Skip to main content
SpringerLink
Log in

Phenolic Compounds Determined by LC-MS/MS and In Vitro Antioxidant Capacity of Brazilian Fruits in Two Edible Ripening Stages

  • Original Paper
  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

The aim of this study was to investigate the free individual phenolics and the in vitro antioxidant capacity of blackberry, acerola, yellow guava, guabiju, jambolan and jabuticaba fruits in two edible stages. Of the thirty-three phenolics investigated by liquid chromatography - tandem mass spectrometry (LC-MS/MS), twenty-five were quantified and the major ones were catechin, isoquercitrin, epicatechin and gallic acid. The highest values for the total phenolic content (in dry matter) were observed for acerola (83.6 to 97.7 mg gallic acid equivalents g−1 DM) and blackberry (18.9 to 28.3 mg gallic acid equivalents g−1 DM); however, acerola, jabuticaba, and blackberry showed the highest antioxidant capacities (134.6 to 1120.4 mg Trolox equivalents g−1 for 2,2-diphenyl-1-picrylhydrazyl and 43.6 to 501.8 μmol Trolox equivalents g−1 for ferric reducing antioxidant power). For most fruits, the antioxidant capacity decreased during the ripening, possibly due to a decrease in the concentration of most of the phenolics.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Abbreviations

DM:

Dry matter

DPPH:

2,2-diphenyl-1-picrylhydrazyl

FRAP:

Ferric reducing antioxidant power

LC-MS/MS:

Liquid chromatography - tandem mass spectrometry

References

  1. Acosta-Estrada BA, Gutiérrez-Uribe JA, Serna-Saldívar SO (2014) Bound phenolics in foods, a review. Food Chem 152:46–55. https://doi.org/10.1016/j.foodchem.2013.11.093

    Article  CAS  PubMed  Google Scholar 

  2. Giovinazzo G, Grieco F (2015) Functional properties of grape and wine polyphenols. Plant Foods Hum Nutr 70:454–462. https://doi.org/10.1007/s11130-015-0518-1

    Article  CAS  PubMed  Google Scholar 

  3. Dalla Nora C, Danelli D, Souza LF et al (2014) Protective effect of guabiju (Myrcianthes pungens (O. Berg) D. Legrand) and red guava (Psidium cattleyanum Sabine) against cisplatin-induced hypercholesterolemia in rats. Brazilian J Pharm Sci 50:483–491. https://doi.org/10.1590/S1984-82502014000300006

    Article  Google Scholar 

  4. Lamas CA, Lenquiste SA, Baseggio AM et al (2018) Jaboticaba extract prevents prediabetes and liver steatosis in high-fat-fed aging mice. J Funct Foods 47:434–446. https://doi.org/10.1016/j.jff.2018.06.005

    Article  CAS  Google Scholar 

  5. Alvarez-Suarez JM, Giampieri F, Gasparrini M et al (2017) The protective effect of acerola (Malpighia emarginata) against oxidative damage in human dermal fibroblasts through the improvement of antioxidant enzyme activity and mitochondrial functionality. Food Funct 8:3250–3258. https://doi.org/10.1039/c7fo00859g

    Article  CAS  PubMed  Google Scholar 

  6. Cardoso JDS, Oliveira PS, Bona NP et al (2018) Communications in free radical research antidyslipidemic effects of Brazilian-native fruit extracts in an animal model of insulin resistance. Redox Rep 23:41–46. https://doi.org/10.1080/13510002.2017.1375709

    Article  CAS  Google Scholar 

  7. Rekha N, Balaji R, Deecaraman M (2008) Effect of aqueous extract of Syzygium cumini pulp on antioxidant defense system in streptozotocin induced diabetic rats. Iran J Pharmacol Ther 7:137–145

    Google Scholar 

  8. Hajaji S, Jabri MA, Sifaoui I et al (2017) Amoebicidal, antimicrobial and in vitro ROS scavenging activities of Tunisian Rubus ulmifolius Schott, methanolic extract. Exp Parasitol 183:224–230. https://doi.org/10.1016/j.exppara.2017.09.013

    Article  PubMed  Google Scholar 

  9. Naczk M, Shahidi F (2006) Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis. J Pharm Biomed Anal 41:1523–1542. https://doi.org/10.1016/j.jpba.2006.04.002

    Article  CAS  PubMed  Google Scholar 

  10. Dabbou S, Maatallah S, Castagna A et al (2017) Carotenoids, phenolic profile, mineral content and antioxidant properties in flesh and peel of Prunus persica fruits during two maturation stages. Plant Foods Hum Nutr 72:103–110. https://doi.org/10.1007/s11130-016-0585-y

