Volume 190, 1 January 2016, Pages 80–89
Characterization of free and conjugated phenolic compounds in fruits of selected wild plants
Highlights
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- Complete profiles of phenolics of selected wild plants have been studied.
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- Fourteen natural phenolic antioxidants were identified and quantified using GC–MS.
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- Phenolic acids occur mainly in conjugated forms in Olive, Jujube and Fig fruits.
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- Several phenolic acids have been reported for the first time in selected wild plants.
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- Wild plants may provide a significant source of total dietary phenolic antioxidants.
Abstract
A
gas chromatography–mass spectrometric (GC–MS) method was utilized for
the separation, and systematic characterization of phenolic compounds as
trimethylsilyl derivatives in fruits of wild plants including Olive,
Jujube and Common Fig. Both the free and conjugate phenolic acids
(rarely determined before and several are reported first time here) were
characterized. A baseline separation of the 20 phenolics was achieved
in 25 min with standard calibration curves linear over the concentration
range from the detection limits to 20 μg/mL. Total of fourteen phenolic
acids were identified in wild Olive fruit, eight in wild Jujube fruit
and ten in wild Common Fig fruit, out of which 2,4-dihydroxybenzoic acid
and trans-cinnamic acid were dominant in these fruits with
concentration of 87.02, 5.25 and 14.16 mg/kg and 32.43, 5.77 and
11.70 mg/kg (dry weight), respectively. The results of this study
support the utilization of the tested wild fruits as a potential source
of valuable phenolics for functional food and nutraceutical
applications.
Keywords
- Wild plants;
- Phenolic acids;
- Antioxidant;
- Acid hydrolysis;
- GC–MS
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