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dc.creatorKrstić, Đurđa D.
dc.creatorMilinčić, Danijel D.
dc.creatorKostić, Aleksandar Ž.
dc.creatorFotirić-Akšić, Milica M.
dc.creatorStanojević, Slađana P.
dc.creatorMilojković-Opsenica, Dušanka
dc.creatorPešić, Mirjana B.
dc.creatorTrifković, Jelena
dc.date.accessioned2022-06-01T09:25:43Z
dc.date.available2022-06-01T09:25:43Z
dc.date.issued2022
dc.identifier.issn0308-8146
dc.identifier.urihttps://pubmed.ncbi.nlm.nih.gov/35245833/
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/5206
dc.description.abstractProduct authentication is one of the most important food quality assurances. Considering the importance of consumption of berry fruits with proven health-beneficial properties, high sensory values and rich composition in bioactive substances, the aim of this study was to evaluate a straightforward and simple procedure for the protein fingerprinting of berry seeds. For this purpose, protein profiles of 45 samples of genuine berry fruit cultivars (strawberry, raspberry, blackberry, black currant, blueberry, gooseberry, chokeberry, cape gooseberry, and gojiberry) were analyzed by SDS-PAGE electrophoresis in combination with advanced chemometric tools. The most important parameters for discrimination among berry seeds were polypeptides at 12.8; 15.1; 25.0; 26.4; 30.0; 41.8; 44.4; 46.0; 48.5; 52.3 and 56.4 kDa. Biomarkers obtained from the protein profile of berry seeds proved to be a powerful tool in the authentication of their botanical origin, as well as for potential detection of berry-based products adulteration.
dc.languageen
dc.publisherElsevier
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200116/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200168/RS//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.titleComprehensive electrophoretic profiling of proteins as a powerful tool for authenticity assessment of seeds of cultivated berry fruits
dc.typearticleen
dc.rights.licenseARR
dc.citation.volume383
dc.citation.spage132583
dc.identifier.wos00077828990001
dc.identifier.doi10.1016/j.foodchem.2022.132583
dc.type.versionpublishedVersion
dc.identifier.scopus2-s2.0-85125484658


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