Abstract
Pouteria lucuma Ruiz and Pav., known as the ‘Gold of the Incas’ or ‘lucuma’, is a subtropical fruit belonging to the Sapotaceae family, with a very sweet flavor, used to prepare cakes, ice creams as well as in the baking and dairy industries. To date, the content of primary metabolites is known, but little information is reported about the composition in specialized metabolites. Moreover, no study is reported on skin which represent an important agricultural waste due to the high demand for lucuma. In order to have a preliminary metabolite profile of Pouteria lucuma, the extracts of pulp and skin have been analyzed by LC-ESI/LTQOrbitrap/MS/MS in negative ion mode. The careful analysis of the accurate masses, of the molecular formulas and of the ESI/MS spectra allowed to identify specialized metabolites belonging to phenolic, flavonoid and polar lipid classes. The LC-MS/MS analysis guided the isolation of compounds occurring in the pulp extract whose structures have been characterized by spectroscopic methods including 1D- and 2D-NMR experiments and ESI-MS analysis. Furthermore, the phenolic content of the extracts along with the antioxidant activity of extracts and isolated compounds was evaluated.
Highlights
The genus Pouteria is a pan tropical group consisting of 325 species, many of which produce high-quality timber and edible fruit, represent great economic value
LC-MS grade solvents were purchased by Merck (Darmstadt, Germany). 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2 -azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid (ABTS+), potassium persulfate (K2S2O8), Folin-Ciocalteu reagent, Trolox, phosphatebuffered saline (PBS) solution, gallic acid and MeOH-d4 were purchased from SigmaAldrich (Darmstadt, Germany)
A total of 36 compounds were detected in P. lucuma pulp n-BuOH extract using a LC-ESI/LTQOrbitrap/MS/MS analysis
Summary
The genus Pouteria is a pan tropical group consisting of 325 species, many of which produce high-quality timber and edible fruit, represent great economic value In addition to their commercial significance, several species have been used in folk medicine for several purposes, due to their biological activities including antioxidant, anti-inflammatory, antibacterial and antifungal properties [1,2]. Lucuma possesses a sweet taste and wonderful flavor and aroma described as ‘caramel like, maple-like with a bit of pumpkin-like taste’ [5]. For these characteristics, it is used to prepare cakes, ice creams and is mainly processed into frozen fruit or pulp and flour and used in the baking and dairy industries both in Peru and in other countries such as the USA and members of the European Union. There are few studies focused on the content of this fruit [3,5,6,7], and no studies have been reported on its skin, which represents an important agricultural waste due to the high demand for lucuma
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