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Identification of Polyphenolic Compounds in Edible Wild Fruits Grown in the North-West of Italy by Means of HPLC-DAD-ESI HRMS

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Abstract

The popularity of edible wild fruits has increased in industrialized countries due to their composition and positive effects. The aim of this study has been to characterize the polyphenolics and anthocyanins of black mulberry (Morus nigra L.), cornelian cherry (Cornus mas L.), elderberry (Sambucus nigra L.), hawthorn (Crataegus monogyna L.), lingonberry (Vaccinium vitis-idaea L.) and rose hip (Rosa canina L.) harvested in the north-west of Italy by means of HPLC-DAD-ESI HRMS in positive ion mode. Although there is an abundant amount of literature related to the polyphenolics of cultivated fruit, a new type of comparison has here been conducted between wild and cultivated fruits on their polyphenolic content. The HPLC-DAD-ESI HRMS method has detected 64 different polyphenolic molecules and it can be used to perform qualitative and quantitative analyses. Furthermore, the cornelian cherry and elderberry samples showed the highest polyphenolic compound levels. The quercetin glycosylated compounds showed the highest percentage of flavonols in most of the analyzed wild fruits.

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Acknowledgements

This work was supported by the Fondazione Cassa di Risparmio di Torino [grant number 2015.0488]. The author would like to thank Dr. Sara Morello for her technical support.

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Authors and Affiliations

  1. Department of Molecular Biotechnology and Health Sciences, University of Torino, Torino, Italy

    Michael Zorzi, Claudio Medana & Riccardo Aigotti

  2. Institute of Sciences of Food Production, Italian National Research Council, Grugliasco, Italy

    Francesco Gai & Pier Giorgio Peiretti

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  1. Michael Zorzi
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  2. Francesco Gai
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  3. Claudio Medana
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  4. Riccardo Aigotti
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  5. Pier Giorgio Peiretti
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Correspondence to Francesco Gai.

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Zorzi, M., Gai, F., Medana, C. et al. Identification of Polyphenolic Compounds in Edible Wild Fruits Grown in the North-West of Italy by Means of HPLC-DAD-ESI HRMS. Plant Foods Hum Nutr 75, 420–426 (2020). https://doi.org/10.1007/s11130-020-00830-2

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