{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T05:22:14Z","timestamp":1788499334695,"version":"build-2803163510"},"reference-count":67,"publisher":"Wiley","issue":"15","license":[{"start":{"date-parts":[[2025,4,24]],"date-time":"2025-04-24T00:00:00Z","timestamp":1745452800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,4,24]],"date-time":"2025-04-24T00:00:00Z","timestamp":1745452800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Molecular Nutrition Food Res"],"published-print":{"date-parts":[[2025,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    The phytochemical composition of\n                    <jats:italic>Prunus cerasus<\/jats:italic>\n                    var. marasca pomace produced as industrial byproduct was investigated. Its antioxidant and anti\u2010tyrosinase properties were also assessed to evaluate a possible reuse as a bioactive food ingredient. Secondary metabolites were extracted from pomace using an optimized ultrasound\u2010assisted maceration in ethanol\/water. Total phenols (26.2\u00a0mg GAE\/g), flavonoids (2.5\u00a0mg RE\/g), and anthocyanins (82.5\u00a0\u00b5g CE\/g) in the extract were determined spectrophotometrically. Seventy metabolites were identified by UHPLC\u2010QToF\u2010MS, and several are here reported in marasca cherries for the first time. The extract exerts valuable free\u2010radical scavenging, metal\u2010reducing, and metal\u2010chelating activities that underlie its antioxidant properties. Also, it inhibits tyrosinase with an effect equaling 39\u00a0mg kojic acid\/g of extract. However, temperatures &gt;4\u00b0C during 6\u2010month storage significantly affected the phenolic content and bioactivity of extract. Pomace of\n                    <jats:italic>P. cerasus<\/jats:italic>\n                    var. marasca cherries can be reused as a source of bioactive secondary metabolites, which can be easily recovered by sustainable ultrasound\u2010assisted maceration. The extract can potentially be used as an additive to increase the oxidative stability of food products and control enzymatic browning, and improve their nutraceutical properties. However, storage time and temperature should be carefully evaluated in order to preserve extract's properties. Alternatively, appropriate stabilization strategies need to be developed further.\n                  <\/jats:p>","DOI":"10.1002\/mnfr.70087","type":"journal-article","created":{"date-parts":[[2025,4,24]],"date-time":"2025-04-24T04:54:27Z","timestamp":1745470467000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Valorization of\n                    <i>Prunus cerasus<\/i>\n                    var. Marasca Pomace Derived From Industrial Processing: Recovery, Characterization, and Bioactivity Assessment of Secondary Metabolites"],"prefix":"10.1002","volume":"69","author":[{"given":"Daniela","family":"Bulgari","sequence":"first","affiliation":[{"name":"Department of Food Environmental and Nutritional Sciences University of Milan  Milan Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luca","family":"Pisoni","sequence":"additional","affiliation":[{"name":"Department of Food Environmental and Nutritional Sciences University of Milan  Milan Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Stefano","family":"Renzetti","sequence":"additional","affiliation":[{"name":"Department of Molecular and Translational Medicine University of Brescia  Brescia Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Emanuela","family":"Gobbi","sequence":"additional","affiliation":[{"name":"Department of Molecular and Translational Medicine University of Brescia  Brescia Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Noemi","family":"Bertoli","sequence":"additional","affiliation":[{"name":"Department of Molecular and Translational Medicine University of Brescia  Brescia Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giorgio","family":"Gargari","sequence":"additional","affiliation":[{"name":"Department of Food Environmental and Nutritional Sciences University of Milan  Milan Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6548-7823","authenticated-orcid":false,"given":"Gokhan","family":"Zengin","sequence":"additional","affiliation":[{"name":"Department of Biology Science Faculty Selcuk University  Konya Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6007-6184","authenticated-orcid":false,"given":"Gregorio","family":"Peron","sequence":"additional","affiliation":[{"name":"Department of Molecular and Translational Medicine University of Brescia  Brescia Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,4,24]]},"reference":[{"key":"e_1_2_9_2_1","unstructured":"Food and Agriculture Organization of the United Nations (FAO) \u201cFAOSTAT \u201d (2023) https:\/\/www.fao.org\/faostat\/en\/#data\/QCL\/metadata."},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.phymed.2012.05.001"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2013.09.030"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0612169"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0304-3940(02)00583-9"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1155\/S1110724304404136"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1179\/1476830515Y.0000000042"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu10030368"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.7212"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules25194587"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.17221\/472\/2017-PSE"},{"key":"e_1_2_9_13_1","first-page":"86","article-title":"Effect of Maturity and Geographical Region on Anthocyanin Content of Sour Cherries (Prunus cerasus var. marasca)","volume":"48","author":"Pedisi S.","year":"2010","journal-title":"Food Technology and Biotechnology"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0023-6438(03)00143-9"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2005.03.014"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2012.11.061"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf504023z"},{"key":"e_1_2_9_18_1","first-page":"295","article-title":"Physicochemical Composition, Phenolic Content and Antioxidant Activity of Sour Cherry cv. 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