HPLC-DAD-Q-ToF-MS profiling of phenolic compounds from mango (Mangifera indica L.) seed kernel of different cultivars and maturation stages as a preliminary approach to determine functional and nutraceutical value

被引：30

作者：

Alanon, M. E. ^{[1
,2
,3
]}

Pimentel-Moral, S. ^{[2
,3
]}

Arraez-Roman, D. ^{[2
,3
]}

Segura-Carretero, A. ^{[2
,3
]}

机构：

[1] Univ Castilla La Mancha, Higher Tech Sch Agron Engn, Dept Analyt Chem & Food Technol, Ronda Calatrava 7, Ciudad Real 13071, Spain

[2] Univ Granada, Fac Sci, Dept Analyt Chem, Campus Fuentenueva S-N, Granada 18071, Spain

[3] PTS Granada, Res & Dev Funct Food Ctr CIDAF, Avda Conocimiento S-N, Granada 18016, Spain

来源：

FOOD CHEMISTRY | 2021年 / 337卷

关键词：

Mango by-products; Seed kernel; Phenolic composition; Nutraceutical value; Cultivar; Maturation stage; BIOACTIVE COMPOUNDS; ELLAGIC ACID; BY-PRODUCTS; ANTIOXIDANT; QUANTIFICATION; POLYPHENOLICS; GALLOTANNINS; QUALITY; HEALTH; FRUITS;

D O I：

10.1016/j.foodchem.2020.127764

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Mango seed kernel is a by-product which is usually discarded. However, it has been confirmed in this study that seed kernel exhibits more phenolic compounds with bioactive properties than edible fraction of mango. The influence of factors such as cultivar and maturation degree on the phenolic composition has been studied to evaluate nutraceutical value. The comprehensive analysis of phenolic composition by HPLC-DAD-Q-ToF-MS seed kernel from different cultivars ('Keth', 'Kent'and 'Osteen') at five maturation stages was conducted. Results evidenced that `Keitt' samples exhibited higher quantities of iriflophenone glucoside, maclurin C-glucoside, maclurin digalloyl glucoside, mangiferin, 5-galloyl quinic acid and trigalloyl glucose at the first three ripening stages. However, seed kernel from `Osteen' variety showed higher amounts of hexa- and hepta-gallotannins whose concentrations diminished over the maturation course. Therefore, cultivar and maturation stage factors should be take into account due to their influence on the phenolic composition and subsequently on the nutraceutical value.

引用

页数：8