Identification of Phenolic Compounds in Plum Fruits (Prunus salicina L. and Prunus domestica L.) by High-Performance Liquid Chromatography/Tandem Mass Spectrometry and Characterization of Varieties by Quantitative Phenolic Fingerprints

Abstract

Plums (Prunus domestica L. and Prunus salicina L.) are edible fruits mostly consumed in America, China, and Europe. We have used LC-MS(n) to detect and characterize the phenolic compounds in plum varieties. Forty-one phenolics were detected comprising caffeoylquinic acids, feruloylquinic acid, p-coumaroylquinic acids, methyl caffeoylquinates, methyl p-coumaroylquinate, caffeoylshikimic acids, catechin, epicatechin, rutin, esculin, quercetin, quercetin-3-O-hexosides, dimeric proanthocyanidins, trimeric proanthocyanidins, caffeoyl-glucoside, feruloyl-glucoside, p-coumaroyl-glucoside, vanillic acid-glucosides, 3,4-dihydroxybenzoyl-glucoside, quercetin-3-O-pentosides, quercetin-3-O-rhamnoside, quercetin-pentoside-rhamnosides, and 3-p-methoxycinnamoylquinic acid. This is the first time when 3-p-methoxycinnamoylquinic acid is reported in nature. Chlorogenic acids and proanthocyanidins were the major phenolics present in plums. Furthermore, HPLC with DAD and chemical reaction detection was used to generate quantitative phenolic fingerprints from the fruit flesh of 33 plum varieties. The predominant compound was 3-caffeoylquinic acid in nearly all varieties studied; generally, however, the qualitative and quantitative profiles showed high diversity even among closely related progenies.

Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity

“…Despite that these compounds have been previously described in numerous species, it's their first occurrence determined from Prunus genus. Recently, the presence of caffeoyl-glucoside, feruloyl-glucoside, p-coumaroyl-glucoside and vanillic acid-glucoside, as well as their quinic derivatives, has been described in fruits of Prunus salicina and P. domestica (Jaiwal et al, 2013).…”

Phytochemicals in Japanese plums: impact of maturity and bioaccessibility

“…Fanning et al, 2010;Netzel et al, 2012) Quercetin glycosides were analyzed with the same HPLC system as outlined in phase B. Identification and quantitation of quercetin/quercetin glycosides was undertaken at 355 nm using the following standards, quercetin-3-rutinoside (rutin), quercetin-3-glucoside, quercetin-3-galactoside, quercetin and comparison with literature (Jaiswal et al, 2013;Venter et al, 2013).…”

Physicochemical properties of whole fruit plum powders obtained using different drying technologies

“…63% of all flavonols present in the analysed powders), followed by quercetin-3-O-rutinoside, quercetin-3-O-glucoside, quercetin-3-O-galactoside, derivatives of kaempferol and isorhamnetin-3-O-glucoside. The aforementioned compounds were also identified byJaiswal et al (2013) in fresh plums, however in other concentrations. Drying processes drastically affected the quality and quantity of flavonols in plum powders.…”