Identification of Ellagitannins and Flavonoids from Eugenia brasilienses Lam. (Grumixama) by HPLC-ESI-MS/MS

Author(s)

Teixeira, Luciane de Lira ^{[1, 2, 3]} ; Bertoldi, Fabian Cleber ; Lajolo, Franco Maria ^{[1, 2, 3]} ; Aymoto Hassirnotto, Neuza Mariko ^{[1, 2, 3]}

Affiliation

^[1] FCF, Dept Food Sci & Expt Nutr, Lab Food Chem & Biochem, Sao Paulo, SP - Brazil

^[2] FCF, Food & Nutr Res Ctr NAPAN, Sao Paulo, SP - Brazil

^[3] Univ Sao Paulo, FoRC CEPID, Sao Paulo, SP - Brazil

• Document type: Journal article
• Source: Journal of Agricultural and Food Chemistry; v. 63, n. 22, p. 5417-5427, JUN 10 2015.
• Web of Science Citations: 24

Abstract

The grumixama (Eugenia brasiliensis Lam.), also known as Brazilian cherry, is a fruit native to Brazil. This study identified the flavonoids in the flesh and seeds and ellagitannin in the flesh of purple and yellow varieties. The physicochemical characteristics and antioxidant capacity of these fruits were also evaluated. Anthocyanins and flavonols were found in high levels in the flesh of purple (32-180 mg 100 g(-1) FW) and yellow grumixama (13-41 mg 100 g(-1) FW), respectively. The major flavonoids identified were cyanidin 3-glucoside and quercetin aglycone. Furthermore, ellagitannins were found in high levels in the flesh of purple (82-243 mg ellagic acid equiv 100 g(-1) FW) and yellow grumixama (92 mg ellagic acid equiv 100 g(-1) FW) and seeds (2220-2905 mg ellagic acid equiv 100 g(-1) FW). The ellagitannin profiles of both varieties were first characterized in which pedunculagin isomers, strictinin isomers, and ellagic acid galloyl hexoside were the major ellagitannins identified. In summary, both varieties of the grumixama fruit as well as the seeds could be good sources of bioactive compounds, mainly ellagitannins. (AU)

• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC