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Wild Fruits of Amelanchier ovalis Medik. (Rosaceae): A Valuable Neglected Resource of Nutrients and Bioactive Compounds

2026Artigo científico Acesso aberto
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.fosCiências Naturais::Ciências Biológicas
datacite.subject.fosEngenharia e Tecnologia::Engenharia Química
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg15:Proteger a Vida Terrestre
datacite.subject.sdg04:Educação de Qualidade
dc.contributor.authorGarcía-Herrera, Patricia
dc.contributor.authorVega, Erika N.
dc.contributor.authorAlonso-Esteban, José Ignacio
dc.contributor.authorTardío, Javier
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorMandim, Filipa
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorBarros, Lillian
dc.contributor.authorPérez-Rodríguez, María Luisa
dc.contributor.authorCámara, Montaña
dc.contributor.authorFernández-Ruiz, Virginia
dc.contributor.authorMorales, Patricia
dc.date.accessioned2026-06-19T15:14:59Z
dc.date.available2026-06-19T15:14:59Z
dc.date.issued2026
dc.description.abstractAmelanchier ovalis Medik., is a neglected wild edible fruit traditionally consumed in several European regions and adapted to diverse agroecological conditions. The present study aimed to provides a preliminary physico-chemical and characterization of the fruits collected in central Spain. The analysis focused on fatty acids, tocopherols, soluble sugars, organic acids, and phenolic compounds, alongside an evaluation of the antioxidant and antimicrobial capacity. The results indicate that this wild edible fruit is characterized by a high proportion of unsaturated fatty acids, particularly oleic (34%) and linoleic (30%) acids, and contain appreciable amounts of tocopherols (28 mg/100 g, fw). The presence of sorbitol stands out in this species as a soluble sugar (> 2 g/100 g, fw), and the organic acid profile revealed a balanced composition. A high total phenolic content was observed, characterized by hydroxybenzoic and hydroxycinnamic acids. In vitro assays demonstrate radical scavenging capacity and inhibitory activity against selected pathogenic bacterial and fungal strains. Furthermore, no in vitro cytotoxicity was evidenced in non-tumour hepatic cell lines (PLP2). These findings provide a baseline characterization of the nutritional and bioactive compounds profile of A. ovalis fruits, suggesting their revalorization for its consumption as part of the Mediterranean diet and as a potential technological functional ingredient, although further studies on bioavailability and in vivo efficacy are required.eng
dc.description.sponsorshipThe authors are grateful to ALIMNOVA Research Group 951505 (UCM, GNFR-32/23) and to FCT/MCTES (PIDDAC) for its support through CIMO, UID/00690/2025 (10.54499/UID/00690/2025) and UID/PRR/00690/2025 (10.54499/UID/PRR/00690/2025); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020).
dc.identifier.citationGarcía-Herrera, Patricia; Vega, Erika N.; Alonso-Esteban, José Ignacio; Tardío, Javier; Molina, Adriana K.; Mandim, Filipa; Pires, Tania C. S. P.; Barros, Lillian; Pérez-Rodríguez, María Luisa; Cámara, Montaña; Fernández-Ruiz, Virginia; Morales, Patricia (2026). Wild Fruits of Amelanchier ovalis Medik. (Rosaceae): A Valuable Neglected Resource of Nutrients and Bioactive Compounds. Plant Foods for Human Nutrition. ISSN 0921-9668. 81:2, p. 1-9
dc.identifier.doi10.1007/s11130-026-01497-x
dc.identifier.issn0921-9668
dc.identifier.issn1573-9104
dc.identifier.urihttp://hdl.handle.net/10198/36913
dc.language.isoeng
dc.peerreviewedyes
dc.publisherSpringer
dc.relationMountain Research Center - UID/00690/2025
dc.relationCIMO - Mountain Research Center - UID/PRR/00690/2025
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
dc.relation.ispartofPlant Foods for Human Nutrition
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectBioactive compounds
dc.subjectBiological activities
dc.subjectNutritional composition
dc.subjectPreservative properties
dc.subjectWild edible plants
dc.titleWild Fruits of Amelanchier ovalis Medik. (Rosaceae): A Valuable Neglected Resource of Nutrients and Bioactive Compoundseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUID/00690/2025
oaire.awardNumberUID/PRR/00690/2025
oaire.awardNumberLA/P/0007/2020
oaire.awardTitleMountain Research Center - UID/00690/2025
oaire.awardTitleCIMO - Mountain Research Center - UID/PRR/00690/2025
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
oaire.awardURIhttp://hdl.handle.net/10198/35759
oaire.awardURIhttp://hdl.handle.net/10198/36356
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage9
oaire.citation.issue2
oaire.citation.startPage1
oaire.citation.titlePlant Foods for Human Nutrition
oaire.citation.volume81
oaire.fundingStreamCIMO
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameAlonso-Esteban
person.familyNameMolina
person.familyNameMandim
person.familyNamePires
person.familyNameBarros
person.givenNameJosé Ignacio
person.givenNameAdriana K.
person.givenNameFilipa
person.givenNameTânia C.S.P.
person.givenNameLillian
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person.identifier.orcid0000-0002-6494-2326
person.identifier.orcid0000-0002-3954-3833
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridH-6161-2017
person.identifier.ridQ-2842-2018
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id57193949970
person.identifier.scopus-author-id57057440000
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
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
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