Evaluation of different blackcurrant seed ingredients in meatballs by using conventional quality assessment and untargeted metabolomics.

Blackcurrants are sources of phenolic compounds, such as anthocyanins, possessing strong antioxidant, antimicrobial and antifungal activity. Therefore, the addition of different blackcurrant pomace ingredients may affect the overall meat quality. The actual chemical profile and bioactivities of blackcurrant pomace ingredients may strongly depend on its preparation; for instance, in our study the highest values of the in vitro antioxidant capacity were determined for blackcurrant seeds after supercritical CO2 extraction. Starting from these background conditions, in this work, we evaluated the ability of three different concentrations (namely 1, 3, and 5% w/w) of blackcurrant (BC) seeds following EtOH/water extraction (BC-AE), before supercritical fluid CO2 extraction (BC-RS), and after supercritical fluid CO2 extraction (BC-ASC) to affect different quality parameters of pork meatballs. These latter were stored considering three different time-points, namely 1, 3 and 6 days at 4 °C packed under modified atmosphere (i.e., 70% N2 and 30% CO2). Untargeted metabolomics allowed to identify several lipid and protein-related oxidation products involved in redox reactions, such as 13-L-hydroperoxylinoleic acid, (12S,13S)-epoxylinolenic acid, 9,10-epoxyoctadecenoic acid, glutathione, glutathione disulfide, L-carnosine, l-ascorbic acid, and tocotrienols. Besides, multivariate statistics applied on the metabolomics dataset confirmed that the chemical profile of meatballs was an exclusive combination of both BC inclusion levels and type of BC-ingredients considered. Our findings showed that the higher the concentration of BC seed ingredients in meatballs, the lower the cooking loss and the higher the fibre content. Also, all the ingredients significantly affected the colour parameters.

Bee Pollen and Bread as a Super-Food: A Comparative Review of Their Metabolome Composition and Quality Assessment in the Context of Best Recovery Conditions.

Recently, functional foods have been a subject of great interest in dietetics owing not only to their nutritional value but rather their myriad of health benefits. Moreover, an increase in consumers' demands for such valuable foods warrants the development in not only production but rather tools of quality and nutrient assessment. Bee products, viz., pollen (BP) and bread, are normally harvested from the flowering plants with the aid of bees. BP is further subjected to a fermentation process in bee hives to produce the more valuable and bioavailable BB. Owing to their nutritional and medicinal properties, bee products are considered as an important food supplements rich in macro-, micro-, and phytonutrients. Bee products are rich in carbohydrates, amino acids, vitamins, fatty acids, and minerals in addition to a myriad of phytonutrients such as phenolic compounds, anthocyanins, volatiles, and carotenoids. Moreover, unsaturated fatty acids (USFAs) of improved lipid profile such as linoleic, linolenic, and oleic were identified in BP and BB. This work aims to present a holistic overview of BP and BB in the context of their composition and analysis, and to highlight optimized extraction techniques to maximize their value and future applications in nutraceuticals.

Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries' quality.

Combined vacuum impregnation and ultrasound was proposed as an alternative method to improve the infusion of ascorbic acid in berry fruit. The effect of ultrasound application at different stages of impregnation - vacuum, relaxation, and both stages - on the qualitative characteristics of impregnated cranberries was investigated. The quality assessment was based on porosity, color, antioxidant capacity, anthocyanin, polyphenol and structure compound content. Ultrasound-assisted vacuum impregnation contributed to higher ascorbic acid content, smaller relative color difference, and greater antioxidant properties. It was found that the degree of impregnation varies considerably and depends on the stage of using ultrasound. Due to more favorable quality attributes, the conclusion was reached that ultrasound should be applied during the relaxation stage of vacuum impregnation.

Towards the Optimization of Microwave-Assisted Extraction and the Assessment of Chemical Profile, Antioxidant and Antimicrobial Activity of Wine Lees Extracts.

