Dias Maria Inês, Barros Lillian, Sousa Maria João, Oliveira M Beatriz P P, Santos-Buelga Celestino, Ferreira Isabel C F R
Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal; REQUIMTE/LAQV, Science Chemical Department, Faculty of Pharmacy of University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal.
Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal; Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal.
Food Chem. 2017 Nov 15;235:212-219. doi: 10.1016/j.foodchem.2017.05.060. Epub 2017 May 12.
In vitro culture emerges as a sustainable way to produce bioactives for further applicability in the food industry. Herein, vegetative parts of Fragaria vesca L. (wild strawberry) obtained by in vitro culture were analyzed regarding nutritional and phytochemical compounds, as well as antioxidant activity. These samples proved to have higher content of protein, polyunsaturated fatty acids, soluble sugars, organic acids (including ascorbic acid) and tocopherols (mainly α-tocopherol) than wild grown F. vesca, as well as containing additional phenolic compounds. The antioxidant activity of hydromethanolic extracts could be correlated with the content of different phenolic groups and other compounds (sugars and organic acids). It was demonstrated that in vitro culture could enhance nutritional and bioactive compounds of Fragaria vesca L. plants, providing a very interesting biotechnological tool for potential food applications.
体外培养成为一种可持续的方式来生产生物活性物质，以便在食品工业中进一步应用。在此，对通过体外培养获得的野草莓（Fragaria vesca L.）营养器官进行了营养成分、植物化学物质以及抗氧化活性分析。这些样品被证明比野生生长的野草莓含有更高含量的蛋白质、多不饱和脂肪酸、可溶性糖、有机酸（包括抗坏血酸）和生育酚（主要是α-生育酚），并且还含有额外的酚类化合物。氢甲醇提取物的抗氧化活性与不同酚类基团和其他化合物（糖和有机酸）的含量相关。结果表明，体外培养可以提高野草莓植株的营养和生物活性化合物含量，为潜在的食品应用提供了一种非常有趣的生物技术工具。
