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- Unlocking the fatty acid and antioxidant profile of grape pomace: a systematic assessment across varieties and vintages for its sustainable valorizationPublication . Abreu, Teresa; Ferreira, Rui; Castilho, Paula C.; Câmara, José S.; Teixeira, Juan; Perestrelo, Rosa; De Abreu Abreu, Maria Teresa; Ferreira, Rui; Castilho, Paula C; Câmara, José; Perestrelo, RosaGrape pomace (GP), the main by-product of the wine industry, represents a valuable source of bioactive metabolites with significant potential for valorization in the context of sustainable bioresource management. This study systematically characterizes the fatty acid methyl ester (FAME) profile, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities (DPPH, ABTS, ORAC) of GP derived from seven grape varieties across three consecutive vintages (2022–2024). White GP, particularly Verdelho and Sercial, exhibited a superior lipid quality with high concentrations of methyl linoleate (up to 1997 mg/100 g DW) and methyl oleate (up to 1294 mg/100 g DW), low atherogenic (AI < 0.05) and thrombogenic indices (TI ≤ 0.13), and elevated PUFA/SFA ratios (≥8.2). In contrast, red GP, especially from Complexa and Tinta Negra, demonstrated the highest antioxidant potential, with TPC values up to 6687 mgGAE/100 g DW, TFC up to 4624 mgQE/100 g DW, and antioxidant activities reaching 5399 mgTE/100 g (DPPH) and 7219 mgTE/100 g (ABTS). Multivariate statistical analyses (PCA, PLS-DA, HCA) revealed distinct varietal and vintage-dependent clustering and identified key discriminant fatty acids, including linolenic acid (C18:3), lauric acid (C12:0), and arachidic acid (C20:0). These findings underscore the compositional diversity and functional potential of GP, reinforcing its suitability for applications in functional foods, nutraceuticals, and cosmetics, in alignment with circular economy principles.
- Volatilomic fingerprint of tomatoes by HS-SPME/GC-MS as a suitable analytical platform for authenticity sssessment purposesPublication . Jasmins, Gonçalo; Azevedo, Tânia; Câmara, José S.; Perestrelo, Rosa; Jasmins, Gonçalo; Azevedo, Tânia; Câmara, José; Perestrelo, RosaTomatoes are globally esteemed not only for their nutritional value but also for their complex and appealing aroma, a key determinant of consumer preference. The present study aimed to comprehensively characterise the volatilomic fingerprints of three tomato species—Solanum lycopersicum L., S. lycopersicum var. cerasiforme, and S. betaceum—encompassing six distinct varieties, through the application of headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC-MS). A total of 55 volatile organic compounds (VOCs) spanning multiple chemical classes were identified, of which only 28 were ubiquitously present across all varieties examined. Carbonyl compounds constituted the predominant chemical family, with hexanal and (E)-2-hexenal emerging as putative key contributors to the characteristic green and fresh olfactory notes. Notably, esters were found to dominate the unique volatile fingerprint of cherry tomatoes, particularly methyl 2-hydroxybenzoate, while Kumato and Roma varieties exhibited elevated levels of furanic compounds. Multivariate statistical analyses, including principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), demonstrated clear varietal discrimination and identified potential aroma-associated biomarkers such as phenylethyl alcohol, 3-methyl-1-butanol, hexanal, (E)-2-octenal, (E)-2-nonenal, and heptanal. Collectively, these findings underscore the utility of volatilomic fingerprint as a robust tool for varietal identification and quality control within the food industry.