Wine lees, a sub-exploited byproduct of vinification, is considered a rich source of bioactive compounds, such as (poly)phenols, anthocyanins and tannins. Thus, the effective and rapid recovery of these biomolecules and the assessment of the bioactive properties of wine lees extracts is of utmost importance. Towards this direction, microwave-assisted extraction (MAE) factors (i.e., extraction time, microwave power and solvent/material ratio) were optimized using experimental design models in order to maximize the (poly)phenolic yield of the extracts. After optimizing the MAE process, the total phenolic content (TPC) as well as the antiradical, antioxidant and antimicrobial activity of the extracts were evaluated. Furthermore, Fourier transform infrared spectroscopy (FTIR) was employed to investigate the chemical profile of wine lees extracts. Red varieties exhibited higher biological activity than white varieties. The geographical origin and fermentation stage were also considered as critical factors. The white variety Moschofilero presented the highest antioxidant, antiradical and antimicrobial activity, while Merlot and Agiorgitiko samples showed noteworthy activities among red varieties. Moreover, IR spectra confirmed the presence of sugars, amino acids, organic acids and aromatic compounds. Thus, an efficient, rapid and eco-friendly process was proposed for further valorization of wine lees extracts.

An overview of the nutritional value, health properties, and future challenges of Chinese bayberry.

Chinese bayberry (CB) is among the most popular and valuable fruits in China owing to its attractive color and unique sweet/sour taste. Recent studies have highlighted the nutritional value and health-related benefits of CB. CB has special biological characteristics of evergreen, special aroma, dioecious, nodulation, nitrogen fixation. Moreover, the fruits, leaves, and bark of CB plants harbor a number of bioactive compounds including proanthocyanidins, flavonoids, vitamin C, phenolic acids, and anthocyanins that have been linked to the anti-cancer, anti-oxidant, anti-inflammatory, anti-obesity, anti-diabetic, and neuroprotective properties and to the treatment of cardiovascular and cerebrovascular diseases. The CB fruits have been used to produce a range of products: beverages, foods, and washing supplies. Future CB-related product development is thus expected to further leverage the health-promoting potential of this valuable ecological resource. The present review provides an overview of the botanical characteristics, processing, nutritional value, health-related properties, and applications of CB in order to provide a foundation for further research and development.

Comparative assessment of phenolic bioaccessibility from 100% grape juice and whole grapes.

Juicing of grapes includes contact with phenolic rich seeds and skins that otherwise rely on maceration for phenolic release. To understand if 100% grape juice can provide a matrix with highly bioaccessible phenolics relative to whole fruit, differences in phenolic content and bioaccessibility from commonly consumed table, Concord (CG) and Niagara (NG) grapes and their 100% juices were compared. Phenolic contents in whole grapes and 100% juices were assayed by LC-MS prior to in vitro digestion to determine phenolic bioaccessibility. Phenolic compounds were concentrated in CG and NG seeds as flavan-3-ols (222.2-285.5 mg per 100 g fw). CG skins were rich in anthocyanins (201.4 mg per 100 g fw) and flavonols (15.5 mg per 100 g fw). Product form had a significant impact on content (p < 0.01), relative bioaccessibility, and absolute bioaccessibility (p < 0.01). CG had a higher total phenolic content (21.9-50.7 mg per 100 g fw) compared to CGJ (5.8 mg per 100 g fw), though NG (4.9-10.8 mg per 100 g fw) was similar in phenolic content to NGJ (9.4-10.8 mg per 100 g fw). Absolute bioaccessibility of total phenolics from CGJ (5.2 mg per 100 g fw) was similar to CG (2.6-9.6 mg per 100 g fw), while NGJ (5.1-5.7 mg per 100 g fw) had higher bioaccessible phenolic content than NG (0.8-1.1 mg per 100 g fw). Differences in bioaccessible content were driven by high relative bioaccessibility of anthocyanins in CGJ (86-135%) compared to CG (14-39%) as well as for flavan-3-ols and phenolic acids from CGJ/NGJ (48-101; 39-85%) compared to CG/NG (0-3; 9-67%). Comparisons between juices and table grapes followed similar trends. A greater fraction of skin and seed phenolics was extracted through juicing and made bioaccessible, making 100% grape juice and whole fruit similar in phenolic delivery to consumers.

Impact assessment of different electric fields on the quality parameters of blueberry flavored dairy desserts processed by Ohmic Heating.

The effect of ohmic heating (OH) (1.82, 3.64, 5.45, 7.30, 9.1 V cm-1, 90 °C/3 min) and conventional pasteurization in the parameters of quality of dairy desserts with blueberry flavor was investigated. Processes performances (heating rate, thermal load and energy consumption), physicochemical characteristics (fatty acids profile, volatile compounds, rheological assay and color parameters) and bioactive compounds (total phenolics, anthocyanins, antioxidant activity, inhibition of α-glycosidase, α-amylase, and angiotensin-converting enzymes) were evaluated. OH technology proportionated decreased heat generation, energy consumption and heat rate compared to conventional process. OH-treated dairy desserts subjected to higher electric field strength greater inhibition of α-glucosidase and ACE enzymes, without difference in fatty acid profile; however negative effects were observed in color parameters, volatiles profiling and rheological behavior. Overall, the results suggest the influence of ohmic heating on blueberry dairy processing is multidimensional, being the conditions of operation should be carefully chosen to keep the functional and structural aspects of the product.

