LC-ESI-QTOF/MS Profiling of Australian Mango Peel By-Product Polyphenols and Their Potential Antioxidant Activities

Peng, Danying; Zahid, Hafza Fasiha; Ajlouni, Said; Dunshea, Frank R.; Suleria, Hafiz Ansar Rasul

doi:10.3390/pr7100764

Cited by 78 publications

(72 citation statements)

References 34 publications

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“…Twenty different Australian grown fresh and mature fruits varieties (2–3 kg) including apple (Royal gala), apricot (Mystery), avocado (Hass), banana (Cavendish), custard apple (African Pride), dragon fruit (Red-fleshed), grapefruit (Thompson), kiwifruit (Hayward), mango (Kensington Pride), lime (Tahitian), melon (Rock melons), nectarine (Fantasia), orange (Navels), papaya (Sunrise Solo), passionfruit (Misty Gem), peach (Florda gold), pear (Packham’s Triumph), pineapple (Aussie Rough), plum (Angeleno), and pomegranate (Griffith) were purchased from a local produce market in Melbourne, Australia. The fruits were manually cleaned, and peels were removed and freeze-dried according to the method of Peng, et al [ 18 ], described in the supplementary material . Figure 1 represents the graphical and schematic layout of our study.…”

Section: Methodsmentioning

confidence: 99%

Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

Suleria

Barrow

Dunshea

2020

Foods

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Fruit peels have a diverse range of phytochemicals including carotenoids, vitamins, dietary fibres, and phenolic compounds, some with remarkable antioxidant properties. Nevertheless, the comprehensive screening and characterization of the complex array of phenolic compounds in different fruit peels is limited. This study aimed to determine the polyphenol content and their antioxidant potential in twenty different fruit peel samples in an ethanolic extraction, including their comprehensive characterization and quantification using the LC-MS/MS and HPLC. The obtained results showed that the mango peel exhibited the highest phenolic content for TPC (27.51 ± 0.63 mg GAE/g) and TFC (1.75 ± 0.08 mg QE/g), while the TTC (9.01 ± 0.20 mg CE/g) was slightly higher in the avocado peel than mango peel (8.99 ± 0.13 mg CE/g). In terms of antioxidant potential, the grapefruit peel had the highest radical scavenging capacities for the DPPH (9.17 ± 0.19 mg AAE/g), ABTS (10.79 ± 0.56 mg AAE/g), ferric reducing capacity in FRAP (9.22 ± 0.25 mg AA/g), and total antioxidant capacity, TAC (8.77 ± 0.34 mg AAE/g) compared to other fruit peel samples. The application of LC-ESI-QTOF-MS/MS tentatively identified and characterized a total of 176 phenolics, including phenolic acids (49), flavonoids (86), lignans (11), stilbene (5) and other polyphenols (25) in all twenty peel samples. From HPLC-PDA quantification, the mango peel sample showed significantly higher phenolic content, particularly for phenolic acids (gallic acid, 14.5 ± 0.4 mg/g) and flavonoids (quercetin, 11.9 ± 0.4 mg/g), as compared to other fruit peel samples. These results highlight the importance of fruit peels as a potential source of polyphenols. This study provides supportive information for the utilization of different phenolic rich fruit peels as ingredients in food, feed, and nutraceutical products.

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Section: Methodsmentioning

confidence: 99%

Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

Suleria

Barrow

Dunshea

2020

Foods

Self Cite

220

157

View full text Add to dashboard Cite

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“…The ABTS radical scavenging capacity is calculated by using ABTS radical cation decolorization assay using the protocol of Peng, et al [ 37 ]. ABTS cations were generated by a mixture of 5 mL of 7 mmol/L of ABTS solution with 88 µL of a 140-mM potassium persulfate solution, which was incubated at 25 °C for 16 h in a dark area.…”

Section: Methodsmentioning

confidence: 99%

High-Throughput Screening and Characterization of Phenolic Compounds in Stone Fruits Waste by LC-ESI-QTOF-MS/MS and Their Potential Antioxidant Activities

