دورية أكاديمية
Mineral Content and Volatile Profiling of Prunus avium L. (Sweet Cherry) By-Products from Fundão Region (Portugal)
| العنوان: | Mineral Content and Volatile Profiling of Prunus avium L. (Sweet Cherry) By-Products from Fundão Region (Portugal) |
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| المؤلفون: | Nunes, Ana R., Gonçalves, Ana C., Pinto, Edgar, Amaro, Filipa, Flores-Félix, José D., Almeida, Agostinho, Pinho, Paula Guedes de, Falcão, Amílcar, Alves, Gilberto, Silva, Luís R. |
| سنة النشر: | 2022 |
| المجموعة: | Universidade de Coimbra: Estudo Geral |
| مصطلحات موضوعية: | Prunus avium L, bio-residues, volatile compounds, essential elements, HS-SPME/GC-MS, ICP-MS |
| الوصف: | Large amounts of Prunus avium L. by-products result from sweet cherry production and processing. This work aimed to evaluate the mineral content and volatile profiling of the cherry stems, leaves, and flowers of the Saco cultivar collected from the Fundão region (Portugal). A total of 18 minerals were determined by ICP-MS, namely 8 essential and 10 non-essential elements. Phosphorus (P) was the most abundant mineral, while lithium (Li) was detected in trace amounts. Three different preparations were used in this work to determine volatiles: hydroethanolic extracts, crude extracts, and aqueous infusions. A total of 117 volatile compounds were identified using HS-SPME/GC-MS, distributed among different chemical classes: 31 aldehydes, 14 alcohols, 16 ketones, 30 esters, 4 acids, 4 monoterpenes, 3 norisoprenoids, 4 hydrocarbons, 7 heterocyclics, 1 lactone, 1 phenol, and 2 phenylpropenes. Benzaldehyde, 4-methyl-benzaldehyde, hexanal, lilac aldehyde, and 6-methyl-5-hepten-2-one were the major volatile compounds. Differences in the types of volatiles and their respective amounts in the different extracts were found. This is the first study that describes the mineral and volatile composition of Portuguese sweet cherry by-products, demonstrating that they could have great potential as nutraceutical ingredients and natural flavoring agents to be used in the pharmaceutical, cosmetic, and food industries. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| تدمد: | 2304-8158 |
| العلاقة: | #PLACEHOLDER_PARENT_METADATA_VALUE#; CENTRO-04-3559-FSE-000162; POCI-01-0145-FEDER-007491; UID/Multi/00709/2013); UIDP/04378/2020; UIDB/04378/2020; SFRH/BD/139137/2018; UI/BD/151313/2021; Marie Skłodowska-Curie grant agreement No. 101003373; https://hdl.handle.net/10316/103246Test |
| DOI: | 10.3390/foods11050751 |
| الإتاحة: | https://doi.org/10.3390/foods11050751Test https://hdl.handle.net/10316/103246Test |
| حقوق: | info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.9EBE5A07 |
| قاعدة البيانات: | BASE |
Full Text Finder | تدمد: | 23048158 |
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| DOI: | 10.3390/foods11050751 |