Abstract
SummarySome bioactive compounds in paico (Dysphania ambrosioides)leaves were characterised. By LC–MS/MS‐QToF, 20 polyphenols were found: vanillic acid, onep‐coumaroyl‐hexoside acid derivative, three quercetin‐rhamnoside derivatives, one quercetin derivative, two kaempferol acetyl‐furanoside‐rhamnoside derivatives and twelve kaempferol‐rhamnoside derivatives. The content of total phenolic compounds was 645.11 mg/100 g dry weight (DW) of which the highest content corresponded to kaempferol glycosides. Likewise, in the analysis of terpenes, α‐terpinene, limonene,p‐cymene, thymol, γ‐terpinene, carvacrol, isoascaridol and α‐pinene were found in amounts of 1489.65; 313.1; 104.8; 49.4; 45.1; 22.9; 8.19 and 4.32 mg/100 g DW, respectively. Analysis of lipophilic metabolites reported fatty acids in order of importance: linoleic = linolenic > palmitic > oleic (35.8; 35.4; 26.3 and 2.5%, respectively). α‐, β‐, γ‐ and δ‐tocopherols were found in amounts of 28.78, 7.19, 7.96 and 3.27 μg g−1, respectively. It is concluded that paico leaves of Peruvian origin present a varied source of bioactive compounds with potential applications for the pharmaceutical and food industry.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callSimilar Papers
More From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
