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Analysis of Phenolic Compounds in Portuguese Wild and Commercial Berries after Multienzyme Hydrolysis

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† Instituto de Tecnologia Quı́mica e Biológica, Universidade Nova de Lisboa, Av. da República, EAN, 2781-901 Oeiras, Portugal
§ School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
# Instituto Nacional de Recursos Biológicos, Unidade de Sistemas Agrários, 2784-505 Oeiras, Portugal
⊥ Instituto Superior de Agronomia, Universidade Técnica de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
⊗ Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal
*Phone: +351 214 469 651. Fax: +351 214 433 644. E-mail: [email protected]
Cite this: J. Agric. Food Chem. 2013, 61, 17, 4053–4062
Publication Date (Web):March 26, 2013
https://doi.org/10.1021/jf305498j
Copyright © 2013 American Chemical Society
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    Abstract

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    Berry fruits are a good source of phenolic compounds and thus, potentially beneficial to health. Phenolic compounds are mainly present as a variety of conjugated forms, either with sugars via O-glycosidic bonds or with other polyols as esters. This chemodiversity makes characterization and identification highly demanding. Selected varieties of commercial blueberries, raspberries and blackberries and the two wild berries Portuguese crowberry and strawberry tree fruits were characterized for individual phenolic content by liquid chromatography–diode array detection and mass spectrometry (HPLC-DAD-MS) after hydrolysis by a novel combination of the fungal glycosidases hesperidinase and cellulase. This approach is shown to be a simple alternative to other existing methods for analysis of plant phenolic compound aglycones. The hydrolysis of glycosides and organic acid esters is efficient and less aggressive than acid and alkaline hydrolysis. This method is able to disclose new sources of dietary phenolic compounds, and the potential usefulness of Portuguese crowberry and strawberry tree fruit is herein demonstrated.

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