Bioactive Phenols in Small Fruits and Berries

Bioactive compounds are extra nutritional constituents occurring naturally in plant foods in small amounts, however in quantities enough to produce bioactive effects. Among bioactive compounds the phenolic compounds are a very large set of molecules, which include several groups such as for example flavonoids, phenolic acids or tannins. Small fruits and berries include a wide diversity of fruits, like grapes, strawberries, blackberries, blueberries, raspberries, cherries, hardi kiwi, gooseberries, cranberries, currants (black, white, red), physalis, crowberries, açaí, elderberries, dates or goji berries, and these frequently have been reported as having particularly high concentrations of phenolic compounds with antioxidant activity. Hence, the objective of this chapter is to review the literature about the type and contents of different phenolic compounds present in small fruits and berries, as well as their bioactive properties, including antioxidant capacity. All the fruits and berries investigated in this chapter were particularly rich in bioactive compounds, including phenolic compounds that provide the fruits with high antioxidant properties. The most relevant health promoting effects include anti-cancer, anti-inflamatory, neuro protective, cardio protective or anti-diabetes, thus indicating that these foods are a valuable resource to prevent and treat diseases.

Comparative analysis of volatile and phenolic composition of alternative wood chips from cherry, acacia and oak for potential use in enology.

The aim of present work was to investigate the phenolic and volatile composition of cherry, acacia, and oak (from different species) wood chips. By the use of HPLC-DAD 18 different phenolic compounds were detected and quantified while for volatile composition, 33 different compounds were detected by GC-MS. In general, wood samples from oak species showed the higher number of phenolic compounds detected, while cherry wood samples showed the lowest levels. In addition, some individual phenolic compounds were detected, specifically in some wood samples, such as robinetin in acacia woods and naringenin in cherry wood. For volatile composition, cherry wood chips samples showed the lowest volatile composition followed by increasing order by acacia, French, Portuguese and American wood chip samples. Oak wood chip samples from American species showed the highest volatile content, as a result of high levels of several specific compounds (furfural, 5-methyfurfural, β-methyl-γ-octalactones, guaiacol, vanillin and siringaldehyde).