Please use this identifier to cite or link to this item: https://hdl.handle.net/10316/103246
Title: Mineral Content and Volatile Profiling of Prunus avium L. (Sweet Cherry) By-Products from Fundão Region (Portugal)
Authors: Nunes, Ana R. 
Gonçalves, Ana C. 
Pinto, Edgar
Amaro, Filipa
Flores-Félix, José D.
Almeida, Agostinho 
Pinho, Paula Guedes de
Falcão, Amílcar 
Alves, Gilberto 
Silva, Luís R. 
Keywords: Prunus avium L.; bio-residues; volatile compounds; essential elements; HS-SPME/GC-MS; ICP-MS
Issue Date: 4-Mar-2022
Project: CENTRO-04-3559-FSE-000162 
POCI-01-0145-FEDER-007491 
UID/Multi/00709/2013) 
UIDP/04378/2020 
UIDB/04378/2020 
SFRH/BD/139137/2018 
UI/BD/151313/2021 
Marie Skłodowska-Curie grant agreement No. 101003373 
Serial title, monograph or event: Foods
Volume: 11
Issue: 5
Abstract: Large amounts of Prunus avium L. by-products result from sweet cherry production and processing. This work aimed to evaluate the mineral content and volatile profiling of the cherry stems, leaves, and flowers of the Saco cultivar collected from the Fundão region (Portugal). A total of 18 minerals were determined by ICP-MS, namely 8 essential and 10 non-essential elements. Phosphorus (P) was the most abundant mineral, while lithium (Li) was detected in trace amounts. Three different preparations were used in this work to determine volatiles: hydroethanolic extracts, crude extracts, and aqueous infusions. A total of 117 volatile compounds were identified using HS-SPME/GC-MS, distributed among different chemical classes: 31 aldehydes, 14 alcohols, 16 ketones, 30 esters, 4 acids, 4 monoterpenes, 3 norisoprenoids, 4 hydrocarbons, 7 heterocyclics, 1 lactone, 1 phenol, and 2 phenylpropenes. Benzaldehyde, 4-methyl-benzaldehyde, hexanal, lilac aldehyde, and 6-methyl-5-hepten-2-one were the major volatile compounds. Differences in the types of volatiles and their respective amounts in the different extracts were found. This is the first study that describes the mineral and volatile composition of Portuguese sweet cherry by-products, demonstrating that they could have great potential as nutraceutical ingredients and natural flavoring agents to be used in the pharmaceutical, cosmetic, and food industries.
URI: https://hdl.handle.net/10316/103246
ISSN: 2304-8158
DOI: 10.3390/foods11050751
Rights: openAccess
Appears in Collections:I&D CNC - Artigos em Revistas Internacionais
FFUC- Artigos em Revistas Internacionais
I&D CIBIT - Artigos em Revistas Internacionais

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