et al. 2021

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Stone fruits, including peach (Prunus persica L.), nectarine (Prunus nucipersica L.), plum (Prunus domestica L.) and apricot (Prunus armeniaca L.) are common commercial fruits in the market. However, a huge amount of stone fruits waste is produced throughout the food supply chain during picking, handling, processing, packaging, storage, transportation, retailing and final consumption. These stone fruits waste contain high phenolic content which are the main contributors to the antioxidant potential and associated health benefits. The antioxidant results showed that plum waste contained higher concentrations of total phenolic content (TPC) (0.94 ± 0.07 mg gallic acid equivalents (GAE)/g) and total flavonoid content (TFC) (0.34 ± 0.01 mg quercetin equivalents (QE)/g), while apricot waste contained a higher concentration of total tannin content (TTC) (0.19 ± 0.03 mg catechin equivalents (CE)/g) and DPPH activity (1.47 ± 0.12 mg ascorbic acid equivalents (AAE)/g). However, nectarine waste had higher antioxidant capacity in ferric reducing-antioxidant power (FRAP) (0.98 ± 0.02 mg AAE/g) and total antioxidant capacity (TAC) (0.91 ± 0.09 mg AAE/g) assays, while peach waste showed higher antioxidant capacity in 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay (0.43 ± 0.09 mg AAE/g) as compared to other stone fruits waste. Qualitative and quantitative phenolic analysis of Australian grown stone fruits waste were conducted by liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) and HPLC-photodiode array detection (PDA). The LC-ESI-QTOF-MS/MS result indicates that 59 phenolic compounds were tentatively characterized in peach (33 compounds), nectarine (28), plum (38) and apricot (23). The HPLC-PDA indicated that p-hydroxybenzoic acid (18.64 ± 1.30 mg/g) was detected to be the most dominant phenolic acid and quercetin (19.68 ± 1.38 mg/g) was the most significant flavonoid in stone fruits waste. Hence, it could be concluded that stone fruit waste contains various phenolic compounds and have antioxidant potential. The results could support the applications of these stone fruit wastes in other food, feed, nutraceutical and pharmaceutical industries.

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“…The screening and characterization of polyphenolic compounds showed that some of the polyphenols presented in these seaweeds have strong antioxidant potential. Hydroxycinnamic acid derivatives, hydroxybenzoic acids and their derivatives, protocatechuic acid, anthocyanins, flavonoids and their derivatives, hydroxybenzaldehydes, hydroxytyrosol, phloroglucinol and quercetin derivatives are regarded as potential compounds showing considerable free radical scavenging capacity [66][67][68][69][70][71]. The presence of these antioxidant compounds indicates that seaweeds can be good sources of polyphenols and could be utilized in food, feed, and pharmaceutical industries.…”

Section: Lignansmentioning

confidence: 99%

“…The quantitative measurement of individual phenolic compounds present in seaweed samples was performed with an Agilent 1200 HPLC equipped with a photodiode array (PDA) detector by adopting the protocol of Peng et al [68]. The same column and conditions were used as described above in LC-ESI-QTOF-MS/MS, except for a sample injection volume of 20 µL.…”

Section: Hplc-pda Quantitative Analysis Of Individual Phenolic Compoundsmentioning

confidence: 99%

LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential

et al. 2020

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Seaweed is an important food widely consumed in Asian countries. Seaweed has a diverse array of bioactive compounds, including dietary fiber, carbohydrate, protein, fatty acid, minerals and polyphenols, which contribute to the health benefits and commercial value of seaweed. Nevertheless, detailed information on polyphenol content in seaweeds is still limited. Therefore, the present work aimed to investigate the phenolic compounds present in eight seaweeds [Chlorophyta (green), Ulva sp., Caulerpa sp. and Codium sp.; Rhodophyta (red), Dasya sp., Grateloupia sp. and Centroceras sp.; Ochrophyta (brown), Ecklonia sp., Sargassum sp.], using liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS). The total phenolic content (TPC), total flavonoid content (TFC) and total tannin content (TTC) were determined. The antioxidant potential of seaweed was assessed using a 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, a 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical scavenging assay and a ferric reducing antioxidant power (FRAP) assay. Brown seaweed species showed the highest total polyphenol content, which correlated with the highest antioxidant potential. The LC-ESI-QTOF-MS/MS tentatively identified a total of 54 phenolic compounds present in the eight seaweeds. The largest number of phenolic compounds were present in Centroceras sp. followed by Ecklonia sp. and Caulerpa sp. Using high-performance liquid chromatography-photodiode array (HPLC-PDA) quantification, the most abundant phenolic compound was p-hydroxybenzoic acid, present in Ulva sp. at 846.083 ± 0.02 μg/g fresh weight. The results obtained indicate the importance of seaweed as a promising source of polyphenols with antioxidant properties, consistent with the health potential of seaweed in food, pharmaceutical and nutraceutical applications.

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LC-ESI-QTOF/MS Profiling of Australian Mango Peel By-Product Polyphenols and Their Potential Antioxidant Activities

Cited by 78 publications

References 34 publications

Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

High-Throughput Screening and Characterization of Phenolic Compounds in Stone Fruits Waste by LC-ESI-QTOF-MS/MS and Their Potential Antioxidant Activities

LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential

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