Prunus spinosa L. is a perennial, thorny shrub, highly decorative for landscape and forest edges, belonging to the Rosaceae family, genus Prunus, representing one of the ancestors of P. domestica. Modern phytotherapeutics emphasizes the benefits of consuming parts or products based on the Prunus spinosa L. shrub, as it is considered a plant with functional nutritional and therapeutic properties, remarkable in various pathologies with increasing incidence. Up to now, research has shown that the polyphenols found in large amounts in the fruits of P. spinosa L. are biofunctional compounds. These include anthocyanins, phenolic acids, flavonoids, and coumarin derivatives.
The nutritional composition and estimated energy value of the blackthorn fruits are presented in Table 1.
Table 1.
Nutritional value of blackthorn fruits based on literature.
6.65 ± 2.03 | |||||
nd | 0.69 ± 0.04 |
2.72 |
1.18 ± 0.56 |
||
Fiber (g/100 g) |
nd |
9 |
5.79 ± 0.1 |
4.6 |
0.67 ± 0.26 |
The observed variations in the nutrient content of P. spinosa L. fruits (as shown in Table 1) can primarily be attributed to climatic conditions. Fruits grown in hot, dry climates are distinguishable by a lower level of moisture.
Differences were noted in the sugar content values (Table 1), ranging from 8.64 to 88.51 g/100 g. The variation in sugar content may be attributed to the intrinsic physicochemical properties and ripeness of blackthorn, as well as the environmental conditions [45][54].
An analysis of the amino acid composition of P. spinosa L. fruits [46][58] revealed that leucine, was found in a concentration of 122.6 mg/100 g. This amount is equivalent to 7.66% of the FAO (Food and Drug Administration) and WHO/DRIs (World Health Organization/Dietary Reference Intakes) recommended daily allowances (RDAs).Additional essential amino acids detected in P. spinosa L. were Valine (87.8 mg/100 g), Phenylalanine (84.7 mg/100 g), Lysine (50.6 mg/100 g), and Threonine (47.6 mg/100 g) [46][58].
Fatty acids found in P. spinosa L. fruits include oleic acid, linoleic acid, arachidonic acid, linolenic acid, EPA (eicosapentaenoic acid), DPA (docosapentaenoic acid) and DHA (docosahexaenoic acid) [47][57]. Fatty acid content was dominated by monounsaturated fatty acids [47][57], followed by polyunsaturated fatty acids. According to the study conducted by Babalau-Fuss (2021) [47][57] on the analysis of fatty acid content in P. spinosa L. fruits, it was found that monounsaturated fatty acids (MUFA) were the most abundant, accounting for 46.20% of the total fat content. Polyunsaturated fatty acids (PUFA) were identified in a proportion of 34.54%.
Among the mineral elements identified in P. spinosa L., potassium had the highest amount, followed by phosphorus, calcium, and sodium. The potassium levels varied between 1035.826 and 2014.23 mg/kg, the calcium levels ranged from 19.86 to 1504.41 mg/kg, and the sodium levels varied between 2.56 and 534.81 mg/kg [24][48][47][32,54,57].
Organs of P. spinosa |
Type of Sample/ Technique |
Phenols |
References |
Fruits |
Cold solution (1% BHT [w/v], 3% formic acid [v/v] in methanol) HPLC–DAD–MS |
