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Hovenia dulcis Thunb. pseudofruits as functional foods: phytochemicals and bioactive properties in different maturity stages

2017Journal article Open access
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dc.contributor.authorMorales, Patricia
dc.contributor.authorMaieves, Helayne Aparecida
dc.contributor.authorDias, Maria Inês
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorSánchez-Mata, María Cortes
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-30T15:00:41Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-30T15:00:41Z
dc.date.issued2017
dc.description.abstractPseudofruits of Hovenia dulcis, at five different ripening stages, were evaluated in order to characterize their bioactive compounds (phenolic compounds, tocopherols and fatty acids), and determine their biofunctionality (antitumor, antimicrobial and antioxidant activity). Epi(gallochatechin) was the main phenolic compound (24.7 mg/g, Hd05), a-tocopherol was the main isoform, increasing its content with the maturity process (5.43 mg/100 g, Hd04), C18:2 was the main polyunsaturated fatty acid (35.5%, Hd04), while C16:0 was the predominant saturated fatty acids (38%, Hd01). The most immature stages (Hd01-Hd02) showed antitumor activity against all tested tumor cell lines, mainly against NCI-H460; also Hd01 and Hd02 presented the highest antimicrobial activity, mainly against Pseudomonas aeruginosa and Staphylococcus aureus. This underutilized product demonstrated to be a rich source of phenolic compounds and tocopherols showing an interesting activity in immature stages (unfit for consumption in natura) and could be use as alternative bioactive ingredient for functional foods, dietary supplements or nutraceuticals.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programe PT2020 for financial support to CIMO (UID/AGR/00690/2013), LSRE (Project UID/EQU/50020/2013), H. Maieves (CAPES/PDSE and BEX 3480/13-5), L. Barros (SFRH/BPD/107855/2015), R.C. Calhelha (SFRH/BPD/BPD/68344/2010) and I. Dias (SFRH/BD/84485/2012) grants.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMorales, Patricia; Maieves, Helayne Aparecida; Dias, Maria Inês; Calhella, Ricardo C.; Sánchez-Mata, María Cortes; Santos-Buelga, Celestino; Barros, Lillian; Ferreira, Isabel C.F.R. (2017). Hovenia dulcis Thunb. pseudofruits as functional foods: Phytochemicals and bioactive properties in different maturity stages. Journal of Functional Foods. ISSN 1756-4646. 29, p. 37-45en_EN
dc.identifier.doi10.1016/j.jff.2016.12.003pt_PT
dc.identifier.issn1756-4646
dc.identifier.urihttp://hdl.handle.net/10198/15314
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.relationProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
dc.relationIMPROVING SECONDARY METABOLITES PRODUCTION THROUGH IN VITRO CULTURE TECHNIQUE: CHEMICAL AND GENETIC CHARACTERIZATION OF EDIBLE PLANTS, BIOACTIVE PROPERTIES AND MICROENCAPSULATION OF PHENOLIC FRACTIONS
dc.subjectAntioxidant/antitumor/antimicrobial capacityen_EN
dc.subjectHovenia dulcis Thunben_EN
dc.subjectPhytochemicalsen_EN
dc.subjectPseudofruitsen_EN
dc.subjectRipening processen_EN
dc.titleHovenia dulcis Thunb. pseudofruits as functional foods: phytochemicals and bioactive properties in different maturity stagesen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
oaire.awardTitleIMPROVING SECONDARY METABOLITES PRODUCTION THROUGH IN VITRO CULTURE TECHNIQUE: CHEMICAL AND GENETIC CHARACTERIZATION OF EDIBLE PLANTS, BIOACTIVE PROPERTIES AND MICROENCAPSULATION OF PHENOLIC FRACTIONS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FEQU%2F50020%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F68344%2F2010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F84485%2F2012/PT
oaire.fundingStream5876
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oaire.fundingStreamSFRH
person.familyNameDias
person.familyNameCalhelha
person.familyNameBarros
person.familyNameFerreira
person.givenNameMaria Inês
person.givenNameRicardo C.
person.givenNameLillian
person.givenNameIsabel C.F.R.
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person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridM-8242-2013
person.identifier.ridJ-2172-2014
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id6507978333
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
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