Biological activity and nutritional profile of apricot, plum-apricot, and plum fruits Biological activity and nutritional profile of apricot...
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Abstract
Fruits have long been recognized as vital sources of nutrition. The "Stendesto" is the only successful hybrid, registered in Bulgaria. It is a product of the "Modesto" apricot and the "Stanley" plum. Despite the widespread popularity of Prunus spp., information regarding its characteristics remains relatively scarce. This study evaluated the total phenolic content, total flavonoid content, total monomeric anthocyanins, and antioxidant capacity (utilizing four contemporary assays) to uncover the biological activity of the three fruits under examination. Additionally, the levels of protein, lipid, and carbohydrates were analysed. Data pertaining to the micro- and macro-elements present in the three fruits were also included. The findings revealed that the antioxidant potential of the fruit extracts containing free phenolic compounds exhibited higher values across all samples analysed compared to those containing bound compounds. The fruits of the "Stendesto" hybrid exhibited traits that are more similar to those of the "Stanley" plum rather than the "Modesto" apricot. The "Stendesto" hybrid is characterized by possessing the highest concentrations of free phenolic compounds, total flavonoids, and total monomeric anthocyanins. This research is considered one of the first studies on plum-apricot hybrids in Bulgaria and aims to expand the existing scientific knowledge base, thereby facilitating future comparisons.
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References
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AOAC Method 991.43: Total, Soluble, and Insoluble Dietary Fiber in Foods Enzymatic-Gravimetric Method, MES-TRIS Buffer. AOAC Official Methods of analysis, 1995.
Apak R., Güçlü K., Özyürek M., Karademir S.E. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their Cupric Ion Reducing Capability in the presence of neocuproine: CUPRAC Method. Journal of Agricultural and Food Chemistry, 2004, 52(26): 7970-81. https://doi.org/10.1021/jf048741x
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Assaad H.I., Zhou L., Carroll R.J., Wu G. Rapid publication-ready MS-Word tables for one-way ANOVA. SpringerPlus, 2014, 3(1): 1-8. https://doi.org/10.1186/2193-1801-3-474
Bawazeer S., Muhsen Ali A., Alhawiti A., Khalaf A., Gibson C., Tusiimire J., Watson D.G. A method for the analysis of sugars in biological systems using reductive amination in combination with hydrophilic interaction chromatography and high resolution mass spectrometry. Talanta, 2017, 166(5): 75-80. https://doi.org/10.1016/j.talanta.2017.01.038
Benzie I.F.F., Strain J.J. Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods Enzymology, 1999, 299: 15-27. https://doi.org/10.1016/s0076-6879(99)99005-5
Borowiec K., Stachniuk A., Szwajgier D., Trzpil A. Polyphenols composition and the biological effects of six selected small dark fruits. Food Chemistry, 2022, 391(10): 133281. https://doi.org/10.1016/j.foodchem.2022.133281
Bousselma A., Abdessemed D., Tahraoui H., Zedame F., Amrane A. Polyphenols and flavonoids contents of fresh and dried apricots extracted by cold soaking and ultrasound-assisted extraction. Kemija u industriji, 2023, 72((3-4)): 161-8. https://dx.doi.org/10.15255/KUI.2022.045
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Cosme F., Pinto T., Aires A., Morais M.C., Bacelar E., Anjos R., Ferreira-Cardoso J., Oliveira I., Vilela A., Gonçalves B. Red fruits composition and their health benefits - A Review. Foods, 2022, 11(5): 644. https://doi.org/10.3390/foods11050644
