Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)
Main Author: | |
---|---|
Publication Date: | 2016 |
Other Authors: | , , , , , , |
Format: | Article |
Language: | eng |
Source: | Repositório Institucional da UNESP |
Download full: | http://dx.doi.org/10.1016/j.foodres.2016.01.014 http://hdl.handle.net/11449/158811 |
Summary: | Jambolan fruit has been used in traditional Indian medicine and has recently attracted interest as a functional food. The comprehensive study by HPLC-DAD-ESI-MS/MS has revealed the occurrence of around 74 individual phenolic compounds in the edible parts of jambolan, including 9 anthocyanins (mainly based on delphinidin, petunidin and malvidin), 9 flavonols (myricetin, laricitrin and syringetin glycosides), 19 flavanonols (dihexosides of dihydromyricetin and its methylated derivatives), 8 flavan-3-ol monomers (mainly gallocatechin), 13 gallotanins and 13 ellagitanins, together with some proanthocyanidins (highly galloylated prodelphinidins) and free gallic and ellagic acids. No hydroxycinnamic acid derivatives were detected. The skin of the jambolan fruit accumulated great amounts of phenolic compounds, almost all of the non-tannin phenolics. In contrast, condensed tannins (proanthocyanidins) and hydrolyzable tannins (gallotannins and ellagitannins) were present in both edible parts, accounting for greater amounts in the skin. Overall, the main phenolics of jambolan were anthocyanins and hydrolyzable tannins (similar amounts of gallotannins and ellagitanins), followed by flavanonols, flavonols and flavan-3-ols. (C) 2016 Elsevier Ltd. All rights reserved. |
id |
UNSP_009c95a6c5d3ec202c8f89bcd0151410 |
---|---|
oai_identifier_str |
oai:repositorio.unesp.br:11449/158811 |
network_acronym_str |
UNSP |
network_name_str |
Repositório Institucional da UNESP |
repository_id_str |
2946 |
spelling |
Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)JambolanAnthocyaninsFlavonolsFlavanonolsFlavan-3-olsProanthocyanidinsHydrolyzable tanninsJambolan fruit has been used in traditional Indian medicine and has recently attracted interest as a functional food. The comprehensive study by HPLC-DAD-ESI-MS/MS has revealed the occurrence of around 74 individual phenolic compounds in the edible parts of jambolan, including 9 anthocyanins (mainly based on delphinidin, petunidin and malvidin), 9 flavonols (myricetin, laricitrin and syringetin glycosides), 19 flavanonols (dihexosides of dihydromyricetin and its methylated derivatives), 8 flavan-3-ol monomers (mainly gallocatechin), 13 gallotanins and 13 ellagitanins, together with some proanthocyanidins (highly galloylated prodelphinidins) and free gallic and ellagic acids. No hydroxycinnamic acid derivatives were detected. The skin of the jambolan fruit accumulated great amounts of phenolic compounds, almost all of the non-tannin phenolics. In contrast, condensed tannins (proanthocyanidins) and hydrolyzable tannins (gallotannins and ellagitannins) were present in both edible parts, accounting for greater amounts in the skin. Overall, the main phenolics of jambolan were anthocyanins and hydrolyzable tannins (similar amounts of gallotannins and ellagitanins), followed by flavanonols, flavonols and flavan-3-ols. (C) 2016 Elsevier Ltd. All rights reserved.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Fondo Social EuropeoJunta de Comunidades de Castilla-La ManchaSpanish Ministerio de Economia y CompetitividadUniv Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Cristovao Colombo 2265, BR-15054000 Sao Paulo, BrazilInst Fed Fluminense, Ave Dario Vieira Borges 235, BR-28360000 Bom Jesus Do Itabapoana, BrazilUniv Fed Vicosa, Ave Peter Henry Rolfs S-N,Campus Univ, BR-36570000 Vicosa, MG, BrazilUniv Castilla La Mancha, Inst Reg Invest Cient Aplicada, Avda Camila Jose Cela S-N, E-13071 Ciudad Real, SpainFdn Parque Cient & Tecnol Castilla La Mancha, Paseo Innovac 1, Albacete 02006, SpainInst Vid & El Vino Castilla La Mancha, Carretera Albacete S-N, Tomelloso 13700, SpainUniv Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Cristovao Colombo 2265, BR-15054000 Sao Paulo, BrazilCNPq: 486967/21012-3-CNPqFAPESP: 2013/19057-2Spanish Ministerio de Economia y Competitividad: AGL2011-29708-C02-02Elsevier B.V.Universidade Estadual Paulista (Unesp)Universidade Federal Fluminense (UFF)Universidade Federal de Viçosa (UFV)Univ Castilla La ManchaFdn Parque Cient & Tecnol Castilla La ManchaInst Vid & El Vino Castilla La ManchaCarvalho Tavares, Iasnaia Maria de [UNESP]Lago-Vanzela, Ellen Silva [UNESP]Gomes Rebello, Ligia PortugalRamos, Afonso MotaGomez-Alonso, SergioGarcia-Romero, EstebanDa-Silva, Roberto [UNESP]Hermosin-Gutierrez, Isidro2018-11-26T15:29:17Z2018-11-26T15:29:17Z2016-04-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1-13application/pdfhttp://dx.doi.org/10.1016/j.foodres.2016.01.014Food Research International. Amsterdam: Elsevier Science Bv, v. 82, p. 1-13, 2016.0963-9969http://hdl.handle.net/11449/15881110.1016/j.foodres.2016.01.014WOS:000374197300001WOS000374197300001.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Research International1,472info:eu-repo/semantics/openAccess2024-01-09T06:30:27Zoai:repositorio.unesp.br:11449/158811Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-01-09T06:30:27Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels) |
