Arid
DOI10.3390/molecules19010438
Antioxidant Properties and Hyphenated HPLC-PDA-MS Profiling of Chilean Pica Mango Fruits (Mangifera indica L. Cv. piqueno)
Ramirez, Javier E.1; Zambrano, Ricardo1; Sepulveda, Beatriz2; Simirgiotis, Mario J.1
通讯作者Simirgiotis, Mario J.
来源期刊MOLECULES
ISSN1420-3049
出版年2014
卷号19期号:1页码:438-458
英文摘要

Antioxidant capacities and polyphenolic contents of two mango cultivars from northern Chile, one of them endemic of an oasis in the Atacama Desert, were compared for the first time. Twenty one phenolic compounds were detected in peel and pulp of mango fruits varieties Pica and Tommy Atkins by HPLC-PDA-MS and tentatively characterized. Eighteen compounds were present in Pica pulp (ppu), 13 in Pica peel (ppe) 11 in Tommy Atkins pulp (tpu) and 12 in Tommy Atkins peel (tpe). Three procyanidin dimers (peaks 6, 9 and 10), seven acid derivatives (peaks 1-4, 11, 20 and 21) and four xanthones were identified, mainly mangiferin (peak 12) and mangiferin gallate, (peak 7), which were present in both peel and pulp of the two studied species from northern Chile. Homomangiferin (peak 13) was also present in both fruit pulps and dimethylmangiferin (peak 14) was present only in Tommy pulp. Pica fruits showed better antioxidant capacities and higher polyphenolic content (73.76/32.23 mu g/mL in the DPPH assay and 32.49/72.01 mg GAE/100 g fresh material in the TPC assay, for edible pulp and peel, respectively) than Tommy Atkins fruits (127.22/46.39 mu g/mL in the DPPH assay and 25.03/72.01 mg GAE/100 g fresh material in the TPC assay for pulp and peel, respectively). The peel of Pica mangoes showed also the highest content of phenolics (66.02 mg/100 g FW) measured by HPLC-PDA. The HPLC generated fingerprint can be used to authenticate Pica mango fruits and Pica mango food products.


英文关键词Pica mango fruits Tommy Atkins antioxidant capacities HPLC-PDA-ESI-ToF-MS local Chilean plants nutraceuticals mangiferin xanthones flavonoids phenolic acids
类型Article
语种英语
国家Chile
收录类别SCI-E
WOS记录号WOS:000334420300027
WOS关键词PERFORMANCE LIQUID-CHROMATOGRAPHY ; POLYPHENOLIC COMPOUNDS ; PHENOLIC ANTIOXIDANTS ; MASS-SPECTROMETRY ; GREEN TEA ; ESI-MS ; DAD ; IDENTIFICATION ; CAPACITY ; LEAVES
WOS类目Biochemistry & Molecular Biology ; Chemistry, Multidisciplinary
WOS研究方向Biochemistry & Molecular Biology ; Chemistry
资源类型期刊论文
条目标识符http://119.78.100.177/qdio/handle/2XILL650/183912
作者单位1.Univ Antofagasta, Lab Prod Nat, Fac Ciencias Basicas, Antofagasta 1240000, Chile;
2.Univ Andres Bello, Dept Ciencias Quim, Vina Del Mar 2520000, Chile
推荐引用方式
GB/T 7714
Ramirez, Javier E.,Zambrano, Ricardo,Sepulveda, Beatriz,et al. Antioxidant Properties and Hyphenated HPLC-PDA-MS Profiling of Chilean Pica Mango Fruits (Mangifera indica L. Cv. piqueno)[J],2014,19(1):438-458.
APA Ramirez, Javier E.,Zambrano, Ricardo,Sepulveda, Beatriz,&Simirgiotis, Mario J..(2014).Antioxidant Properties and Hyphenated HPLC-PDA-MS Profiling of Chilean Pica Mango Fruits (Mangifera indica L. Cv. piqueno).MOLECULES,19(1),438-458.
MLA Ramirez, Javier E.,et al."Antioxidant Properties and Hyphenated HPLC-PDA-MS Profiling of Chilean Pica Mango Fruits (Mangifera indica L. Cv. piqueno)".MOLECULES 19.1(2014):438-458.
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