Phenolic acids Cinnamic acid derivatives: · 3-p-Coumaroylquinic acid; · 4-p-Coumaroylquinic acid 1; · Caffeic acid hexoside 1; · Caffeic acid hexoside 3; · p-Coumaric acid hexoside 1; · 3-Caffeoylquinic acid; · 4-Caffeoylquinic acid; · 5-Caffeoylquinic acid 1; · 3-Feruloylquinic acid; Flavanols · Catechin; · Epicatechin; · Procyanidin dimer 1; · Procyanidin dimer 2; · Procyanidin dimer 3; · Procyanidin trimer 2; Flavonols · Quercetin triglycoside; · Quercetin acetyl hexoside; · Quercetin acetyl rutinoside; · Quercetin hexosyl pentoside 2; · Quercetin hexosyl rhamnoside; · Quercetin-3-xyloside; · Quercetin pentoside 2; · Quercetin pentoside 3; · Quercetin rhamnosyl hexoside; · Querectin-3-galactoside; · Quercetin-3-glucoside; · Quercetin-3-rhamnoside; · Quercetin-3-rutinoside; · Isorhamnetin hexoside; · Kaempferol pentoside hexoside; · Kaempferol rhamnosyl hexoside 1; · Kaempferol rhamnosyl hexoside 2; · Kaempferol pentoside; Flavones · Apigenin pentoside; Anthocyanins · Cyanidin pentoside; · Cyanidin 3-acetylglucoside; · Cyanidin-3-glucoside; · Cyanidin-3-rutinoside; · Pelargonidin-3-glucoside; · Peonidin-3-acetylglucoside; · Peonidin-3-glucoside; · Peonidin-3-rutinoside; · Petunidin-3-rhamnoside. |
[65] |
|
|||
Ethyl acetate fraction of methanol-water extract (75:25, v/v) in dried fruit UHPLC-PDA-ESI-MS |
Phenolic acids · Protocatechuic acid 4-O-hexoside; · Protocatechuic acida; · 3-O-Caffeoylquinic acid; · p-Hydroxybenzoic acida; · Caffeoylshikimic acid derivative; · Vanilloyl malate hexoside; · 3-O-p-Coumaroylquinic acid; · p-Coumaric acid O-hexoside; · 5-O-Caffeoylquinic acid; · cis-3-O-Feruloylquinic acid; · 4-O-Caffeoylquinic acid; · Caffeic acid 3/4-O-hexoside; · 3-O-Feruloylquinic acid; · Vanillina; · 4-O-Caffeoylshikimic acid; · 4-O-Feruloylquinic acid; · Caffeoylshikimic acid; · Caffeoylshikimic acid; · p-Coumaroylshikimic acid; · Aromadendrin hexoside; · p-Coumaroylshikimic acid; Flavonols · Quercetin 3-O-β-D-galactoside; · Quercetin 3-O-(6′′-O-α-L-rhamnopyranosyl)-β-D-glucopyranoside; · Quercetin 3-O-β-D-glucopyranoside; · Quercetin 3-O-α-D-xylopyranoside; · Quercetin 3-O-α-L-arabinopyranoside; · Quercetin 3-O-α-L-arabinofuranoside; · Quercetin 3-O-(4′′-O-β-D-glucopyranosyl)-α-L-rhamnopyranoside; · Quercetin 3-O-α-L-rhamnopyranoside; · Quercetin malyl-pentoside; · Quercetin acetyl-hexoside-rhamoside. |
[24] |
|
Flowers |
Defatted methanol-water extract RP-HPLC-PDA |
Phenolic acids · 3-O-Caffeoylquinic acid (neochlorogenic acid); · 5-O-Caffeoylquinic acid (chlorogenic acid); · 4-O-Caffeoylquinic acid (cryptochlorogenic acid); · Caffeic acid; · p-Coumaric acid; Flavanols · (+)-Catechin; · (–)-Epicatechin; Flavonols · Kaempferol 3-O-α-L-arabinopyranoside-7-O-α-L-rhamnopyranoside; · Kaempferol 3-O-β-D-xylopyranoside-7-O-α-L-rhamnopyranoside (lepidoside); · Kaempferol 3,7-di-O-α-L-rhamnopyranoside (kaempferitrin); · Kaempferol 3-O-α-L-arabinofuranoside-7-O-α-L-rhamnopyranoside; · Kaempferol 3-O-β-D-xylopyranoside; · Kaempferol 3-O-(4’’-O-β-D-glucopyranosyl)-α-L-rhamnopyranoside (multiflorin B); · Kaempferol 3-O-α-L-arabinofuranoside (juglanin); · Kaempferol 3-O-α-L-rhamnopyranoside (afzelin); · Kaempferol 7-O-α-L-rhamnopyranoside; · Kaempferol 