Chemical profile of mango (Mangifera indica L.) using electrospray ionisation mass spectrometry (ESI-MS)

Oliveira, Bruno G.; Costa, Helber B.; Ventura, José Aires; Kondratyuk, Tamara P.; Barroso, Maria Eduarda S; Correia, Radigya M.; Pimentel, Elisângela F.; Pinto, Fernanda E.; Endringer, Denise Coutinho; Romão, Wanderson

doi:10.1016/j.foodchem.2016.02.117

Cited by 65 publications

(46 citation statements)

References 26 publications

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“…Mass spectral data were acquired and processed using Data Analysis software (Bruker Daltonics, Bremen, Germany), and the elemental compositions of the compounds were determined by measuring the m/z values. The proposed structures for each formula were assigned using Chemspider (http://www.chemspider.com) database, METLIN Metabolomics Database and PubChem (Oliveira et al, ).…”

Section: Methodsmentioning

confidence: 99%

Induction of NAD (P)H: Quinone reductase 1 (QR1) and antioxidant activities in vitro of ‘Toranja Burarama’ (Citrus maxima [Burm.] Merr.)

Silva

Oliveira

Pereira

et al. 2018

Phytotherapy Research

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Toranja 'Burarama', Citrus maxima (Burm.) Merr. (Citrus grandis), is a new citrus discovered in the State of Espírito Santo, Brazil. As several varieties of citrus are known to possess antioxidant and cancer chemopreventive properties, the aim of the study was to evaluate in vitro if this Toranja possess these properties. The antioxidant activity, the potential to induce quinone reductase 1, and the influence on cell viability were measured. ESI(-)FT-ICR MS analysis was also performed and identified flavonoids, coumarins, and fatty acids in the extract. The ethyl acetate and methanolic extracts of the peels presented the highest antioxidant activity in vitro by DPPH (IC = 298.3 ± 2.6 μg/ml and 303.8 ± 0.4 μg/ml), ABTS assay (IC = 298.2 ± 6.4 μg/ml and 296.4 ± 2.5 μg/ml), and FRAP (IC = 234.6 ± 1.8 μg/ml and 398.1 ± 3.8 μg/ml). The ethyl acetate extract of the peel induced quinone reductase 1 activity in Hepa1c1c7 cells, indicating that C. maxima exhibited cancer chemopreventive properties.

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Section: Methodsmentioning

confidence: 99%

Induction of NAD (P)H: Quinone reductase 1 (QR1) and antioxidant activities in vitro of ‘Toranja Burarama’ (Citrus maxima [Burm.] Merr.)

Silva

Oliveira

Pereira

et al. 2018

Phytotherapy Research

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“…The mass spectrometer (model 9.4 T Solarix; Bruker Daltonics, Bremen, Germany) was set to ESI(−)FT‐ICR MS analysis, over a mass range of m / z 150–1250. The ESI source conditions were as follows: nebulizer gas pressure 1.4 bar, capillary voltage of 3.8 kV and transfer capillary temperature of 200 °C.…”

Section: Methodsmentioning

confidence: 99%

Chemical profile of pineapple cv. Vitória in different maturation stages using electrospray ionization mass spectrometry

et al. 2017

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“…In the last years, this new method has been strongly implemented in academies in basic research, pharmaceutical and agro-chemical industries to study physical, chemical and biological properties of a great diversity of compounds, as well, and quality control of drugs, foods and natural products. In Table 4 are presented some recent works [139][140][141][142][143][144][145] in which HPLC-MS was efectively used for polyphenol characterization of plants and food with very accurate results.…”

Section: The Use Of Hplc-dad/uv-vis and Hplc-msmentioning

confidence: 99%

Phenolics in Foods: Extraction, Analysis and Measurements

Aires¹

2017

Phenolic Compounds - Natural Sources, Importance and Applications

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The increasing consumers demands to acquire healthier fruits and vegetables as well as the urgency in looking to natural compounds with antioxidant activity and enhanced antimicrobial activity against antibiotic-resistant pathogenic bacterial strains have encouraged a quick expansion of research studies about enhanced phenolic extraction and identiication methods. Considering the importance of phenolics as natural compounds with antioxidant and antimicrobial activity, this chapter aims to present the most updated information about extraction methods, ranging from the traditional to the most advanced processes, as well as the access to the modern methods used in the identiication and quantiication of phenolics. The main goal of this chapter is to provide the reader with a broad view on the diferent protocols used to extract, identify and quantify phenolic compounds from diferent kinds of foods, including fruits and vegetables.Keywords: phytochemicals, extraction, determination, colorimetric methods, HPLC, HPLC-MS IntroductionThe growing resistance of pathogenic bacterial isolates against the traditional chemical antibiotics as well as the resurgent of old disappeared diseases associated with the constant consumers' demanding of healthier, nutritious and safe food has led the researchers to focus on searching for new, safe and efective molecules. One class of such molecules is the class of polyphenols. Polyphenols are a ubiquitous class of compounds largely present in plants as their secondary metabolites, which are synthesized during their normal development [1] in response to several stressful biotic and abiotic factors [2,3]. This class of compounds are a much diversiied group derived from the amino acids phenylalanine and tyrosine and The results from the last decade's research have shown that polyphenols have important beneicial properties for human health, including antioxidative, antiaging, antibacterial and antimutagenic [7][8][9][10][11]. Moreover, the recent evidence of their interaction with proteins, DNA and other biological molecules has enhanced their exploitation for the production of new natural product-derived therapeutic agents. Despite these advantages, several limitations still persist, particularly those related with their extraction eiciency, which afects the large-scale use of some of these substances. The diiculties in screening, extracting, separation and purifying these compounds have increased the development of new and modern methods to address these limitations. In this context, the aim of this chapter is to present an updated review about sources, technologies and methods that have been developed until now to improve the extraction, detection, separation and full characterization of such beneicial compounds, with special emphasis to their possible application in the design of nutraceuticals and functional food products. Foods as natural resources of phenolicsPolyphenols have been exhaustively studied in their diferent natural matrices such as fruits, vegetables, teas, algae a...

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Chemical profile of mango (Mangifera indica L.) using electrospray ionisation mass spectrometry (ESI-MS)

Cited by 65 publications

References 26 publications

Induction of NAD (P)H: Quinone reductase 1 (QR1) and antioxidant activities in vitro of ‘Toranja Burarama’ (Citrus maxima [Burm.] Merr.)

Induction of NAD (P)H: Quinone reductase 1 (QR1) and antioxidant activities in vitro of ‘Toranja Burarama’ (Citrus maxima [Burm.] Merr.)

Chemical profile of pineapple cv. Vitória in different maturation stages using electrospray ionization mass spectrometry

Phenolics in Foods: Extraction, Analysis and Measurements

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