| Titolo | Comparative chemical analysis of six ancient italian sweet cherry (Prunus avium L.) varieties showing antiangiogenic activity |
|---|---|
| Tipo di pubblicazione | Articolo su Rivista peer-reviewed |
| Anno di Pubblicazione | 2021 |
| Autori | De Leo, M., Iannuzzi A.M., Germanò M.P., D'Angelo V., Camangi F., Sevi F., Diretto Gianfranco, De Tommasi N., and Braca A. |
| Rivista | Food Chemistry |
| Volume | 360 |
| ISSN | 03088146 |
| Parole chiave | Anti-angiogenic activity, Antiangiogenic, bioinformatics, Chemical analysis, Cyanidin, Flavonoids, Fruit extracts, Fruits, LC-MS, Petiole, Phenols, Plants (botany), Prunus avium, Prunus avium L, Rutinosides, Sugars, Sweet cherries |
| Abstract | In this study, cherry fruits and petioles from six ancient Italian Prunus avium L. varieties (Ferrovia, Capellina, Morellina, Ciambellana, Napoletana, and Bianca), were compared by chemical and bioinformatic analyses and evaluated for their antiangiogenic activity. The highest levels of total phenols and flavonoids were found in Napoletana petioles, and Morellina and Capellina fruits. HPLC-PDA-MS analyses showed similar phenolic profiles for all fruit extracts, with cyanidin-3-O-rutinoside, flavonols glycosides, and quinic acid derivatives as major components. Flavonoid glycosides were found in all petiole extracts, while proanthocyanidins B type were predominant in Capellina, Napoletana and Bianca. Accordingly to their higher polyphenolic content, petiole extracts exhibited stronger radical scavenging activity compared to the fruits. The best antiangiogenic response was exhibited by Morellina, Ferrovia, and Ciambellana petiole extracts, and by Ferrovia, Morellina, and Capellina fruit extracts; by bioinformatic studies rutin and cyanidin 3-O-rutinoside were recognised as the best candidate bioactive compounds. In conclusion, sweet cherry varietes were confirmed as valuable sources of phenols, showing also potential angiomodulator properties. © 2021 Elsevier Ltd |
| Note | cited By 0 |
| URL | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85105579328&doi=10.1016%2fj.foodchem.2021.129999&partnerID=40&md5=9264ca289c7b30a8086eb293bdff9fd7 |
| DOI | 10.1016/j.foodchem.2021.129999 |
| Citation Key | DeLeo2021 |
