Nutritional, Phytochemical, and Biological Characterization of Peel, Pulp, and Seed Powder from the Fruits of Berberis mikuna and Berberis burruyacuensis: Potential as a Functional...

Autores: Matteucci, Enzo Agustin; Orqueda, Maria Eugenia; Leal, Mariana; Isla, Maria Ines; Simirgiotis, Mario; Zampini, Iris Catiana; Dantur, Oscar R.; Moreno, María Alejandra
Año de publicación: 2025
Idioma: inglés
Tipo de recurso: artículo
Estado: versión publicada
Descripción: Berberis mikuna Job. (common name “mikuna”) and Berberis burruyacuensisO.R. Dantur, S. Radice, E. Giordani and Papini (common name “sacha mikuna”) areendemic native plant species from northwestern Argentina. The aim of this work wasto evaluate, for the first time, the potential of the pulp, seed, and peel powders from B.mikuna and B. burruyacuensis fruits as functional food ingredients, with the purpose ofadding value to these native resources and promoting their sustainable use. All powdersexhibited nutritional value due to their protein, lipid, fiber, and ash content, especiallythe seed powder. Phenolic compounds (including xanthone, phenolic esters, coumarins,flavonoids, tannins, and anthocyanins), alkaloids, amino acids, lipids, and vitamins, totaling33 compounds, were identified in the pulp, seed, and peel of both Berberis fruits throughUHPLC-PDA-ESI-QT-MS/MS. High anthocyanin content was observed in the pulp andpeel, mainly in B. mikuna (195.55 ± 7.75 and 283.49 ± 6.55 g C3GE/100 g of powder,respectively), while tannins were abundant in the seeds (3.64 ± 0.11 and 6.09 ± 0.06 mgPB2/100 g of powder for B. mikuna and B. burruyacuensis, respectively). The powdersexhibited antioxidant activity (ABTS•+; H2O2) and the capacity to inhibit enzymes relatedto metabolic syndrome, such as α-glucosidase, α-amylase, and lipase. These findingssuggest the potential of B. mikuna and B. burruyacuensis fruit powders as functional foodingredients, dietary supplements, or natural functional colorants for foods and beverages.
Fil: Matteucci, Enzo Agustin. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Orqueda, Maria Eugenia. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Leal, Mariana. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Isla, Maria Ines. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Simirgiotis, Mario. Universidad Austral de Chile; Chile
Fil: Zampini, Iris Catiana. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Dantur, Oscar R.. Farm Las Nubes; Argentina
Fil: Moreno, María Alejandra. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Materia: Berberis mikuna
Berberis burruyacuensis
Nutritional composition
Phytochemical composition
Nivel de accesibilidad: acceso abierto
Condiciones de uso: https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
Institución: Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador: oai:ri.conicet.gov.ar:11336/291492

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repository_id_str	3498
network_name_str	CONICET Digital (CONICET)
spelling	Nutritional, Phytochemical, and Biological Characterization of Peel, Pulp, and Seed Powder from the Fruits of Berberis mikuna and Berberis burruyacuensis: Potential as a Functional IngredientMatteucci, Enzo AgustinOrqueda, Maria EugeniaLeal, MarianaIsla, Maria InesSimirgiotis, MarioZampini, Iris CatianaDantur, Oscar R.Moreno, María AlejandraBerberis mikunaBerberis burruyacuensisNutritional compositionPhytochemical compositionhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Berberis mikuna Job. (common name “mikuna”) and Berberis burruyacuensisO.R. Dantur, S. Radice, E. Giordani and Papini (common name “sacha mikuna”) areendemic native plant species from northwestern Argentina. The aim of this work wasto evaluate, for the first time, the potential of the pulp, seed, and peel powders from B.mikuna and B. burruyacuensis fruits as functional food ingredients, with the purpose ofadding value to these native resources and promoting their sustainable use. All powdersexhibited nutritional value due to their protein, lipid, fiber, and ash content, especiallythe seed powder. Phenolic compounds (including xanthone, phenolic esters, coumarins,flavonoids, tannins, and anthocyanins), alkaloids, amino acids, lipids, and vitamins, totaling33 compounds, were identified in the pulp, seed, and peel of both Berberis fruits throughUHPLC-PDA-ESI-QT-MS/MS. High anthocyanin content was observed in the pulp andpeel, mainly in B. mikuna (195.55 ± 7.75 and 283.49 ± 6.55 g C3GE/100 g of powder,respectively), while tannins were abundant in the seeds (3.64 ± 0.11 and 6.09 ± 0.06 mgPB2/100 g of powder for B. mikuna and B. burruyacuensis, respectively). The powdersexhibited antioxidant activity (ABTS•+; H2O2) and the capacity to inhibit enzymes relatedto metabolic syndrome, such as α-glucosidase, α-amylase, and lipase. These findingssuggest the potential of B. mikuna and B. burruyacuensis fruit powders as functional foodingredients, dietary supplements, or natural functional colorants for foods and beverages.Fil: Matteucci, Enzo Agustin. