Analysis of Phenolic Compounds in Portuguese Wild and Commercial Berries after Multienzyme Hydrolysis
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 identific...
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American Chemical Society
2013
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ftunnottinghamrr:oai:nottingham-repository.worktribe.com:4678147 2023-05-15T15:59:26+02:00 Analysis of Phenolic Compounds in Portuguese Wild and Commercial Berries after Multienzyme Hydrolysis Dew, Tristan Oliveira, Pedro B. Williamson, Gary Ferreira, Ricardo B. Santos, Claudia N. 2013-04-22 https://doi.org/10.1021/jf305498j https://nottingham-repository.worktribe.com/output/4678147 unknown American Chemical Society https://nottingham-repository.worktribe.com/output/4678147 Journal of Agricultural and Food Chemistry Volume 61 Issue 17 Pagination 4053-4062 doi:https://doi.org/10.1021/jf305498j 0021-8561 doi:10.1021/jf305498j Journal Article 2013 ftunnottinghamrr https://doi.org/10.1021/jf305498j 2022-10-13T22:15:15Z 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. Article in Journal/Newspaper Crowberry University of Nottingham: Repository@Nottingham Journal of Agricultural and Food Chemistry 61 17 4053 4062 |
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University of Nottingham: Repository@Nottingham |
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description |
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. |
format |
Article in Journal/Newspaper |
author |
Dew, Tristan Oliveira, Pedro B. Williamson, Gary Ferreira, Ricardo B. Santos, Claudia N. |
spellingShingle |
Dew, Tristan Oliveira, Pedro B. Williamson, Gary Ferreira, Ricardo B. Santos, Claudia N. Analysis of Phenolic Compounds in Portuguese Wild and Commercial Berries after Multienzyme Hydrolysis |
author_facet |
Dew, Tristan Oliveira, Pedro B. Williamson, Gary Ferreira, Ricardo B. Santos, Claudia N. |
author_sort |
Dew, Tristan |
title |
Analysis of Phenolic Compounds in Portuguese Wild and Commercial Berries after Multienzyme Hydrolysis |
title_short |
Analysis of Phenolic Compounds in Portuguese Wild and Commercial Berries after Multienzyme Hydrolysis |
title_full |
Analysis of Phenolic Compounds in Portuguese Wild and Commercial Berries after Multienzyme Hydrolysis |
title_fullStr |
Analysis of Phenolic Compounds in Portuguese Wild and Commercial Berries after Multienzyme Hydrolysis |
title_full_unstemmed |
Analysis of Phenolic Compounds in Portuguese Wild and Commercial Berries after Multienzyme Hydrolysis |
title_sort |
analysis of phenolic compounds in portuguese wild and commercial berries after multienzyme hydrolysis |
publisher |
American Chemical Society |
publishDate |
2013 |
url |
https://doi.org/10.1021/jf305498j https://nottingham-repository.worktribe.com/output/4678147 |
genre |
Crowberry |
genre_facet |
Crowberry |
op_relation |
https://nottingham-repository.worktribe.com/output/4678147 Journal of Agricultural and Food Chemistry Volume 61 Issue 17 Pagination 4053-4062 doi:https://doi.org/10.1021/jf305498j 0021-8561 doi:10.1021/jf305498j |
op_doi |
https://doi.org/10.1021/jf305498j |
container_title |
Journal of Agricultural and Food Chemistry |
container_volume |
61 |
container_issue |
17 |
container_start_page |
4053 |
op_container_end_page |
4062 |
_version_ |
1766395392180617216 |