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Study of the Phenolic Compound Profile of Arbutus unedo L. Fruits at Different Ripening Stages by HPLC-TQ-MS/MS
Arbutus unedo L. berries have traditionally been used as edible and medicinal fruits in folk medicine for the treatment of some pathologies. Besides their good nutritional properties, these berries are rich in bioactive compounds. Accordingly, a HPLC-triple quadrupole (TQ)-MS/MS method was developed...
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| Published in: | Applied sciences 2021-12, Vol.11 (24), p.11616 |
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| Language: | English |
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| cites | cdi_FETCH-LOGICAL-c367t-c6f713909ebaa075f7592d7684d4c75d905357ce11711be7088cc5fbf07cd2043 |
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| container_title | Applied sciences |
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| creator | Izcara, Sergio Morante-Zarcero, Sonia Casado, Natalia Sierra, Isabel |
| description | Arbutus unedo L. berries have traditionally been used as edible and medicinal fruits in folk medicine for the treatment of some pathologies. Besides their good nutritional properties, these berries are rich in bioactive compounds. Accordingly, a HPLC-triple quadrupole (TQ)-MS/MS method was developed and validated for the first time to characterize the changes produced in the phenolic composition profile of A. unedo L. fruits through three ripening stages. Several hydroxycinnamic and hydroxybenzoic acids were detected, gallic acid being the highest phenolic acid quantified. Quercetin, quercetin-3-β-glucoside, rutin, and kaempferol were found in similar amounts at the different maturity stages. High amounts of (+)-catechin, procyanidin B2, epigallocatechin, and (−)-epigallocatechin gallate were observed in the unripe fruits. Naringin and vitexin were also quantified. Stilbenes, such as trans-resveratrol and trans-piceid, were identified for the first time in these fruits. Total phenolic compounds, total anthocyanin compounds, and radical scavenging activity were also determined in the fruits harvested at different years in several locations of the Iberian Peninsula at different ripening stages. The results confirmed that these fruits are an excellent source of these bioactive compounds (mainly flavanols) with high antioxidant activity, which could be used as a new source for preparation of nutraceutical or functional foods. |
| doi_str_mv | 10.3390/app112411616 |
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Fruits at Different Ripening Stages by HPLC-TQ-MS/MS</title><source>Publicly Available Content Database</source><creator>Izcara, Sergio ; Morante-Zarcero, Sonia ; Casado, Natalia ; Sierra, Isabel</creator><creatorcontrib>Izcara, Sergio ; Morante-Zarcero, Sonia ; Casado, Natalia ; Sierra, Isabel</creatorcontrib><description>Arbutus unedo L. berries have traditionally been used as edible and medicinal fruits in folk medicine for the treatment of some pathologies. Besides their good nutritional properties, these berries are rich in bioactive compounds. Accordingly, a HPLC-triple quadrupole (TQ)-MS/MS method was developed and validated for the first time to characterize the changes produced in the phenolic composition profile of A. unedo L. fruits through three ripening stages. Several hydroxycinnamic and hydroxybenzoic acids were detected, gallic acid being the highest phenolic acid quantified. Quercetin, quercetin-3-β-glucoside, rutin, and kaempferol were found in similar amounts at the different maturity stages. High amounts of (+)-catechin, procyanidin B2, epigallocatechin, and (−)-epigallocatechin gallate were observed in the unripe fruits. Naringin and vitexin were also quantified. Stilbenes, such as trans-resveratrol and trans-piceid, were identified for the first time in these fruits. Total phenolic compounds, total anthocyanin compounds, and radical scavenging activity were also determined in the fruits harvested at different years in several locations of the Iberian Peninsula at different ripening stages. The results confirmed that these fruits are an excellent source of these bioactive compounds (mainly flavanols) with high antioxidant activity, which could be used as a new source for preparation of nutraceutical or functional foods.