Determination of Polyphenolic Compounds by Ultra-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry and Antioxidant Capacity of Spanish Subtropical Fruits — Oak Academic Publishing
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Determination of Polyphenolic Compounds by Ultra-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry and Antioxidant Capacity of Spanish Subtropical Fruits
Nutrition and Food Science, University of Granada, Granada, Spain
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Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Granada, Spain
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Department of Molecular Biology and Biochemical Engineering, Area of Nutrition and Food Science, University Pablo de Olavide of Sevilla, Seville, Spain
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Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Granada, Spain
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Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Granada, Spain
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Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Granada, Spain
1 Nutrition and Food Science, University of Granada, Granada, Spain
2 Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Granada, Spain
3 Department of Molecular Biology and Biochemical Engineering, Area of Nutrition and Food Science, University Pablo de Olavide of Sevilla, Seville, Spain
4 Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Granada, Spain
5 Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Granada, Spain
6 Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Granada, Spain
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.
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