Advisor(s)
Abstract(s)
Phenolic compounds are commonly found in both edible and inedible plants, and they have been reported
to have multiple biological effects. The interest of plant phenolics derives from the evidence of their potent
antioxidant activity and their wide range of pharmacologic properties including anti-inflammatory,
antiallergic and antibacterial activities. Flavonoids are a type of phenolic secondary metabolites with a
widespread occurrence in the plant kingdom [1]. These compounds and other different classes of bioactive
constituents are present in Arbutus unedo L. (Ericaceae) and Prunus spinosa L. (Rosaceae) wild fruits. The
fruits of A. unedo are eaten raw or made in liqueurs, and P. spinosa fruits are sometimes eaten raw, and
commonly prepared in jams or macerated with sugar, honey and brandy to obtain a digestive and laxative
liqueur, which is usually drunk after copious meals; they have also been used as astringent, diuretic and
purgative [2,3]. This study aimed to characterize the phenolic compounds present in the above mentioned
wild fruits, using HPLC-DAD-ESI/MS.
P. spinosa fruits presented the highest concentration in phenolic acids (29.78 mg/100 g dw), being 3-Ocaffeoylquinic
acid the most abundant one, and flavone/ols (57.48 mg/100 g), among which quercetin-3-Orutinoside
(15.63 mg/100g) was the majority compound. A. unedo fruits presented the highest
concentration in flavan-3-ols (36.30 mg/100 g), and catechin was the most abundant compound in those
fruits (13.51 mg/100 g). Cyanidin 3-O-glucoside was found in both fruits being the major anthocyanin in A.
unedo, while cyanidin-3-O-rutinoside and peonidin-3-O-rutinoside predominated in P. spinosa. The latter
presented a more complex anthocyanin profile and also higher anthocyanin concentration, which was
coherent with its greater pigmentation. Overall, 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 studied fruits may have great potential for food industries as a source of colors and flavors,
as well as bioactive molecules such as phenolic compounds for dietary supplements or functional foods.
Description
Keywords
Citation
Guimarães, Rafaela; Barros, Lillian; Dueñas, Montserrat; Carvalho, Ana Maria; Queiroz, Maria João R.P.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2013). Phenolic profile of Arbutus unedo L. and Prunus spinosa L. wild fruits. In 1st International Symposium on Profiling. Almada. ISBN 978-989-98415-5-0