3-O-(2’’-O-E-p-coumaroyl)-α-L-arabinofuranoside-7-O-α-Lrhamnopyranoside; · Kaempferol 3-O-(6’’-O-α-L-rhamnopyranosyl)-β-D-glucopyranoside; · Kaempferol 3-O-(2’’-O-E-p-coumaroyl)-α-L-arabinofuranoside. · Kaempferol; · Quercetin 3-O-(6’’-O-α-L-rhamnopyranosyl)-β-D-glucopyranoside (rutin); · Quercetin 3-O-(2’’-O-β-D-glucopyranosyl)-α-L-arabinofuranoside; · Quercetin 3-O-β-D-glucopyranoside (isoquercitrin); · Quercetin 3-O-β-D-galactopyranoside (hyperoside); · Quercetin 3-O-α-D-xylopyranoside (reinutrin); · Quercetin 3-O-α-L-arabinopyranoside (guaiaverin); · Quercetin 3-O-(4’’-O-β-D-glucopyranosyl)-α-L-rhamnopyranoside (multinoside A); · Quercetin 3-O-α-L-arabinofuranoside (avicularin); · Quercetin 3-O-α-L-rhamnopyranoside (quercitrin); · Quercetin; |
[66] |
Leaves |
70% (v/v) aqueous-methanolic extract UHPLC-PDA-ESI–MS |
Phenolic acids · 3-O-caffeoylquinic acid (neochlorogenic acid); · 3-O-p-coumaroylquinic acid; · 3-O-feruloylquinic acid; · 4-O-caffeoylquinic acid (cryptochlorogenic acid); Flavanols · procyanidin type-B dimer; · procyanidin type-B dimer; · (+)-catechina; Flavonoids · kaempferol 3-O-a-L-arabinopyranoside-7-O-a-L-rhamnopyranosidea; · kaempferol 3-O-b-D-xylopyranoside-7-O-a-L-rhamnopyranoside (lepidoside); · quercetin 3-O-(200-O-b-D-glucopyranoside)-a-L-arabinofuranosidea; · kaempferol 3,7-di-O-a-L-rhamnopyranoside (kaempferitrin); · kaempferol 3-O-a-L-arabinofuranoside-7-O-a-L-rhamnopyranosidea; · quercetin 3-O-a-L-arabinofuranoside (avicularin); · kaempferol hexoside-pentoside; · kaempferol 3-O-a-L-arabinofuranoside (juglanin); · kaempferol 3-O-a-L-rhamnopyranoside (afzelin); · quercetin acetyl-hexoside-rhamnoside; · kaempferol acetyl-hexoside-rhamnoside; · kaempferol 7-O-a-L-rhamnopyranosidea; · kaempferola; · kaempferol 3-O-(2”-E-p-coumaroyl)-a-L-arabinofuranoside-7-O-a-L-rhamnopyranoside. |
[67] |
Branches |
Lyophilized extract HPLC/MS |
Phenolic acids · Protocatechuic acid; · Gallic acid; · Caffeic acid; Proanthocyanidins or flavan-3-ols · Ent-(epi)-catechin-(2α→O→7,4α→8)-(epi)-catechin-3′-O-gallate; · Ent-(epi)-afzelechin-(2α→O→7,4α→8)-(epi)-catechin-3′-O-gallate; · Ent-(epi)-gallocatechin (2α→O→7, 4α→8)(epi)-catechin; · Ent-(epi)-catechin (2α→O→7, 4 α→8)-catechin; · Ent-(epi)-gallocatechin (2α→O→7, 4α→8)-(epi)-catechin; · Ent-(epi)-catechin (2α→O→7, 4 α→8)-(epi)-catechin; · Ent-(epi)-afzalechin (2α→O→7, 4α→8) catechin; · Epigallocatechin; ·Ent-(epi)-afzalechin (2α→O→7, 4α→8)-(epi)-catechin; · Gallocatechin; · Epicatechin; · Catechin; · Epiafzelechin; · Afzelechin; Coumarins · 5-hydroxy-6-methoxy-7-O-β-D-glucosyl coumarin; · 5-hydroxy-6-methoxy-7-O-β-D-rhamnosyl coumarin; Flavonols · Quercetin 3-O-rutinoside; · Kaempferol 3,7-O-dirhamnoside; ·Kaempferol 3-O-arabinoside-7-O-rhamnoside; kaempferol 3-O-arabinoside; · Quercetin; · Kaempferol |
[6] |
Reference |
[52][1] |
[37][1] |
[15][1] |
[53][1] |
[54] |
|
Energy (kcal/100 g) |
383.27 ± 7.09 |
57 |
154.93 |
249 |
nd |
Moisture (%) |
60.86 ± 1.69 |
54.85 ± 2.11 |
nd |
69.37 |
nd |
Carbohydrates (g/100 g dw) |
88.51 ± 2.24 |
8.64 |
31.07 ± 0.62 |
nd |
15.17 ± 25.83 |
Proteins (g/100 g dw) |
2.86 ± 0.03 |
0.75 |
2.07 ± 0.04 |
3.4 |
0.99 ± 0.25 |
Fat (g/100 g dw) |
1.98 ± 0.32 |
1 |
2.05 ± 0.12 |
2.06 |
nd |
Ash |