- New contributions to deepen the quality-based safety assessment in the consumption of edible nasturtium flowers: the role of VolatilomePublication . Perestrelo, Rosa; Lopes, Maria da Graça; Silva, Alda Pereira da; Costa, Maria do Céu; Câmara, José S.; Perestrelo, Rosa; Câmara, JoséThe garden Nasturtium (Tropaeolum majus L.) is increasingly consumed worldwide due to its culinary appeal and perceived health benefits. However, the chemical markers underlying its functional properties remain insufficiently characterized. Building on evidence from a recent human pilot study confirming both high acceptability and dietary safety, we conducted a comprehensive volatilomic and phytochemical analysis of T. majus flowers and their juice. Headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC-MS) was employed to establish the volatilomic fingerprint of floral tissues and juice. Our analysis revealed a striking dominance of benzyl isothiocyanate and benzonitrile, which together accounted for 88% of the total volatile organic metabolites (VOMs) in the juice, 67% and 21%, respectively. In the floral tissues, benzyl isothiocyanate was even more prevalent, representing 95% of the total volatile profile. Complementary in vitro assays confirmed a substantial total phenolic content and strong antioxidant activity in the flowers. These findings provide a robust chemical rationale for the potential health-promoting attributes of T. majus, while identifying key volatilomic markers that could support future functional and safety claims. In parallel, a benefit–risk assessment framework is discussed in accordance with the European Food Safety Authority (EFSA) guidelines for the Qualified Presumption of Safety (QPS) of edible flowers. Given that both benzyl isothiocyanate and benzonitrile are classified as Cramer Class III substances, a conservative intake threshold of 1.5 μg/kg body weight per day is proposed. To enable quantitative exposure modeling and support the derivation of a tolerable daily intake (TDI), future studies should integrate organic solvent-based extraction methodologies to estimate the total volatile load per gram of floral biomass. This would align risk–benefit assessments with the EFSA’s evolving framework for novel foods and functional ingredients.
- Metabolomics in breast cancer: from biomarker discovery to personalized medicinePublication . Perestrelo, Rosa; Luís, Catarina; Perestrelo, Rosa; Sousa Luís, Catarina GraceBreast cancer (BC) is a highly heterogeneous disease with distinct molecular subtypes, each exhibiting unique metabolic adaptations that drive tumor progression and therapy resistance. Metabolomics has emerged as a powerful tool for understanding cancer metabolism and identifying clinically relevant biomarkers guiding personalized therapeutic strategies. Advances in analytical techniques such as mass spectrometry (MS) and nuclear magnetic resonance (NMR) spectroscopy have enabled the identification of metabolic alterations associated with BC initiation, progression, and treatment response (dysregulated glycolysis, lipid metabolism, amino acid utilization, and redox homeostasis). This review aims to provide a comprehensive overview of the role of metabolomics in BC research, focusing on its applications in identifying metabolic biomarkers for early diagnosis, prognosis, and treatment response. It underscores how metabolomic profiling can unravel the metabolic adaptations of different BC subtypes, offering insights into tumor biology and mechanisms of therapy resistance. Ultimately, it highlights the promise of metabolomics in driving biomarker-guided diagnostics and the development of metabolically informed, personalized therapeutic strategies in the era of precision medicine.
- Edible flowers in modern gastronomy: a study of their volatilomic fingerprint and potential health benefitsPublication . Fernández-Pintor, Begoña; Perestrelo, Rosa; Morante-Zarcero, Sonia; Sierra, Isabel; Câmara, José S.; Perestrelo, Rosa; Câmara, JoséGiven the transformation that gastronomy has undergone in recent years, there is a need to characterize some new foods that are being incorporated into the modern diet. Among them, edible flowers stand out, which are used today not only to enhance the organoleptic properties of gourmet dishes but also for some of the beneficial properties they provide to human health. In this study, the volatilomic fingerprint of seven edible flowers that are used daily in Michelin-starred restaurants on Madeira Island was established. For this purpose, the extraction of volatile organic metabolites (VOMs) was carried out using the headspace solid-phase microextraction (HS-SPME) technique followed by gas chromatography coupled to mass spectrometry (GC-MS). The results showed a wide variability among the analyzed flowers. While fewer VOMs were detected in some flowers, other flowers, such as Viola tricolor and Rosa spp., exhibited a greater number of these compounds. Acmella oleracea had the highest number of detected VOMs. Each of these VOMs contributes to the characteristic aroma representative of the respective flower, highlighting their potential health benefits, as some are known for their anti-inflammatory, antimicrobial, and even anticancer properties.
