Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7588396 | Food Chemistry | 2016 | 8 Pages |
Abstract
The studied fruits also contain a high variety of flavan-3-ols, including galloylated and non-galloylated compounds. Five phenolic compounds were identified for the first time: catechin, (epi)catechin-(epi)gallocatechin, (epi)gallocatechin, (epi)afzelechin-(epi)catechin and procyanidin tetramer. 'Mateus I' and 'Mateus III' cultivars present the highest content of phenolic compounds (6299 and 9603 mg kgâ1 of dry weight, respectively). These results support the use of this fruit as a rich source of health-promoting components, with the capacity to prevent or delay the progress of oxidative-stress related disorders.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sónia A.O. Santos, Carla Vilela, João F. Camacho, Nereida Cordeiro, Manuela Gouveia, Carmen S.R. Freire, Armando J.D. Silvestre,