Abstract
The fruits of Arbutus unedo L., an evergreen shrub/small tree widespread in the region of Algarve, are the raw material used to prepare “Aguardente de Medronho” a Portuguese protected geographical indication distillate. This spirit drink has been mainly prepared traditionally in small distilleries. However, the expected increase of cultivated areas demands for the development of new modern distilleries as well as the search for a fate to the resulting pomaces.
In searching for the valorization of “Aguardente de Medronho” pomaces a detailed characterization of the final product is necessary. The fermentation as well as the distillation processes are expected to play a major role in defining the compounds of the resulting pomaces.
In this work, we present a study of the change of Arbutus unedo fruits flavonoids after distillation. The identification as well as the quantification of major compounds in fruits and pomaces was performed by LC-MS.
The fermentation and distillation processes significantly change the flavonoid profiles. Major flavonoids of fruits are flavonol glycosides, most likely quercetin glucoside and quercetin rhamnoside, while in pomaces the correspondent aglycone structures were observed. This observation suggests that fermentation/distillation processes lead to deglycosylation of flavonols. Total contents of flavonols in fruits were estimated to be about 2.5 mg/100 g. Fermentation/distillation increased the total flavonoid content about to 2 times.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No. 1576/89 (2008)
Alarcão-E-Silva, M.L.C.M.M., Leitão, A.E.B., Azinheira, H.G., Leitão, M.C.A.: The Arbutus berry: studies on its color and chemical characteristics at two mature stages. J. Food Comp. Anal. 14, 27–35 (2001)
Cavaco, T., Longuinho, C., Quintas, C., Carvalho, I.S.: Chemical and microbial changes during the natural fermentation of strawberry tree (Arbutus unedo L.) fruits. J. Food Biochem. 31, 715–725 (2007)
Bravo, L.: Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutr. Rev. 56(11), 317–333 (1998)
Hertog, M.G.L., Hollman, P.C.H., van de Putte, B.: Content of potentially anticarcinogenic flavonoids of tea infusions, wines and fruit juices. J. Agric. Food Chem. 41(8), 1242–1246 (1993)
Debebe, A., Chandravanshi, B.S., Abshiro, M.R.: Total contents of phenolics, flavonoids, tannins and antioxidant capacity of selected traditional Ethiopian alcoholic beverages. Bull. Chem. Soc. Ethiop. 30(1), 27–37 (2016)
Kuhnau, J.: The flavonoids: a class of semi-essential food components their role in human nutrition. World Rev. Nutr. Diet. 24, 117–120 (1976)
Ross, J.A., Kasum, C.M.: Dietary flavonoids: bioavailability, metabolic effects, and safety. Annu. Rev. Nutr. 22, 19–34 (2002)
Havsteen, B.H.: The biochemistry and medical significance of the flavonoids. Pharmacol. Ther. 96(2–3), 67–202 (2002)
Ho, C.T.: Phenolic compounds in food-an overview. In: Ho, C.T., Lee, C.Y., Huang, M.T. (eds.) Phenolic Compounds in Food and Their Effects on Health. Washington: American Chemical Society, 2–19 (1992)
Kumar, S., Pandey, A.K.: Chemistry and biological activities of flavonoids: an overview. Sci. World J. (2013). 10.1155/2013/162750
Oliveira, L., Carvalho, M.V., Melo, L.: Health promoting and sensory properties of phenolic compounds in food. Rev. Ceres 61, 764–779 (2014)
Pawlowska, A.M., De Leo, M., Braca, A.: Phenolics of Arbutus unedo L. (Ericaceae) fruits: identification of anthocyanins and gallic acid derivatives. J. Agric. Food Chem. 54(26), 10234–10238 (2006)
Pallauf, K., Rivas-Gonzalo, J.C., Castillo, M.D., Cano, M.P., Pascual-Teresa, S.: Characterization of the antioxidant composition of strawberry tree (Arbutus unedo L.) fruits. J Food Compos. Anal. 21, 273–281 (2006)
Delgado-Pelayo, R., Gallardo-Guerrero, L., Hornero-Mendez, D.: Carotenoid composition of strawberry tree (Arbutus unedo L.) fruits. Food Chem. 199, 165–175 (2016)
Santo, D., Galego, L., Gonçalves, T., Quintas, C.: Yeast diversity in the Mediterranean strawberry tree (Arbutus unedo L.) fruits fermentations. Food Res. Int. 47(1), 45–50 (2012)
Galego, L.R., Almeida, V.R.: Aguardentes de frutos e licores do Algarve História, técnicas de produção e legislação. Edições Colibri, Lisboa (2007)
Galego, L.R., Da Silva, J.P., Almeida, V.R., Bronze, M.R., Boas, L.V.: Preparation of novel distinct highly aromatic liquors using fruit distillates. Int. J. Food Sci. Tech. 46, 67–73 (2011)
Simirgoitis, M.J., Schmeda-Hirschmann, G.: Determination of phenolic composition and antioxidant activity in fruit rhizomes and leaves of the white strawbery (Fragaria chiloensis spp. Chiloensis form chiloensis) using HPLC_DAD_ESI_MS and free radical quenching techniques. J. Food Compos. Anal. 23, 545–553 (2010)
Fabre, N., Rustan, I., de Hoffmann, E., Quetin-Leclercq, J.: Determination of flavone, flavonol and flavanone aglycones by negative ion LC-ES ion trap mass spectrometry. J. Am. Soc. Mass Spectrom. 12, 707–715 (2001)
Guimarães, R., Barros, L., Dueñas, M., Carvalho, A.M., Queiroz, M.J., Santos-Buelga, C., Ferreira, I.C.: Characterization of phenolic compounds in wild fruits from Northeastern Portugal. Food Chem. 141, 3721–3730 (2013)
Pimpão, R.C., Dew, T., Oliveira, P.B., Williamson, G., Ferreira, R.B., Santos, C.N.: Analysis of phenolic compounds in Portuguese wild and commercial berries after multienzyme hydrolysis. J. Agri. Food Chem. 61, 4053–4062 (2013)
Huynh, N., Camp, J., Smagghe, G., Raes, K.: Improved release and metabolism of flavonoids by steered fermentation processes: a review. Int. J. Mol. Sci. 15(11), 19369–19388 (2014)
Schmidt, S., Rainieri, S., Witte, S., Matern, U., Martens, S.: Identification of a saccharomyces cerevisiae glucosidase that hydrolyzes flavonoid glucosides. App. Env. Micro. 1751–1757 (2011)
Acknowledgments
Authors appreciate the support of Project funded by PSUALG/Soc. Agroind. Medronhito do Caldeirão, PEP: 4400PSNAO10093 from the European Project FEDER and of Fundação para a Ciência e a Tecnologia, Grant UID/BIA-/04325/2013-MEDTBIO.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2018 Springer International Publishing AG
About this paper
Cite this paper
Rodrigues, M.A., Galego, L., Da Silva, J.P. (2018). Flavonoid Profiles of Arbutus unedo L. pomaces. In: Mortal, A., et al. INCREaSE . INCREaSE 2017. Springer, Cham. https://doi.org/10.1007/978-3-319-70272-8_15
Download citation
DOI: https://doi.org/10.1007/978-3-319-70272-8_15
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-70271-1
Online ISBN: 978-3-319-70272-8
eBook Packages: EngineeringEngineering (R0)