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Phytochemical characterization and bioactive properties of strawberries treated by gamma radiation

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datacite.subject.fosCiências Agrárias::Agricultura, Silvicultura e Pescas
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorBarkaoui, Salma
dc.contributor.authorMadureira, Joana
dc.contributor.authorDias, Maria Inês
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorMargaça, Fernanda M. A.
dc.contributor.authorBoudhrioua, Nourhène
dc.contributor.authorCabo Verde, Sandra
dc.date.accessioned2025-06-03T08:46:04Z
dc.date.available2025-06-03T08:46:04Z
dc.date.issued2025
dc.description.abstractStrawberry is one of the most consumed berries worldwide and the compounds on its extracts present numerous health benefits, including antioxidant potential. In this work, the effects of processing strawberries by gamma radiation at 2 kGy and 7 days storage at 4 °C were evaluated regarding their phenolic profile and bioactive properties. From the HPLC–DAD-ESI/MS analysis, pelargonidin-3-O-glucoside was the main compound identified in extracts from non-stored and non-irradiated strawberries (1040 ± 53 mg/100 g dry weight). Gamma radiation and refrigerated storage preserved or improved the antioxidant activity of the strawberry extracts, while keeping the phenolic and ascorbic acid contents. Furthermore, all strawberry extracts exhibited high α-glucosidase inhibition, whereas α-amylase inhibition seemed to be enhanced by gamma radiation treatment at 2 kGy. These findings can provide useful information to develop new ingredients from irradiated fruits to be used by industries, with high added value especially as natural and promising antidiabetic agents.eng
dc.description.sponsorshipThis work was supported by the Foundation for Science and Technology (FCT, Portugal) through national funds FCT/MCTES to C2TN (UIDB/04349/2020), CIMO (UIDB/00690/2020—h t t ps : / /d o i. o rg / 1 0 . 5 4 4 9 9 / U I D B / 0 0 6 9 0 / 2 0 2 0, and UIDP/00690/2020—h t t ps : / /d oi . o rg / 1 0 . 5 4 4 9 9 / U I D P / 0 0 6 9 0 / 2 0 2 0) and SusTEC (LA/P/0007/2020—https://doi.org/10.54 499/L A/P/0007/2020); M.I. Dias and L. Barros thank the national funding by FCT, P.I., through the institutional scientific employment program-contract. This work was developed within the Portuguese—Tunisian Bilateral Research Project funded by FCT and Ministry of Higher Education and Scientific Research (MHESR, Tunisia) “Conventional and non-conventional strawberries processing: effects on product quality, safety, antioxidants and anti-diabetic potential, 2019–2021”. The research leading to these results was also received in the scope of the Coordinated Research Project D61024–contract 19220 “Fostering e-beam food irradiation” financed by the International Atomic Energy Agency (IAEA).
dc.identifier.citationBarkaoui, Salma; Madureira, Joana; Dias, Maria Inês; Barros, Lillian; Ferreira, Isabel C.F.R.; Margaça, Fernanda M. A.; Boudhrioua, Nourhène; Cabo Verde, Sandra. (2025). Phytochemical characterization and bioactive properties of strawberries treated by gamma radiation. European Food Research and Technology. ISSN 1438-2377. 251:5, p. 693-704
dc.identifier.doi10.1007/s00217-024-04654-1
dc.identifier.eissn1438-2385
dc.identifier.issn1438-2377
dc.identifier.urihttp://hdl.handle.net/10198/34549
dc.language.isoeng
dc.peerreviewedyes
dc.publisherSpringer
dc.relationCenter for Nuclear Sciences and Technologies
dc.relationMountain Research Center - UIDB/00690/2020
dc.relationMountain Research Center - UIDP/00690/2020
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
dc.relation.ispartofEuropean Food Research and Technology
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectFood irradiation
dc.subjectStrawberry
dc.subjectPhenolic compounds
dc.subjectAntioxidant capacity
dc.subjectAntidiabetic activity
dc.subjectAntimicrobial activity
dc.titlePhytochemical characterization and bioactive properties of strawberries treated by gamma radiationeng
dc.typejournal article
dspace.entity.typePublication
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oaire.awardNumberLA/P/0007/2020
oaire.awardTitleCenter for Nuclear Sciences and Technologies
oaire.awardTitleMountain Research Center - UIDB/00690/2020
oaire.awardTitleMountain Research Center - UIDP/00690/2020
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04349%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage704
oaire.citation.issue5
oaire.citation.startPage693
oaire.citation.titleEuropean Food Research and Technology
oaire.citation.volume251
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameDias
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person.givenNameMaria Inês
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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