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Profiling of Phenolic Compounds in Fruit Pericarp of Zanthoxylum rhetsa (Roxb.) DC

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Abstract

Indian prickly ash [Zanthoxylum rhetsa (Roxb.) DC.] is a multipurpose, but lesser known underutilized spice of Western Ghats of India. The edible fruit pericarp is commonly used in culinary items in dried form to improve flavor and shelf life of culinary products especially fish curries. In the present study, we have identified 18 phenolic acids from Zanthoxyllum rhetsa fruit pericarp using LC–MS/MS. The main phenolic acid in fruit pericarp were observed to be Ferulic acid (2100 µg/g), Caffeic acid (404.60 µg/g), Sinapic acid (247.24 µg/g), p-Coumaric acid (177.56 µg/g), t-Cinnamic acid (119.20 µg/g) and Gentisic acid (104.24 µg/g). Out of 18 identified compounds Ferulic acid and Caffeic acid constituted 64.27% and 12.38%, respectively. Profiling of phenolic compounds in pericarp of Zanthoxylum rhetsa (Roxb.) DC could substantiate edible use of fruits as phenolic acids play an important role in health and funcional foods.

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Acknowledgements

Authors are thankful to Dr. K.S Shivashankara and Dr. A N Lokesha of Sophisticated Analytical Instrumentation Facility of Indian Institute of Horticultural Research, Bengaluru for their help in Mass spectrometry analysis.

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Authors and Affiliations

  1. Don Bosco College of Agriculture (Affiliated to Goa University), Sulcorna, Quepem, Goa, India

    Gourish R. Karanjalker

  2. RCPR School of Agriculture and Community College (Affiliated to Goa University), Savoi Verem, Ponda, Goa, India

    Avni G. Karanjalker

  3. ICAR-Central Island Agricultural Research Institute, Port Blair, Andaman and Nicobar Islands, India

    Ajit A. Waman

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  1. Gourish R. Karanjalker
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Contributions

GRK wrote the first draft. GRK and AGK conducted field survey and collected samples. AGK carried out postharvest processing. AAW conceptualized and edited the final draft. All the authors contributed for final manuscript preparation.

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Correspondence to Gourish R. Karanjalker.

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Significant Statement: Zanthoxylum rhetsa (Roxb.) DC. is multipurpose, but lesser known underutilized spice. Data from present study could substantiate use of this underexploited spice as source of antioxidants in food industries wherein eighteen phenolic compounds were identified by LCMS/MS in the fruit pericarp of Zanthoxylum rhetsa (Roxb.) DC.

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Karanjalker, G.R., Karanjalker, A.G. & Waman, A.A. Profiling of Phenolic Compounds in Fruit Pericarp of Zanthoxylum rhetsa (Roxb.) DC. Natl. Acad. Sci. Lett. 45, 307–310 (2022). https://doi.org/10.1007/s40009-022-01134-6

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  • DOI: https://doi.org/10.1007/s40009-022-01134-6

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