Characterization of phenolic compounds in jocote (Spondias purpurea L.) peels by ultra high-performance liquid chromatography/electrospray ionization mass spectrometry

Engels, Christina; Gräter, Diana; Esquivel Rodríguez, Patricia; Jiménez García, Víctor; Gänzle, Michael G.; Schieber, Andreas

doi:https://doi.org/10.1016/j.foodres.2011.04.003

Characterization of phenolic compounds in jocote (Spondias purpurea L.) peels by ultra high-performance liquid chromatography/electrospray ionization mass spectrometry

Archivos

2012 - Spondias.pdf (304,68 KB)

Fecha

2012-05

Authors

Engels, Christina

Gräter, Diana

Esquivel Rodríguez, Patricia

Jiménez García, Víctor

Gänzle, Michael G.

Schieber, Andreas

DOI

https://doi.org/10.1016/j.foodres.2011.04.003

Resumen

Phenolic acids and flavonol O-glycosides were extracted from the peels of jocote fruits (Spondias purpureaL.,Anacardiaceae) harvested in Costa Rica and characterized using ultra high-performance liquid chromatog-raphy coupled with diode array and electrospray ionization mass spectrometric detection (UHPLC–DAD–ESI-MSn). The analytical system allowed the separation of 21 phenolic compounds within less than 20 min. Their characterization was based on retention time, UV spectra and MS fragmentation pattern, and the comparison with reference substances, if available. In addition to phenolic acids, several O-glycosides of quercetin, kaempferol, kaempferide and rhamnetin were detected. This is the first study on the phenolic composition of jocote, highlighting the importance of tropical fruits as a source of natural antioxidants.