Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7586470 | Food Chemistry | 2018 | 12 Pages |
Abstract
Phenolics present in the free, esterified, glycosylated and insoluble-bound forms of araticum pulp, peel and seed were for the first time characterized and quantified using HPLC-ESI-MS/MS. Levels of total phenolics, flavonoids, condensed tannins and antioxidant activities from araticum fruit followed the order peelâ¯>â¯pulpâ¯>â¯seed. Overall, insoluble-bound and esterified phenolics were the dominant forms of phenolics from araticum fruit parts and the highest contributors to their antioxidant activities. Extracts were found to contain contrasting levels of phenolics that were specific to each fruit part. From 10 phenolics quantified in araticum fruit, catechin and epicatechin were the major ones from pulp and peel, whereas seed displayed caffeic acid, catechin and epicatechin as its main phenolics. Araticum fruit was found to provide a good source of phenolics, and the full exploitation of this fruit may find applications in the food, cosmetic and pharmaceutical industries.
Keywords
Epicatechin (PubChem CID: 72276)Quercetin (PubChem CID: 5280343)p-Coumaric acid (PubChem CID: 637542)Protocatechuic acid (PubChem CID: 72)Ferulic acid (PubChem CID: 445858)Caffeic acid (PubChem CID: 689043)Chlorogenic acid (PubChem CID: 1794427)Bioactive compoundsRutin (PubChem CID: 5280805)Extraction procedureAntioxidant activityCatechin (PubChem CID: 9064)
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Henrique Silvano Arruda, Gustavo Araujo Pereira, Damila Rodrigues de Morais, Marcos Nogueira Eberlin, Glaucia Maria Pastore,