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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60460709:41340/21:89305

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

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

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

JOURNAL OF FOOD QUALITY

ISSN

0146-9428

e-ISSN

—

Svazek periodika

2021

Číslo periodika v rámci svazku

MAR 23 2021

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

12

Strana od-do

6621811

Kód UT WoS článku

000637808900001

EID výsledku v databázi Scopus

2-s2.0-85104405802