Determination of antioxidant activity and phenolic compounds of Muntingia calabura Linn. peel by HPLC‐DAD and UPLC‐ESI‐MS/MS
Summary Antioxidant activity in Muntingia calabura Linn. peel was evaluated by DPPH radical, ORAC, ABTS cation radical, FRAP assays and total phenolic contents by different extraction conditions. In addition, a method for determination of phenolic compounds in calabura peel samples harvested in Braz...
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| Veröffentlicht in: | International journal of food science & technology 2017-04, Vol.52 (4), p.954-963 |
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| container_title | International journal of food science & technology |
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| creator | Rotta, Eliza Mariane Haminiuk, Charles Windson Isidoro Maldaner, Liane Visentainer, Jesuí Vergilio |
| description | Summary
Antioxidant activity in Muntingia calabura Linn. peel was evaluated by DPPH radical, ORAC, ABTS cation radical, FRAP assays and total phenolic contents by different extraction conditions. In addition, a method for determination of phenolic compounds in calabura peel samples harvested in Brazil using methanol:water and magnetic stirring as the extraction method, HPLC‐DAD and UPLC‐ESI‐MS/MS analysis were developed. Calabura peel showed antioxidant activity for all extraction conditions and assays evaluated, the most polar solvents being more effective. The developed HPLC‐DAD method allowed the accurate determination of phenolic compounds, with recoveries in the range of 72–107% and precision values ≤4%, with exception for chlorogenic acid. Gallic acid was determined at the highest concentration levels, followed by myricetin, ferulic acid and vanillic acid. However, all the five proposed phenolic compounds were identified in calabura peel samples by UPLC‐ESI‐MS/MS. Thus, calabura peel, an uncommon edible fruit part, can be appointed as a rich source of phenolic compounds.
Calabura peel extracts showed antioxidant activity and total phenolic contents. Phenolic compounds were determined through a developed HPLC‐DAD method. UPLC‐ESI‐MS/MS confirmed the identity of phenolic compounds. Calabura peel showed high amounts of gallic, ferulic and vanillic acids and myricetin. An uncommon edible fruit part is a rich source of phenolic compounds. |
| doi_str_mv | 10.1111/ijfs.13359 |
| format | Article |
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Antioxidant activity in Muntingia calabura Linn. peel was evaluated by DPPH radical, ORAC, ABTS cation radical, FRAP assays and total phenolic contents by different extraction conditions. In addition, a method for determination of phenolic compounds in calabura peel samples harvested in Brazil using methanol:water and magnetic stirring as the extraction method, HPLC‐DAD and UPLC‐ESI‐MS/MS analysis were developed. Calabura peel showed antioxidant activity for all extraction conditions and assays evaluated, the most polar solvents being more effective. The developed HPLC‐DAD method allowed the accurate determination of phenolic compounds, with recoveries in the range of 72–107% and precision values ≤4%, with exception for chlorogenic acid. Gallic acid was determined at the highest concentration levels, followed by myricetin, ferulic acid and vanillic acid. However, all the five proposed phenolic compounds were identified in calabura peel samples by UPLC‐ESI‐MS/MS. Thus, calabura peel, an uncommon edible fruit part, can be appointed as a rich source of phenolic compounds.
