Characterization, quantification of free, esterified and bound phenolics in Kainth (Pyrus pashia Buch.-Ham. Ex D.Don) fruit pulp by UPLC-ESI-HRMS/MS and evaluation of their antioxidant activity
Characterization, quantification of free, esterified and bound phenolics in Kainth (Pyrus pashia Buch.-Ham. Ex D.Don) fruit pulp by UPLC-ESI-HRMS/MS and evaluation of their antioxidant activity
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DOI：
10.1016/j.foodchem.2019.125114
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发表时间：
2019-11-30
期刊：
影响因子：
8.8
通讯作者：
Kudachikar, V. B.
中科院分区：
文献类型：
--
作者：
Prakash, Om;Baskaran, Revathy;Kudachikar, V. B.
采用超高效液相色谱-电喷雾-高分辨质谱/质谱法（UPLC-ESI-HRMS/MS）对红藤果实提取物中的游离酚类、酯化酚类和结合酚类化合物进行了定性分析。总共鉴定了约17、15和18种游离、酯化和结合酚类化合物。其中原花青素B-2、表儿茶素、根皮苷、橙皮素等为首次报道。游离、酯化和结合级分的总酚含量分别为178.33 ± 6.90、151.33 ± 7.73和707.16 ± 19.77 mg GAE/100 g果实。主要酚类化合物为游离态绿原酸（7.97 mg/100 g）、熊果苷（7.05 mg/100 g）和儿茶素（44.56 mg/100 g）。对所有提取物进行各种抗氧化剂测定（DPPH、ABTS、TAC和FRAP）。在不同的提取物中，结合酚类物质表现出最高的抗氧化活性。首次提出的Kainth水果中酚类物质的系统鉴定和定量分析将有助于利用这种水果设计功能性食品配方。
UPLC-ESI-HRMS/MS was used to identify the free, esterified and bound phenolic compounds in Kainth fruit extracts. In total, around 17, 15 and 18 free, esterified and bound phenolic compounds respectively were identified. Among these, Procyanidin B-2, Epicatechin, Phloridzin, Hesperetin, etc. are being reported for the first time. The total phenolic content of free, esterified and bound fractions were 178.33 +/- 6.90, 151.33 +/- 7.73 and 707.16 +/- 19.77 mg GAE/100 g of fruit. The major phenolic compounds quantified were chlorogenic acid (7.97 mg/100 g), arbutin (7.05 mg/100 g) and catechin (44.56 mg/100 g) in free, esterified and bound form respectively. Various antioxidant assays (DPPH, ABTS, TAC and FRAP) were performed for all the extracts. Among different extracts, the bound phenolics exhibited the highest antioxidant activity. Systematic identification and quantitative profiling of phenolics in Kainth fruit being presented for the first time would help in utilising this fruit for designing functional food formulations.