Fluorescence-Sensor Mapping for the in Vineyard Non-Destructive Assessment of Crimson Seedless Table Grape Quality.

Non-destructive tools for the in situ evaluation of vine fruit quality and vineyard management can improve the market value of table grape. We proposed a new approach based on a portable fluorescence sensor to map the ripening level of Crimson Seedless table grape in five different plots in the East, Central-North and South of the Macedonia Region of Greece. The sensor provided indices of ripening and color such as SFRR and ANTHRG correlated to the chlorophyll and anthocyanin berry contents, respectively. The mean ANTHRG index was significantly different among all the plots examined due to the occurrence of different environmental conditions and/or asynchronous ripening processes. The indices presented moderate, poor in some cases, spatial variability, probably due to a significant vine-to-vine, intra-vine and intra-bunch variability. The cluster analysis was applied to the plot with the most evident spatial structure (at Kilkis). Krigged maps of the SFRR, ANTHRG and yield were classified by k-means clustering in two-zones that differed significantly in their mean values. ANTHRG and SFRR were inversely correlated over 64% of the plot. SFRR appeared to be a potential useful proxy of yield since it was directly correlated to yield over 66% of the plot. The grape color (ANTHRG) was slightly higher over the low-yield zones with respect to the high-yield zones. Our study showed that the combination of anthocyanins and chlorophyll indices detected in the field on Crimson Seedless table grape by a portable fluorescence sensor can help in defining the best harvest time and the best areas for harvesting.

Disease Resistant Bouquet Vine Varieties: Assessment of the Phenolic, Aromatic, and Sensory Potential of Their Wines.

The search for grape varieties resistant to diseases and to climatic changes notably concerns the wine industry. Nine monovarietal wines from new red grape varieties resistant to cryptogamic diseases (downy and powdery mildews) were evaluated in terms of their total phenolic, anthocyanin and proanthocyanidin contents, anthocyanin profile, volatile composition, and sensory attributes. Thus, the question remains, will these hybrid grapes (≥97.5% of Vitisvinifera genome) lead to wines with organoleptic properties similar to those of Vitisvinifera wines that consumers are used to? Total phenolic (1547-3418 mg GA/L), anthocyanin (186-561 mg malvidin/L), and proanthocyanidin (1.4-4.5 g tannins/L) contents were in broad agreement with those previously described in the literature for monovarietal wines produced with well-known red grape varieties (Cabernet Sauvignon, Merlot, Syrah). With regard to fruity aroma, ethyl esters of straight-chain fatty acids (530-929 µg/L) stood out clearly as the major volatile components for all hybrid wines considered. Sensory analysis revealed significant differences (p < 0.05) for visual aspect, aroma, flavor, global balance, astringency, and body. Overall, these new hybrid grape varieties are not only resistant to cryptogamic diseases, but also present enough potential to become quality wines, since their phenolic and volatile attributes are close to those of common red monovarietal wines.

Phytochemical assessment of plum (Prunus domestica L.) cultivars selected in Serbia.

The aim of this study was to assess content of primary and secondary metabolites of 18 plum cultivars selected in Serbia. Autochthonous cultivar 'Crvena Ranka' exhibited the highest level of total sugars (174.3 g/kg FW) while cultivar 'Mildora' had the highest sugars/acids ratio (17.2). Cultivar 'Nada' also contained high sugars/acid ratio as well as a high level of glucose and total sugars. Compared to the other cultivars, 'Nada' had a higher content of anthocyanins (27.14 mg/100 g FW), 'Crvena Ranka' neochlorogenic acid (23.21 mg/100 g FW) and flavanols (86.15 mg/100 g FW) but also the highest antioxidant activity. The PCA analysis confirmed that 'Nada' and 'Crvena Ranka' demonstrated better results in terms of sugars and antioxidant activity than the standard cultivars grown in Serbia and can be recommended for increased plum growing for fresh consumption, processing and in the breeding of plum with enhanced nutritional content.

