LC-MS/MS screening and identification of bioactive compounds in leaves, pulp and seed from Eugenia calycina Cambess
| Autor: | Fábio Neves dos Santos, Nayara Macêdo Peixoto Araujo, Damila Rodrigues de Morais, Henrique Silvano Arruda, Glaucia Maria Pastore, Gustavo Araujo Pereira |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
030309 nutrition & dietetics
engineering.material Eugenia 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Tandem Mass Spectrometry Lc ms ms Humans Food science Eugenia calycina High potential 0303 health sciences Plant Extracts Chemistry Pulp (paper) 04 agricultural and veterinary sciences 040401 food science Plant Leaves Epicatechin gallate Phytochemical Seeds engineering Myricitrin Brazil Chromatography Liquid Food Science Ellagic acid |
| Zdroj: | Food Research International. 137:109556 |
| ISSN: | 0963-9969 |
| DOI: | 10.1016/j.foodres.2020.109556 |
| Popis: | The Eugenia calycina Cambess, also known as pitanga-do-cerrado, is an unexplored Brazilian fruit used by native people for the treatment of diabetes. The aim of this study was to identify the phenolic compounds from the leaves, pulp and seed of Eugenia calycina by using LC-MS-based targeted and untargeted analysis. The LC-MS-based targeted quantitative analysis showed a high phenolic content in all plant parts in which the ellagic acid was the main phenolic compound with values of 8244.53 µg/g dw (leaves), 5054.43 µg/g dw (pulp) and 715.42 µg/g dw (seed). The leaves, pulp and seed showed a high total phenolic content of 20371.96, 7139.70 and 2204.75 µg/g dw, respectively. In addition, the LC-MS-based targeted analysis showed ellagic acid, myricitrin and epicatechin gallate as the main phenolic compounds in the Eugenia calycina. The LC-MS-based untargeted analysis showed the phytochemical profile of the leaves, pulp and seed in which 153 phytochemicals from different chemical classes were annotated, including organic acids, phenolic acids, flavonoids, and other compounds. The Eugenia calycina has high potential as a plant-based food due to its phytochemical profile and high phenolic content. |
| Databáze: | OpenAIRE |
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