Profiling of lipophilic and phenolic phytochemicals of four cultivars from cherimoya (Annona cherimola Mill.)
authors Santos, SAO; Vilela, C; Camacho, JF; Cordeiro, N; Gouveia, M; Freire, CSR; Silvestre, AJD
nationality International
journal FOOD CHEMISTRY
author keywords Annona cherimola Mill.; Ripe cherimoya mesocarp; Lipophilic components; Phenolic components; GC-MS; UHPLC-MS
keywords KAURENOIC ACID; CHEMICAL-CONSTITUENTS; KAURANE DITERPENOIDS; MASS-SPECTROMETRY; FRUIT; PHYTOSTEROLS; PULP; ANTIOXIDANT; GLABRA; HEALTH
abstract The lipophilic and phenolic extractives of the ripe mesocarp of four cherimoya cultivars ('Perry Vidal', 'Mateus I', 'Mateus III' and 'Funchal') from Madeira Island, were studied for the first time. The predominant lipophilic compounds are kaurene diterpenes (42.2-59.6%), fatty acids (18.0-35.6%) and sterols (9.6-23.7%). Kaur-16-en-19-oic acid is the major lipophilic component of all cultivars accounting between 554 and 1350 mg kg(-1) of dry material. The studied fruits also contain a high variety of flavan-3-ols, including galloylated and non-galloylated compounds. Five phenolic compounds were identified for the first time: catechin, (epi) catechin-(epi) gal locatechin, (epi) gallocatechin, (epi) afzelechin-(epi) catechin and procyanidin tetramer. 'Mateus I' and 'Mateus III' cultivars present the highest content of phenolic compounds (6299 and 9603 mg kg(-1) of dry weight, respectively). These results support the use of this fruit as a rich source of health-promoting components, with the capacity to prevent or delay the progress of oxidative-stress related disorders. (C) 2016 Elsevier Ltd. All rights reserved.
publisher ELSEVIER SCI LTD
issn 0308-8146
year published 2016
volume 211
beginning page 845
ending page 852
digital object identifier (doi) 10.1016/j.foodchem.2016.05.123
web of science category Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
subject category Chemistry; Food Science & Technology; Nutrition & Dietetics
unique article identifier WOS:000377543500104
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