Comprehensive Mass Spectrometric Analysis of Snake Fruit: Salak (Salacca zalacca)

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F21%3A10174545" target="_blank" >RIV/00027006:_____/21:10174545 - isvavai.cz</a>

Alternative codes found

RIV/60460709:41340/21:89305

Result on the web

<a href="https://downloads.hindawi.com/journals/jfq/2021/6621811.pdf" target="_blank" >https://downloads.hindawi.com/journals/jfq/2021/6621811.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1155/2021/6621811" target="_blank" >10.1155/2021/6621811</a>

Result language

angličtina

Original language name

Comprehensive Mass Spectrometric Analysis of Snake Fruit: Salak (Salacca zalacca)

Original language description

Snake fruit (Salacca zalacca (Gaert.) Voss) is a fruit species traditionally cultivated in Indonesia and other Southeast Asian countries. The edible parts of the fruits contain a certain amount of total phenolic, flavonoid, and monoterpenoid compounds, proving them to be their perfect sources. The main goal of this work was to detect, quantify, and identify various phenolic compounds present in snake fruit pulp. Ultrahigh performance liquid chromatography coupled to a Q-Orbitrap tandem mass spectrometer was able to detect 19 phenolic compounds in the salak pulp, including 5 flavanols, 6 phenolic acids, 2 flavonols, 1 flavone, and also 5 presumably new phenolic compounds. Among the detected compounds, 11 were reported and quantified for the first time in salak pulp. Chlorogenic acid was by far the most predominant phenolic compound. The next relatively abundant compounds in snake fruit were epicatechin, isoquercetin, neochlorogenic acid, ferulic acid, gallic acid and procyanidine B2 (levels at ca 5-10 mu g/g in MeOH extract), syringic acid, and caffeic acid (levels at ca 1 mu g/g in H2O extract). A significant total phenolic content (257.17 mu L/mL) and antioxidant activities (10.56 mu M TE/g of fruit pulp) were determined. In conclusion, S. zalacca fruit has potential to serve as a natural source of phenolic compounds with antioxidative activities which may be associated with their health benefits.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

JOURNAL OF FOOD QUALITY

ISSN

0146-9428

e-ISSN

—

Volume of the periodical

2021

Issue of the periodical within the volume

MAR 23 2021

Country of publishing house

GB - UNITED KINGDOM

Number of pages

12

Pages from-to

6621811

UT code for WoS article

000637808900001

EID of the result in the Scopus database

2-s2.0-85104405802