- Nanostrategy for selective ethyl carbamate removal from fermented alcoholic beverages via molecular imprinting technologyPublication . Perestrelo, Rosa; Perestrelo, RosaEthyl carbamate (EC), known as urethane, is a naturally occurring potentially carcinogenic metabolite that is widely found in alcoholic beverages and other food-related fermented products. The concern related to the presence of the EC and its toxicity in regularly consumed fermented alcoholic beverages raises global interest in assessing the possible risks to human health. EC mitigation approaches, such as molecular imprinting technology (MIT), have been proposed to target EC while preserving the sensory quality of fermented alcoholic beverages. This review explores the principles of MIT, the advantages and disadvantages of the most common polymerisation approach for molecularly imprinted polymer (MIP) synthesis, the analytical techniques used for MIP characterisation, and the strategies used to mitigate EC in fermented alcoholic beverages, with studies reporting removal efficiencies of up to 84%. Additionally, it highlights the novelty and potential of MIPs, offering practical insights into their integration within the production of fermented alcoholic beverages, highlighting their scalability and cost-effectiveness compared to traditional EC mitigation strategies.
- Unveiling potential functional applications of grape pomace extracts based on their phenolic profiling, bioactivities, and circular bioeconomyPublication . Abreu, Teresa; Luís, Catarina; Câmara, José S.; Teixeira, Juan; Perestrelo, Rosa; De Abreu Abreu, Maria Teresa; Sousa Luís, Catarina Grace; Câmara, José; Perestrelo, RosaAbstract Grape pomace (GP), a by-residue from the wine industry, contains bioactive molecules such as phenolic compounds, and anthocyanins, among others, with potential health benefits. In the current study, these bioactive molecules were extracted from GP of different Vitis vinifera L. varieties (Tinta Negra, Complexa, Malvasia Roxa, Malvasia, Sercial, Verdelho, Boal, Terrantez) using the micro quick, easy, cheap, effective, rugged, and safe (µQuEChERS) procedure. The GP extracts were investigated using ultra-high performance liquid chromatography (UHPLC-PDA) to establish the phenolic fingerprint, and by in vitro assays to assess the antibacterial, anti-inflammatory, and antioxidant activities. Nine phenolic compounds were identified and quantified in GP extracts, with gallic acid (ranging from 10.4 to 12.9 g/100 g), catechin (2.97 to 5.08 g/100 g), quercetin (2.17 to 2.85 g/100 g), and trans-resveratrol (0.28 to 1.82 g/100 g) being the most prominent. GP from the Complexa variety exhibited the highest levels of total anthocyanin content (TAC, 6.67 mgCGE/100 g), total phenolic compounds (TPC, 4727 mgGAE/100 g), and antioxidant activity (DPPH, 9472 mgTE/100 g), while the Tinta Negra variety had the highest total catechin content (TCC, 947 mgCATE/100 g). A strong correlation (p < 0.001) was observed between the TPC-TAC, TPC-DPPH, DPPH-TAC, and TAC-TCC. Moreover, o-coumaric acid and quercetin are significantly (p < 0.001) correlated with TPC, TAC, TCC, and DPPH assays. The investigated GP extracts, at a concentration of 100 µg/mL, showed promising inhibition of albumin protein denaturation compared to aspirin (reference standard). The findings showed that the GP extracts were more useful at inhibiting Staphylococcus aureus compared to Escherichia coli. It is important to emphasise that the GP extracts demonstrated antioxidant, anti-inflammatory, and antibacterial properties, positioning it as an agro-waste with promising potential for use in the development of innovative functional foods, dietary supplements, and cosmetics, aligning with the circular bioeconomy model for its valorisation.
