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Advisor(s)
Abstract(s)
In recent years, there has been a growing interest in studying and exploring the potential
health benefits of foods, mainly from vegetables and fruits from regular intake. The presence of
secondary metabolites, namely polyphenols, carotenoids and terpenes, in certain food matrices
seems to contribute to their functional properties, expressed through an increased prevention in the
development of certain chronic diseases, namely coronary heart diseases, neurodegenerative diseases,
cancer and diabetes. However, some foods’ volatile secondary metabolites also present important
bioactive properties, although this is a poorly scientifically explored field. In this context, and in
order to explore the potential bioactivity of volatile metabolites in different vegetables and fruits from
regular consumption, the volatile composition was established using a green extraction technique,
solid phase microextraction in headspace mode (HS-SPME), combined with gas chromatography
tandem mass spectrometry (GC-MS). A total of 320 volatile metabolites, comprising 51 terpenic
compounds, 45 organosulfur compounds, 31 aldehydes, 37 esters, 29 ketones, 28 alcohols, 23 furanic
compounds, 22 hydrocarbons, 19 benzene compounds, 13 nitrogenous compounds, 9 carboxylic
acids, 7 ethers, 4 halogenated compounds and 3 naphthalene derivatives, were positively identified.
Each investigated fruit and vegetable showed a specific volatile metabolomic profile. The obtained
results revealed that terpenic compounds, to which are associated antimicrobial, antioxidant, and
anticancer activities, are the most predominant chemical family in beetroot (61%), orange carrot
(58%) and white carrot (61%), while organosulfur compounds (antiviral activity) are dominant
in onion, garlic and watercress. Broccoli and spinach are essentially constituted by alcohols and
aldehydes (enzyme-inhibition and antimicrobial properties), while fruits from the Solanaceae family
are characterized by esters in tamarillo and aldehydes in tomato.
Description
Keywords
Volatile composition Bioactive properties HS-SPME/GC-MS . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira
Citation
Aguiar, J.; Gonçalves, J.L.; Alves, V.L.; Câmara, J.S. Relationship between Volatile Composition and Bioactive Potential of Vegetables and Fruits of Regular Consumption—An Integrative Approach. Molecules 2021, 26, 3653. https://doi.org/10.3390/ molecules26123653
Publisher
MDPI