HPLC–PDA–MS/MS of Anthocyanins and Carotenoids from Dovyalis and Tamarillo Fruits

Rosso, Veridiana Vera de; Mercadante, Adriana Zerlotti

doi:10.1021/jf071316u

Cited by 134 publications

(158 citation statements)

References 31 publications

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“…Fragments at m/z 545, 489, 435, 395 and 339 were detected as characteristic for phytoene, and at m/z 543, 461, 406 and 338 for phytofluene [96,100].…”

Section: Mass Spectrometrymentioning

confidence: 99%

A comprehensive review on the colorless carotenoids phytoene and phytofluene

Meléndez-Martínez

Benítez-González

Stinco

2015

Archives of Biochemistry and Biophysics

154

112

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“…Fragments at m/z 545, 489, 435, 395 and 339 were detected as characteristic for phytoene, and at m/z 543, 461, 406 and 338 for phytofluene [96,100].…”

Section: Mass Spectrometrymentioning

confidence: 99%

A comprehensive review on the colorless carotenoids phytoene and phytofluene

Meléndez-Martínez

Benítez-González

Stinco

2015

Archives of Biochemistry and Biophysics

154

112

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“…Os cromatogramas foram processados a 520 nm, e os espectros, obtidos entre 250 e 600 nm. As antocianinas foram identificadas através das características dos espectros UV-visível e de massas, comparando com padrões e dados da literatura (SELLAPPAN et al, 2002;FAN-CHIANG;WU;PRIOR, 2005;ZANATTA et al, 2005;MERCADANTE, 2007a).…”

Section: Methodsunclassified

“…Os espectros UV-visível foram obtidos entre 250 e 600 nm, e os cromatogramas foram processados a 450 nm. Os carotenoides foram identificados considerando a seguinte combinação de informações: ordem de eluição, cocromatografia com padrões, característi-cas dos espectros UV-visível (l máx , estrutura fina, intensidade do pico cis) e de massas comparados com dados da literatura (BRITTON, 1995;MARINOVA;RIBAROVA, 2007;MERCADANTE, 2007a;MERCADANTE, 2007b).…”

Section: Methodsunclassified

Compostos bioativos presentes em amora-preta (Rubus spp.)

Ferreira¹,

Rosso²,

Mercadante

2010

Rev. Bras. Frutic.

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RESUMO-A amora-preta (Rubus spp.), pequena fruta de clima temperado, possui coloração atraente, variando do vermelho púrpura ao azul, devido ao elevado teor de antocianinas. As antocianinas, juntamente com os carotenoides, compõem os pigmentos naturais, majoritários encontrados em diversas frutas. Diversos estudos têm relatado a importância destes pigmentos naturais, como protetores e/ou inibidores de doenças degenerativas, porém são escassos os estudos sobre compostos bioativos presentes em amora-preta cultivada no Brasil. Os objetivos do presente estudo foram identificar as antocianinas e os carotenoides presentes em amora-preta, determinar os conteúdos totais de compostos fenólicos, carotenoides, flavonoides, antocianinas totais, monoméricas, poliméricas e copigmentadas, e a capacidade antioxidante frente aos radicais livres ABTS e DPPH. O teor total de carotenoides foi baixo (86,5 ± 0,2 mg/100 g), com all-trans-b-caroteno (39,6 %) e all-trans-luteína (28,2 %) como os majoritários. As amoras-pretas apresentaram elevado potencial antioxidante, principalmente pelo teor representativo de antocianinas monoméricas (104,1 ± 1,8 mg/100 g de fruto), presença de antocianinas poliméricas (22,9 ± 0,4 %), baixa porcentagem de antocianinas copigmentadas (1,6 ± 0,1 %) e altos teores de compostos fenólicos (241,7 ± 0,8 mg equivalente de ácido gálico/100 g) e de flavonoides totais (173,7 ± 0,7 mg equivalente de catequina/100 g). Cianidina 3-glucosídeo foi a antocianina majoritária (92,9 %). Diante destes resultados, a amora-preta pode ser considerada uma fonte natural rica em antioxidantes e pigmentos. Termos para indexação: pigmentos, antocianinas, compostos fenólicos, carotenoides, atividade antioxidante. BIOACTIVE COMPOUNDS OF BLACKBERRY FRUITS (Rubus spp.) GROWN IN BRAZILABSTRACT -The blackberry (Rubus spp.), a small fruit that grows in temperate climate, shows an attractive color ranging from purple red to blue, due to the high content of anthocyanins. The anthocyanins, along with carotenoids, are the major natural pigments found in several fruits. Many studies have reported the importance of these natural pigments as protectors and, or, inhibitors of degenerative disorders; however, data regarding the bioactive compounds in blackberry cultivated in Brazil are rare. Thus, the objectives of the present study were to identify the anthocyanins and carotenoids in blackberry (Rubus spp.), to determine the total contents of phenolic compounds, flavonoids, carotenoids, and total, monomeric, polymeric and copigmented anthocyanins, and the antioxidant capacity against the free radicals ABTS and DPPH. The total carotenoids level was low (86.5 ± 0.2 mg/100 g), with all-trans-b-carotene (39.6 %) and all-trans-lutein (28.2 %) as the major ones. The blackberries showed high antioxidant status mainly due to the high level of monomeric anthocyanins (104.1 ± 1.8 mg/100 g of fruit), presence of polymeric anthocyanins (22.9 ± 0.4 %), low percentage of co-pigmented anthocyanins (1.6 ± 0.1 %) and high contents of phenolic compounds (241.7 ±...

