Identification and quantification of phenolic compounds of selected fruits from Madeira Island by HPLC-DAD–ESI-MSn and screening for their antioxidant activity
| Autor: | Paula C. Castilho, Vítor Spínola, Joana Pinto |
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| Rok vydání: | 2015 |
| Předmět: |
Spectrometry
Mass Electrospray Ionization Electrospray Antioxidant medicine.medical_treatment Flavonoid Mass spectrometry Antioxidants Analytical Chemistry Faculdade de Ciências Exatas e da Engenharia chemistry.chemical_compound Phenols Antioxidant activity Quantification Hydroxybenzoates medicine Chromatography High Pressure Liquid Flavonoids chemistry.chemical_classification ABTS Chromatography Portugal Chemistry food and beverages Glycoside General Medicine Phenolic compounds Terpenoid Fruits juice Fruit HPLC-DAD–ESI/MSn Food Science |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2014.09.163 |
| Popis: | Five fruits species commonly cultivated and consumed in Madeira Island (Portugal) were investigated for their phenolic profile by means of reversed phase high-performance liquid chromatography coupled to diode array detection and electrospray ionisation mass spectrometry (HPLC-DAD-ESI/MS(n)) and antioxidant potential. A large number of compounds were characterised, flavonoids and phenolic acids being the major components found in target samples, 39 compounds (flavonoids, phenolic acids, terpenoids, cyanogenic glycosides and organic acids) were identified in cherimoyas, lemons, papayas, passion-fruits and strawberries for the first time. Furthermore, all samples were systematically analysed for their total phenolic and flavonoid contents along with two radical scavenging methods (ABTS and ORAC) for antioxidant activity measurement. Target fruits presented high phenolic contents which is responsible for most of the antioxidant activity against radical reactive species (R(2)>0.80). Quantitative data showed that anthocyanins, in particular pelargonidin-3-O-hexoside (>300 mg/100 mL), present only in strawberries were the compounds in largest amounts but are the ones which contribute less to the antioxidant activity. |
| Databáze: | OpenAIRE |
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