jf305498j_si_001.pdf (162.28 kB)
Analysis of Phenolic Compounds in Portuguese Wild and Commercial Berries after Multienzyme Hydrolysis
journal contribution
posted on 2013-05-01, 00:00 authored by Rui C. Pimpão, Tristan Dew, Pedro B. Oliveira, Gary Williamson, Ricardo B. Ferreira, Claudia N. SantosBerry
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.