Análise sensorial e avaliação da atividade antioxidante de iogurte adicionado de polpa de juçara para valoração do fruto / Sensorial analysis and evaluation of antioxidant activity of yogurt added of jussara pulp for valuation of the fruit

Estudos sobre compostos bioativos com propriedades antioxidantes apontam para benefícios à saúde através de seu uso. Inseridas nesse grupo estão as antocianinas, cujos efeitos se relacionam à redução do estresse oxidativo e dependem da absorção e interação com a microbiota humana. Um ensaio com sistema modelo de iogurte observou aumento da bioacessibilidade e da capacidade antioxidante das antocianinas presentes na juçara quando a fruta participa do processo fermentativo. O presente estudo avaliou a capacidade antioxidante do iogurte adicionado de polpa de juçara. Dessa forma, o iogurte adicionado de polpa foi submetido à quantificação e identificação de antocianinas, determinação da capacidade antioxidante e análise sensorial. Verificou-se que o iogurte desse estudo possui as potencialidades dos compostos presentes na juçara.

Is it possible to obtain nanodispersions with jaboticaba peel's extract using low energy methods and absence of any high cost equipment?

Jaboticaba (Myrciaria cauliflora) is considered a "super fruit" due to its remarkable phenolic content and antioxidant capacity. Despite the great potential of its peels, to our knowledge the investigation of novel nanostructured systems with this natural raw material, still considered an industrial residue, is scarce. The present study aimed to obtain nanodispersions with its peel's extract through a low energy method. Antioxidant assays were performed, showing positive results for DPPH (IC50 = 0.89 µg/mL) and FRAP (225.53 µmol equivalent ferrous sulphate/g). The chemical characterization in terms of flavonoids (2.56%) and total monomeric anthocyanins (0.80%) contents were also performed. Overall, the nanodispersion prepared with the non-ionic surfactant polysorbate 85 and the hydroalcoholic extract standardized in ellagic acid (129 µg/mL) presented the best properties regarding particle size distribution and zeta potential. Thus, it opens perspectives for the generation of novel food-grade nanodispersions through an ecofriendly approach that is in accordance to sustainable concepts.

Assessment of the color modulation and stability of naturally copigmented anthocyanin-grape colorants with different levels of purification.

Grape skins or their by-products from wine production are rich sources of anthocyanins and various colorless phenolics, depending on the grape variety. Phenolics have strong antioxidant and anthocyanin stabilizing properties and help to produce functional anthocyanin colorants with improved stability. This study aimed to assess differences in color expression and stability of anthocyanin colorants from red grape varieties naturally copigmented and with different levels of purity and to compare them to synthetic FD&C Red No. 3. Model juice systems were prepared at pH 3.5 with anthocyanins and phenolic copigments extracted from four Vitis vinifera grape varieties ('Tempranillo', 'Syrah', 'C. Sauvignon', and 'Graciano') both crude and purified by C18 solid phase extraction. Attention was focused on differential colorimetry and phenolic composition related to the color. Degradation kinetics of total color were also studied during storage of 17 days in darkness at 25 °C. Grape variety significantly influenced pigment yield, proportion of acylation, and proportion of copigments:pigments ratios in crude extracts; purification modulated the copigment:pigment ratios. This proportion was related to perceptible color variability among colorants and to different stabilities. With the same pigment content, grape varieties richer in skin copigments and higher copigment/pigment ratios ('Syrah' and 'Tempranillo') produced more intensely colored crude extracts whose tonalities ranged from reddish ('Graciano') to red-bluish ('Syrah'), depending on the proportion of acylation. Increasing the purity of the pigments diminished the color variability due to variety, making them less vivid and visually more similar to one another and also to the synthetic colorant. Degradation kinetic studies showed that unpurified grape colorants had higher color stability over time, with the greatest stabilizing effects achieved with varieties richer in skin flavonols ('Tempranillo' and 'Syrah').

Co-fermentation of red grapes and white pomace: A natural and economical process to modulate hybrid wine composition.

