log CFU/g) inoculated concentrations at temperature above 15 °C and reached the highest bacterial count at 37 °C. In addition, the low spiked sample stored at 37 °C for 12 h and the high spiked sample stored at 25 and 37 °C for 12 h, formed histamine at above 50 mg/100 g of the potential hazard level in most illness cases. However, bacterial growth was controlled by cold storage of the samples at 4 °C or below, but histamine formation was stopped only by frozen storage. Once the frozen stuffing samples were thawed and stored at 25 °C, histamine started to accumulate rapidly.     

An amperometric biosensor for the rapid assessment of histamine level in tiger prawn (Penaeus monodon) spoilage

Histamine could accumulate in seafood when bacteria spoilage commenced and caused histamine poisoning without altering the fish normal appearance and odor. Therefore, a histamine biosensor using immobilized enzyme diamine oxidase (DAO) has been developed for the rapid monitoring of the histamine levels in tiger prawn (Penaeus monodon). The histamine biosensor had a response time of <1 min and optimum pH of operation was 7.4 with reproducibility and repeatability (n = 5) of 4.87% and 5.26% relative standard deviations (RSD) respectively. Recoveries ranging from 93.11% to 100.58% were obtained for histamine spiked at levels from 5 to 20 ppm. The variation in histamine levels of some tiger prawn samples after a 5-h exposure at temperature of 30 °C ± 2 were studied using the histamine biosensor and the results were comparable to histamine levels determined by an HPLC method. The two methods showed a linear correlation with R² = 0.9612 (Y = 0.9164x + 5.58). The limit of detection was 0.65 ppm of histamine, which is below the indicator level of 50 ppm established by USA FDA. The reusable biosensor is simple and can be used for direct histamine determination without further sample pretreatment, and is suitable for the routine analysis of histamine in tiger prawns to monitor spoilage.     

Nutritional and in vitro antioxidant properties of edible wild greens in Iberian Peninsula traditional diet

Wild greens are nutritionally well-balanced vegetables. Herein, nutritional and in vitro antioxidant properties of the sprouts of three commonly used species were determined. Wild asparagus revealed the highest levels of moisture (84.6 g/100 g fw), ash (12.3 g/100 g dw), proteins (22.4 g/100 g dw), total sugars (9.24 g/100 g dw), including sucrose (4.27 g/100 g dw), and of the essential n-6 fatty acid linoleic acid (44.5%); white bryony gave the highest contents of reducing sugars, including glucose (2.97 g/100 g dw), essential n-3 fatty acid α-linolenic acid (70.3%), and the best ratios of PUFA/SFA, and n-6/n-3 fatty acids (3.59 and 0.0907, respectively); black bryony showed the highest concentrations of carbohydrates (69.3 g/100 g dw), fructose and trehalose (3.83 and 1.34 g/100 g dw, respectively). Besides their culinary characteristics, their high content in vitamins (asparagus, 135 and 142 mg/100 g dw of total tocopherols and ascorbic acid, respectively), chlorophylls (white bryony, 50.9 mg/100 g dw), carotenoids (23.3 mg/100 g dw) and phenolics (black bryony, 759 mg GAE/g extract), together with the antioxidant properties (EC₅₀ values lower than 640 μg/ml) and potential health benefits increase their importance in traditional as well as in contemporary diets.     

Histamine production by bacilli bacteria, acetic bacteria and yeast isolated from fruit wines

Eleven red wines imported from foreign country and 40 domestic fruit wines, including 15 red wines, 4 white wines, 7 plum wines, and 14 other fruit wines, sold in the supermarkets in Taiwan were purchased and tested to determine the occurrence of biogenic amines and histamine-forming bacteria. The levels of pH, total soluble solids (TSS), titratable acidity (TA), reducing sugar (RS), total sugar (TS), sulphites, methanol (milligram per liter of pure ethanol), ethanol and Pb in all samples ranged from 3.0 to 4.1, 6.8 to 24.4 °Brix, 0.3 to 1.7 g/100 mL, 0.2 to 17.6 g/100 mL, 1.6 to 28.4 g/100 mL, <2 to 260.5 mg/L, <1 to 2559 mg/L, 5.0 to 15.6 g/100 mL and <1 to 46.2 μg/L, respectively. The levels of TSS, TA, RS, and TS in plum wine samples were significantly higher than those of the other wines samples, whereas the pH value in plum wine samples was lower than that of the other wines samples. The average content for each of the nine biogenic amines in all samples was less than 5.2 mg/L. However, higher levels of histamine and spermine were detected in domestic fruit wine samples than the imported red wine samples. Five histamine-forming isolates isolated from domestic red wine and jackfruit wine, capable of producing 13.0 mg/L to 69.1 mg/L of histamine in trypticase soy broth (TSB) supplemented with 2 g/100 mL l-histidine (TSBH) or MRS broth supplemented with 2 g/100 mL l-histidine (MRSH), were identified as Bacillus pumilus (one strain), Bacillus sp. (two strains) and Acetobacter pasteurianus (one strain) by 16S rDNA sequencing with PCR amplification, and Zygoascus hellenicus var. hellenicus (one strain) by internal transcribed spacer sequencing with PCR amplification. To our knowledge, this is the first report to demonstrate the occurrence of histamine-forming bacilli bacteria, acetic bacteria and yeast in fruit wine.     

Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds

The effects of various domestic processing methods such as soaking, cooking and autoclaving on the levels of certain antinutritional factors and in vitro protein digestibility of seeds of Bauhinia purpurea L., an underutilised legume collected from South India, were investigated. The raw seeds were found to contain antinutritional factors like total free phenolics (2.75 g/100 g), tannins (2.35 g/100 g), phytic acid (692 mg/100 g) and flatulence factors, raffinose (0.54 g/100 g), stachyose (1.17 g/100 g) and verbascose (0.95 g/100 g). Soaking the seeds in distilled water caused maximum reduction in the phytic acid content (37%), whereas soaking in NaHCO₃ solution reduced significant levels of phenolics and tannins (72% and 78%, respectively). A reduction in the levels of oligosaccharides (raffinose by 63%, stachyose by 42% and verbascose by 79%) was observed during cooking. Of the attempted treatments, autoclaving appeared to be most effective in reducing levels of all the investigated antinutrients, except phytic acid, and also improved the in vitro protein digestibility of B. purpurea seeds.     

Raw Millefiori honey is packed full of antioxidants

Total polyphenols, flavonoids and antioxidant power of raw honey samples from two of the most common Italian varieties, i.e., Millefiori and Acacia, were evaluated. Phenolic content, expressed as caffeic acid equivalents, ranged from 12.5 to 17.5 mg/100 g and from 3 to 11 mg/100 g in Millefiori and Acacia honeys, respectively. All Millefiori samples exhibited the highest flavonoid concentration being between 1.23 and 2.93 mg catechin equivalents (CE)/100 g honey. Total flavonoids in 100 g Acacia honeys were in the range of 0.45–1.01 mg CE. Acacia honeys had lower total antioxidant power, as assessed by ferric reducing/antioxidant power assay, than Millefiori. The relationship between phenolic content and antioxidant power was discussed. Comparative experimental analysis was performed with an artificial honey and processed honeys. Raw Millefiori honey is rich in both amount and variety of antioxidant substances, and its inclusion in the diet may be recommended to complement other polyphenol sources.     

Antioxidant activity of three edible seaweeds from two areas in South East Asia

Total phenolic content (TPC) and antioxidant activity (AOA) of 50% aqueous methanol extracts of the marine algae, Padina antillarum, Caulerpa racemosa and Kappaphycus alvarezzi were studied. TPC was measured using Folin-Ciocalteu method while 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power (FRAP), ferrous ion chelating (FIC) assay and beta carotene bleaching (BCB) assay were used to study their AOA. P. antillarum was found to have the highest TPC, 2430±208 mg gallic acid equivalents (GAE) per 100 g dried sample and ascorbic acid equivalent antioxidant capacity (AEAC), 1140±85 mg AA/100 g. C. racemosa and K. alvarezzi displayed lower TPC and AEAC. C. racemosa had 144±22 mg GAE/100 g dried sample of TPC and 14.3±2.0 mg AA/100 g of AEAC, while K. alvarezzi had 115±35 mg/100 g dried sample of TPC and 37.8±16.8 mg AA/100 g of AEAC. In addition, P. antillarum displayed the highest reducing power, 15.7±2.6 mg GAE/g and highest chelating ability. C. racemosa and K. alvarezzi exhibited lower reducing power, 0.737±0.423 mg GAE/g and 0.561±0.269 mg GAE/g, and lower chelating ability. However, the AOA of these three seaweeds as assessed by BCB assay were equally high.     

Element concentrations in shell of Pinctada margaritifera from French Polynesia and evaluation for using as a food supplement

Element concentrations in shell of Pinctada margaritifera (black-lip pearl oyster) from Manihi, French Polynesia, were measured with Inductively Coupled Plasma – Atomic Emission Spectrometry (ICP-AES). The respective average concentrations were: calcium (Ca) 396.4 mg/g, sodium (Na) 5.536 mg/g, magnesium (Mg) 2.136 mg/g, strontium (Sr) 890.6 ppm, iron (Fe) 67.89 ppm, aluminum (Al) 45.74 ppm, phosphorus (P) 27.19 ppm, boron (B) 12.17 ppm, manganese (Mn) 2.308 ppm, copper (Cu) 1.050 ppm, zinc (Zn) 0.7180 ppm; and nickel (Ni), chromium (Cr), mercury (Hg), arsenic (As), cadmium (Cd), lead (Pb), and vanadium (V) were below detection limits with ICP-AES.     

Phenolic compounds in strawberry (Fragaria x ananassa Duch.) fruits: Composition in 27 cultivars and changes during ripening

Phenolic compounds in fruits of 27 cultivars of strawberry (Fragaria x ananassa Duch.) grown in Norway were characterised and quantified by HPLC-DAD-MSⁿ. Total phenolic content, calculated as the sum of the individual compounds, varied 2.3-fold among cultivars, i.e., from 57 to 133 mg/100 g of fw. There were significant differences among cultivars in concentration of all phenolic compounds. The highest variation between cultivars was found for cinnamoyl glucose (0.6-24.9 mg/100 g of fw). Concentration of anthocyanins, the most abundant class of phenolic compounds in the majority of the cultivars, varied from 8.5 to 65.9 mg/100 g of fw. Flavan-3-ols (11-45 mg/100 g of fw) and ellagitannins (7.7-18.2 mg/100 g of fw) contributed on average 28% and 14% to total phenolic contents in the strawberry cultivars, respectively. In three cultivars harvested at three stages of ripeness, anthocyanins and cinnamic acid conjugates were the compounds most affected by ripening. The anthocyanin profile for the individual cultivars was only slightly affected by ripening and growing conditions.