</description><identifier>ISSN: 2076-3417</identifier><identifier>EISSN: 2076-3417</identifier><identifier>DOI: 10.3390/app112411616</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>Anthocyanins ; antioxidant activity ; Antioxidants ; Arbutus unedo ; Berries ; Bioactive compounds ; Biological activity ; Catechin ; Epigallocatechin gallate ; Flavanols ; Fruits ; Functional foods & nutraceuticals ; Gallic acid ; High-performance liquid chromatography ; HPLC-TQ-MS/MS analysis ; Kaempferol ; Liquid chromatography ; Phenolic acids ; phenolic compounds ; Phenols ; Quadrupoles ; Quercetin ; Resveratrol ; Ripening ; ripening stages ; Rutin ; Scavenging ; Solvents ; strawberry tree fruit ; total anthocyanin</subject><ispartof>Applied sciences, 2021-12, Vol.11 (24), p.11616</ispartof><rights>2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c367t-c6f713909ebaa075f7592d7684d4c75d905357ce11711be7088cc5fbf07cd2043</citedby><cites>FETCH-LOGICAL-c367t-c6f713909ebaa075f7592d7684d4c75d905357ce11711be7088cc5fbf07cd2043</cites><orcidid>0000-0001-6448-2385 ; 0000-0003-4705-2679 ; 0000-0002-7315-2713 ; 0000-0003-2091-6772</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2612744562/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2612744562?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>314,776,780,25730,27900,27901,36988,44565,75095</link.rule.ids></links><search><creatorcontrib>Izcara, Sergio</creatorcontrib><creatorcontrib>Morante-Zarcero, Sonia</creatorcontrib><creatorcontrib>Casado, Natalia</creatorcontrib><creatorcontrib>Sierra, Isabel</creatorcontrib><title>Study of the Phenolic Compound Profile of Arbutus unedo L. Fruits at Different Ripening Stages by HPLC-TQ-MS/MS</title><title>Applied sciences</title><description>Arbutus unedo L. berries have traditionally been used as edible and medicinal fruits in folk medicine for the treatment of some pathologies. Besides their good nutritional properties, these berries are rich in bioactive compounds. Accordingly, a HPLC-triple quadrupole (TQ)-MS/MS method was developed and validated for the first time to characterize the changes produced in the phenolic composition profile of A. unedo L. fruits through three ripening stages. Several hydroxycinnamic and hydroxybenzoic acids were detected, gallic acid being the highest phenolic acid quantified. Quercetin, quercetin-3-β-glucoside, rutin, and kaempferol were found in similar amounts at the different maturity stages. High amounts of (+)-catechin, procyanidin B2, epigallocatechin, and (−)-epigallocatechin gallate were observed in the unripe fruits. Naringin and vitexin were also quantified. Stilbenes, such as trans-resveratrol and trans-piceid, were identified for the first time in these fruits. Total phenolic compounds, total anthocyanin compounds, and radical scavenging activity were also determined in the fruits harvested at different years in several locations of the Iberian Peninsula at different ripening stages. The results confirmed that these fruits are an excellent source of these bioactive compounds (mainly flavanols) with high antioxidant activity, which could be used as a new source for preparation of nutraceutical or functional foods.</description><subject>Anthocyanins</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Arbutus unedo</subject><subject>Berries</subject><subject>Bioactive compounds</subject><subject>Biological activity</subject><subject>Catechin</subject><subject>Epigallocatechin gallate</subject><subject>Flavanols</subject><subject>Fruits</subject><subject>Functional foods & nutraceuticals</subject><subject>Gallic acid</subject><subject>High-performance liquid chromatography</subject><subject>HPLC-TQ-MS/MS analysis</subject><subject>Kaempferol</subject><subject>Liquid chromatography</subject><subject>Phenolic acids</subject><subject>phenolic compounds</subject><subject>Phenols</subject><subject>Quadrupoles</subject><subject>Quercetin</subject><subject>Resveratrol</subject><subject>Ripening</subject><subject>ripening stages</subject><subject>Rutin</subject><subject>Scavenging</subject><subject>Solvents</subject><subject>strawberry tree fruit</subject><subject>total anthocyanin</subject><issn>2076-3417</issn><issn>2076-3417</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNpNkU1LAzEQhhdRsKg3f0DAq2szSTbpHqV-VKhYrZ5DNh81pd2sSfbQf-_WijiXGYaH953hLYpLwDeU1nisug6AMAAO_KgYESx4SRmI43_zaXGR0hoPVQOdAB4VYZl7s0PBofxp0eLTtmHjNZqGbRf61qBFDM5v7B64jU2f-4T61pqA5jfoIfY-J6QyuvPO2WjbjN58Z1vfrtAyq5VNqNmh2WI-Ld9fy-fl-Hl5Xpw4tUn24refFR8P9-_TWTl_eXya3s5LTbnIpeZOwPBVbRulsKicqGpiBJ8ww7SoTI0rWgltAQRAYwWeTLSuXOOw0IZgRs-Kp4OuCWotu-i3Ku5kUF7-LEJcSRWz1xsrG2oVJUQxoxgjg1_tDBOCAOW1o40atK4OWl0MX71NWa5DH9vhfEk4EMFYxclAXR8oHUNK0bo_V8Byn5D8nxD9Bq8NgSk</recordid><startdate>20211201</startdate><enddate>20211201</enddate><creator>Izcara, Sergio</creator><creator>Morante-Zarcero, Sonia</creator><creator>Casado, Natalia</creator><creator>Sierra, Isabel</creator><general>MDPI AG</general><scope>AAYXX</scope><scope>CITATION</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>PHGZM</scope><scope>PHGZT</scope><scope>PIMPY</scope><scope>PKEHL</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0001-6448-2385</orcidid><orcidid>https://orcid.org/0000-0003-4705-2679</orcidid><orcidid>https://orcid.org/0000-0002-7315-2713</orcidid><orcidid>https://orcid.org/0000-0003-2091-6772</orcidid></search><sort><creationdate>20211201</creationdate><title>Study