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Eslami O., Khorramrouz F., Fatahi S., Sohouli M.H., Shidfar F. A systematic review and meta-analysis of cherry (Prunus spp.) consumption on glycemic markers and lipid profile. Obesity Medecine, 2022, 30(12): 100388. https://doi.org/10.1016/j.obmed.2021.100388
Faniadis D., Drogoudi P.D., Vasilakakis M. Effects of cultivar, orchard elevation, and storage on fruit quality characters of sweet cherry (Prunus avium L.). Scientia Horticulturae, 2010, 125(3): 301-4. https://doi.org/10.1016/j.scienta.2010.04.013
Fratianni F., Ombra M.N., d’Acierno A., Cipriano L., Nazzaro F. Apricots: biochemistry and functional properties. Current Opinion in Food Science, 2018, 19(2): 23-9. https://doi.org/10.1016/j.cofs.2017.12.006
Ganji S.M., Singh H., Friedman M. Phenolic content and antioxidant activity of extracts of 12 melon (Cucumis melo) peel powders prepared from commercial melons. The Journal of Food Science, 2019, 84(7): 1943-8. https://doi.org/10.1111/1750-3841.14666
Głąbska D., Guzek D., Groele B., Gutkowska K. Fruit and vegetable intake and mental health in adults: A systematic review. Nutrients, 2020, 12(1). https://doi.org/10.3390/nu12010115
Godos J., Guglielmetti M., Ferraris C., Frias-Toral E., Domínguez Azpíroz I., Lipari V., Di Mauro A., Furnari F., Castellano S., Galvano F., Iacoviello L., Bonaccio M., Grosso G. Mediterranean diet and quality of life in adults: A Systematic Review. Nutrients, 2025, 17(3): 577. https://doi.org/10.3390/nu17030577
Iordanescu O.A., Alexa E., Lalescu D., Berbecea A., Camen D., Poiana M.A., Moigradean D., Bala M. Chemical composition and antioxidant activity of some apricot varieties at different ripening stages. Chilean Journal of Agricultural Research, 2018, 78(2): 266-75. https://doi.org/10.4067/s0718-58392018000200266
Iqbal I., Wilairatana P., Saqib F., Nasir B., Wahid M., Latif M.F., Iqbal A., Naz R., Mubarak M.S. Plant polyphenols and their potential benefits on cardiovascular health: A Review. Molecules, 2023, 28(17): 6403. https://doi.org/10.3390/molecules28176403
ISO 1871:2009 - Food and feed products - General guidelines for the determination of nitrogen by the Kjeldahl method. Geneva, Switzerland: International Organization for Standardization (ISO), 2009. https://www.iso.org/standard/41320.html
Khorasaniha R., Olof H., Voisin A., Armstrong K., Wine E., Vasanthan T., Armstrong H. Diversity of fibers in common foods: Key to advancing dietary research. Food Hydrocoloids, 2023, 139(5): 108495. https://doi.org/10.1016/j.foodhyd.2023.108495
Kiely L.J., Hickey R.M. Characterization and analysis of food-sourced carbohydrates. Methods in Molecular Biology, 2022, 2370(10): 67-95. https://doi.org/10.1007/978-1-0716-1685-7_4
Kivrak I., Kivrak S. Antioxidant properties, phenolic profile and nutritional value for sorbus fruits from Turkey. Journal of Nutrition & Food Sciences, 2014, 2(8): 1043. Available at: https://austinpublishinggroup.com/nutrition-food-sciences/fulltext/ajnfs-v2-id1043.pdf
Kosmala M., Milala J., Kołodziejczyk K., Markowski J., Zbrzeźniak M., Renard C.M.G.C. Dietary fiber and cell wall polysaccharides from plum (Prunus domestica L.) fruit, juice and pomace: Comparison of composition and functional properties for three plum varieties. Food Research International, 2013, 54(2): 1787-94. https://doi.org/10.1016/j.foodres.2013.10.022
Kujala T.S., Loponen J.M., Klika K.D., Pihlaja K. Phenolics and betacyanins in red beetroot (Beta vulgaris) root: distribution and effect of cold storage on the content of total phenolics and three individual compounds. Journal of Agricultural and Food Chemistry, 2000, 48(11): 5338-42. https://doi.org/10.1021/jf000523q
Lee J., Durst R.W., Wrolstad R.E., Barnes K.W., Eisele T., Giusti M.M., Haché J., Hofsommer H., Koswig S., Krueger D.A., Kupina S., Martin S.K., Martinsen B.K., Miller T.C., Paquette F., Ryabkova A., Skrede G., Trenn U., Wightman J.D. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the ph differential method: Collaborative Study. Journal of AOAC International, 2005, 88(5): 1269-78. https://doi.org/10.1093/jaoac/88.5.1269
Liaudanskas M., Okulevičiūtė R., Lanauskas J., Kviklys D., Zymonė K., Rendyuk T., Žvikas V., Uselis N., Janulis V. Variability in the content of phenolic compounds in plum fruit. Plants, 2020, 9(11): 1611. https://doi.org/10.3390/plants9111611
Martiniakova M., Babikova M., Mondockova V., Blahova J., Kovacova V., Omelka R. The Role of macronutrients, micronutrients and flavonoid polyphenols in the prevention and treatment of osteoporosis. Nutrients, 2022, 14(3): 523. https://doi.org/10.3390/nu14030523
Mihaylova D., Gentscheva G., Petkova-Ognyanova N., Slavov A., Popova A. Phytochemical and nutritional profile of apricot, plum-apricot, and plum stones. Separations, 2025, 12(8): 216. https://doi.org/10.3390/separations12080216
Miletić N., Popović B., Mitrović O., Kandić M. Phenolic content and antioxidant capacity of fruits of plum cv. “Stanley” (Prunus domestica L.) as influenced by maturity stage and on-tree ripening. Australian Journal of Crop Science, 2012, 6(4): 681-7.
Najib A., Eftekhari Z. A Review of the therapeutic effects of stone fruits. Journal of Biochemicals and Phytomedicine, 2023, 2(2): 86-7. https://doi.org/10.34172/jbp.2023.17
Rabiee M., Kaviani B., Sedaghathoor S., Eslami A. Nutritional and qualitative comparison of temperate fruits from conventional and organic orchards. Scientific Reports, 2025, 15(1): 6835. https://doi.org/10.1038/s41598-025-91768-5
Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 1999, 26(9-10): 1231-7. https://doi.org/10.1016/s0891-5849(98)00315-3
Rejman K., Górska-Warsewicz H., Kaczorowska J., Laskowski W. Nutritional significance of fruit and fruit products in the average Polish diet. Nutrients, 2021,13(6): 2079. https://doi.org/10.3390/nu13062079
Singaravelan N., Tollefsbol T.O. Polyphenol-based prevention and treatment of cancer through epigenetic and combinatorial mechanisms. Nutrients, 2025, 17(4): 616. https://doi.org/10.3390/nu17040616
Trajkovska Petkoska A., Ognenoska V., Trajkovska-Broach A. Mediterranean Diet: From Ancient traditions to modern science - A Sustainable way towards better health, wellness, longevity, and personalized nutrition. Sustainability, 2025, 17(9): 4187. https://doi.org/10.3390/su17094187
Vega-Gálvez A., Quispe-Fuentes I., Uribe E., Martinez-Monzo J., Pasten A., Lemus-Mondaca R. Bioactive compounds and physicochemical characterization of dried apricot (Prunus armeniaca L.) as affected by different drying temperatures. CyTA - Journal of Food, 2019, 17(1): 297-306. https://doi.org/10.1080/19476337.2019.1577918
Vincente A.R., Manganaris G.A., Ortiz C.M., Sozzi G.O., Crisosto C.H. Chapter 5 - Nutritional Quality of Fruits and Vegetables, Postharvest Handling (Third Edition), Academic Press, 2014, pp.: 69-122. ISBN 9780124081376. https://doi.org/10.1016/B978-0-12-408137-6.00005-3
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AOAC Method 991.43: Total, Soluble, and Insoluble Dietary Fiber in Foods Enzymatic-Gravimetric Method, MES-TRIS Buffer. AOAC Official Methods of analysis, 1995.