Calabura peel extracts showed antioxidant activity and total phenolic contents. Phenolic compounds were determined through a developed HPLC‐DAD method. UPLC‐ESI‐MS/MS confirmed the identity of phenolic compounds. Calabura peel showed high amounts of gallic, ferulic and vanillic acids and myricetin. An uncommon edible fruit part is a rich source of phenolic compounds.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.13359</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Acids ; Antioxidant source ; Antioxidants ; Assaying ; Chromatography ; Edible ; Extraction ; extraction conditions ; Food science ; fruit peel ; Fruits ; HPLC‐DAD ; Muntingia calabura ; Oxidation ; Phenols ; Radicals ; Solvents ; UPLC‐ESI‐MS/MS</subject><ispartof>International journal of food science & technology, 2017-04, Vol.52 (4), p.954-963</ispartof><rights>2017 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2017 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4049-b51e2a4fbaac8516f423f59cf8ba75c2c4ab0715f97c3ddca3a3f7d4c558aae13</citedby><cites>FETCH-LOGICAL-c4049-b51e2a4fbaac8516f423f59cf8ba75c2c4ab0715f97c3ddca3a3f7d4c558aae13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.13359$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.13359$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids></links><search><creatorcontrib>Rotta, Eliza Mariane</creatorcontrib><creatorcontrib>Haminiuk, Charles Windson Isidoro</creatorcontrib><creatorcontrib>Maldaner, Liane</creatorcontrib><creatorcontrib>Visentainer, Jesuí Vergilio</creatorcontrib><title>Determination of antioxidant activity and phenolic compounds of Muntingia calabura Linn. peel by HPLC‐DAD and UPLC‐ESI‐MS/MS</title><title>International journal of food science & technology</title><description>Summary
Antioxidant activity in Muntingia calabura Linn. peel was evaluated by DPPH radical, ORAC, ABTS cation radical, FRAP assays and total phenolic contents by different extraction conditions. In addition, a method for determination of phenolic compounds in calabura peel samples harvested in Brazil using methanol:water and magnetic stirring as the extraction method, HPLC‐DAD and UPLC‐ESI‐MS/MS analysis were developed. Calabura peel showed antioxidant activity for all extraction conditions and assays evaluated, the most polar solvents being more effective. The developed HPLC‐DAD method allowed the accurate determination of phenolic compounds, with recoveries in the range of 72–107% and precision values ≤4%, with exception for chlorogenic acid. Gallic acid was determined at the highest concentration levels, followed by myricetin, ferulic acid and vanillic acid. However, all the five proposed phenolic compounds were identified in calabura peel samples by UPLC‐ESI‐MS/MS. Thus, calabura peel, an uncommon edible fruit part, can be appointed as a rich source of phenolic compounds.
Calabura peel extracts showed antioxidant activity and total phenolic contents. Phenolic compounds were determined through a developed HPLC‐DAD method. UPLC‐ESI‐MS/MS confirmed the identity of phenolic compounds. Calabura peel showed high amounts of gallic, ferulic and vanillic acids and myricetin. An uncommon edible fruit part is a rich source of phenolic compounds.</description><subject>Acids</subject><subject>Antioxidant source</subject><subject>Antioxidants</subject><subject>Assaying</subject><subject>Chromatography</subject><subject>Edible</subject><subject>Extraction</subject><subject>extraction conditions</subject><subject>Food science</subject><subject>fruit peel</subject><subject>Fruits</subject><subject>HPLC‐DAD</subject><subject>Muntingia calabura</subject><subject>Oxidation</subject><subject>Phenols</subject><subject>Radicals</subject><subject>Solvents</subject><subject>UPLC‐ESI‐MS/MS</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNqN0c9r2zAUB3BRWmia9tK_QNBLGTjRDyu2jyVplpSEDrKczbMsbQqO5Fl2t9zG_oL9jf1LqsQ97TCqg54kPnrw-CJ0S8mIhjU2O-1HlHORnaEB5RMRsQmj52hAMkEiETN-ia683xFCGE_iAfozU61q9sZCa5zFTmOw4fTLlKFikK15Me0hPJa4_q6sq4zE0u1r19nSH_m6C95-M4AlVFB0DeCVsXaEa6UqXBzw4stq-vr77-xhduqy7a-Pm2XY15vxenONLjRUXt281yHazh-_ThfR6vnzcvqwimRM4iwqBFUMYl0AyFTQiQ7DaJFJnRaQCMlkDAVJqNBZInlZSuDAdVLGUogUQFE-RPd937pxPzrl23xvvFRVBVa5zuc0zXhGKGPpB2hKk4lgCQv07h-6c11jwyBBJSlJuWBxUJ96JRvnfaN0XjdmD80hpyQ_Jpcfk8tPyQVMe_zTVOrwH5kvn-ab_s8bJEydyw</recordid><startdate>201704</startdate><enddate>201704</enddate><creator>Rotta, Eliza