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Determination of free, esterified, glycosylated and insoluble-bound phenolics composition in the edible part of araticum fruit (Annona crassiflora Mart.) and its by-products by HPLC-ESI-MS/MS.
Food Chem. 2018 Apr 15; 245:738-749.FC

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 peel > pulp > 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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Arruda HS
Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil. Electronic address: hsilvanoarruda@gmail.com.
Pereira GA
Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
de Morais DR
Thomson Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas, Campinas, São Paulo, Brazil.
Eberlin MN
Thomson Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas, Campinas, São Paulo, Brazil.
Pastore GM
Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.

MeSH

AnnonaAntioxidantsCatechinChromatography, High Pressure LiquidEsterificationFlavonoidsFruitGlycosylationPhenolsSeedsSolubilitySpectrometry, Mass, Electrospray IonizationTandem Mass Spectrometry

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29287435

Citation

Arruda, Henrique Silvano, et al. "Determination of Free, Esterified, Glycosylated and Insoluble-bound Phenolics Composition in the Edible Part of Araticum Fruit (Annona Crassiflora Mart.) and Its By-products By HPLC-ESI-MS/MS." Food Chemistry, vol. 245, 2018, pp. 738-749.
Arruda HS, Pereira GA, de Morais DR, et al. Determination of free, esterified, glycosylated and insoluble-bound phenolics composition in the edible part of araticum fruit (Annona crassiflora Mart.) and its by-products by HPLC-ESI-MS/MS. Food Chem. 2018;245:738-749.
Arruda, H. S., Pereira, G. A., de Morais, D. R., Eberlin, M. N., & Pastore, G. M. (2018). Determination of free, esterified, glycosylated and insoluble-bound phenolics composition in the edible part of araticum fruit (Annona crassiflora Mart.) and its by-products by HPLC-ESI-MS/MS. Food Chemistry, 245, 738-749. https://doi.org/10.1016/j.foodchem.2017.11.120
Arruda HS, et al. Determination of Free, Esterified, Glycosylated and Insoluble-bound Phenolics Composition in the Edible Part of Araticum Fruit (Annona Crassiflora Mart.) and Its By-products By HPLC-ESI-MS/MS. Food Chem. 2018 Apr 15;245:738-749. PubMed PMID: 29287435.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of free, esterified, glycosylated and insoluble-bound phenolics composition in the edible part of araticum fruit (Annona crassiflora Mart.) and its by-products by HPLC-ESI-MS/MS. AU - Arruda,Henrique Silvano, AU - Pereira,Gustavo Araujo, AU - de Morais,Damila Rodrigues, AU - Eberlin,Marcos Nogueira, AU - Pastore,Glaucia Maria, Y1 - 2017/12/01/ PY - 2017/08/11/received PY - 2017/11/29/revised PY - 2017/11/30/accepted PY - 2017/12/31/entrez PY - 2017/12/31/pubmed PY - 2018/7/31/medline KW - Antioxidant activity KW - Bioactive compounds KW - Brazilian Cerrado fruit KW - Caffeic acid (PubChem CID: 689043) KW - Catechin (PubChem CID: 9064) KW - Chlorogenic acid (PubChem CID: 1794427) KW - Epicatechin (PubChem CID: 72276) KW - Extraction procedure KW - Ferulic acid (PubChem CID: 445858) KW - Gentisic acid (PubChem CID: 3469) KW - Natural phenolic antioxidants KW - Protocatechuic acid (PubChem CID: 72) KW - Quercetin (PubChem CID: 5280343) KW - Rutin (PubChem CID: 5280805) KW - p-Coumaric acid (PubChem CID: 637542) SP - 738 EP - 749 JF - Food chemistry JO - Food Chem VL - 245 N2 - 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 peel > pulp > 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29287435/Determination_of_free_esterified_glycosylated_and_insoluble_bound_phenolics_composition_in_the_edible_part_of_araticum_fruit__Annona_crassiflora_Mart___and_its_by_products_by_HPLC_ESI_MS/MS_ DB - PRIME DP - Unbound Medicine ER -