- A comparative study of the biological properties of Eugenia uniflora L. fruits and leaves related to the prevention of cardiovascular diseasesPublication . Gonçalves, Jéssica; Hontman, Nance; Perestrelo, Rosa; Câmara, José S.; Hontman, Nance; Perestrelo, Rosa; Câmara, JoséCardiovascular diseases (CVDs) remain the leading cause of death globally, emphasizing the need for effective preventive strategies. Plant-based foods, rich in phytochemicals, offer a promising potential in CVD prevention. This study investigated the antioxidant, anti-inflammatory, and antihypertensive properties of two Eugenia uniflora L. varieties (orange and purple pitanga) and their leaves. Their antioxidant activity was assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activity assays, while their antihypertensive activity was evaluated through angiotensin-converting enzyme (ACE) inhibition. Their anti-inflammatory potential was determined via protein denaturation inhibition. Both fruit varieties exhibited similar bioactivities, with the purple variety showing a slightly higher activity, except in the DPPH and ABTS assays. The leaves consistently demonstrated the lowest activities across all assays. Free polyphenols, dominated by gallic acid, were quantified using µ-QuEChERS followed by ultrahigh-performance liquid chromatography (UHPLC-PDA). The orange variety contained the highest concentration of gallic acid (13.1 mg/100 g DW). These findings highlight the potential of Eugenia uniflora L. extracts as natural antioxidant, anti-inflammatory, and antihypertensive agents, suggesting their value in food, pharmaceutical, and cosmetic applications for promoting human health and preventing CVDs.
- Secondary bioactive metabolites from foods of plant origin as theravention agents against neurodegenerative disordersPublication . Gomes, Telma Marisa; Sousa, Patrícia; Campos, Catarina; Perestrelo, Rosa; Câmara, José S.; Gomes, Telma; Perestrelo, RosaNeurodegenerative disorders (NDDs) such as Alzheimer’s (AD) and Parkinson’s (PD) are on the rise, robbing people of their memories and independence. While risk factors such as age and genetics play an important role, exciting studies suggest that a diet rich in foods from plant origin may offer a line of defense. These kinds of foods, namely fruits and vegetables, are packed with a plethora of powerful bioactive secondary metabolites (SBMs), including terpenoids, polyphenols, glucosinolates, phytosterols and capsaicinoids, which exhibit a wide range of biological activities including antioxidant, antidiabetic, antihypertensive, anti-Alzheimer’s, antiproliferative, and antimicrobial properties, associated with preventive effects in the development of chronic diseases mediated by oxidative stress such as type 2 diabetes mellitus, respiratory diseases, cancer, cardiovascular diseases, and NDDs. This review explores the potential of SBMs as theravention agents (metabolites with therapeutic and preventive action) against NDDs. By understanding the science behind plant-based prevention, we may be able to develop new strategies to promote brain health and prevent the rise in NDDs. The proposed review stands out by emphasizing the integration of multiple SBMs in plant-based foods and their potential in preventing NDDs. Previous research has often focused on individual compounds or specific foods, but this review aims to present a comprehensive fingerprint of how a diet rich in various SBMs can synergistically contribute to brain health. The risk factors related to NDD development and the diagnostic process, in addition to some examples of food-related products and medicinal plants that significantly reduce the inhibition of acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and β-site amyloid precursor protein (APP) cleaving enzyme 1 (BACE1), are highlighted.
- Grape pomace as a renewable natural biosource of value-added compounds with potential food industrial applicationsPublication . Abreu, Teresa; Sousa, Patrícia; Gonçalves, Jéssica; Hontman, Nance; Teixeira, Juan; Câmara, José S.; Perestrelo, Rosa; De Abreu Abreu, Maria Teresa; Gonçalves, Jéssica; Câmara, José; Perestrelo, Rosa; Hontman, NanceGrowing consumer demand for environmentally conscious, sustainable, and helpful products has prompted scientists and industry experts worldwide to look for inventive approaches to mitigate the environmental impact, particularly concerning agricultural and industrial waste. Among the by-products of winemaking, grape pomace (skins, seeds, stems) has the potential to be economically valuable as it is rich in value-added compounds (e.g., phenolic compounds, fibers, flavonoids, anthocyanins, terpenoids) related to health (e.g., antioxidant, antimicrobial, anti-inflammatory, cardioprotective effects) and technological issues (e.g., extraction of value-added compounds). These value-added compounds can be extracted using emerging green extraction techniques and then used in the food industry as preservatives, colorants, and for the formulation of functional foods, as well as in the development of smart food packaging. This review provides an overview of the value-added compounds identified in grape pomace, the emerging green extraction, and integrated approaches to extract value-added compounds based on the literature published in the last five years. The potential applications of these value-added compounds have been extensively researched for the food industry.