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Essential and non-essential elements, and volatile organic compounds for the discrimination of twenty-three sweet cherry cultivars from Fundão, Portugal

2022-01-15Journal article Restricted access
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dc.contributor.authorC.Gonçalves, Ana
dc.contributor.authorCampos, Gonçalo
dc.contributor.authorPinto, Edgar
dc.contributor.authorOliveira, Ana Sofia
dc.contributor.authorAlmeida, Agostinho
dc.contributor.authorGuedes de Pinho, Paula
dc.contributor.authorAlves, Gilberto
dc.contributor.authorR. Silva, Luís
dc.date.accessioned2023-01-17T13:59:42Z
dc.date.available2023-07-01T00:31:21Z
dc.date.issued2022-01-15
dc.description.abstractThe mineral contents and volatile profiles of 23 sweet cherry cultivars were determined. A total of 27 minerals were determined by ICP-MS and flame atomic absorption spectrometry, including 12 essential and 15 non- essential elements. K was the most abundant in all cultivars, while Tl was the one found in the smallest amounts. A total of 66 volatiles were identified using SPME/GC–MS, including 16 aldehydes, 23 alcohols, 6 ketones, 6 esters, 8 monoterpenes, 3 norisoprenoids, 2 hydrocarbons and 2 acids. Benzaldehyde, hexanal, nonanal, benzyl alcohol, (E)-2-hexen-1-ol, 1-hexanol, (Z)-2-hexen-1-ol, 2-ethyl-1-hexanol, linalool, α-terpineol and α-ionone were the major ones. Qualitative and quantitative differences were observed among the cultivars, which influenced nutritional potential and aroma. Cherries from Fund ̃ao region contain high concentrations of phytochemicals and nutritional components. 4-84, Burlat and Celeste might be considered some of the most interesting cultivars, since they are rich in essential minerals and present high diversity in volatiles.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGonçalves, A. C., Campos, G., Pinto, E., Oliveira, A. S., Almeida, A., de Pinho, P. G., Alves, G., & Silva, L. R. (2022). Essential and non-essential elements, and volatile organic compounds for the discrimination of twenty-three sweet cherry cultivars from Fundão, Portugal. Food Chemistry, 367, 130503. https://doi.org/https://doi.org/10.1016/j.foodchem.2021.130503pt_PT
dc.identifier.doi10.1016/j.foodchem.2021.130503pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.22/21598
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0308814621015090?via%3Dihubpt_PT
dc.subjectFAASpt_PT
dc.subjectHS-SPME/GC–MSpt_PT
dc.subjectICP-MSpt_PT
dc.subjectMineral elementspt_PT
dc.subjectSweet cherriespt_PT
dc.subjectVolatile compoundspt_PT
dc.titleEssential and non-essential elements, and volatile organic compounds for the discrimination of twenty-three sweet cherry cultivars from Fundão, Portugalpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage15pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume367pt_PT
person.familyNamePinto
person.givenNameEdgar
person.identifier.ciencia-id271F-B7DF-8FAB
person.identifier.orcid0000-0002-8021-4783
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationeaf9fc86-1a1c-437f-adee-d28040aa7f2f
relation.isAuthorOfPublication.latestForDiscoveryeaf9fc86-1a1c-437f-adee-d28040aa7f2f

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