    Article  CAS  Google Scholar 

  11. Taiz L, Zeiger E (2009) Fisiologia Vegetal, 4th ed. Artmed, Porto Alegre

  12. Seraglio SKT, Valese AC, Daguer H et al (2016) Development and validation of a LC-ESI-MS/MS method for the determination of phenolic compounds in honeydew honeys with the diluted-and-shoot approach. Food Res Int 87:60–67. https://doi.org/10.1016/j.foodres.2016.06.019

    Article  CAS  PubMed  Google Scholar 

  13. Silva S, Costa EM, Coelho MC et al (2017) Variation of anthocyanins and other major phenolic compounds throughout the ripening of four Portuguese blueberry (Vaccinium corymbosum L) cultivars. Nat Prod Res 31:93–98. https://doi.org/10.1080/14786419.2016.1209668

    Article  CAS  PubMed  Google Scholar 

  14. Bicudo MOP, Ribani RH, Beta T (2014) Anthocyanins, phenolic acids and antioxidant properties of juçara fruits (Euterpe edulis M.) along the on-tree ripening process. Plant Foods Hum Nutr 69:142–147. https://doi.org/10.1007/s11130-014-0406-0

    Article  CAS  PubMed  Google Scholar 

  15. Pereira MC, Steffens RS, Jablonski A et al (2012) Characterization and antioxidant potential of Brazilian fruits from the Myrtaceae family. J Agric Food Chem 60:3061–3067. https://doi.org/10.1021/jf205263f

    Article  CAS  PubMed  Google Scholar 

  16. Reynertson KA, Yang H, Jiang B et al (2008) Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits. Food Chem 109:883–890. https://doi.org/10.1016/j.biotechadv.2011.08.021.Secreted

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  17. De Assis SA, Vellosa JCR, Brunetti IL et al (2009) Antioxidant activity, ascorbic acid and total phenol of exotic fruits occurring in Brazil. Int J Food Sci Nutr 60:439–448. https://doi.org/10.1080/09637480701780641

    Article  CAS  PubMed  Google Scholar 

  18. Abe LT, Lajolo FM, Genovese MI (2012) Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg). J Sci Food Agric 92:1679–1687. https://doi.org/10.1002/jsfa.5531

    Article  CAS  PubMed  Google Scholar 

  19. Dalla Nora C, Jablonski A, Rios A de O et al (2014) The characterisation and profile of the bioactive compounds in red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens (O. Berg) D. Legrand). Int J Food Sci Technol 49:1842–1849. https://doi.org/10.1111/ijfs.12493

    Article  CAS  Google Scholar 

  20. Bataglion GA, Da Silva FMA, Eberlin MN, Koolen HHF (2015) Determination of the phenolic composition from Brazilian tropical fruits by UHPLC-MS/MS. Food Chem 180:280–287. https://doi.org/10.1016/j.foodchem.2015.02.059

    Article  CAS  PubMed  Google Scholar 

  21. Ribeiro AB, Chisté RC, Freitas M et al (2014) Psidium cattleianum fruit extracts are efficient in vitro scavengers of physiologically relevant reactive oxygen and nitrogen species. Food Chem 165:140–148. https://doi.org/10.1016/j.foodchem.2014.05.079

    Article  CAS  PubMed  Google Scholar 

  22. Ramirez MR, Apel MA, Raseira MCB et al (2011) Polyphenol content and evaluation of antichemotactic, antiedematogenic and antioxidant activities of Rubus sp. cultivars. J Food Biochem 35:1389–1397. https://doi.org/10.1111/j.1745-4514.2010.00457.x

    Article  CAS  Google Scholar 

  23. Acosta-Montoya Ó, Vaillant F, Cozzano S et al (2010) Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages. Food Chem 119:1497–1501. https://doi.org/10.1016/j.foodchem.2009.09.032

    Article  CAS  Google Scholar 

  24. Arena ME, Postemsky P, Curvetto NR (2012) Accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia, a native Patagonian species. New Zeal J Bot 50:15–28. https://doi.org/10.1080/0028825X.2011.638644

    Article  Google Scholar 

  25. Bashir HA, Abu-Goukh ABA (2003) Compositional changes during guava fruit ripening. Food Chem 80:557–563. https://doi.org/10.1016/S0308-8146(02)00345-X

    Article  CAS  Google Scholar 

  26. Schulz M, Borges GDSC, Gonzaga LV et al (2015) Chemical composition, bioactive compounds and antioxidant capacity of juçara fruit (Euterpe edulis Martius) during ripening. Food Res Int 77:125–131. https://doi.org/10.1016/j.foodres.2015.08.006

