Skip to main content
SpringerLink
Log in

Antioxidant Activity and Determination of Phenolic Compounds from Eugenia involucrata DC. Fruits by UHPLC-MS/MS

  • Published:
Food Analytical Methods Aims and scope Submit manuscript

Abstract

Fruits have been the focus of several studies aimed at finding new antioxidant sources for protection against the damage caused by reactive species. In this study, the antioxidant activity and the presence of phenolic compounds in all parts (peel, pulp, and seeds) of Eugenia involucrata DC. fruits were evaluated. DPPH·, ABTS·+, and ORAC methods were used to determine the antioxidant activity, and an UHPLC-MS/MS method was developed for determining the phenolic compounds (gallic, chlorogenic, ferulic, p-coumaric and ellagic acids, quercetin, and myricetin). In the determination of both antioxidant activity and phenolic composition, the efficiency of solvents with different polarities—methanol/H2O (80:20, v/v), ethanol/H2O (80:20, v/v), methanol/acidified water with phosphoric acid pH 3.00 (80:20, v/v), and ethyl acetate—for the extraction of the phenolic compounds, was also evaluated. All parts of E. involucrata fruits showed antioxidant activity, in the range of 36.68 ± 1.44 to 873.87 ± 18.24 μmol TE g−1, being the highest values found in the seeds and peel when more polar extraction solvents were used. Six, five, and three phenolic compounds were identified and quantified in the pulp, peel, and seeds, respectively, with the highest abundance as p-coumaric acid (14 ± 2 mg kg−1) in the pulp, quercetin (47 ± 5 mg kg−1) in the peel, and gallic acid (74 ± 4 mg kg−1) in the seeds, also when more polar solvents were used. Although antioxidant activity methods suggested that the peel and seeds have more antioxidant potential, a wider variety of compounds were determined in the pulp.

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

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Alam NM, Bristi NJ, Rafiquzzaman M (2013) Review on in vivo and in vitro methods evaluation of antioxidant activity. Saudi Pharmaceutical Journal 21:143–152

    Article  Google Scholar 

  • Almeida MMB, Sousa PHM, Arriaga ÂMC, Prado GM, Magalhães CEC, Maia GA, Lemos TLG (2011) Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil. Food Res Int 44:2155–2159

    Article  CAS  Google Scholar 

  • Alothman M, Bhat R, Karim AA (2009) Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chem 115:785–788

    Article  CAS  Google Scholar 

  • Amado IR, Franco D, Sanchez M, Zapata C, Vázquez JA (2014) Optimization of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology. Food Chem 165:290–299

    Article  CAS  Google Scholar 

  • Antolovich M, Prenzler P, Robards K, Ryan D (2000) Sample preparation in the determination of phenolic compounds in fruits juices and related products olive oil. Analyst 989–1009

  • Baliga MS, Bhat HP, Baliga BRV, Wilson R, Polatty PL (2011) Phytochemistry, traditional uses and pharmacology of Eugenia jambolana Lam. (black plum): a review. Food Res Int 44:1776–1789

  • Barizão ÉO, Visentainer JV, Cinque V, Ribeiro D, Campos R, Fernandes E (2016) Citharexylum solanaceum fruit extracts: profiles of phenolic compounds and carotenoids and their relation with ROS and RNS scavenging capacities. Food Res Int 86:24–33

    Article  Google Scholar 

  • Bataglion GA, 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

    Article  CAS  Google Scholar 

  • Berto A, Silva AF, Visentainer JV, Matsushita M, Souza NE (2015) Proximate compositions, mineral contents and fatty acid compositions of native Amazonian fruits. Food Res Int 77:441–449

    Article  CAS  Google Scholar 

  • Boeing JS, Barizão ÉO, Costa e Silva B, Montanher PF, Almeida VC, Visentainer JV (2014) Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: application of principal component analysis. Chemistry Central Journal 8:1–9

    Article  Google Scholar 

  • Celli GB, Pereira-Netto AB, Beta T (2011) Comparative analysis of total phenolic content, antioxidant activity, and flavonoids profile of fruits from two varieties of Brazilian cherry (Eugenia uniflora L.) throughout the fruit developmental stages. Food Res Int 44:2442–2451

  • Chirinos R, Rogez H, Campos D, Pedreschi R, Larondelle Y (2007) Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz and Pavón) tubers. Sep Purif Technol 55:217–225

    Article  CAS  Google Scholar 

  • Contreras-Calderón J, Calderón-Jaimes L, Guerra-Hernández E, García-Villanova B (2011) Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia. Food Res Int 44:2047–2053

