Serviceberry, a berry fruit with growing interest of industry: Physicochemical and quali-quantitative health-related compound characterisation
Amelanchier canadensis (L.) Medik., commonly called serviceberry, is a potential functional food that is also used for its medicinal purposes. This work evaluated the potential of a cultivated serviceberry species as a functional food by characterising its physicochemical characteristics, antioxidan...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2016-10-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464616302018 |
| _version_ | 1818723730273075200 |
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| author | D. Donno A.K. Cerutti M.G. Mellano Z. Prgomet G.L. Beccaro |
| author_facet | D. Donno A.K. Cerutti M.G. Mellano Z. Prgomet G.L. Beccaro |
| author_sort | D. Donno |
| collection | DOAJ |
| description | Amelanchier canadensis (L.) Medik., commonly called serviceberry, is a potential functional food that is also used for its medicinal purposes. This work evaluated the potential of a cultivated serviceberry species as a functional food by characterising its physicochemical characteristics, antioxidant capacity, vitamin C, phenolics and other phytochemicals selected as health-promoting biomarkers, using high-performance liquid chromatography. The most important compound class identified was polyphenols (62.10%), followed by organic acids (22.63%), monoterpenes (7.95%), and vitamins (7.32%). Results showed that serviceberry fruits could be good sources of phenolic constituents, as catechins (343.46 ± 29.46 mg/100 gFW), anthocyanins (220.66 ± 17.43 mg/100 gFW), and tannins (209.29 ± 7.81 mg/100 gFW) (FW = fresh weight). These results highlight the potential role of A. canadensis fruits as a functional food. Further studies are needed to identify several genotypes for breeding to get suitable cultivars for fresh consumption and processing. |
| first_indexed | 2024-12-17T21:15:10Z |
| format | Article |
| id | doaj.art-69998a65ece54f9b9ce82e9b3a9ad751 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-17T21:15:10Z |
| publishDate | 2016-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-69998a65ece54f9b9ce82e9b3a9ad7512022-12-21T21:32:22ZengElsevierJournal of Functional Foods1756-46462016-10-0126157166Serviceberry, a berry fruit with growing interest of industry: Physicochemical and quali-quantitative health-related compound characterisationD. Donno0A.K. Cerutti1M.G. Mellano2Z. Prgomet3G.L. Beccaro4Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095, Grugliasco, TO, Italy; Corresponding author. Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095, Grugliasco, TO, Italy. Fax: +0116708658.Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095, Grugliasco, TO, ItalyDipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095, Grugliasco, TO, ItalyPolytechnic of Rijeka, Trpimirova 2, 51000, Rijeka, CroatiaDipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095, Grugliasco, TO, ItalyAmelanchier canadensis (L.) Medik., commonly called serviceberry, is a potential functional food that is also used for its medicinal purposes. This work evaluated the potential of a cultivated serviceberry species as a functional food by characterising its physicochemical characteristics, antioxidant capacity, vitamin C, phenolics and other phytochemicals selected as health-promoting biomarkers, using high-performance liquid chromatography. The most important compound class identified was polyphenols (62.10%), followed by organic acids (22.63%), monoterpenes (7.95%), and vitamins (7.32%). Results showed that serviceberry fruits could be good sources of phenolic constituents, as catechins (343.46 ± 29.46 mg/100 gFW), anthocyanins (220.66 ± 17.43 mg/100 gFW), and tannins (209.29 ± 7.81 mg/100 gFW) (FW = fresh weight). These results highlight the potential role of A. canadensis fruits as a functional food. Further studies are needed to identify several genotypes for breeding to get suitable cultivars for fresh consumption and processing.http://www.sciencedirect.com/science/article/pii/S1756464616302018Amelanchier canadensisBioactive compoundsFunctional foodHPLC fingerprinting |
| spellingShingle | D. Donno A.K. Cerutti M.G. Mellano Z. Prgomet G.L. Beccaro Serviceberry, a berry fruit with growing interest of industry: Physicochemical and quali-quantitative health-related compound characterisation Journal of Functional Foods Amelanchier canadensis Bioactive compounds Functional food HPLC fingerprinting |
| title | Serviceberry, a berry fruit with growing interest of industry: Physicochemical and quali-quantitative health-related compound characterisation |
| title_full | Serviceberry, a berry fruit with growing interest of industry: Physicochemical and quali-quantitative health-related compound characterisation |
| title_fullStr | Serviceberry, a berry fruit with growing interest of industry: Physicochemical and quali-quantitative health-related compound characterisation |
| title_full_unstemmed | Serviceberry, a berry fruit with growing interest of industry: Physicochemical and quali-quantitative health-related compound characterisation |
| title_short | Serviceberry, a berry fruit with growing interest of industry: Physicochemical and quali-quantitative health-related compound characterisation |
| title_sort | serviceberry a berry fruit with growing interest of industry physicochemical and quali quantitative health related compound characterisation |
| topic | Amelanchier canadensis Bioactive compounds Functional food HPLC fingerprinting |
| url | http://www.sciencedirect.com/science/article/pii/S1756464616302018 |
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