title |
Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels) |
spellingShingle |
Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels) Carvalho Tavares, Iasnaia Maria de [UNESP] Jambolan Anthocyanins Flavonols Flavanonols Flavan-3-ols Proanthocyanidins Hydrolyzable tannins |
title_short |
Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels) |
title_full |
Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels) |
title_fullStr |
Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels) |
title_full_unstemmed |
Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels) |
title_sort |
Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels) |
author |
Carvalho Tavares, Iasnaia Maria de [UNESP] |
author_facet |
Carvalho Tavares, Iasnaia Maria de [UNESP] Lago-Vanzela, Ellen Silva [UNESP] Gomes Rebello, Ligia Portugal Ramos, Afonso Mota Gomez-Alonso, Sergio Garcia-Romero, Esteban Da-Silva, Roberto [UNESP] Hermosin-Gutierrez, Isidro |
author_role |
author |
author2 |
Lago-Vanzela, Ellen Silva [UNESP] Gomes Rebello, Ligia Portugal Ramos, Afonso Mota Gomez-Alonso, Sergio Garcia-Romero, Esteban Da-Silva, Roberto [UNESP] Hermosin-Gutierrez, Isidro |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade Federal Fluminense (UFF) Universidade Federal de Viçosa (UFV) Univ Castilla La Mancha Fdn Parque Cient & Tecnol Castilla La Mancha Inst Vid & El Vino Castilla La Mancha |
dc.contributor.author.fl_str_mv |
Carvalho Tavares, Iasnaia Maria de [UNESP] Lago-Vanzela, Ellen Silva [UNESP] Gomes Rebello, Ligia Portugal Ramos, Afonso Mota Gomez-Alonso, Sergio Garcia-Romero, Esteban Da-Silva, Roberto [UNESP] Hermosin-Gutierrez, Isidro |
dc.subject.por.fl_str_mv |
Jambolan Anthocyanins Flavonols Flavanonols Flavan-3-ols Proanthocyanidins Hydrolyzable tannins |
topic |
Jambolan Anthocyanins Flavonols Flavanonols Flavan-3-ols Proanthocyanidins Hydrolyzable tannins |
description |
Jambolan fruit has been used in traditional Indian medicine and has recently attracted interest as a functional food. The comprehensive study by HPLC-DAD-ESI-MS/MS has revealed the occurrence of around 74 individual phenolic compounds in the edible parts of jambolan, including 9 anthocyanins (mainly based on delphinidin, petunidin and malvidin), 9 flavonols (myricetin, laricitrin and syringetin glycosides), 19 flavanonols (dihexosides of dihydromyricetin and its methylated derivatives), 8 flavan-3-ol monomers (mainly gallocatechin), 13 gallotanins and 13 ellagitanins, together with some proanthocyanidins (highly galloylated prodelphinidins) and free gallic and ellagic acids. No hydroxycinnamic acid derivatives were detected. The skin of the jambolan fruit accumulated great amounts of phenolic compounds, almost all of the non-tannin phenolics. In contrast, condensed tannins (proanthocyanidins) and hydrolyzable tannins (gallotannins and ellagitannins) were present in both edible parts, accounting for greater amounts in the skin. Overall, the main phenolics of jambolan were anthocyanins and hydrolyzable tannins (similar amounts of gallotannins and ellagitanins), followed by flavanonols, flavonols and flavan-3-ols. (C) 2016 Elsevier Ltd. All rights reserved. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-04-01 2018-11-26T15:29:17Z 2018-11-26T15:29:17Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.foodres.2016.01.014 Food Research International. Amsterdam: Elsevier Science Bv, v. 82, p. 1-13, 2016. 0963-9969 http://hdl.handle.net/11449/158811 10.1016/j.foodres.2016.01.014 WOS:000374197300001 WOS000374197300001.pdf |
url |
http://dx.doi.org/10.1016/j.foodres.2016.01.014 http://hdl.handle.net/11449/158811 |
identifier_str_mv |
Food Research International. Amsterdam: Elsevier Science Bv, v. 82, p. 1-13, 2016. 0963-9969 10.1016/j.foodres.2016.01.014 WOS:000374197300001 WOS000374197300001.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Research International 1,472 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1-13 application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier B.V. |
publisher.none.fl_str_mv |
Elsevier B.V. |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1797790249161588736 |