Volume 173, 15 April 2015, Pages 14–30
Identification and quantification of phenolic compounds of selected fruits from Madeira Island by HPLC-DAD–ESI-MSn and screening for their antioxidant activity
Highlights
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- More than 130 compounds were identified in fruits from Madeira Island.
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- Flavonoids were the main class of characterised phenolics.
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- A great variety of components were reported for the first time.
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- Target fruits showed a good potential as functional foods.
Abstract
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/MSn) 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 (R2 > 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.
Keywords
- Phenolic compounds;
- HPLC-DAD–ESI/MSn;
- Fruits juice;
- Quantification;
- Antioxidant activity
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