    Article  Google Scholar 

  • Dimitrios B (2006) Sources of natural phenolic antioxidants. Trends Food Sci Technol 17:505–512

    Article  CAS  Google Scholar 

  • Farag MA, Sakna ST, El-Fiky NM, Shabana MM, Wessjohann LA (2015) Phytochemical, antioxidant and antidiabetic evaluation of eight Bauhinia L. species from Egypt using UHPLC–PDA–qTOF-MS and chemometrics. Phytochemistry 119:41–50

    Article  CAS  Google Scholar 

  • Figueirôa EDO, Silva LCN, Melo CML, Neves JKAL, Silva NH, Pereira VRA, Correia MTS (2013) Evaluation of antioxidant, immunomodulatory, and cytotoxic action of fractions from Eugenia uniflora L. and Eugenia malaccensis L.: correlation with polyphenol and flavanoid content. Sci World J 1–7

  • Flores G, Dastmalchi K, Paulino S, Whalen K, Dabo AJ, Reynertson KA, Kennelly EJ (2012) Anthocyanins from Eugenia brasiliensis edible fruits as potential therapeutics for COPD treatment. Food Chem 134:1256–1262

    Article  CAS  Google Scholar 

  • Garzón GA, Narváez-Cuenca CE, Kopec RE, Barry AM, Riedl KM, Schwartz SJ (2012) Determination of carotenoids, total phenolic content, and antioxidant activity of arazá (Eugenia stipitata McVaugh), an Amazonian fruit. J Agr Food Chem 60:4709–4717

    Article  Google Scholar 

  • Gülçin I (2012) Antioxidant activity of food constituents: an overview. Arch Toxicol:345–391

  • Haminiuk CWI, Plata-Oviedo MSV, Mattos G, Carpes ST, Branco IG (2014) Extraction and quantification of phenolic acids and flavonols from Eugenia pyriformis using different solvents. J Food Sci Technol 51:2862–2866

    Article  CAS  Google Scholar 

  • Hussein SAM, Hashem ANM, Seliem MA, Lindequist U, Nawwar MAM (2003) Polyoxygenated flavonoids from Eugenia edulis. Phytochemistry 64:883–889

    Article  CAS  Google Scholar 

  • Infante J, Rosalen PL, Lazarini JG, Franchin M, Alencar SM (2016) Antioxidant and anti-inflammatory activities of unexplored Brazilian native fruits. PLoS One 11:1–13

    Article  Google Scholar 

  • Karadag A, Ozcelik B, Saner S (2009) Review of methods to determine antioxidant capacities. Food Anal Method 2:41–60

    Article  Google Scholar 

  • Li S, Chen G, Zhang C, Wu M, Wu S, Liu Q (2014) Research progress of natural antioxidants in foods for the treatment of diseases. Food Science and Human Wellness 3:110–116

    Article  Google Scholar 

  • Li H, Deng Z, Liu R, Zhu H, Draves J, Marcone M, Sun Y, Tsao R (2015) Characterization of phenolics, betacyanins and antioxidant activities of the seed, leaf, sprout, flower and stalk extracts of three Amaranthus species. J Food Compos Anal 37:75–81

    Article  Google Scholar 

  • Liu RH (2003) Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. Am J Clin Nutr 78:3–6

    Google Scholar 

  • Liu R, Zheng W, Li J, Wang L, Wu H, Wang X, Shi L (2015) Rapid identification of bioactive peptides with antioxidant activity from the enzymatic hydrolysate of Mactra veneriformis by UHPLC–Q-TOF mass spectrometry. Food Chem 167:484–489

    Article  CAS  Google Scholar 

  • Lorenzi H (2009) Árvores brasileiras: manual de identificação e cultivo de plantas arbóreas nativas do Brasil. Instituto Plantarum, Nova Odessa

    Google Scholar 

  • Luthria LD, Mukhopadhyay S (2006) Influence of sample preparation on assay of phenolic acids from eggplant. J Agr Food Chem 54:41–47

    Article  CAS  Google Scholar 

  • Ma X, Wu H, Liu L, Yao Q, Wang S, Zhan R, Zhou Y (2011) Polyphenolic compounds and antioxidant properties in mango fruits. Sci Hortic 129:102–107

    Article  CAS  Google Scholar 

  • Magalhães LM, Segundo MA, Reis S, Lima JLFC (2008) Review article methodological aspects about in vitro evaluation of antioxidant properties. Anal Chim Acta 613:1–19

