Authenticity assessment of cultivated berries via phenolic profiles of seeds
2023
Аутори:
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.
Тип документа:
Чланак у часопису (Објављена верзија)
,
© 2022 Elsevier Ltd.
Метаподаци
Приказ свих података о документуАпстракт:
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.
Кључне речи:
Authenticity; Berry seeds; HPTLC fingerprinting; Phenolic profile; UHPLC–LTQ OrbiTrap MS analysisUHPLC–LTQ OrbiTrap MS analysisИзвор:
Food Chemistry, 2023, 402, 134184-Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200168 (Универзитет у Београду, Хемијски факултет) (RS-MESTD-inst-2020-200168)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200116 (Универзитет у Београду, Пољопривредни факултет) (RS-MESTD-inst-2020-200116)
DOI: 10.1016/j.foodchem.2022.134184
ISSN: 0308-8146
PubMed: 36152555