of the Phenolic Compound Profile of Arbutus unedo L. Fruits at Different Ripening Stages by HPLC-TQ-MS/MS</title><author>Izcara, Sergio ; Morante-Zarcero, Sonia ; Casado, Natalia ; Sierra, Isabel</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c367t-c6f713909ebaa075f7592d7684d4c75d905357ce11711be7088cc5fbf07cd2043</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Anthocyanins</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Arbutus unedo</topic><topic>Berries</topic><topic>Bioactive compounds</topic><topic>Biological activity</topic><topic>Catechin</topic><topic>Epigallocatechin gallate</topic><topic>Flavanols</topic><topic>Fruits</topic><topic>Functional foods & nutraceuticals</topic><topic>Gallic acid</topic><topic>High-performance liquid chromatography</topic><topic>HPLC-TQ-MS/MS analysis</topic><topic>Kaempferol</topic><topic>Liquid chromatography</topic><topic>Phenolic acids</topic><topic>phenolic compounds</topic><topic>Phenols</topic><topic>Quadrupoles</topic><topic>Quercetin</topic><topic>Resveratrol</topic><topic>Ripening</topic><topic>ripening stages</topic><topic>Rutin</topic><topic>Scavenging</topic><topic>Solvents</topic><topic>strawberry tree fruit</topic><topic>total anthocyanin</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Izcara, Sergio</creatorcontrib><creatorcontrib>Morante-Zarcero, Sonia</creatorcontrib><creatorcontrib>Casado, Natalia</creatorcontrib><creatorcontrib>Sierra, Isabel</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>ProQuest Central (New)</collection><collection>ProQuest One Academic (New)</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Middle East (New)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Directory of Open Access Journals</collection><jtitle>Applied sciences</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Izcara, Sergio</au><au>Morante-Zarcero, Sonia</au><au>Casado, Natalia</au><au>Sierra, Isabel</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Study of the Phenolic Compound Profile of Arbutus unedo L. Fruits at Different Ripening Stages by HPLC-TQ-MS/MS</atitle><jtitle>Applied sciences</jtitle><date>2021-12-01</date><risdate>2021</risdate><volume>11</volume><issue>24</issue><spage>11616</spage><pages>11616-</pages><issn>2076-3417</issn><eissn>2076-3417</eissn><abstract>Arbutus unedo L. berries have traditionally been used as edible and medicinal fruits in folk medicine for the treatment of some pathologies. Besides their good nutritional properties, these berries are rich in bioactive compounds. Accordingly, a HPLC-triple quadrupole (TQ)-MS/MS method was developed and validated for the first time to characterize the changes produced in the phenolic composition profile of A. unedo L. fruits through three ripening stages. Several hydroxycinnamic and hydroxybenzoic acids were detected, gallic acid being the highest phenolic acid quantified. Quercetin, quercetin-3-β-glucoside, rutin, and kaempferol were found in similar amounts at the different maturity stages. High amounts of (+)-catechin, procyanidin B2, epigallocatechin, and (−)-epigallocatechin gallate were observed in the unripe fruits. Naringin and vitexin were also quantified. Stilbenes, such as trans-resveratrol and trans-piceid, were identified for the first time in these fruits. Total phenolic compounds, total anthocyanin compounds, and radical scavenging activity were also determined in the fruits harvested at different years in several locations of the Iberian Peninsula at different ripening stages. The results confirmed that these fruits are an excellent source of these bioactive compounds (mainly flavanols) with high antioxidant activity, which could be used as a new source for preparation of nutraceutical or functional foods.</abstract><cop>Basel</cop><pub>MDPI AG</pub><doi>10.3390/app112411616</doi><orcidid>https://orcid.org/0000-0001-6448-2385</orcidid><orcidid>https://orcid.org/0000-0003-4705-2679</orcidid><orcidid>https://orcid.org/0000-0002-7315-2713</orcidid><orcidid>https://orcid.org/0000-0003-2091-6772</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Applied sciences, 2021-12, Vol.11 (24), p.11616 |
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| source | Publicly Available Content Database |
| subjects | Anthocyanins antioxidant activity Antioxidants Arbutus unedo Berries Bioactive compounds Biological activity Catechin Epigallocatechin gallate Flavanols Fruits Functional foods & nutraceuticals Gallic acid High-performance liquid chromatography HPLC-TQ-MS/MS analysis Kaempferol Liquid chromatography Phenolic acids phenolic compounds Phenols Quadrupoles Quercetin Resveratrol Ripening ripening stages Rutin Scavenging Solvents strawberry tree fruit total anthocyanin |
| title | Study of the Phenolic Compound Profile of Arbutus unedo L. Fruits at Different Ripening Stages by HPLC-TQ-MS/MS |
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