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Fragaria vesca L. fruits as sources of high valuable bioactive molecules

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dc.contributor.authorDias, Maria Inês
dc.contributor.authorCaleja, Cristina
dc.contributor.authorBarros, Lillian
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorMorales, Patricia
dc.contributor.authorSánchez-Mata, María Cortes
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-11-11T14:40:54Z
dc.date.available2015-11-11T14:40:54Z
dc.date.issued2015
dc.description.abstractIntroduction Fragaria vesca L. (Rosaceae), wild strawberry, belongs to Rosaceae family and is commonly found in roadsides and slopes [1]. Its small sweet fruits can be consumed as sources of vitamin C, either in fresh or in infusions used for the treatment of intestinal disorders [2]. Objectives, Material and Methods Herein, the fruits of wild F. vesca were characterized in terms of nutritional value (carbohydrates, proteins, fat, ash, and energy value), dietary fiber content and fatty acids profile. Furthermore, both the fruits and corresponding infusions were characterized by their content in soluble sugars, organic acids, folates and tocopherols by HLPC coupled to RI, DAD and FL detectors, respectively, and also for their mineral elements composition, evaluated by EAA. Results Carbohydrates were the main macronutrient found in F. vesca fruits, followed by fat, ash and proteins. They also contain high levels of dietary fiber, mainly as soluble dietary fiber. Linolenic (C18:3n3) and γ-linolenic acids (C18:3n6) were the main fatty acids found in the fruits, highlighting a prevalence of polyunsaturated fatty acids (PUFA). The fruits and corresponding infusion showed sucrose, followed by fructose as main sugars. Citric acid was the most abundant organic acid in both samples; while oxalic and ascorbic acids were only detected in traces in the infusion. In terms of microelements, manganese was the most abundant in both forms. Potassium and calcium were the main macroelements found in the fruits and their infusion, respectively. In terms of vitamins, both samples presented folates (vitamin B9) and tocopherols (vitamin E), being γ-tocopherol the main isoform found, followed by α-tocopherol. By the way, in the infusion only α-tocopherol was detected. Conclusions Although fruits of wild F. vesca are mainly consumed in fresh, this study also proves the potentiality of their infusions as a source of bioactive molecules.pt_PT
dc.identifier.citationDias, Maria Inês; Caleja, Cristina; Barros, Lillian; Oliveira, M.B.P.P.; Morales, Patricia; Sánchez-Mata, María Cortes; Ferreira, Isabel C.F.R. (2015). Fragaria vesca L. fruits as sources of high valuable bioactive molecules. In EuroFoodChem XVIII International Conference 2015. Madridpt_PT
dc.identifier.urihttp://hdl.handle.net/10198/12322
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationALIMNOVA UCM-GR35/10Apt_PT
dc.relationIMPROVING SECONDARY METABOLITES PRODUCTION THROUGH IN VITRO CULTURE TECHNIQUE: CHEMICAL AND GENETIC CHARACTERIZATION OF EDIBLE PLANTS, BIOACTIVE PROPERTIES AND MICROENCAPSULATION OF PHENOLIC FRACTIONS
dc.relationINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFragaria vesca L. fruitspt_PT
dc.subjectNutritional valuept_PT
dc.subjectChromatographypt_PT
dc.subjectBioactive moleculespt_PT
dc.titleFragaria vesca L. fruits as sources of high valuable bioactive moleculespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleIMPROVING SECONDARY METABOLITES PRODUCTION THROUGH IN VITRO CULTURE TECHNIQUE: CHEMICAL AND GENETIC CHARACTERIZATION OF EDIBLE PLANTS, BIOACTIVE PROPERTIES AND MICROENCAPSULATION OF PHENOLIC FRACTIONS
oaire.awardTitleINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/Incentivo%2FEQB%2FLA0006%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F84485%2F2012/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F93007%2F2013/PT
oaire.citation.titleEuroFoodChem XVIII International Conference 2015pt_PT
oaire.fundingStream5876
oaire.fundingStream3599-PPCDT
oaire.fundingStreamFARH
person.familyNameDias
person.familyNameCaleja
person.familyNameBarros
person.familyNameFerreira
person.givenNameMaria Inês
person.givenNameCristina
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-idE218-8DD3-4959
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id35236343600
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.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
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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