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Antioxidant properties and hyphenated HPLC-PDA-MS profiling of Chilean Pica mango fruits (Mangifera indica L. Cv. piqueño).
Molecules. 2013 Dec 31; 19(1):438-58.M

Abstract

Antioxidant capacities and polyphenolic contents of two mango cultivars from northern Chile, one of them endemic of an oasis in the Atacama Desert, were compared for the first time. Twenty one phenolic compounds were detected in peel and pulp of mango fruits varieties Pica and Tommy Atkins by HPLC-PDA-MS and tentatively characterized. Eighteen compounds were present in Pica pulp (ppu), 13 in Pica peel (ppe) 11 in Tommy Atkins pulp (tpu) and 12 in Tommy Atkins peel (tpe). Three procyanidin dimers (peaks 6, 9 and 10), seven acid derivatives (peaks 1-4, 11, 20 and 21) and four xanthones were identified, mainly mangiferin (peak 12) and mangiferin gallate, (peak 7), which were present in both peel and pulp of the two studied species from northern Chile. Homomangiferin (peak 13) was also present in both fruit pulps and dimethylmangiferin (peak 14) was present only in Tommy pulp. Pica fruits showed better antioxidant capacities and higher polyphenolic content (73.76/32.23 µg/mL in the DPPH assay and 32.49/72.01 mg GAE/100 g fresh material in the TPC assay, for edible pulp and peel, respectively) than Tommy Atkins fruits (127.22/46.39 µg/mL in the DPPH assay and 25.03/72.01 mg GAE/100 g fresh material in the TPC assay for pulp and peel, respectively). The peel of Pica mangoes showed also the highest content of phenolics (66.02 mg/100 g FW) measured by HPLC-PDA. The HPLC generated fingerprint can be used to authenticate Pica mango fruits and Pica mango food products.

Authors+Show Affiliations

Laboratorio de Productos Naturales, Facultad de Ciencias Básicas, Universidad de Antofagasta, Avenida Universidad de Antofagasta 02800, Antofagasta 1240000, Chile. je.ramirez.007@gmail.com.Laboratorio de Productos Naturales, Facultad de Ciencias Básicas, Universidad de Antofagasta, Avenida Universidad de Antofagasta 02800, Antofagasta 1240000, Chile. soulmaster_rz@hotmail.com.Laboratorio de Productos Naturales, Facultad de Ciencias Básicas, Universidad de Antofagasta, Avenida Universidad de Antofagasta 02800, Antofagasta 1240000, Chile. bsepulveda@uc.cl.Laboratorio de Productos Naturales, Facultad de Ciencias Básicas, Universidad de Antofagasta, Avenida Universidad de Antofagasta 02800, Antofagasta 1240000, Chile. mario.simirgiotis@uantof.cl.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24384924

Citation

Ramirez, Javier E., et al. "Antioxidant Properties and Hyphenated HPLC-PDA-MS Profiling of Chilean Pica Mango Fruits (Mangifera Indica L. Cv. Piqueño)." Molecules (Basel, Switzerland), vol. 19, no. 1, 2013, pp. 438-58.
Ramirez JE, Zambrano R, Sepúlveda B, et al. Antioxidant properties and hyphenated HPLC-PDA-MS profiling of Chilean Pica mango fruits (Mangifera indica L. Cv. piqueño). Molecules. 2013;19(1):438-58.
Ramirez, J. E., Zambrano, R., Sepúlveda, B., & Simirgiotis, M. J. (2013). Antioxidant properties and hyphenated HPLC-PDA-MS profiling of Chilean Pica mango fruits (Mangifera indica L. Cv. piqueño). Molecules (Basel, Switzerland), 19(1), 438-58. https://doi.org/10.3390/molecules19010438
Ramirez JE, et al. Antioxidant Properties and Hyphenated HPLC-PDA-MS Profiling of Chilean Pica Mango Fruits (Mangifera Indica L. Cv. Piqueño). Molecules. 2013 Dec 31;19(1):438-58. PubMed PMID: 24384924.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant properties and hyphenated HPLC-PDA-MS profiling of Chilean Pica mango fruits (Mangifera indica L. Cv. piqueño). AU - Ramirez,Javier E, AU - Zambrano,Ricardo, AU - Sepúlveda,Beatriz, AU - Simirgiotis,Mario J, Y1 - 2013/12/31/ PY - 2013/11/12/received PY - 2013/12/22/revised PY - 2013/12/23/accepted PY - 2014/1/4/entrez PY - 2014/1/5/pubmed PY - 2014/8/13/medline SP - 438 EP - 58 JF - Molecules (Basel, Switzerland) JO - Molecules VL - 19 IS - 1 N2 - Antioxidant capacities and polyphenolic contents of two mango cultivars from northern Chile, one of them endemic of an oasis in the Atacama Desert, were compared for the first time. Twenty one phenolic compounds were detected in peel and pulp of mango fruits varieties Pica and Tommy Atkins by HPLC-PDA-MS and tentatively characterized. Eighteen compounds were present in Pica pulp (ppu), 13 in Pica peel (ppe) 11 in Tommy Atkins pulp (tpu) and 12 in Tommy Atkins peel (tpe). Three procyanidin dimers (peaks 6, 9 and 10), seven acid derivatives (peaks 1-4, 11, 20 and 21) and four xanthones were identified, mainly mangiferin (peak 12) and mangiferin gallate, (peak 7), which were present in both peel and pulp of the two studied species from northern Chile. Homomangiferin (peak 13) was also present in both fruit pulps and dimethylmangiferin (peak 14) was present only in Tommy pulp. Pica fruits showed better antioxidant capacities and higher polyphenolic content (73.76/32.23 µg/mL in the DPPH assay and 32.49/72.01 mg GAE/100 g fresh material in the TPC assay, for edible pulp and peel, respectively) than Tommy Atkins fruits (127.22/46.39 µg/mL in the DPPH assay and 25.03/72.01 mg GAE/100 g fresh material in the TPC assay for pulp and peel, respectively). The peel of Pica mangoes showed also the highest content of phenolics (66.02 mg/100 g FW) measured by HPLC-PDA. The HPLC generated fingerprint can be used to authenticate Pica mango fruits and Pica mango food products. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/24384924/Antioxidant_properties_and_hyphenated_HPLC_PDA_MS_profiling_of_Chilean_Pica_mango_fruits__Mangifera_indica_L__Cv__piqueño__ L2 - https://www.mdpi.com/resolver?pii=molecules19010438 DB - PRIME DP - Unbound Medicine ER -