    Article  Google Scholar 

  • Manach C, Scalbert A, Morand C, Rémésy C, Jiménez L (2004) Polyphenols: food sources and bioavailability. Am J Clin Nutr 74:727–747

    Google Scholar 

  • Marin R, Apel MA, Limberger RP, Raseira MCB, Pereira JFM, Zuanazzi JA, Henriques AT (2008) Volatile components and antioxidant activity from some Myrtaceous fruits cultivated in southern Brazil. Lat Am J Pharm 27:172–177

    CAS  Google Scholar 

  • Morais DR, Rotta EM, Sargi SC, Schmidt EM, Guntendorfer E, Eberlin MN, Visentainer JV (2015) Antioxidant activity, phenolics and UPLC–ESI (−)–MS of extracts from different tropical fruits parts and processed peels. Food Res Int 77:392–399

    Article  CAS  Google Scholar 

  • Musa KH, Abdullah A, Josoh K, Surbramaniam V (2011) Antioxidant activity of pink-flesh guava (Psidium guajava L.): effect of extraction techniques and solvent. Food Anal Method 4:100–107

  • Naczk M, Shahidi F (2004) Extraction and analysis of phenolics in food. J Chromatogr A 1054:95–111

    Article  CAS  Google Scholar 

  • Nguyen VT, Bowyer MC, Vuong QV, Altena IAV, Scarlett CJ (2015) Phytochemicals and antioxidant capacity of Xaotamphan (Paramignya trimera) root as affected by various solvents and extraction methods. Ind Crop Prod 67:192–200

    Article  CAS  Google Scholar 

  • Onivogui G, Letsididi R, Diaby M, Wang L, Song Y (2016) Influence of extraction solvents on antioxidant and antimicrobial activities of the pulp and seed of Anisophyllea laurina R.Br.ex Sabine fruits. Asian Pac J Trop Biomed 6:20–25

  • Pérez-Jiménez J, Arranz S, Tabernero M, Días-Rubio ME, Serrano J, Gonî I, Saura-Calixto F (2008) Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: extraction, measurement and expression of results. Food Res Int 41:274–285

    Article  Google Scholar 

  • Reynertson KA, Yang H, Jiang B, Basile MJ, Kennelly EJ (2008) Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits. Food Chem 109:883–890

    Article  CAS  Google Scholar 

  • Ribeiro AB, Bonafé EG, Silva BC, Montanher PF, Júnior OOS, Boeing JS, Visentainer JV (2013) Antioxidant capacity, total phenolic content, fatty acids and correlation by principal component analysis of exotic and native fruits from Brazil. J Braz Chem Soc 24:797–804

  • Roleira FMF, Tavares-da-Silva EJ, Varela CL, Costa SC, Silva T, Garrido J, Borges F (2015) Plant derived and dietary phenolic antioxidants: anticancer properties. Food Chem 183:235–258

    Article  CAS  Google Scholar 

  • Rufino MSM, Alves RE, Brito ES, Morais SM, Sampaio CDG, Pérez-Jiménez J, Saura-Calixto FD (2007) Metodologia científica: determinação da atividade antioxidante total em frutas pela captura do radical livre ABTS●+. Comunicado Técnico online 127:1–4

    Google Scholar 

  • Rufino MSM, Alves RE, Brito ES, Pérez-Jiménez J, Saura-Calixto F, Mancini-Filho J (2010) Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil. Food Chem 124:996–1002

    Article  Google Scholar 

  • Sadiq MB, Hanpithakpong W, Tarning J, Anal AK (2015) Screening of phytochemicals and in vitro evaluation of antibacterial and antioxidant activities of leaves, pods and bark extracts of Acacia nilotica (L.) Del. Ind Crop Prod 77:873–882

  • Schaich KM, Tian X, Xie J (2015) Hurdles and pitfalls in measuring antioxidant efficacy: a critical evaluation of ABTS, DPPH, and ORAC assays. J Funct Foods 14:111–125

    Article  CAS  Google Scholar 

  • Shahidi F, Ambigaipalan P (2015) Phenolics and polyphenolics in foods, beverages and spices: antioxidant activity and health effects. J Funct Foods 18:820–897

    Article  CAS  Google Scholar 

  • Shahidi F, Zhong Y (2015) Measurement of antioxidant activity. J Funct Foods 18:757–781

    Article  CAS  Google Scholar 

  • Sharma RJ, Gupta RC, Singh S, Bansal AK, Singh IP (2016) Stability of anthocyanins and anthocyanidins enriched extracts, and formulations of fruit pulp of Eugenia jambolana (“jamun”). Food Chem 190:808–817