Mariane</creator><creator>Haminiuk, Charles Windson Isidoro</creator><creator>Maldaner, Liane</creator><creator>Visentainer, Jesuí Vergilio</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>201704</creationdate><title>Determination of antioxidant activity and phenolic compounds of Muntingia calabura Linn. peel by HPLC‐DAD and UPLC‐ESI‐MS/MS</title><author>Rotta, Eliza Mariane ; Haminiuk, Charles Windson Isidoro ; Maldaner, Liane ; Visentainer, Jesuí Vergilio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4049-b51e2a4fbaac8516f423f59cf8ba75c2c4ab0715f97c3ddca3a3f7d4c558aae13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Acids</topic><topic>Antioxidant source</topic><topic>Antioxidants</topic><topic>Assaying</topic><topic>Chromatography</topic><topic>Edible</topic><topic>Extraction</topic><topic>extraction conditions</topic><topic>Food science</topic><topic>fruit peel</topic><topic>Fruits</topic><topic>HPLC‐DAD</topic><topic>Muntingia calabura</topic><topic>Oxidation</topic><topic>Phenols</topic><topic>Radicals</topic><topic>Solvents</topic><topic>UPLC‐ESI‐MS/MS</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rotta, Eliza Mariane</creatorcontrib><creatorcontrib>Haminiuk, Charles Windson Isidoro</creatorcontrib><creatorcontrib>Maldaner, Liane</creatorcontrib><creatorcontrib>Visentainer, Jesuí Vergilio</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rotta, Eliza Mariane</au><au>Haminiuk, Charles Windson Isidoro</au><au>Maldaner, Liane</au><au>Visentainer, Jesuí Vergilio</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Determination of antioxidant activity and phenolic compounds of Muntingia calabura Linn. peel by HPLC‐DAD and UPLC‐ESI‐MS/MS</atitle><jtitle>International journal of food science & technology</jtitle><date>2017-04</date><risdate>2017</risdate><volume>52</volume><issue>4</issue><spage>954</spage><epage>963</epage><pages>954-963</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Antioxidant activity in Muntingia calabura Linn. peel was evaluated by DPPH radical, ORAC, ABTS cation radical, FRAP assays and total phenolic contents by different extraction conditions. In addition, a method for determination of phenolic compounds in calabura peel samples harvested in Brazil using methanol:water and magnetic stirring as the extraction method, HPLC‐DAD and UPLC‐ESI‐MS/MS analysis were developed. Calabura peel showed antioxidant activity for all extraction conditions and assays evaluated, the most polar solvents being more effective. The developed HPLC‐DAD method allowed the accurate determination of phenolic compounds, with recoveries in the range of 72–107% and precision values ≤4%, with exception for chlorogenic acid. Gallic acid was determined at the highest concentration levels, followed by myricetin, ferulic acid and vanillic acid. However, all the five proposed phenolic compounds were identified in calabura peel samples by UPLC‐ESI‐MS/MS. Thus, calabura peel, an uncommon edible fruit part, can be appointed as a rich source of phenolic compounds.
Calabura peel extracts showed antioxidant activity and total phenolic contents. Phenolic compounds were determined through a developed HPLC‐DAD method. UPLC‐ESI‐MS/MS confirmed the identity of phenolic compounds. Calabura peel showed high amounts of gallic, ferulic and vanillic acids and myricetin. An uncommon edible fruit part is a rich source of phenolic compounds.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.13359</doi><tpages>10</tpages></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete; Oxford Journals Open Access Collection |
| subjects | Acids Antioxidant source Antioxidants Assaying Chromatography Edible Extraction extraction conditions Food science fruit peel Fruits HPLC‐DAD Muntingia calabura Oxidation Phenols Radicals Solvents UPLC‐ESI‐MS/MS |
| title | Determination of antioxidant activity and phenolic compounds of Muntingia calabura Linn. peel by HPLC‐DAD and UPLC‐ESI‐MS/MS |
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