Antioxidant activity, phenolics and UPLC-ESI(-)-MS of extracts from different tropical fruits parts and processed peels

作者：Morais Damila R; Rotta Eliza M; Sargi Sheisa C; Schmidt Eduardo M; Bonafe Elton Guntendorfer; Eberlin Marcos N; Sawaya Alexandra C H F; Visentainer Jesui V^*

来源：Food Research International, 2015, 77: 392-399.

DOI：10.1016/j.foodres.2015.08.036

• Tropical fruits
• Antioxidant capacity
• Antioxidant compounds
• Mass spectrometry analysis

The antioxidant capacities of avocado, pineapple, banana, papaya, passion fruit, watermelon and melon's different parts (pulp, seed, raw peel and dried peels) were evaluated using DPPI-1. and FRAP assays. Levels of total phenolic compounds and flavonoids were measured. Quantitation of organic acids (citric, malic and tartaric) and phenolic compounds was also performed by UPLC-ESI(-)-MS. Avocado dried peel presented the highest total phenolic compounds (1252.31 +/- 165.62 mg GAE 100 g(-1) DW), the highest antioxidant capacities by the FRAP assay (441.83 +/- 67.86 mu mol FeSO4 g(-1) DW) and the lowest IC.50 value (1822 +/- 1.45 mu g.mL(-1)), followed by passion fruit seed (49.71 +/- 2.17 mu g.mL(-1)). Melon raw peel presented the highest total flavonoids (204.28 +/- 21.05 mg EQ 100g(-1) DW). Citric, malic and tartaric acids as well as catechin hydrate, epicatechingallate, epicatechin, epigallocatechin, and epigallocatechin gallate were found in the methanol fruit extracts by UPLC-ESI-(-)-MS.

• 出版日期2015-11