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaFil: Orqueda, Maria Eugenia. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Leal, Mariana. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaFil: Isla, Maria Ines. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Simirgiotis, Mario. Universidad Austral de Chile; ChileFil: Zampini, Iris Catiana. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Dantur, Oscar R.. Farm Las Nubes; ArgentinaFil: Moreno, María Alejandra. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaMultidisciplinary Digital Publishing Institute2025-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/291492Matteucci, Enzo Agustin; Orqueda, Maria Eugenia; Leal, Mariana; Isla, Maria Ines; Simirgiotis, Mario; et al.; Nutritional, Phytochemical, and Biological Characterization of Peel, Pulp, and Seed Powder from the Fruits of Berberis mikuna and Berberis burruyacuensis: Potential as a Functional Ingredient; Multidisciplinary Digital Publishing Institute; Plants; 14; 10; 5-2025; 1-242223-7747CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2223-7747/14/10/1418info:eu-repo/semantics/altIdentifier/doi/10.3390/plants14101418info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-08-25T14:39:01Zoai:ri.conicet.gov.ar:11336/291492instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-08-25 14:39:02.242CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv	Nutritional, Phytochemical, and Biological Characterization of Peel, Pulp, and Seed Powder from the Fruits of Berberis mikuna and Berberis burruyacuensis: Potential as a Functional Ingredient
title	Nutritional, Phytochemical, and Biological Characterization of Peel, Pulp, and Seed Powder from the Fruits of Berberis mikuna and Berberis burruyacuensis: Potential as a Functional Ingredient
spellingShingle	Nutritional, Phytochemical, and Biological Characterization of Peel, Pulp, and Seed Powder from the Fruits of Berberis mikuna and Berberis burruyacuensis: Potential as a Functional Ingredient Matteucci, Enzo Agustin Berberis mikuna Berberis burruyacuensis Nutritional composition Phytochemical composition
title_short	Nutritional, Phytochemical, and Biological Characterization of Peel, Pulp, and Seed Powder from the Fruits of Berberis mikuna and Berberis burruyacuensis: Potential as a Functional Ingredient
title_full	Nutritional, Phytochemical, and Biological Characterization of Peel, Pulp, and Seed Powder from the Fruits of Berberis mikuna and Berberis burruyacuensis: Potential as a Functional Ingredient
title_fullStr	Nutritional, Phytochemical, and Biological Characterization of Peel, Pulp, and Seed Powder from the Fruits of Berberis mikuna and Berberis burruyacuensis: Potential as a Functional Ingredient
title_full_unstemmed	Nutritional, Phytochemical, and Biological Characterization of Peel, Pulp, and Seed Powder from the Fruits of Berberis mikuna and Berberis burruyacuensis: Potential as a Functional Ingredient
title_sort	Nutritional, Phytochemical, and Biological Characterization of Peel, Pulp, and Seed Powder from the Fruits of Berberis mikuna and Berberis burruyacuensis: Potential as a Functional Ingredient
dc.creator.none.fl_str_mv	Matteucci, Enzo Agustin Orqueda, Maria Eugenia Leal, Mariana Isla, Maria Ines Simirgiotis, Mario Zampini, Iris Catiana Dantur, Oscar R. Moreno, María Alejandra
author	Matteucci, Enzo Agustin
author_facet	Matteucci, Enzo Agustin Orqueda, Maria Eugenia Leal, Mariana Isla, Maria Ines Simirgiotis, Mario Zampini, Iris Catiana Dantur, Oscar R. Moreno, María Alejandra
author_role	author
author2	Orqueda, Maria Eugenia Leal, Mariana Isla, Maria Ines Simirgiotis, Mario Zampini, Iris Catiana Dantur, Oscar R. Moreno, María Alejandra
author2_role	author author author author author author author
dc.subject.none.fl_str_mv	Berberis mikuna Berberis burruyacuensis Nutritional composition Phytochemical composition
topic	Berberis mikuna Berberis burruyacuensis Nutritional composition Phytochemical composition
purl_subject.fl_str_mv	https://purl.org/becyt/ford/1.6 https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv	Berberis mikuna Job. (common name “mikuna”) and Berberis burruyacuensisO.R. Dantur, S. Radice, E. Giordani and Papini (common name “sacha mikuna”) areendemic native plant species from northwestern Argentina. The aim of this work wasto evaluate, for the first time, the potential of the pulp, seed, and peel powders from B.mikuna and B. burruyacuensis fruits as functional food ingredients, with the purpose ofadding value to these native resources and promoting their sustainable use. All powdersexhibited nutritional value due to their protein, lipid, fiber, and ash content, especiallythe seed powder. Phenolic compounds (including xanthone, phenolic esters, coumarins,flavonoids, tannins, and anthocyanins), alkaloids, amino acids, lipids, and vitamins, totaling33 compounds, were identified in the pulp, seed, and peel of both Berberis fruits throughUHPLC-PDA-ESI-QT-MS/MS. High anthocyanin content was observed in the pulp andpeel, mainly in B. mikuna (195.55 ± 7.75 and 283.49 ± 6.55 g C3GE/100 g of powder,respectively), while tannins were abundant in the seeds (3.64 ± 0.11 and 6.09 ± 0.06 mgPB2/100 g of powder for B. mikuna and B. burruyacuensis, respectively). The powdersexhibited antioxidant activity (ABTS•+; H2O2) and the capacity to inhibit enzymes relatedto metabolic syndrome, such as α-glucosidase, α-amylase, and lipase. These findingssuggest the potential of B. mikuna and B. burruyacuensis fruit powders as functional foodingredients, dietary supplements, or natural functional colorants for foods and beverages. Fil: Matteucci, Enzo Agustin. