Abstract
In an analysis of the seven types of subtropical fruits most consumed and produced in southern Spain, UPLC-ESI-MS/MS was used to quantify 14 phenolic species: five hydroxycinnamic acids, seven hydroxybenzoic acids and two flavonoids (quercetin and naringenin). In each case, in addition, antioxidant capacity was determined by FRAP, ABTS and DPPH. Of these fruits, carambola (or starfruit) presented the highest levels of phenolic compounds, cherimoya (custard apple) and kiwi were the richest in non-flavonoid phenolic compounds and papaya had the highest levels of the flavonoids studied. Higher mean values were recorded in home-grown fruits than in imported varieties by ABTS and DPPH methods. Persimmon’s antioxidant capacity was well above that of the other fruits, according to our analyses.
Highlights
Our analysis quantified the 14 phenolic compounds present in the triturated pulp of seven tropical fruits Spanish grown cultivated in the Costa Tropical area of the Spanish provinces of Granada and Málaga (Andalusia, Spain)
The phenolic species analysed by ultra-high performance liquid chromatography (UPLC)-ESI-MS/MS were five hydroxycinnamic acids and seven hydroxybenzoic acids
Cherimoya and kiwi were the richest in non-flavonoid phenolic compounds, and papaya was richest in flavonoids
Summary
These compounds include phenolic compounds such as isothiocyanates, flavonoids, isoflavones and lignans, together with other compounds such as saponins and cumestrol [1] (AICR, 2015). Phenolic compounds influence the sensory properties, such as flavour and colour, and contribute to the aroma and taste of many foodstuffs of vegetable origin. They are of great importance in the food industry
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