Nutrient composition and, identification/quantification of major phenolic compounds in Sarcocornia ambigua (Amaranthaceae) using HPLC–ESI-MS/MS

The study systematically investigated the nutritional potential of two different growing populations of Sarcocornia ambigua (salt-tolerant) in terms of nutrients, bioactive compounds, and antioxidant activities. The results revealed that the moisture content represented the largest single component (88.15% and 88.57%) in the proximate composition of both samples of S. ambigua. The mineral present in highest amounts in both samples (on a fresh matter basis) was sodium, followed by potassium, magnesium and then calcium. The antioxidant activity for samples measured by DPPH ranged from 34.64 to 135.83μmolTEAC100g−1 and by FRAP from 31.92 to 170.14μmolFe+2100g−1. The fifteen phenolic compounds identified in each extract by HPLC–ESI-MS/MS reveal the presence of one coumarin (scopoletin), one phenolic aldehyde (syringaldehyde), eight phenolic acids (p-coumaric, cinnamic, vanillic, ferulic, caffeic, syringic, sinapic, and chlorogenic acids) and five flavonoids (galangin, quercetin, naringin, kaempferol and isoquercitrin). This information can be useful in determining the possible role of the compounds identified which can participate in the prevention of different health disorders. Further studies are needed to evaluate the bioabsorption and bioavailability of the compounds present in S. ambigua, as well as the interactions between them, after consumption. In summary, the findings of this study highlight the potential of this halophyte as a valuable source of natural antioxidants and nutrients for use in the food and pharmaceutical industries. •Sodium was the mineral which presented the highest amount in all samples.•HPLC–ESI-MS/MS was employed to detect and quantify phenolic compounds.•22 and 15 phenolic compounds were detected and quantified from extracts of S. ambigua. d) Ferulic and caffeic acids were the major phenolic compounds quantified.•The geographical location of growth, affects the phenolic compounds.