Tecnología en Alimentos

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https://hdl.handle.net/10669/269

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Examinando Tecnología en Alimentos por Materia "634.2 Frutas drupáceas"

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    Characterization of phenolic compounds in jocote (Spondias purpurea L.) peels by ultra high-performance liquid chromatography/electrospray ionization mass spectrometry
    (2012-05) Engels, Christina; Gräter, Diana; Esquivel Rodríguez, Patricia; Jiménez García, Víctor; Gänzle, Michael G.; Schieber, Andreas
    Phenolic acids and flavonol O-glycosides were extracted from the peels of jocote fruits (Spondias purpureaL.,Anacardiaceae) harvested in Costa Rica and characterized using ultra high-performance liquid chromatog-raphy coupled with diode array and electrospray ionization mass spectrometric detection (UHPLC–DAD–ESI-MSn). The analytical system allowed the separation of 21 phenolic compounds within less than 20 min. Their characterization was based on retention time, UV spectra and MS fragmentation pattern, and the comparison with reference substances, if available. In addition to phenolic acids, several O-glycosides of quercetin, kaempferol, kaempferide and rhamnetin were detected. This is the first study on the phenolic composition of jocote, highlighting the importance of tropical fruits as a source of natural antioxidants.