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“…The knowledge of the chemical structures and sensory properties of key taste molecules would be helpful for the development of added-value food products. Additionally, Some scientific studies related to the physicochemical composition, volatiles, pigment (carotenoids and anthocyanins), and polyphenol contents of this fruit have been published [4][5][6][7]. The volatile studies on red-variety fruits showed that the major constituents of pentane-dichloromethane liquidliquid extract were methyl hexanoate, (E)-hex-2-enal, (Z)-hex-3-en-1-ol, eugenol, and 4-allyl-2,6-dimethoxyphenol [8].…”

Section: Introductionmentioning

confidence: 99%

Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach

García

Prieto

Guevara³

et al. 2016

Molecules

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Abstract:The odor-active volatile compounds of yellow tamarillo fruit (S. betaceum Cav.) were identified and quantified by using a sensomics approach, combining a gentle volatile extraction (solvent-assisted flavor evaporation (SAFE)), gas chromatography-mass spectrometry (GC-MS), and sensory analyses (gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA)). The medium-term purpose of this work is to evaluate the change of odor-active volatiles during processing. Thus, (Z)-3-hexenal, hexanal, and ethyl butanoate were identified as key aroma compounds of yellow tamarillo. The C 6 -aliphatic compounds, aliphatic esters, and terpenols were characterized as the volatiles responsible for the herbal-green, fruity, and fresh-mint odor notes of this variety, respectively. Additionally, one non-volatile compound contributing to the residual bitter taste of this fruit was isolated by a bioguided (taste sensory analyses) fractionation. The freeze-dried fruit was sequentially liquid-liquid partitioned with solvents of different polarity, and then the ethyl acetate fraction was submitted to size exclusion chromatography. Then, its structure was elucidated as rosmarinic acid, by using common spectroscopic methods (mass spectrometry (MS) and nuclear magnetic resonance (NMR)). The amount of rosmarinic acid was quantified as 46.17 ± 1.20 mg/100 g of dried fruit, by the external standard method. Its bitter taste threshold value was determined by using the 3AFC (alternative forced choice) method to be 37.00 ± 1.25 mg/L.

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HPLC–PDA–MS/MS of Anthocyanins and Carotenoids from Dovyalis and Tamarillo Fruits

Cited by 134 publications

References 31 publications

A comprehensive review on the colorless carotenoids phytoene and phytofluene

A comprehensive review on the colorless carotenoids phytoene and phytofluene

Compostos bioativos presentes em amora-preta (Rubus spp.)

Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach

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