Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MS

Detalhes bibliográficos
Autor(a) principal: YELLIANTTY,Yelliantty
Data de Publicação: 2022
Outros Autores: KARTASASMITA,Rahmana Emran, SURANTAATMADJA,Slamet Ibrahim, RUKAYADI,Yaya
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100469
Resumo: Abstract Antidesma bunius is an edible berry fruit with many benefits, such as natural antimicrobials, anticancer, natural dyes, etc. However, data on chemical content in the fruit is still limited. The purpose of this research is to identify volatile compounds of Antidesma bunius fruit. We extracted and analyzed the A. bunius fruit’s chemical content using GC-MS and HPLC–DAD-ESI-MS methods. Forty-nine compounds representing 99.91% of the total chromatogram’s relative peak area were detected. Antidesma bunius is rich in 5-hydroxymethylfurfural (HMF) and ten other compounds with relative peak area >1%, such as furaldehyde, citric acid and others. We also found 109 compounds tentatively identified through HPLC–DAD-ESI-MS. Antidesma bunius contained HMF, several volatile compounds, organic acid, long-chain fatty acid, and photochromic compound.
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spelling Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MSAntidesma buniusberrybignay, GC-MSHPLC–DAD-ESI -MSvolatileAbstract Antidesma bunius is an edible berry fruit with many benefits, such as natural antimicrobials, anticancer, natural dyes, etc. However, data on chemical content in the fruit is still limited. The purpose of this research is to identify volatile compounds of Antidesma bunius fruit. We extracted and analyzed the A. bunius fruit’s chemical content using GC-MS and HPLC–DAD-ESI-MS methods. Forty-nine compounds representing 99.91% of the total chromatogram’s relative peak area were detected. Antidesma bunius is rich in 5-hydroxymethylfurfural (HMF) and ten other compounds with relative peak area >1%, such as furaldehyde, citric acid and others. We also found 109 compounds tentatively identified through HPLC–DAD-ESI-MS. Antidesma bunius contained HMF, several volatile compounds, organic acid, long-chain fatty acid, and photochromic compound.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100469Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.61320info:eu-repo/semantics/openAccessYELLIANTTY,YellianttyKARTASASMITA,Rahmana EmranSURANTAATMADJA,Slamet IbrahimRUKAYADI,Yayaeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100469Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MS
title Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MS
spellingShingle Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MS
YELLIANTTY,Yelliantty
Antidesma bunius
berry
bignay, GC-MS
HPLC–DAD-ESI -MS
volatile
title_short Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MS
title_full Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MS
title_fullStr Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MS
title_full_unstemmed Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MS
title_sort Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MS
author YELLIANTTY,Yelliantty
author_facet YELLIANTTY,Yelliantty
KARTASASMITA,Rahmana Emran
SURANTAATMADJA,Slamet Ibrahim
RUKAYADI,Yaya
author_role author
author2 KARTASASMITA,Rahmana Emran
SURANTAATMADJA,Slamet Ibrahim
RUKAYADI,Yaya
author2_role author
author
author
dc.contributor.author.fl_str_mv YELLIANTTY,Yelliantty
KARTASASMITA,Rahmana Emran
SURANTAATMADJA,Slamet Ibrahim
RUKAYADI,Yaya
dc.subject.por.fl_str_mv Antidesma bunius
berry
bignay, GC-MS
HPLC–DAD-ESI -MS
volatile
topic Antidesma bunius
berry
bignay, GC-MS
HPLC–DAD-ESI -MS
volatile
description Abstract Antidesma bunius is an edible berry fruit with many benefits, such as natural antimicrobials, anticancer, natural dyes, etc. However, data on chemical content in the fruit is still limited. The purpose of this research is to identify volatile compounds of Antidesma bunius fruit. We extracted and analyzed the A. bunius fruit’s chemical content using GC-MS and HPLC–DAD-ESI-MS methods. Forty-nine compounds representing 99.91% of the total chromatogram’s relative peak area were detected. Antidesma bunius is rich in 5-hydroxymethylfurfural (HMF) and ten other compounds with relative peak area >1%, such as furaldehyde, citric acid and others. We also found 109 compounds tentatively identified through HPLC–DAD-ESI-MS. Antidesma bunius contained HMF, several volatile compounds, organic acid, long-chain fatty acid, and photochromic compound.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100469
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100469
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.61320
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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