Sweet Cherry Phenolic Compounds: Identification, Characterization, and Health Benefits

Gonçalves, Ana C.; Bento, Catarina; Jesus, Fábio Nascimento de; Alves, Gilberto; Silva, Luís

doi:10.1016/b978-0-444-64179-3.00002-5

Cited by 36 publications

(37 citation statements)

References 147 publications

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“…This group of compounds was mainly found in the cherry exotic varieties, as reported by previous studies [1,5], and in Portuguese varieties, as reported by Gonçalves et al [47] and Serra, Duarte, Bronze, and Duarte [4]. showing that this class predominates in this fruit, being that these data are supported by other studies performed in the cherries from this variety [4,8,41,47]. Since it has been recognized that CGAs can have health benefits, these findings in the Saco cherry extracts provide insight into the knowledge of the profile of these phenolic compounds group in sweet cherry [50].…”

Section: Identification Of Major Phenolic Compounds By Lc-esi-qqtof-hrmssupporting

confidence: 88%

“…The higher antioxidant activity obtained on SC cherry extracts (observed in all different antioxidant assays) through the application of MAE, could be the result of a better plant cells disruption, as reported for this methodology. As already stated, these extracts have more phenolic compounds, and this extraction technique makes compounds more bio-accessible, mainly anthocyanidins and flavonols, which have been reported to have more scavenging activity than most common phenolic compounds, such as phenolic acids, due to the great number of functional groups (OH − ) present in their structure [41,57].…”

Section: Antioxidant Activitymentioning

confidence: 98%

“…However, thanks to this effect, this technology provides a higher yield of other compounds present in the matrix, and not only a selective extraction of polyphenols [40]. Anthocyanins are present in sweet cherry and are attributed to its higher antioxidant activity compared to other classes of phenolic compounds [41]. The anthocyanins are unstable in neutral or alkaline conditions, so the addition of lower acid quantity was beneficial for the anthocyanins extraction, but can negatively influence other phenolic groups, such as chlorogenic acids and flavanols [42,43].…”

Section: Total Phenolic Content and Total Anthocyaninsmentioning

confidence: 99%

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Polyphenol Extraction by Different Techniques for Valorisation of Non-Compliant Portuguese Sweet Cherries towards a Novel Antioxidant Extract

et al. 2020

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Currently, there is special interest in the recovery of polyphenols from non-compliant fruits that have no market value; efforts to find value-added solutions for these food areas are a key option for a sustainable bio-economy. Saco cherries are a traditional Portuguese cherry variety, and although they are a nutritionally important food, rich in powerful dietary polyphenols, significant amounts of these cherries are not sold due to their small size. In this context, this work aimed to select the best method to produce novel antioxidant polyphenol-rich extracts from low calibre and non-compliant Saco cherries. Based on the results, microwaves-assisted extraction (MAE) allowed us to obtain a polyphenol-rich extract with a high antioxidant capacity (50.46 ± 1.58 mg Trolox equivalent (TE)/g dry extract (DE) by oxygen radical absorbance capacity (ORAC), 10.88 ± 0.38 mg ascorbic acid equivalent (AA)/g DE by 2-azinobis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and 9.58 ± 0.42 mg TE/g DE by 2,2-diphenyl-1-picrylhydrazyl (DPPH)) and a high content of polyphenols, namely, hydroxycinnamic acids (neochlorogenic and p-coumaric acids) and anthocyanins (cyanidin-3-rutinoside and cyanidin-3-glucoside), compared with those of conventional extractions with low and high temperature and ultrasound-assisted extraction. The antioxidant extract produced from MAE could be a new alternative for the valorisation of non-compliant cherries since these extracts proved to be a functional ingredient due to the high content of antioxidants, which are linked to the prevention of diseases.

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Section: Identification Of Major Phenolic Compounds By Lc-esi-qqtof-hrmssupporting

confidence: 88%

Section: Antioxidant Activitymentioning

confidence: 98%

Section: Total Phenolic Content and Total Anthocyaninsmentioning

confidence: 99%

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Polyphenol Extraction by Different Techniques for Valorisation of Non-Compliant Portuguese Sweet Cherries towards a Novel Antioxidant Extract

et al. 2020

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“…Commonly, the sugars bonded to anthocyanidins are monosaccharides (galactose, glucose, arabinose, and rhamnose) and di- or tri-saccharides formed by the combination of the four monosaccharides [ 41 ]. The main differences between anthocyanins and anthocyanidins results from (i) the number, the location, and the nature of sugars bonded to the molecule; (ii) the number and type of aromatic or aliphatic acids linked to the sugar; (iii) the position and number of hydroxyl groups; and (iv) the degree of methylation of these groups [ 42 ].…”

