Phenolic and aroma compositions of pitomba fruit (Talisia esculenta Radlk.) assessed by LC-MS/MS and HS-SPME/GC-MS

Author(s):Show less -

de Souza, Mayane P. ^[1] ; Bataglion, Giovana A. ^{[2, 1]} ; da Silva, Felipe M. A. ^[1] ; de Almeida, Richardson A. ^[1] ; Paz, Weider H. P. ^{[1, 3]} ; Nobre, Thais A. ^[1] ; Marinho, Jane V. N. ^{[4, 5]} ; Salvador, Marcos J. ^{[4, 5]} ; Fidelis, Carlos H. V. ^[2] ; Acho, Leonard D. R. ^[6] ; de Souza, Afonso D. L. ^[1] ; Nunomura, Rita C. S. ^[1] ; Eberlin, Marcos N. ^[2] ; Lima, Emerson S. ^[6] ; Koolen, Hector H. F. ^{[1, 3]}

Affiliation

^[1] Univ Fed Amazonas, UFAM, Dept Chem, BR-69077000 Manaus, Amazonas - Brazil

^[2] Univ Estadual Campinas, UNICAMP, Inst Chem, ThoMSon Mass Spectrometry Lab, BR-13083970 Campinas, SP - Brazil

^[3] Amazonas State Univ, UEA, Dempster Mass Spectrometry Grp, BR-69050010 Manaus, Amazonas - Brazil

^[4] Univ Estadual Campinas, UNICAMP, Dept Plant Biol, PPG BTPB, Inst Biol, BR-13083970 Campinas, SP - Brazil

^[5] Univ Estadual Campinas, UNICAMP, Inst Biol, PPG BV, BR-13083970 Campinas, SP - Brazil

^[6] Univ Fed Amazonas, Fac Pharm, UFAM, BR-69077000 Manaus, Amazonas - Brazil

• Document type: Journal article
• Source: Food Research International; v. 83, p. 87-94, MAY 2016.
• Web of Science Citations: 15

Abstract

Pitomba (Talisia esculenta Radlk.) is a Brazilian exotic fruit consumed specially in the Amazonian region. Because of its large consumption and also due to the lack of knowledge regarding its chemical composition, pitomba fruit was studied in relation to its phenolic and aroma constitution. Using liquid chromatography tandem mass spectrometry (LC-MS/MS), 13 phenolic compounds (catechins, flavonoids and organic acids) were tentatively identified by comparison with standards and by fragmentation patterns. A validated method was applied to quantify common phenolic compounds of the pitomba pulp, for which quinic acid was the main compound (507.8 +/- 7.4 mu g g(-1) DWP). Gas chromatography mass spectrometry (GC-MS) was employed along with headspace solid-phase microextraction (HS-SPME) to assess the aroma composition of pitomba fruit. A total of 27 volatile organic compounds (VOCs) were tentatively identified for pitomba fruit, for which 2-phenethyl acetate (17.89%) and isopentyl acetate (13.43%) esters were the main VOCs, contributing to the characteristic aroma of pitomba. The antioxidant capacity of the extract of pitomba fruit was evaluated by ARTS, DPPH and ORAC assays. We observed that pitomba has a moderate antioxidant activity. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 12/21395-0 - Molecular characterization of sedimentary organic matter in the Estuary-Lagoon System Cananéia-Iguape by Fourier transform ion cyclotron resonance mass spectrometry
• Grantee: Giovana Anceski Bataglion
• Support Opportunities: Scholarships in Brazil - Doctorate