Apak R., Güçlü K., Özyürek M., Karademir S.E. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their Cupric Ion Reducing Capability in the presence of neocuproine: CUPRAC Method. Journal of Agricultural and Food Chemistry, 2004, 52(26): 7970-81. https://doi.org/10.1021/jf048741x
Aryaeian N., Sedehi S.K., Arablou T. Polyphenols and their effects on diabetes management: A review. Medical Journal of the Islamic Republic of Iran, 2017, 31(1): 134. https://doi.org/10.14196/mjiri.31.134
Assaad H.I., Zhou L., Carroll R.J., Wu G. Rapid publication-ready MS-Word tables for one-way ANOVA. SpringerPlus, 2014, 3(1): 1-8. https://doi.org/10.1186/2193-1801-3-474
Bawazeer S., Muhsen Ali A., Alhawiti A., Khalaf A., Gibson C., Tusiimire J., Watson D.G. A method for the analysis of sugars in biological systems using reductive amination in combination with hydrophilic interaction chromatography and high resolution mass spectrometry. Talanta, 2017, 166(5): 75-80. https://doi.org/10.1016/j.talanta.2017.01.038
Benzie I.F.F., Strain J.J. Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods Enzymology, 1999, 299: 15-27. https://doi.org/10.1016/s0076-6879(99)99005-5
Borowiec K., Stachniuk A., Szwajgier D., Trzpil A. Polyphenols composition and the biological effects of six selected small dark fruits. Food Chemistry, 2022, 391(10): 133281. https://doi.org/10.1016/j.foodchem.2022.133281
Bousselma A., Abdessemed D., Tahraoui H., Zedame F., Amrane A. Polyphenols and flavonoids contents of fresh and dried apricots extracted by cold soaking and ultrasound-assisted extraction. Kemija u industriji, 2023, 72((3-4)): 161-8. https://dx.doi.org/10.15255/KUI.2022.045
Brand-Williams W., Cuvelier M.E., Berset C. Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 1995, 28(1): 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
Cory H., Passarelli S., Szeto J., Tamez M., Mattei J. The Role of polyphenols in human health and food systems: A Mini-Review. Frontiers in Nutrition, 2018, 5(9): 87. https://doi.org/10.3389/fnut.2018.00087
Cosme F., Pinto T., Aires A., Morais M.C., Bacelar E., Anjos R., Ferreira-Cardoso J., Oliveira I., Vilela A., Gonçalves B. Red fruits composition and their health benefits - A Review. Foods, 2022, 11(5): 644. https://doi.org/10.3390/foods11050644
Cruz M.A.A.S., Coimbra P.P.S., Araújo-Lima C.F., Freitas-Silva O., Teodoro A.J., Morais M.M.B., Cruz M.A.A.S., Coimbra P.P.S., Araújo-Lima C.F., Freitas-Silva O., Teodoro A.J. Hybrid fruits for improving health - a comprehensive review. Foods, 2024, 13(2): 219. https://doi.org/10.3390/foods13020219
Devirgiliis C., Guberti E., Mistura L., Raffo A. Effect of fruit and vegetable consumption on human health: An Update of the Literature. Foods, 2024, 13(19): 3149. https://doi.org/10.3390/foods13193149
Dreher M.L. Whole fruits and fruit fiber emerging health effects. Nutrients, 2018, 10(12): 1833. https://doi.org/10.3390/nu10121833
Edema H., Ashraf M.F., Samkumar A., Jaakola L., Karppinen K. Characterization of cellulases from softening fruit for enzymatic depolymerization of cellulose. Carbohydrate Polymers, 2024, 343(11): 122493. https://doi.org/10.1016/j.carbpol.2024.122493
EN 1134:1996 - Fruit and vegetable juices - Method for determination of sodium, potassium, calcium and magnesium contents of fruit and vegetable juices by atomic absorption spectrometry. https://standards.iteh.ai/catalog/standards/sist/a3ee2089-a1c4-47a4-a6c7-35c4385b1efb/sist-en-1134-1996
EN 14082:2003 - Foodstuffs - Determination of trace elements - Determination of lead, cadmium, zinc, copper, iron and chromium by atomic absorption spectrometry (AAS) after dry ashing. https://standards.iteh.ai/catalog/standards/cen/5a1ec234-434f-42a0-8447-b5c00aee9bae/en-14082-2003