    Article  CAS  Google Scholar 

  • Stefler D, Pikhart H, Kubinova R, Pajak A, Stepaniak U, Malyutina S, Bobak M (2016) Fruit and vegetable consumption and mortality in Eastern Europe: longitudinal results from the health, alcohol and psychosocial factors in Eastern Europe study. Eur J Prev Cardiol 23:493–575

    Article  Google Scholar 

  • Sulaiman SF, Sajak AAB, Ooi KL, Supriatno EMS (2011) Effect of solvents in extracting polyphenols and antioxidants of selected raw vegetables. J Food Compos Anal 24:506–515

    Article  CAS  Google Scholar 

  • Ud-Daula AFMS, Demirci F, Salim KA, Demirci B, Lim LBL, Hüsnü K, Ahmad N (2016) Chemical composition, antioxidant and antimicrobial activities of essential oils from leaves, aerial stems, basal stems, and rhizomes of Etlingera fimbriobracteata ( K. Schum .) R.M.Sm. Ind Crop Prod 84:189–198

    Article  CAS  Google Scholar 

  • Valko M, Rhodes CJ, Moncol J, Izakovic M, Mazur M (2006) Free radicals, metals and antioxidants in oxidative stress-induced cancer. Chem Biol Interact 160:1–40

    Article  CAS  Google Scholar 

  • Vinha AF, Alves RC, Barreira SVP, Castro A, Costa ASG, Oliveira MBPP (2014) Effect of peel and seed removal on the nutritional value and antioxidant activity of tomato (Lycopersicon esculentum L.) fruits. LWT-Food Sci Technol 55:197–202

    Article  CAS  Google Scholar 

  • Wang X, Ouyang Y, Liu J, Zhu M, Zhao G, Bao W, Hu FB (2014) Fruit and vegetable consumption and mortality from all causes, cardiovascular disease and cancer: systematic review and dose-response meta-analysis. The BMJ 349:1–14

    CAS  Google Scholar 

  • Wojtunik-Kulesza KA, Oniszczuk A, Oniszczuk T, Waksmundzka-Hajnos M (2016) The influence of common free radicals and antioxidants on development of Alzheimer’s disease. Biomed Pharmacother 78:39–49

    Article  CAS  Google Scholar 

  • Zulueta A, Esteve MJ, Frígola A (2009) ORAC and TEAC assays comparison to measure the antioxidant capacity of food products. Food Chem 114:310–316

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors thank Dr. Mariana Bünger and the Herbarium of State University of Maringá (HUEM) for the identification and authentication of the E. involucrata plant.

Author information

Authors and Affiliations

  1. Department of Chemistry, State University of Maringá (UEM), Av. Colombo, 5790, Maringá, PR, 87020-900, Brazil

    Antonio Eduardo Nicácio, Eliza Mariane Rotta, Joana Schuelter Boeing, Érica Oliveira Barizão, Jesui Vergilio Visentainer & Liane Maldaner

  2. Department of Pharmacy, State University of Maringá (UEM), Maringá, PR, Brazil

    Elza Kimura

Authors
  1. Antonio Eduardo Nicácio
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Eliza Mariane Rotta
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Joana Schuelter Boeing
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Érica Oliveira Barizão
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Elza Kimura
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Jesui Vergilio Visentainer
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Liane Maldaner
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Liane Maldaner.

Ethics declarations

Conflict of Interest

Antonio Eduardo Nicácio declares that he has no conflict of interest. Eliza Mariane Rotta declares that she has no conflict of interest. Joana Schuelter Boeing declares that she has no conflict of interest. Érica Oliveira Barizão declares that she has no conflict of interest. Elza Kimura declares that she has no conflict of interest. Jesui Vergilio Visentainer declares that she has no conflict of interest. Liane Maldaner declares that she has no conflict of interest.

Ethical Approval

This article does not contain any studies with human or animal subjects.

Informed Consent

Not applicable.

Funding

This study was supported by Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Fundação Araucária, and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES).

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Nicácio, A.E., Rotta, E.M., Boeing, J.S. et al. Antioxidant Activity and Determination of Phenolic Compounds from Eugenia involucrata DC. Fruits by UHPLC-MS/MS. Food Anal. Methods 10, 2718–2728 (2017). https://doi.org/10.1007/s12161-017-0840-3

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12161-017-0840-3

Keywords

Search

Navigation