Exploring the potential of phenolic and antioxidant compounds in new Rosaceae fruits

• Published in: Journal of the science of food and agriculture Vol. 104; no. 6; pp. 3705 - 3718
• Main Authors: Razola‐Díaz, María del Carmen, Aznar‐Ramos, María José, Benítez, Guillermo, Gómez‐Caravaca, Ana María, Verardo, Vito
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.04.2024; John Wiley and Sons, Limited
• Subjects: Antioxidants; Antioxidants - chemistry; Bioactive compounds; Chromatography; Chromatography, High Pressure Liquid - methods; Crataegus; Crataegus laciniata; Crataegus monogyna; Fruit - chemistry; Fruits; Functional foods & nutraceuticals; HPLC–ESI‐TOF‐MS; HPLC–FLD; Ionization; Liquid chromatography; Mass spectrometry; Mass spectroscopy; Medical treatment; Phenolic compounds; Phenols; Phenols - chemistry; procyanidins; Rosaceae; Rosaceae - chemistry; Sorbus; Sulfonic acid; ultrasound‐assisted extraction; procyanidins; phenolic compounds; Sorbus; Crataegus; ultrasound-assisted extraction; HPLC-FLD; HPLC-ESI-TOF-MS
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.13255

BACKGROUND Rosaceae fruits have been used in traditional medicine for the prevention and treatment of diseases. However, these fruits have not extensively been studied regarding their phenolic composition. Thus, this research focuses on the determination of phenolic compounds by high‐performance liquid chromatography electrospray ionization time‐of‐flight mass spectrometry, flavan‐3‐ols by high‐performance liquid chromatography with fluorescence detection, and the antioxidant activity by 2,2‐diphenyl‐1‐picrylhydrazyl, 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid), and ferric reducing antioxidant power of the fruits of five species of genera Crataegus and Sorbus (Rosaceae). RESULTS We found a total of 71 phenolic compounds from which 30 were identified in these berries for the first time. Crataegus monogyna and Crataegus laciniata revealed higher total phenolic and flavan‐3‐ol contents than the other species and the highest antioxidant activities. CONCLUSIONS Therefore, the fruits evaluated have demonstrated to be important sources of bioactive compounds with huge potential for being used in nutraceutical or food scopes. Additional studies could be needed to evaluate the influence of the different production areas on the phenolic content. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.