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina Fil: Orqueda, Maria Eugenia. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina Fil: Leal, Mariana. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina Fil: Isla, Maria Ines. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina Fil: Simirgiotis, Mario. Universidad Austral de Chile; Chile Fil: Zampini, Iris Catiana. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina Fil: Dantur, Oscar R.. Farm Las Nubes; Argentina Fil: Moreno, María Alejandra. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
description	Berberis mikuna Job. (common name “mikuna”) and Berberis burruyacuensisO.R. Dantur, S. Radice, E. Giordani and Papini (common name “sacha mikuna”) areendemic native plant species from northwestern Argentina. The aim of this work wasto evaluate, for the first time, the potential of the pulp, seed, and peel powders from B.mikuna and B. burruyacuensis fruits as functional food ingredients, with the purpose ofadding value to these native resources and promoting their sustainable use. All powdersexhibited nutritional value due to their protein, lipid, fiber, and ash content, especiallythe seed powder. Phenolic compounds (including xanthone, phenolic esters, coumarins,flavonoids, tannins, and anthocyanins), alkaloids, amino acids, lipids, and vitamins, totaling33 compounds, were identified in the pulp, seed, and peel of both Berberis fruits throughUHPLC-PDA-ESI-QT-MS/MS. High anthocyanin content was observed in the pulp andpeel, mainly in B. mikuna (195.55 ± 7.75 and 283.49 ± 6.55 g C3GE/100 g of powder,respectively), while tannins were abundant in the seeds (3.64 ± 0.11 and 6.09 ± 0.06 mgPB2/100 g of powder for B. mikuna and B. burruyacuensis, respectively). The powdersexhibited antioxidant activity (ABTS•+; H2O2) and the capacity to inhibit enzymes relatedto metabolic syndrome, such as α-glucosidase, α-amylase, and lipase. These findingssuggest the potential of B. mikuna and B. burruyacuensis fruit powders as functional foodingredients, dietary supplements, or natural functional colorants for foods and beverages.
publishDate	2025
dc.date.none.fl_str_mv	2025-05
dc.type.none.fl_str_mv	info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo
format	article
status_str	publishedVersion
dc.identifier.none.fl_str_mv	http://hdl.handle.net/11336/291492 Matteucci, Enzo Agustin; Orqueda, Maria Eugenia; Leal, Mariana; Isla, Maria Ines; Simirgiotis, Mario; et al.; Nutritional, Phytochemical, and Biological Characterization of Peel, Pulp, and Seed Powder from the Fruits of Berberis mikuna and Berberis burruyacuensis: Potential as a Functional Ingredient; Multidisciplinary Digital Publishing Institute; Plants; 14; 10; 5-2025; 1-24 2223-7747 CONICET Digital CONICET
url	http://hdl.handle.net/11336/291492
identifier_str_mv	Matteucci, Enzo Agustin; Orqueda, Maria Eugenia; Leal, Mariana; Isla, Maria Ines; Simirgiotis, Mario; et al.; Nutritional, Phytochemical, and Biological Characterization of Peel, Pulp, and Seed Powder from the Fruits of Berberis mikuna and Berberis burruyacuensis: Potential as a Functional Ingredient; Multidisciplinary Digital Publishing Institute; Plants; 14; 10; 5-2025; 1-24 2223-7747 CONICET Digital CONICET
dc.language.none.fl_str_mv	eng
language	eng
dc.relation.none.fl_str_mv	info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2223-7747/14/10/1418 info:eu-repo/semantics/altIdentifier/doi/10.3390/plants14101418
dc.rights.none.fl_str_mv	info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv	openAccess
rights_invalid_str_mv	https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv	application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf
dc.publisher.none.fl_str_mv	Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv	Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv	reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str	CONICET Digital (CONICET)
collection	CONICET Digital (CONICET)
instname_str	Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv	CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv	dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score	13.24418

Nutritional, Phytochemical, and Biological Characterization of Peel, Pulp, and Seed Powder from the Fruits of Berberis mikuna and Berberis burruyacuensis: Potential as a Functional...

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