Section: Structure Classification and Biosynthesis Of Polyphenolmentioning

confidence: 99%

Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study

Câmara

Albuquerque

Aguiar

et al. 2020

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Experimental studies have provided convincing evidence that food bioactive compounds (FBCs) have a positive biological impact on human health, exerting protective effects against non-communicable diseases (NCD) including cancer and cardiovascular (CVDs), metabolic, and neurodegenerative disorders (NDDs). These benefits have been associated with the presence of secondary metabolites, namely polyphenols, glucosinolates, carotenoids, terpenoids, alkaloids, saponins, vitamins, and fibres, among others, derived from their antioxidant, antiatherogenic, anti-inflammatory, antimicrobial, antithrombotic, cardioprotective, and vasodilator properties. Polyphenols as one of the most abundant classes of bioactive compounds present in plant-based foods emerge as a promising approach for the development of efficacious preventive agents against NCDs with reduced side effects. The aim of this review is to present comprehensive and deep insights into the potential of polyphenols, from their chemical structure classification and biosynthesis to preventive effects on NCDs, namely cancer, CVDs, and NDDS. The challenge of polyphenols bioavailability and bioaccessibility will be explored in addition to useful industrial and environmental applications. Advanced and emerging extraction techniques will be highlighted and the high-resolution analytical techniques used for FBCs characterization, identification, and quantification will be considered.

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“…Specifically, the total phenolic content in tart cherries is roughly twice higher than sweet cherry, whereas sweet cherries contain more anthocyanins (Kim, Heo, Kim, Yang, & Lee, 2005; McCune et al., 2010). Cherries phenolic compounds include anthocyanins, flavonoids (anthocyanins, flavan‐3‐ols, and flavonols), and phenolic acids (hydroxycinnamic acids or hydroxycinnamates) (Abrankó & Szilvássy, 2015; Chaovanalikit & Wrolstad, 2004; Damar & Ekşi, 2012; Gonçalves, Bento, Jesus, Alves, & Silva, 2018; Mayta‐Apaza et al., 2017; Wojdyło et al., 2014). Many studies have reported potential health benefits of cherries consumption that include promoting cardiovascular health and reducing the risk of diabetes, obesity, and metabolic syndrome (Blando & Oomah, 2019; Chai, Davis, Wright, Kuczmarski, & Zhang, 2018; Csiki et al., 2015; Juhasz et al., 2013; Lachin, 2014; Nemes et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Impact of increasing concentration of tart and sweet cherries juices concentrates on healthy mice gut microbiota

2020

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Cherries are an excellent source of dietary polyphenols and are marketed as sports and health dietary supplements. However, there are still limited direct evidence for their purported nutritional and health benefits. Gut microbiota modulation ought to be tested because most polyphenols reach the colon where they undergo microbial metabolization to bioactive and bioavailable metabolites. In the present study, varying dilutions of three concentrate cherries juices, Montmorency tart cherry juice, Balaton tart cherry juice, and sweet cherry juice, were examined to determine their potential effect on the murine gut microbiota composition. Forty-five mice were randomly assigned to three different groups. Each group received an increased concentration of its assigned juices (1/20, 1/15, 1/10, 1/7, and 1/4 [v/v]) every 5 days for 25 days. Fecal samples were collected after each concentration change for microbiota characterization by high-throughput 16S rRNA gene sequencing using Illumina Miseq. The results revealed consistent gut microbiota modulation based on concentration regardless of the juice type, but not in a true dose-dependent manner. The two median concentrations and the two highest were significantly different from each other and from the baseline and lowest concentration. Increasing cherries consumption consistently resulted in significant increase of the relative abundance of Barnesiella and Akkermansia, whereas Bacteroides abundance was negatively correlated with the concentration of the juice. Overall, we demonstrate that cherries induce a beneficial modulation of the murine gut microbiota, and that amounts of fruits consumed need to be considered to devise appropriate health and nutrition studies. K E Y W O R D S dietary supplement, gut microbiota, polyphenols, sweet cherries, tart cherries 1 INTRODUCTION Cherry fruits belong to the genus Prunus from the family Rosaceae. The most common types of cherries consumed by humans are Prunus cerasus, designated as sour or tart cherries, and Prunus avium, designated This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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Sweet Cherry Phenolic Compounds: Identification, Characterization, and Health Benefits

Cited by 36 publications

References 147 publications

Polyphenol Extraction by Different Techniques for Valorisation of Non-Compliant Portuguese Sweet Cherries towards a Novel Antioxidant Extract

Polyphenol Extraction by Different Techniques for Valorisation of Non-Compliant Portuguese Sweet Cherries towards a Novel Antioxidant Extract

Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study

Impact of increasing concentration of tart and sweet cherries juices concentrates on healthy mice gut microbiota

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