Cornelian cherry (Cornus mas L.) as a promising source of antioxidant phenolic substances and minerals

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-03-30 DOI:10.1007/s00217-024-04513-z

Judita Lidiková, Natália Čeryová, Olga Grygorieva, Alica Bobková, Marek Bobko, Július Árvay, Marek Šnirc, Ján Brindza, Monika Ňorbová, Ľuboš Harangozo, Vladimíra Kňazovická

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Abstract

This study aimed to evaluate the mineral content, and content of bioactive compounds in fruits of Cornelian cherry (Cornus mas L.). Neochlorogenic acid, chlorogenic acid, caffeic acid, and rutin were determined in the samples. Vitamin C content ranged from 610.36 to 1344 mg kg⁻¹ FW. Content of K, Ca, P, Mg, and Na in samples ranged from 1750.8 to 2645.7 mg kg⁻¹ FW, from 281.14 to 561.62 mg kg⁻¹ FW, from 180.38 to 294.95 mg kg⁻¹ FW, from 68.19 to 115.43 mg kg⁻¹ FW, and from 2.48 to 71.33 mg kg⁻¹ FW respectively. Content of Fe, Zn, Cu, Mn, Ni, Cr, and Co in samples ranged from 2.77 to 4.88 mg kg⁻¹ FW, from 0.49 to 0.99 mg kg⁻¹ FW, from 0.25 to 0.53 mg kg⁻¹ FW, from 0.07 to 0.17 mg kg⁻¹ FW, from 0.02 to 0.13 mg kg⁻¹ FW, from 0.01 to 0.02 mg kg⁻¹ FW, and from 0.01 to 0.08 mg kg⁻¹ FW respectively. Variations across cultivars were found to be statistically significant, indicating that genetics is a key factor influencing the concentration of bioactive compounds and minerals in Cornelian cherry fruits. Understanding the genetic factors influencing mineral and bioactive compound content in cornelian cherry cultivars is essential for targeted breeding programs, crop improvement, and the development of cultivars with enhanced nutritional and health-promoting attributes. This knowledge contributes to sustainable agriculture and supports the production of crops that align with consumer preferences and health trends.

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山茱萸（Cornus mas L.）是抗氧化酚类物质和矿物质的理想来源

本研究旨在评估山茱萸果实中的矿物质含量和生物活性化合物含量。对样品中的新绿原酸、绿原酸、咖啡酸和芦丁进行了测定。维生素 C 的含量范围为 610.36 至 1344 毫克/千克-1 标重。样品中 K、Ca、P、Mg 和 Na 的含量范围分别为 1750.8 至 2645.7 mg kg-1 FW、281.14 至 561.62 mg kg-1 FW、180.38 至 294.95 mg kg-1 FW、68.19 至 115.43 mg kg-1 FW 和 2.48 至 71.33 mg kg-1 FW。样品中铁、锌、铜、锰、镍、铬和钴的含量分别为 2.77 至 4.88 毫克/千克-1 水分、0.49 至 0.99 毫克/千克-1 水分、0.25 至 0.53 毫克/千克-1 水分、0.07 至 0.17 毫克/千克-1 水分、0.02 至 0.13 毫克/千克-1 水分、0.01 至 0.02 毫克/千克-1 水分和 0.01 至 0.08 毫克/千克-1 水分。不同栽培品种之间的差异具有统计学意义，这表明遗传是影响山茱萸樱桃果实中生物活性化合物和矿物质浓度的关键因素。了解影响山茱萸樱桃栽培品种中矿物质和生物活性化合物含量的遗传因素，对于有针对性地开展育种计划、改良作物以及开发具有更高的营养和健康促进特性的栽培品种至关重要。这些知识有助于实现农业的可持续发展，并支持生产符合消费者偏好和健康趋势的作物。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.