Abstract:To clarify the chemical constituents in strawberry (Fragaria×ananassa Duch.) cv. Falandi, nineteen compounds were isolated from the ethanol extract of its fresh fruits by means of chromatographic separation techniques. On the basis of spectral data, their structures were identified as p-hydroxybenzoic acid (1), ethyl gallate (2), ellagic acid 3-O-α-L-rhamnoside (3), benzyl β-D-glucoside (4), icariside F2 (5), benzyl 6-O-α-L-arabinofuranosyl-β-D-glucoside (6), phenethyl 6-O-α-L-arabinofuranosyl-β-D-glucoside (7), trans-cinnamoyl β-D-glucoside (8), cis-cinnamoyl β-D-glucoside (9), trans-p-coumaroyl β-D-glucoside (10), cis-p-coumaroyl β-D-glucoside (11), trans-feruloyl β-D-glucoside (12), kaempferol (13), trans-tiliroside (14), kaempferol 3-O-β-D-glucuronide (15), quercetin (16), quercetin 3-O-β-D-glucoside (17), quercetin 3-O-β-D-glucuronide (18), and phloridzin (19). Compounds 1-12 belong to aromatics and the others are flavonoids. All of them were reported from cv. Falandi and compounds 4-9 from strawberry for the first time.