Authenticity assessment of cultivated berries via phenolic profiles of seeds
2023
Authors:
Krstić, Đurđa D.Ristivojević, Petar M.
Gašić, Uroš
Lazović, Mila
Fotirić Akšić, Milica M.
Milivojević, Jasminka
Morlock, Gertrud E.
Milojković-Opsenica, Dušanka M.
Trifković, Jelena Đ.
Document Type:
Article (Published version)
,
© 2022 Elsevier Ltd.
Metadata
Show full item recordAbstract:
Considering the health-benefits of berry fruits consumption and increased market demands for food authenticity as one of the most important quality assurances, phenolic profiling by high-performance thin layer chromatography and ultra-high-performance liquid chromatography hyphenated with mass spectrometry was combined with multivariate analysis for phytochemical characterization and intercultivar discrimination of cultivated berry seeds. The phenolic profiles of 45 berry seeds from nine genuine Serbian cultivated fruit species (strawberry, raspberry, blackberry, black currant, blueberry, gooseberry, cape gooseberry, chokeberry, and goji berry) revealed a good differentiation according to botanical origin. In order to determine biomarkers responsible for the classification, a total of 103 phenolic compounds were identified, including 53 phenolic acids and their derivatives, 26 flavonoids and 24 glycosides. Biomarkers derived from the phenolic profile of berry seeds proved to be a powerful tool in the authentication of botanical origin, and may be useful in detection of frauds in berry-based seed-containing product.
Keywords:
Authenticity; Berry seeds; HPTLC fingerprinting; Phenolic profile; UHPLC–LTQ OrbiTrap MS analysisUHPLC–LTQ OrbiTrap MS analysisSource:
Food Chemistry, 2023, 402, 134184-Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200168 (University of Belgrade, Faculty of Chemistry) (RS-MESTD-inst-2020-200168)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200116 (University of Belgrade, Faculty of Agriculture) (RS-MESTD-inst-2020-200116)
DOI: 10.1016/j.foodchem.2022.134184
ISSN: 0308-8146
PubMed: 36152555