Compartir
Titel
Enhancement of nutritional and bioactive compounds by in vitro culture of wild Fragaria vesca L. vegetative parts
Autor(es)
Schlagwort
Fragaria vesca L.
In vitro culture
Nutritional value
Phenolic compounds
Clasificación UNESCO
2302.90 Bioquímica de Alimentos
Fecha de publicación
2017
Verlag
Food Chemistry
Citación
Dias, M.I. ; Barros, L. B. de [et al.] (2017) Enhancement of nutritional and bioactive compounds by in vitro culture of wild Fragaria vesca L. vegetative parts. Food Chemistry, 235, pp. 212-219. doi:10.1016/j.foodchem.2017.05.060 0308-8146
Resumen
[EN] In vitro culture emerges as a sustainable way to produce bioactives for further applicability in the food industry. Herein, vegetative parts of Fragaria vesca L. (wild strawberry) obtained by in vitro culture were analyzed regarding nutritional and phytochemical compounds, as well as antioxidant activity. These
samples proved to have higher content of protein, polyunsaturated fatty acids, soluble sugars, organic
acids (including ascorbic acid) and tocopherols (mainly a-tocopherol) than wild grown F. vesca, as well
as containing additional phenolic compounds. The antioxidant activity of hydromethanolic extracts could
be correlated with the content of different phenolic groups and other compounds (sugars and organic
acids). It was demonstrated that in vitro culture could enhance nutritional and bioactive compounds of
Fragaria vesca L. plants, providing a very interesting biotechnological tool for potential food applications.
URI
DOI
10.1016/j.foodchem.2017.05.06
Versión del editor
Aparece en las colecciones
- DQANB. Artículos [61]