It is known that the phenolic acids have beneficial effects on health as antioxidants and anticarcinogens. Some phenolic acids (gallic, protocatechuic and p-hydroxy benzoic acid) were analyzed in cultivated strawberries (Fragaria moschata) with and without alkaline and acid hydrolysis. All fractions were quantified by HPLC with DAD and ECD detection. The results of alkaline and acid hydrolysis were calculated as to represent total phenolic acids. The results showed a little amount of free phenolic acids in strawberries but, after the hydrolysis of strawberry samples, an increased content of phenolic acids was noticed. From all analyzed phenolic acids, the one detected in the greatest quantity was p-hydroxy benzoic acid.
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