Phytochemical characterization and bioactive properties of strawberries treated by gamma radiation

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

European Food Research and Technology Pub Date : 2025-01-31 DOI:10.1007/s00217-024-04654-1

Salma Barkaoui, Joana Madureira, Maria Inês Dias, Lillian Barros, Isabel C. F. R. Ferreira, Fernanda M. A. Margaça, Nourhène Boudhrioua, Sandra Cabo Verde

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Abstract

Strawberry is one of the most consumed berries worldwide and the compounds on its extracts present numerous health benefits, including antioxidant potential. In this work, the effects of processing strawberries by gamma radiation at 2 kGy and 7 days storage at 4 °C were evaluated regarding their phenolic profile and bioactive properties. From the HPLC–DAD-ESI/MS analysis, pelargonidin-3-O-glucoside was the main compound identified in extracts from non-stored and non-irradiated strawberries (1040 ± 53 mg/100 g dry weight). Gamma radiation and refrigerated storage preserved or improved the antioxidant activity of the strawberry extracts, while keeping the phenolic and ascorbic acid contents. Furthermore, all strawberry extracts exhibited high α-glucosidase inhibition, whereas α-amylase inhibition seemed to be enhanced by gamma radiation treatment at 2 kGy. These findings can provide useful information to develop new ingredients from irradiated fruits to be used by industries, with high added value especially as natural and promising antidiabetic agents.

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射线处理草莓的植物化学特性和生物活性

草莓是世界上消费最多的浆果之一，其提取物中的化合物具有许多健康益处，包括抗氧化潜力。在这项工作中，研究了2 kGy伽马辐射处理草莓和4°C储存7天对草莓的酚类特征和生物活性特性的影响。HPLC-DAD-ESI /MS分析表明，未贮藏和未辐照草莓提取物（1040±53 mg/100 g干重）中鉴定出的主要化合物为天竺葵苷-3- o -葡萄糖苷。伽玛辐射和冷藏处理可以保持或提高草莓提取物的抗氧化活性，同时保持酚类和抗坏血酸的含量。此外，所有草莓提取物都表现出较高的α-葡萄糖苷酶抑制作用，而α-淀粉酶抑制作用似乎在2 kGy的伽马辐射处理下增强。这些发现为开发具有高附加值的天然抗糖尿病药物提供了有益的信息。

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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.