Eslami O., Khorramrouz F., Fatahi S., Sohouli M.H., Shidfar F. A systematic review and meta-analysis of cherry (Prunus spp.) consumption on glycemic markers and lipid profile. Obesity Medecine, 2022, 30(12): 100388. https://doi.org/10.1016/j.obmed.2021.100388
Faniadis D., Drogoudi P.D., Vasilakakis M. Effects of cultivar, orchard elevation, and storage on fruit quality characters of sweet cherry (Prunus avium L.). Scientia Horticulturae, 2010, 125(3): 301-4. https://doi.org/10.1016/j.scienta.2010.04.013
Fratianni F., Ombra M.N., d’Acierno A., Cipriano L., Nazzaro F. Apricots: biochemistry and functional properties. Current Opinion in Food Science, 2018, 19(2): 23-9. https://doi.org/10.1016/j.cofs.2017.12.006
Ganji S.M., Singh H., Friedman M. Phenolic content and antioxidant activity of extracts of 12 melon (Cucumis melo) peel powders prepared from commercial melons. The Journal of Food Science, 2019, 84(7): 1943-8. https://doi.org/10.1111/1750-3841.14666
Głąbska D., Guzek D., Groele B., Gutkowska K. Fruit and vegetable intake and mental health in adults: A systematic review. Nutrients, 2020, 12(1). https://doi.org/10.3390/nu12010115
Godos J., Guglielmetti M., Ferraris C., Frias-Toral E., Domínguez Azpíroz I., Lipari V., Di Mauro A., Furnari F., Castellano S., Galvano F., Iacoviello L., Bonaccio M., Grosso G. Mediterranean diet and quality of life in adults: A Systematic Review. Nutrients, 2025, 17(3): 577. https://doi.org/10.3390/nu17030577
Iordanescu O.A., Alexa E., Lalescu D., Berbecea A., Camen D., Poiana M.A., Moigradean D., Bala M. Chemical composition and antioxidant activity of some apricot varieties at different ripening stages. Chilean Journal of Agricultural Research, 2018, 78(2): 266-75. https://doi.org/10.4067/s0718-58392018000200266
Iqbal I., Wilairatana P., Saqib F., Nasir B., Wahid M., Latif M.F., Iqbal A., Naz R., Mubarak M.S. Plant polyphenols and their potential benefits on cardiovascular health: A Review. Molecules, 2023, 28(17): 6403. https://doi.org/10.3390/molecules28176403
ISO 1871:2009 - Food and feed products - General guidelines for the determination of nitrogen by the Kjeldahl method. Geneva, Switzerland: International Organization for Standardization (ISO), 2009. https://www.iso.org/standard/41320.html
Khorasaniha R., Olof H., Voisin A., Armstrong K., Wine E., Vasanthan T., Armstrong H. Diversity of fibers in common foods: Key to advancing dietary research. Food Hydrocoloids, 2023, 139(5): 108495. https://doi.org/10.1016/j.foodhyd.2023.108495
Kiely L.J., Hickey R.M. Characterization and analysis of food-sourced carbohydrates. Methods in Molecular Biology, 2022, 2370(10): 67-95. https://doi.org/10.1007/978-1-0716-1685-7_4
Kivrak I., Kivrak S. Antioxidant properties, phenolic profile and nutritional value for sorbus fruits from Turkey. Journal of Nutrition & Food Sciences, 2014, 2(8): 1043. Available at: https://austinpublishinggroup.com/nutrition-food-sciences/fulltext/ajnfs-v2-id1043.pdf
Kosmala M., Milala J., Kołodziejczyk K., Markowski J., Zbrzeźniak M., Renard C.M.G.C. Dietary fiber and cell wall polysaccharides from plum (Prunus domestica L.) fruit, juice and pomace: Comparison of composition and functional properties for three plum varieties. Food Research International, 2013, 54(2): 1787-94. https://doi.org/10.1016/j.foodres.2013.10.022
Kujala T.S., Loponen J.M., Klika K.D., Pihlaja K. Phenolics and betacyanins in red beetroot (Beta vulgaris) root: distribution and effect of cold storage on the content of total phenolics and three individual compounds. Journal of Agricultural and Food Chemistry, 2000, 48(11): 5338-42. https://doi.org/10.1021/jf000523q
