Contribution to the characterization of Opuntia spp. juices by LC–DAD–ESI-MS/MS

•Composition of Opuntia ficus-indica juice was characterized by LC–DAD–ESI-MS/MS.•Phenolic and phenylpyruvic acids and derivatives were detected.•Isorhamnetin derivatives were the dominant flavonol glycosides identified.•Six betaxanthins and three betacyanin were detected in the samples.•Derivative...

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Bibliographic Details
Published in:Food chemistry 2016-11, Vol.210, p.558-565
Main Authors: Mata, A., Ferreira, J.P., Semedo, C., Serra, T., Duarte, C.M.M., Bronze, M.R.
Format: Article
Language:English
Subjects:
Betacyanins - analysis
Betalains
Betaxanthins - analysis
Beverages - analysis
Chromatography, Liquid - methods
Flavonols - analysis
Fruit - chemistry
LC–DAD–ESI-MS/MS
Opuntia - chemistry
Opuntia spp
Organic acids
Phenols
Phenols - analysis
Phenylpyruvic acid derivatives
Plant Extracts - chemistry
Portugal
Pyridines - analysis
Quercetin - analogs & derivatives
Quercetin - analysis
Spectrometry, Mass, Electrospray Ionization
Tandem Mass Spectrometry - methods
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Summary:•Composition of Opuntia ficus-indica juice was characterized by LC–DAD–ESI-MS/MS.•Phenolic and phenylpyruvic acids and derivatives were detected.•Isorhamnetin derivatives were the dominant flavonol glycosides identified.•Six betaxanthins and three betacyanin were detected in the samples.•Derivative compounds from piscidic acid were tentatively characterized. Opuntia spp. fruits are considered as health promoting foods due to the diversity of bioactive molecules found in these fruits. The composition in organic acids, flavonols and betalains in the Opuntia ficus-indica juice from a region of Portugal was accomplished for the first time by liquid chromatography and tandem mass spectrometry using an electrospray ionization source operating in negative and positive mode. The methodology used allowed the detection of 44 compounds, from which 32 were identified. Isorhamnetin derivatives were the dominant flavonol glycosides. A total of 9 betalains including 6 betaxanthins and 3 betacyanin were also detected in the fruit juice samples and indicaxanthin, betanin and isobetanin were the major pigments. Phenolic acid and phenylpyruvic acid derivatives were also identified. To our knowledge, it is the first time derivative compounds from piscidic acid, phenolic compounds and betalains are characterized in cactus pear juice using a single LC–DAD–ESI-MS/MS method.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.04.033