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dc.contributor.authorZhang, Meng-Qi
dc.contributor.authorZhang, Jing
dc.contributor.authorZhang, Yu-Tao
dc.contributor.authorSun, Jin-Yue
dc.contributor.authorPrieto Lage, Miguel Ángel 
dc.contributor.authorSimal Gándara, Jesús 
dc.contributor.authorPutnik, Predrag
dc.contributor.authorLi, Ning-Yang
dc.contributor.authorLiu, Chao
dc.date.accessioned2023-07-18T10:21:55Z
dc.date.available2023-07-18T10:21:55Z
dc.date.issued2023-06-01
dc.identifier.citationLWT - Food Science and Technology, 182, 114853 (2023)spa
dc.identifier.issn00236438
dc.identifier.urihttp://hdl.handle.net/11093/5035
dc.description.abstractSmall berries have become an attractive topic of research due to their high content in phenolic compounds and reported antioxidant activity. However, there are currently few reports on the deep characterization of their polyphenol composition. Five kinds of berries (raspberry, blackberry, blueberry, mulberry and black chokeberry) were studied to compare the antioxidant activities and polyphenol compositions of both berry juice and pomace (by-products in processing). Results showed that pomaces were more potent antioxidants than juices, especially those that originated from red raspberry. The polyphenol contents in pomaces ranged from 137 to 222 mg/g, this was higher than juices that ranged from 2.75 to 8.88 mg/g, with mulberry accounting for the highest content. The main compounds in pomaces were phenolic compounds with different relative contents found by UPLC-MS/MS. A total of 568 compounds were identified, including 238 flavonoids and 131 phenolic acids. PCA, HCA and OPLS-DA analyses were performed to find similarities on the polyphenol and metabolomic profile of the sampled berries. This analysis unveiled that all studied berries presented a significantly different polyphenol profile, on which raspberry and blackberry were the most similar. Results suggested that berry pomaces can be valuable sources of phenolic compounds of which the major components are anthocyanins and phenolic acids, with potential applications as antioxidant food additives, or raw materials for pharmaceuticals, nutraceuticals, and cosmetics.en
dc.description.sponsorshipProvincial Major Scientific and Technological Innovation Project of Shandong | Ref. 2021SFGC0904; 2021TZXD001; 2021TZXD004spa
dc.description.sponsorshipNatural Science Foundation of Shandong, China | Ref. ZR2020QD103; ZR2020MH401; ZR2021QH351spa
dc.description.sponsorshipAgriculture Scientific and Technological Innovation Program of Shandong Academy of Agriculture Sciences | Ref. CXGC2022B07; CXGC2022A04)spa
dc.description.sponsorshipInnovation Ability Improvement Project for Technology-Based Small and Medium-sized Enterprises of Shandong, China | Ref. 2022TSGC2002spa
dc.description.sponsorshipXunta de Galicia | Ref. ED431F 2020/12spa
dc.description.sponsorshipMinisterio de Ciencia e Innovación | Ref. RYC-2017-22891spa
dc.description.sponsorshipUniversidade de Vigo/CISUG.
dc.language.isoengspa
dc.publisherLWT - Food Science and Technologyspa
dc.relationinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013 -2016/RYC-2017-22891/ES
dc.rightsAttribution 4.0 International
dc.rightshttps://creativecommons.org/licenses/by/4.0/
dc.rightsinfo:eu-repo/grantAgreement/
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.titleThe link between the phenolic composition and the antioxidant activity in different small berries: A metabolomic approachen
dc.typearticlespa
dc.rights.accessRightsopenAccessspa
dc.identifier.doi10.1016/j.lwt.2023.114853
dc.identifier.editorhttps://linkinghub.elsevier.com/retrieve/pii/S0023643823004322spa
dc.publisher.departamentoQuímica analítica e alimentariaspa
dc.publisher.grupoinvestigacionInvestigacións Agrarias e Alimentariasspa
dc.subject.unesco2301.03 Análisis Cromatográficospa
dc.subject.unesco2302.90 Bioquímica de Alimentosspa
dc.subject.unesco3309.03 Antioxidantes en Los Alimentosspa
dc.date.updated2023-07-17T12:50:10Z
dc.computerCitationpub_title=LWT - Food Science and Technology|volume=182|journal_number=|start_pag=114853|end_pag=spa


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