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Chemical characterization and antioxidant capacity evaluation of blueberries and currants subjected to different types of production

2021Conference object Open access
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dc.contributor.authorPalmeira, Luís
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorPereira, Carla
dc.contributor.authorDias, Maria Inês
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-01-24T11:23:23Z
dc.date.available2022-01-24T11:23:23Z
dc.date.issued2021
dc.description.abstractIn recent years, with the increasing consumers‘ awareness regarding the beneficial properties of antioxidant fruits for health, small red fruits have been extensively produced. This tendency as led to the search of new and more sustainable ways of organic and integrated production, replacing conventional agriculture, to improve the quality of the fruits, and therefore meet consumers‘ expectations [1–3]. The main interest of this study was the chemical characterization (fatty acids (GC-FID), free sugars (HPLC-RI), organic acids (UFLC-PDA), tocopherols (HPLC-fluorescence), and phenolic compounds (HPLC-DAD/ESI-MS)), and antioxidant properties assessment (TBARS and OxHLIA assays) of blueberry and currant fruits subjected to different types of production (conventional and applying a biological fertilizer, Ecoser), providing information that allows a comparison and a more conscious choice of the most suitable production type. The results showed that the chemical composition of blueberry and currant fruits is influenced by the production methodology. Blueberries fertilized with Ecoser revealed higher concentrations of γ- and δ-tocopherol, monounsaturated and polyunsaturated fatty acids, oxalic acid, quinic acid, and malic acid, while blueberries grown in the traditional way showed high levels of glucose and fructose, as well as saturated fatty acids, quinic acid, and phenolic compounds. Regarding currants, those grown organically showed high concentrations of lipids, fructose, glucose, ascorbic acid, saturated and monounsaturated fatty acids, phenolic acids, and flavonoids, whereas currants grown in conventional agriculture showed high levels of sucrose, polyunsaturated fatty acids, and anthocyanins. On the other hand, in the antioxidant activity assessment, a better inhibition of lipid peroxidation was evidenced by the currants produced in biological mode and in the blueberries produced in a conventional way. In terms of the inhibition of oxidative hemolysis, the best results were achieved by the currants and blueberries cultivated in biological mode. This study can serve as a basis to determine the most suitable production parameters, depending on the intended application of the fruits in industry, or the consumers‘ preferences.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). National funding by FCT, P.I., through the institutional scientific employment program-contract for C. Pereira and L. Barros contracts and A.K. Molina PhD grant (2020.06231.BD). To the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project GreenHealth – Norte-01-0145-FEDER-000042.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPalmeira, Luís; Molina, Adriana K.; Pereira, Carla; Dias, Maria Inês; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Chemical characterization and antioxidant capacity evaluation of blueberries and currants subjected to different types of production. In 5th International Symposium on Phytochemicals in Medicine and Foodpt_PT
dc.identifier.urihttp://hdl.handle.net/10198/24869
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationNorte-01-0145-FEDER-000042pt_PT
dc.relationMountain Research Center
dc.relationNatural pigments recovery from bio-residues: widening the range of safe food colorants
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBlueberriespt_PT
dc.titleChemical characterization and antioxidant capacity evaluation of blueberries and currants subjected to different types of productionpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleNatural pigments recovery from bio-residues: widening the range of safe food colorants
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//2020.06231.BD/PT
oaire.citation.conferencePlaceNanchangpt_PT
oaire.citation.endPage422pt_PT
oaire.citation.startPage422pt_PT
oaire.citation.title5th International Symposium on Phytochemicals in Medicine and Foodpt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePalmeira
person.familyNameMolina
person.familyNamePereira
person.familyNameDias
person.familyNameFerreira
person.familyNameBarros
person.givenNameLuís
person.givenNameAdriana K.
person.givenNameCarla
person.givenNameMaria Inês
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier1415151
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person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridK-1629-2016
person.identifier.ridM-8242-2013
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
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
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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