Identification of polyphenolic compounds in the flesh of Argan (Morocco) fruits
Identification of polyphenolic compounds in the flesh of Argan (Morocco) fruits
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DOI：
10.1016/j.foodchem.2015.01.103
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发表时间：
2015-07-15
期刊：
影响因子：
8.8
通讯作者：
Owen, Robert W.
中科院分区：
文献类型：
--
作者：
Khallouki, Farid;Haubner, Roswitha;Owen, Robert W.
采用高效液相色谱-负离子电喷雾（HPLC-ESI）沿着，结合纳米电喷雾质谱（nano-ESI-MS-MS）和核磁共振（NMR）技术对阿甘果中的酚类化合物进行了定性分析。共测定15.4 g/kg，由儿茶素（39%），黄酮类化合物（28%），原花青素（26%），游离酚酸（6%）和酚酸苷（1%）。首次从摩洛哥坚果中鉴定出21种酚类化合物，即III。表儿茶素-（413 8）-儿茶素二聚体（原花青素B-1），IV.对香豆酸糖苷，VI.表儿茶素-（4 β-> 8）-表儿茶素二聚体（原花青素B-2），VIII.咖啡酸苷，XUC。表儿茶素-（4 β-> 8）-表儿茶素-（4 β-> 8）-表儿茶素三聚体（原花青素C-1），X.对羟基苯甲醛XI.阿魏酸糖苷，XII.香草酸，XIII.芥子酸苷，十六。对香豆酸，XVII.阿魏酸，XVIII.芥子酸，XIX.芦丁戊糖苷，XX.槲皮素glycopentoside，4，4 '-dihydroxy-3，3'-imino-di-benzoic acid，XXV.槲皮素-3-O-鼠李半乳糖苷，XXVII.羟基苯甲酸槲皮素，XXVIII.槲皮素咖啡糖酸酯，XXIX.槲皮素苷酸酯，XXX.槲皮素糖苷阿魏酸酯和XXXI.槲皮素糖基香豆素(C)2015爱思唯尔有限公司版权所有。
High performance liquid chromatography coupled with negative electrospray ionization (HPLC-ESI) along with fragmentation patterns generated by nano-electrospray ionization (nano-ESI-MS-MS) and NMR techniques were utilized for the identification of phenolic compounds in Argan fruits. A total of 15.4 g/kg was determined represented by catechins (39%), flavonoids (28%), procyanidins (26%), free phenolic acids (6%) and phenolic acid glycosides (1%). Twenty-one phenolic compounds were identified for the first time in Argan fruits namely III. epicatechin-(413 8)-catechin dimer (procyanidin B-1), IV. p-coumaric acid glycoside, VI. epicatechin-(4 beta -> 8)-epicatechin dimer (procyanidin B-2), VIII. caffeic acid glycoside, XUC. epicatechin-(4 beta -> 8)-epicatechin-(4 beta -> 8)-epicatechin trimer (procyanidin C-1), X. p-hydroxybenzaldehyde XI. ferulic acid glycoside, XII. vanillic acid, XIII. sinapic acid glycoside, XVI. p-coumaric acid, XVII. ferulic acid, XVIII. sinapic acid, XIX. rutin pentoside, XX. quercetin glycopentoside, 4,4 '-dihydroxy-3,3 '-imino-di-benzoic acid, XXV. quercetin-3-O-rhamnogalactoside, XXVII. quercetin glycohydroxybenzoate, XXVIII. quercetin glycocaffeate, XXIX. quercetin glycosinapate, XXX. quercetin glycoferulate and XXXI. quercetin glycocoumarate. (C) 2015 Elsevier Ltd. All rights reserved.