Differences in the Phenolic Profile by UPLC Coupled to High Resolution Mass Spectrometry and Antioxidant Capacity of Two Diospyros kaki Varieties
Metadatos
Afficher la notice complèteAuteur
Esteban Muñoz, Adelaida; Sánchez Hernández, Silvia; Samaniego Sánchez, Cristina; Giménez Martínez, Rafael Jesús; Olalla Herrera, ManuelEditorial
MDPI
Materia
Phenolic compounds Antioxidant capacity UPLC-QTOF-MS Diospyros kaki Persimmon Rojo Brillante Triumph
Date
2020Referencia bibliográfica
Esteban-Muñoz, A.; Sánchez-Hernández, S.; Samaniego-Sánchez, C.; Giménez-Martínez, R.; Olalla-Herrera, M. Differences in the Phenolic Profile by UPLC Coupled to High Resolution Mass Spectrometry and Antioxidant Capacity of Two Diospyros kaki Varieties. Antioxidants 2021, 10, 31. https://doi.org/ 10.3390/antiox10010031
Patrocinador
Spanish Ministry of Economy and Competitiveness AGL2014-53895-R; European Union (EU)Résumé
Background: phenolic compounds are bioactive chemical species derived from fruits and
vegetables, with a plethora of healthy properties. In recent years, there has been a growing interest in persimmon (Diospyros kaki L.f.) due to the presence of many different classes of phenolic
compounds. However, the analysis of individual phenolic compounds is difficult due to matrix
interferences. Methods: the aim of this research was the evaluation of individual phenolic compounds
and antioxidant capacity of the pulp of two varieties of persimmon (Rojo Brillante and Triumph) by
an improved extraction procedure together with a UPLC-Q-TOF-MS platform. Results: the phenolic
compounds composition of persimmon was characterized by the presence of hydroxybenzoic and hydroxycinnamic acids, hydroxybenzaldehydes, dihydrochalcones, tyrosols, flavanols, flavanones, and
flavonols. A total of 31 compounds were identified and 17 compounds were quantified. Gallic acid was
the predominant phenolic compounds found in the Rojo Brillante variety (0.953 mg/100 g) whereas the
concentration of p-hydroxybenzoic acid was higher in the Triumph option (0.119 mg/100 g). Conclusions: the results showed that the Rojo Brillante variety had higher quantities of phenolic compounds
than the Triumph example. These data could be used as reference in future phenolic compound
databases when individual health effects of phenolic compounds become available.