Analysis and antioxidant capacity of the phenolic compounds from argan fruit (Argania spinosa (L.) Skeels)

作者：El Monfalouti Hanae; Charrouf Zoubida; Belviso Simona; Ghirardello Daniela; Scursatone Bernardo; Guillaume Dominique^*; Denhez Clement; Zeppa Giuseppe

来源：European Journal of Lipid Science and Technology, 2012, 114(4): 446-452.

DOI：10.1002/ejlt.201100209

• Antioxidant
• Argan oil byproduct
• Argan tree fruit
• HPLC-ESI-MS
• Polyphenol

Polyphenol composition of the shell, pulp, and roasted and unroasted kernels of the argan fruit was qualitatively and quantitatively determined by HPLC coupled with electrospray negative ionization ion trap MS (HPLC-ESI-MS). Eleven phenolic compounds were identified. Unroasted kernels and shell contained various polyphenols but the pulp was characterized by a very high amount of total polyphenols (75.78?mg of gallic acid equivalent/g). The radical scavenging (DPPH. method) and antioxidant activity (ABTS method) of each fruit part was also determined. Argan fruit pulp showed the highest radical scavenging activity (0.17?+/-?0.005?mu M Trolox equivalent (TE)/mg) and antioxidant activity (0.375?+/-?0.07?mu M TE/mg). Therefore, argan fruit polyphenols are good candidates to be exploited as health supplements and nutraceuticals.

• 出版日期2012-4