Lee J., Durst R.W., Wrolstad R.E., Barnes K.W., Eisele T., Giusti M.M., Haché J., Hofsommer H., Koswig S., Krueger D.A., Kupina S., Martin S.K., Martinsen B.K., Miller T.C., Paquette F., Ryabkova A., Skrede G., Trenn U., Wightman J.D. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the ph differential method: Collaborative Study. Journal of AOAC International, 2005, 88(5): 1269-78. https://doi.org/10.1093/jaoac/88.5.1269
Liaudanskas M., Okulevičiūtė R., Lanauskas J., Kviklys D., Zymonė K., Rendyuk T., Žvikas V., Uselis N., Janulis V. Variability in the content of phenolic compounds in plum fruit. Plants, 2020, 9(11): 1611. https://doi.org/10.3390/plants9111611
Martiniakova M., Babikova M., Mondockova V., Blahova J., Kovacova V., Omelka R. The Role of macronutrients, micronutrients and flavonoid polyphenols in the prevention and treatment of osteoporosis. Nutrients, 2022, 14(3): 523. https://doi.org/10.3390/nu14030523
Mihaylova D., Gentscheva G., Petkova-Ognyanova N., Slavov A., Popova A. Phytochemical and nutritional profile of apricot, plum-apricot, and plum stones. Separations, 2025, 12(8): 216. https://doi.org/10.3390/separations12080216
Miletić N., Popović B., Mitrović O., Kandić M. Phenolic content and antioxidant capacity of fruits of plum cv. “Stanley” (Prunus domestica L.) as influenced by maturity stage and on-tree ripening. Australian Journal of Crop Science, 2012, 6(4): 681-7.
Najib A., Eftekhari Z. A Review of the therapeutic effects of stone fruits. Journal of Biochemicals and Phytomedicine, 2023, 2(2): 86-7. https://doi.org/10.34172/jbp.2023.17
Rabiee M., Kaviani B., Sedaghathoor S., Eslami A. Nutritional and qualitative comparison of temperate fruits from conventional and organic orchards. Scientific Reports, 2025, 15(1): 6835. https://doi.org/10.1038/s41598-025-91768-5
Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 1999, 26(9-10): 1231-7. https://doi.org/10.1016/s0891-5849(98)00315-3
Rejman K., Górska-Warsewicz H., Kaczorowska J., Laskowski W. Nutritional significance of fruit and fruit products in the average Polish diet. Nutrients, 2021,13(6): 2079. https://doi.org/10.3390/nu13062079
Singaravelan N., Tollefsbol T.O. Polyphenol-based prevention and treatment of cancer through epigenetic and combinatorial mechanisms. Nutrients, 2025, 17(4): 616. https://doi.org/10.3390/nu17040616
Trajkovska Petkoska A., Ognenoska V., Trajkovska-Broach A. Mediterranean Diet: From Ancient traditions to modern science - A Sustainable way towards better health, wellness, longevity, and personalized nutrition. Sustainability, 2025, 17(9): 4187. https://doi.org/10.3390/su17094187
Vega-Gálvez A., Quispe-Fuentes I., Uribe E., Martinez-Monzo J., Pasten A., Lemus-Mondaca R. Bioactive compounds and physicochemical characterization of dried apricot (Prunus armeniaca L.) as affected by different drying temperatures. CyTA - Journal of Food, 2019, 17(1): 297-306. https://doi.org/10.1080/19476337.2019.1577918
Vincente A.R., Manganaris G.A., Ortiz C.M., Sozzi G.O., Crisosto C.H. Chapter 5 - Nutritional Quality of Fruits and Vegetables, Postharvest Handling (Third Edition), Academic Press, 2014, pp.: 69-122. ISBN 9780124081376. https://doi.org/10.1016/B978-0-12-408137-6.00005-3
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How to Cite
MIHAYLOVA, Dasha et al.
Biological activity and nutritional profile of apricot, plum-apricot, and plum fruits.
Food Science and Applied Biotechnology, [S.l.], v. 9, n. 2, p. 325-335, oct. 2026.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/606>. Date accessed: 13 oct. 2026.
doi: https://doi.org/10.30721/fsab2026.v9.i2.606.