Analysis of Phenolic Compounds in Portuguese Wild and Commercial Berries after Multienzyme Hydrolysis

• Published in: Journal of Agricultural and Food Chemistry
• Main Authors: Dew, Tristan, Oliveira, Pedro B., Williamson, Gary, Ferreira, Ricardo B., Santos, Claudia N.
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: American Chemical Society 2013
• Subjects: Crowberry
• Online Access: https://doi.org/10.1021/jf305498j; https://nottingham-repository.worktribe.com/output/4678147

Berry fruits are a good source of phenolic compounds and thus, potentially beneficial to health. Phenolic compounds are mainly present as a variety of conjugated forms, either with sugars via O-glycosidic bonds or with other polyols as esters. This chemodiversity makes characterization and identification highly demanding. Selected varieties of commercial blueberries, raspberries and blackberries and the two wild berries Portuguese crowberry and strawberry tree fruits were characterized for individual phenolic content by liquid chromatography–diode array detection and mass spectrometry (HPLC-DAD-MS) after hydrolysis by a novel combination of the fungal glycosidases hesperidinase and cellulase. This approach is shown to be a simple alternative to other existing methods for analysis of plant phenolic compound aglycones. The hydrolysis of glycosides and organic acid esters is efficient and less aggressive than acid and alkaline hydrolysis. This method is able to disclose new sources of dietary phenolic compounds, and the potential usefulness of Portuguese crowberry and strawberry tree fruit is herein demonstrated.