Physical and phytochemical composition of 23 Portuguese sweet cherries as conditioned by variety (or genotype)

Gonçalves, Ana C.; Campos, Gonçalo; Alves, Gilberto; Garcı́a-Viguera, C.; Moreno, Diego A.; Silva, Luís

doi:10.1016/j.foodchem.2020.127637

Cited by 60 publications

(138 citation statements)

References 39 publications

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“…Ten flavonols were found in P. avium leaves, stems, and flowers (Tables 4 and 5), according to previous studies [2,5,30]. In this study, four quercetins (peaks 25, 26, 32, and 49) were detected (molecular ion at m/z 789, 771, 625, 609, and 463), as was a quercetin ion at m/z 301 (Tables 4 and 5).…”

Section: Flavonolssupporting

confidence: 80%

“…The presence of a procyanidin is supported by the fragment patterns at m/z 425 as well as water elimination at m/z 407 [28]. Our team reported similar findings for sweet cherry composition, which comprised about 18.47% total non-colored phenolics [5]. Procyanidin dimer B type 1 was found in different sweet cherries [6], while procyanidin dimer B type 2 was quantified in infusion and hydroethanolic extracts of P. avium stems (7149.5 ± 510.5 and 8810.67 ± 592.2 µg/g of dw, respectively) (Tables 4 and 5).…”

Section: Flavan 3-olssupporting

confidence: 78%

“…This compound was identified as a protocatechuic acid aglycone that corresponds to a loss of 162 Da (hexose moiety). This phenolic acid had already been reported in cherry fruits [5,6].…”

Section: Hydroxybenzoic Acidssupporting

confidence: 72%

“…Phenolic Compounds Composition 2.5.1. HPLC-DAD-ESI/MS n Phenolics of leaves, stems, and flowers were analyzed by HPLC-DAD-ESI/MSn following the methodology previously described [5,17], with slight modifications. We used an Agilent HPLC 1100 series coupled to a mass detector ion trap spectrometer (model G2445A) equipped with an electrospray ionization interface and controlled by LC/MS software (Esquire Control Ver.…”

Section: Total Flanonoids Determinationmentioning

confidence: 99%

“…Prunus avium L. is a deciduous tree belonging to the Rosaceae family, Prunoideae subfamily, Prunus genus, and subspecies avium, which produces one of the most popularly appreciated red fruits, the sweet cherry [ 1 ]. This fruit possesses significant amounts of phenolic compounds, namely chlorogenic acids and anthocyanins, whose powerful antioxidant, anti-inflammatory, and chemopreventive properties are well-described [ 2 , 3 , 4 , 5 , 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

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Valorisation of Prunus avium L. By-Products: Phenolic Composition and Effect on Caco-2 Cells Viability

Nunes

Gonçalves

Alves

et al. 2021

Foods

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Prunus avium L. by-products, such as stems, leaves, and flowers, are used in folk medicine to prevent and treat some diseases. However, their phenolic composition and in vitro bioactivities against tumor cells are poorly known. In this work, we compared the phenolic profile and the biological potential of aqueous infusions and hydroethanolic extracts of P. avium leaves, stems, and flowers from Saco cultivar, collected from the Fundão region (Portugal). Among the fifty-two phenolic compounds tentatively identified by HPLC-DAD-ESI/MSn, the hydroxycinnamic acids were the most abundant. Both extracts of stems revealed a higher activity against DPPH•. Meanwhile, hydroethanolic extracts from stems and flowers and aqueous infusions of flowers were the most effective in inhibiting the growth of the human epithelial colorectal adenocarcinoma (Caco-2) cells at concentrations above 200 μg/mL. More detailed knowledge about the phenolic composition and health-promoting properties of Portuguese P. avium by-products allows for increasing the biological and commercial value of these bio-wastes, which may have a positive impact on food and pharmaceutical industries, as on the valorization of the local economy.

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Section: Flavonolssupporting

confidence: 80%

Section: Flavan 3-olssupporting

confidence: 78%

“…This compound was identified as a protocatechuic acid aglycone that corresponds to a loss of 162 Da (hexose moiety). This phenolic acid had already been reported in cherry fruits [5,6].…”

Section: Hydroxybenzoic Acidssupporting

confidence: 72%

Section: Total Flanonoids Determinationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Valorisation of Prunus avium L. By-Products: Phenolic Composition and Effect on Caco-2 Cells Viability

Nunes

Gonçalves

Alves

et al. 2021

Foods

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Methods for quality evaluation of sweet cherry

Ricardo‐Rodrigues

Laranjo

2022

J Sci Food Agric

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Sweet cherry (Prunus avium L.) is a highly valued fruit, whose quality can be evaluated using several objective methodologies, such as calibre, colour, texture, soluble solids content (SSC), titratable acidity (TA), as well as maturity indexes. Functional and nutritional compounds are also frequently determined, in response to consumer demand. The aim of the present review is to clarify and establish quality evaluation parameters and methodologies for the whole cherry supply chain, in order to promote easy and faithful communication among all stakeholders. The use of near-infrared spectroscopy (NIRS) as a non-destructive and expeditious method for assessing some quality parameters is discussed. In this review, the results of a wide survey to assess the most common methodologies for cherry quality evaluation, carried out among cherry researchers and producers within the framework of the COST Action FA1104 'Sustainable production of high-quality cherries for the European market', are also reported. The standardisation of quality evaluation parameters is expected to contribute to the preservation and shelf-life extension of sweet cherries, and the valorisation of the whole supply chain. For future studies on sweet cherry, we put forward a proposal regarding both sample size and the tests chosen to evaluate each parameter.

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