| Autor: |
Dos Santos MCP; Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., Cavalcanti EDC; Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., Santos MCB; Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil.; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (LBP-IMasS), UNIRIO, Rio de Janeiro, Brazil., Seljan MP; Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., Cameron LC; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (LBP-IMasS), UNIRIO, Rio de Janeiro, Brazil., Ferreira MSL; Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil.; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (LBP-IMasS), UNIRIO, Rio de Janeiro, Brazil.; Food Science Department, Nutrition School, UNIRIO, Rio de Janeiro, Brazil., Gonçalves ÉCBA; Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil.; Food Science Department, Nutrition School, UNIRIO, Rio de Janeiro, Brazil. |
| Abstrakt: |
Phenolic compounds have attracted a lot of attention due to their benefits to human health. Jabuticaba ( Myrciaria sp. ) fruit has been described as an excellent source of these compounds, while Jabuticaba leaf, considered as plant residue, has shown functional effects. The present study aimed to characterize the phenolic profile in two different leaves extracts (hydroalcoholic ethanol and butanol) of Myrciaria sp. by UPLC-ESI-QTOF-MS E . A total of 40 phenolic compounds were tentatively identified. Jabuticaba leaf extracts presented a rich and diversified composition of phenolic compounds, especially flavonoids, being ellagic acid, quercetin 3-O-glucoside, gallocatechin, and epigallocatechin the most abundant in butanol extracts. Very distinct phenolic profiles were obtained depending on the the solvent indicating that specific preparations can be obtained from the jabuticaba leaf depending on the desired application. This work emphasized the potential of this residue vegetable to be used as a functional ingredient. |