The impact of co-fermenting white grape pomace (WP) and red grape pomace (RP) on the composition of interspecific hybrid wine was studied using the Vitis sp. 'Frontenac' and 'Vidal'. The proanthocyanidin and anthocyanin content of the resulting wines were analysed by HPLC-fluorescence and UPLC-MS/MS, respectively. The CIELAB parameters and volatile compounds were analysed using spectrophotometry-UV and GC-MS-SPME, respectively. The WP addition increased the concentration of monomeric and oligomeric flavan-3-ols, and terpenes in the wines. The manipulation of the WP/RP ratio efficiently modulated the anthocyanin profile of the wines, resulting in faded red colour, a desirable achievement in hybrid red wine, which is usually perceived as too dark. An appropriate ratio (30% RP/6% WP) improved the colour stability of the wines without a significant impact on wine colour. Addition of WP proved to be a suitable tool to modulate the colour, the phenolic and volatile composition of interspecific hybrid wine.

Targeted forcing improves quality, nutritional and health value of sweet cherry fruit.

BACKGROUND: Trade and consumers alike require premium-quality cherries with high nutritional and health values preferably of local origin. While early fruit imports cannot supply such fruit, a new technology of forcing cherry emerged for an early local supply by covering the crop in spring. In the apparent scarcity of data on the resulting fruit quality, fruit characteristics of forced cherries were compared with those without cover. RESULTS: Size and weight of forced cherry fruit were successfully increased by 6-14%. The less negative osmotic potential of the forced fruit (-3 to -2 MPa Ψπ ) indicates less water stress under spring cover compared with field-grown fruit (-4 MPa Ψπ ), as confirmed by the larger fruit size and weight. Greater antioxidative potentials in the lipophilic and hydrophilic extracts (control min. 185 mE vs max. 365 mE under cover) of forced fruit of two cultivars showed their healthier attribute in terms of bioactive compounds, supported also by an average 14% increase in phenolics, as a response to the modified environmental conditions, which has not been investigated before. CONCLUSION: The new technology of covering cherry trees in spring to force flowering and enhance ripening can improve the synthesis of bioactive compounds and provide the consumer with early high-quality fruit. © 2017 Society of Chemical Industry.

A biorefinery for efficient processing and utilization of spent pulp of Colombian Andes Berry (Rubus glaucus Benth.): Experimental, techno-economic and environmental assessment.

This work investigated a model biorefinery for producing phenolic compounds extract, ethanol and xylitol from spent blackberry pulp (SBP). The biorefinery was investigated according to four potential scenarios including mass and heat integrations as well as cogeneration system for supplying part of the energy requirements in the biorefinery. The investigated SBP had 61.54% holocellulose; its total phenolic compounds was equivalent to 2700mg of gallic acid/100g SBP, its anthocyanins content was 126.41mg/kg of SBP and its total antioxidant activity was 174.8µmol TE/g of SBP. The economic analysis revealed that the level of integration in the biorefinery significantly affected the total production cost. The sale-to-total-production-cost ratio indicated that both, mass and heat integrations are of importance relevance. The cost of supplies (enzymes and reagents) had the most significant impact on the total production cost and accounted between 46.72 and 58.95% of the total cost of the biorefinery.

Quality assessment of 178 cultivars of plum regarding phenolic, anthocyanin and sugar content.

In this study assessment of total phenolic, individual anthocyanin and total sugar content (TSC) of wide range of plum cultivars was done in order to select cultivars with high health benefiting compounds for potential breeding purposes. Total phenolics varied between 38.45 and 841.50mg GAE 100g(-1) FW. Cyaniding-3-rutinoside, cyaniding-3- glucoside and its equivalents were identified in anthocyanin measurement by HPLC with different ranges. TSC differed between 9.63 and 29.47%. Besides, evaluation of the effect of cultivar and year on phenolic content of 23 randomly selected cultivars over two following years (2013 & 2014) showed significant effect of both factors on phenolic content of plum cultivars. Overall, cultivars "Cacaks Spaete" which had high amount of total phenolics with stability over time, as well as "Hohenheim breed 4894" as a cultivar which contained high amounts of total phenolics, anthocyanins and TSC were selected for further breeding purposes to provide high nutritional quality plum to consumers.

Authentication of Punica granatum L.: Development of SCAR markers for the detection of 10 fruits potentially used in economically motivated adulteration.

