Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MS

Yelliantty Yelliantty,Yaya Rukayadi,Rahmana Emran Kartasasmita,Slamet Ibrahim Surantaatmadja

doi:10.1590/fst.61320

Yelliantty Yelliantty, Yaya Rukayadi + Show 2 more

Open Access

https://doi.org/10.1590/fst.61320

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Abstract

Antidesma bunius is an edible berry fruit with many benefits, such as natural antimicrobials, anticancer, natural dyes, etc. However, data on chemical content in the fruit is still limited. The purpose of this research is to identify volatile compounds of Antidesma bunius fruit. We extracted and analyzed the A. bunius fruit’s chemical content using GC-MS and HPLC–DAD-ESI-MS methods. Forty-nine compounds representing 99.91% of the total chromatogram’s relative peak area were detected. Antidesma bunius is rich in 5-hydroxymethylfurfural (HMF) and ten other compounds with relative peak area >1%, such as furaldehyde, citric acid and others. We also found 109 compounds tentatively identified through HPLC–DAD-ESI-MS. Antidesma bunius contained HMF, several volatile compounds, organic acid, long-chain fatty acid, and photochromic compound.

Highlights

Antidesma bunius belongs to the Phyllantaceae family
This study aims to analyze volatile compounds in the fruit of Antidesma bunius by using high-performance liquid chromatography-diode array detector-hyphenated with tandem mass spectrometry (HPLC–DAD–ESI-MS) and gas chromatography with tandem mass spectrometry (GC-MS) as a powerful analytical technique
3.1 Chemical components identified in Antidesma bunius fruit by GC-MS

Summary

Introduction

Antidesma bunius belongs to the Phyllantaceae family. The fruit is included in the type of berries. Antidesma bunius comes from east and south Asia. This plant has several other names, such as bignay, bignai, bugnay, Chinese laurel, Queensland cherry, wild cherry, currant tree, salamander-tree. In Indonesia, this fruit is known as the Buni or Huni fruit (Lizardo et al, 2015). In Indonesia, Buni fruit is usually consumed directly when ripe or processed into local foods such as Rujak. The acidic taste and the striking color become an attraction for consumption. Buni fruit is known to have many health benefits and can be applied to other aspects

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