    Article  CAS  Google Scholar 

  27. Ghasemnezhad M, Sherafati M, Payvast GA (2011) Variation in phenolic compounds, ascorbic acid and antioxidant activity of five coloured bell pepper (Capsicum annum) fruits at two different harvest times. J Funct Foods 3:44–49. https://doi.org/10.1016/j.jff.2011.02.002

    Article  CAS  Google Scholar 

  28. Mahmood T, Anwar F, Abbas M, Saari N (2012) Effect of maturity on phenolics (phenolic acids and flavonoids) profile of strawberry cultivars and mulberry species from Pakistan. Int J Mol Sci 13:4591–4607. https://doi.org/10.3390/ijms13044591

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  29. Inostroza-Blancheteau C, Reyes-Díaz M, Arellano A et al (2014) Effects of UV-B radiation on anatomical characteristics, phenolic compounds and gene expression of the phenylpropanoid pathway in highbush blueberry leaves. Plant Physiol Biochem 85:85–95. https://doi.org/10.1016/j.plaphy.2014.10.015

    Article  CAS  PubMed  Google Scholar 

  30. Riebel M, Sabel A, Claus H et al (2017) Antioxidant capacity of phenolic compounds on human cell lines as affected by grape-tyrosinase and botrytis-laccase oxidation. Food Chem 229:779–789. https://doi.org/10.1016/j.foodchem.2017.03.003

    Article  CAS  PubMed  Google Scholar 

  31. Luximon-Ramma A, Bahorun T, Crozier A (2003) Antioxidant actions and phenolic and vitamin C contents of common Mauritian exotic fruits. J Sci Food Agric 83:496–502. https://doi.org/10.1002/jsfa.1365

    Article  CAS  Google Scholar 

  32. Pereira MC, Steffens RS, Jablonski A et al (2012) Characterization and antioxidant potential of Brazilian fruits from the Myrtaceae family. J Agric Food Chem 60:3061–3067. https://doi.org/10.1021/jf205263f

    Article  CAS  PubMed  Google Scholar 

  33. Medina AL, Haas LIR, Chaves FC et al (2011) Araçá (Psidium cattleianum Sabine) fruit extracts with antioxidant and antimicrobial activities and antiproliferative effect on human cancer cells. Food Chem 128:916–922. https://doi.org/10.1016/j.foodchem.2011.03.119

    Article  CAS  Google Scholar 

  34. Magalhães LM, Segundo MA, Reis S, Lima JLFC (2008) Methodological aspects about in vitro evaluation of antioxidant properties. Anal Chim Acta 613:1–19. https://doi.org/10.1016/j.aca.2008.02.047

    Article  CAS  PubMed  Google Scholar 

  35. De Oliveira IRN, Teófilo RF, de Oliveira EB et al (2017) Evaluation of potential interfering agents on in vitro methods for the determination of the antioxidant capacity in anthocyanin extracts. Int J Food Sci Technol 52:511–518. https://doi.org/10.1111/ijfs.13307

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors wish to thank the CNPq, CAPES, FAPESC for the fellowships and financial support, and Cabanha Seraglio for the fruit samples.

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil

    Fabiana Della Betta, Priscila Nehring, Siluana Katia Tischer Seraglio, Mayara Schulz, Luciano Valdemiro Gonzaga, Roseane Fett & Ana Carolina Oliveira Costa

  2. National Agricultural Laboratory (SLAV/SC/LANAGRO-RS), Ministry of Agriculture, Livestock and Food Supply, São José, SC, 88102-600, Brazil

    Andressa Camargo Valese & Heitor Daguer

Authors
  1. Fabiana Della Betta
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Priscila Nehring
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Siluana Katia Tischer Seraglio
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Mayara Schulz
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Andressa Camargo Valese
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Heitor Daguer
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Luciano Valdemiro Gonzaga
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Roseane Fett
    View author publications

    You can also search for this author in PubMed Google Scholar

  9. Ana Carolina Oliveira Costa
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Ana Carolina Oliveira Costa.

Ethics declarations

Conflict of Interest

All the authors declare that they have no conflict of interest. This article does not contain any studies with human or animal subjects.

Electronic supplementary material

ESM 1

(DOCX 64 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Betta, F.D., Nehring, P., Seraglio, S.K.T. et al. Phenolic Compounds Determined by LC-MS/MS and In Vitro Antioxidant Capacity of Brazilian Fruits in Two Edible Ripening Stages. Plant Foods Hum Nutr 73, 302–307 (2018). https://doi.org/10.1007/s11130-018-0690-1

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-018-0690-1

Keywords

Search

Navigation