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Characterisation of phenolic compounds in wild fruits from Northeastern Portugal

2013Journal article Open access
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dc.contributor.authorGuimarães, Rafaela
dc.contributor.authorBarros, Lillian
dc.contributor.authorDueñas, Montserrat
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorQueiroz, Maria João R.P.
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2013-07-24T14:32:02Z
dc.date.available2013-07-24T14:32:02Z
dc.date.issued2013
dc.description.abstractThis study aimed to analyse the phenolic composition of wild fruits of Arbutus unedo (strawberry-tree), Prunus spinosa (blackthorn), Rosa canina and Rosa micrantha (wild roses). Analyses were performed by HPLC-DAD-ESI/MS. Prunus spinosa fruits presented the highest concentration in phenolic acids (29.78 mg/100 g dry weight), being 3-O-caffeoylquinic acid the most abundant one, and flavone/ols (57.48 mg/100 g), among which quercetin3-O-rutinoside (15.63 mg/100 g) was the majority compound. (+)-Catechin was the most abundant compound in A. unedo (13.51 mg/100 g) and R. canina (3.59 mg/100 g) fruits. Arbutus unedo fruits presented the highest concentration in flavan-3-ols (36.30 mg/100 g). Cyanidin 3-O-glucoside was found in all the studied fruits, being the major anthocyanin in most of them, with the exception of P. spinosa samples, in which cyaniding 3-O-rutinoside and peonidin 3-O-rutinoside predominated; Prunus spinosa fruit presented the more complex anthocyanin profile among the analysed fruits and also the highest anthocyanin concentrations, which was coherent with its greater pigmentation. All in all, P. spinosa presented the highest levels of phenolic acids and flavonoids, including anthocyanins, flavonols and flavones, although no flavan-3-ols could be identified in its fruits. The present study represents a contribution to the chemical characterization of phenolic compounds from wild fruits with acknowledged antioxidant activity and traditionally used for several folk medicinal applications.por
dc.description.sponsorshipPEst-OE/AGR/UI0690/2011 and PEst-C/QUI/UI0686/2011 for financial support to CIMO and CQ-UM, respectively. R. Guimarães and L. Barros thank to FCT, POPH-QREN and FSE for their grants (SFRH/BD/78307/2011 and SFRH/BPD/4609/2008, respectively). The GIP-USAL is financially supported by the Consolider-Ingenio 2010 Programme (FUN-C-FOOD, CSD2007-00063). M. Dueñas thanks the Spanish “Ramón y Cajal” Programme for a contract.por
dc.identifier.citationGuimarães, Rafaela; Barros, Lillian; Dueñas, Montserrat; Carvalho, Ana Maria; Queiroz, Maria João R.P.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2013). Characterisation of phenolic compounds in wild fruits from Northeastern Portugal. Food Chemistry. ISSN 0308-8146. 141:4, p. 3721–3730por
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/8555
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationSFRH/BPD/4609/2008
dc.relationStrategic Project - UI 690 - 2011-2012
dc.relationStrategic Project - UI 686 - 2011-2012
dc.relationTOWARD ANTIOXIDANT AND ANTITUMOR PROPERTIES OF WILD MEDICINAL PLANTS TRADITIONALLY USED IN PORTUGAL: EXTRACTS, ISOLATED FLAVONOIDS, AND THEIR HUMAN METABOLITES OBTAINED BY CHEMICAL SYNTHESIS
dc.subjectWild fruitspor
dc.subjectFlavonolspor
dc.subjectFlavon-3-olspor
dc.subjectAnthocyaninspor
dc.subjectHPLC-DAD-ESI/MSpor
dc.titleCharacterisation of phenolic compounds in wild fruits from Northeastern Portugalpor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardTitleStrategic Project - UI 686 - 2011-2012
oaire.awardTitleTOWARD ANTIOXIDANT AND ANTITUMOR PROPERTIES OF WILD MEDICINAL PLANTS TRADITIONALLY USED IN PORTUGAL: EXTRACTS, ISOLATED FLAVONOIDS, AND THEIR HUMAN METABOLITES OBTAINED BY CHEMICAL SYNTHESIS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6820 - DCRRNI ID/PEst-C%2FQUI%2FUI0686%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F78307%2F2011/PT
oaire.citation.endPage3730por
oaire.citation.startPage3721por
oaire.citation.titleFood Chemistrypor
oaire.citation.volume141por
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6820 - DCRRNI ID
oaire.fundingStreamFARH
person.familyNameBarros
person.familyNameCarvalho
person.familyNameFerreira
person.givenNameLillian
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifierID G-7399-2011
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id20336503900
person.identifier.scopus-author-id36868826600
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
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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