The large commercial success of pomegranate increase the likelihood of economically motivated adulteration (EMA), which has been gradually spotted with the undeclared addition of anthocyanin-rich plants or cheaper fruit juices used as bulking and diluting agents. A method based on Sequence-Characterized Amplified Regions (SCARs) was developed to detect the presence of Aristotelia chilensis, Aronia melanocarpa, Dioscorea alata, Euterpe oleracea, Malus×domestica, Morus nigra, Sambucus nigra, Vaccinium macrocarpon, Vaccinium myrtillus, Vitis vinifera as bulking agents in Punica granatum. The method enabled the unequivocal detection of up to 1% of each adulterant, allowing the preemptive rejection of suspect samples. The recourse to such method may reduce the number of samples to be subjected to further phytochemical analyses when multiple batches have to be evaluated in a short time. Vice versa, it allows the cross-check of suspect batches previously tested only for their anthocyanin profile. The dimension of the amplicons is suitable for the analysis of degraded DNA obtained from stored and processed commercial material. Proper SCAR markers may represent a fast, sensitive, reliable and low-cost screening method for the authentication of processed commercial pomegranate material.

Assessment of colour changes during storage of elderberry juice concentrate solutions using the optimization method.

BACKGROUND: Elderberries are a source of dietary supplements and bioactive compounds, such as anthocyanins. These dyes are used in food technology. The aim of the study was to assess the changes in colour parameters, anthocyanin contents and sensory attributes in solutions of elderberry juice concentrates during storage in a model system and to determine predictability of sensory attributes of colour in solutions based on regression equations using the response surface methodology. METHODS: The experiment was carried out according to the 3-level factorial design for three factors. Independent variables included pH, storage time and temperature. Dependent variables were assumed to be the components and colour parameters in the CIE L*a*b* system, pigment contents and sensory attributes. RESULTS: Changes in colour components X, Y, Z and colour parameters L*, a*, b*, C* and h* were most dependent on pH values. Colour lightness L* and tone h* increased with an increase in experimental factors, while the share of the red colour a* and colour saturation C* decreased. The greatest effect on the anthocyanin concentration was recorded for storage time. Sensory attributes deteriorated during storage. The highest correlation coefficients were found between the value of colour tone h* and anthocyanin contents in relation to the assessment of the naturalness and desirability of colour. A high goodness-of-fit of the model to data and high values of R2 for regression equations were obtained for all responses. CONCLUSIONS: The response surface method facilitates optimization of experimental factor values in order to obtain a specific attribute of the product, but not in all cases of the experiment. Within the tested range of factors, it is possible to predict changes in anthocyanin content and the sensory attributes of elderberry juice concentrate solutions as food dye, on the basis of the lack of a fit test. The highest stability of dyes and colour of elderberry solutions was found in the samples at pH 3.0, which confirms the advisability of using an anthocyanin preparation to shape the colour of high-acidity food products, such as fruit fillings, beverages,desserts.

Flavonoid and lignan intake in a Mediterranean population: proposal for a holistic approach in polyphenol dietary analysis, the Moli-sani Study.

BACKGROUND/OBJECTIVES: The objective of this study is to extract and assess data on the dietary intake of flavonoids and lignans in a healthy free-living Mediterranean population, using newly updated harmonized European Union food composition data. This work also aimed at analyzing in a holistic way the total content of the diet in major classes of polyphenols. SUBJECTS/METHODS: Six thousand nine hundred and eighty-one men and 7048 women (aged ⩾ 35 years) of the Moli-sani cohort, randomly recruited from the general population, were analyzed. The European Prospective Investigation into Cancer (EPIC) and Nutrition-Food Frequency Questionnaire was used for dietary assessment. The polyphenol content of each food group was evaluated using Eurofir BioActive Substances in Food Information System and the United States Department of Agriculture food composition tables (FCTs), when data were missing. Flavonol, flavone, flavanone, flavanol, anthocyanin, isoflavone and lignan intakes were calculated and polyphenol antioxidant content (PAC) score (-28, 28) constructed, to assess the total content of the diet in these nutrients. RESULTS: Seasonal and citrus fruits, leafy, grain, pod and root vegetables, and onions and garlic accounted for different proportions (11-70%) of the total intake of different polyphenols. Within the Moli-sani population, men or older, or no/former smokers, or physically active or obese/overweight individuals presented higher consumption of flavonoids, lignans and PAC score (P for all <0.01). Multiple regression analysis showed that PAC score and its seven components were positively associated with Mediterranean diet (MeD) adherence in both genders (ß-coefficient >0, P<0.001). In addition, 1 unit increase in PAC score was associated with 7.1-7.8% increase in the likelihood of high MeD adherence (P<0.001). CONCLUSIONS: The intake of flavonoids and lignans in an European Union population was calculated using harmonized European Union FCT data. In addition, a holistic approach in dietary analysis of polyphenol intake was proposed.