TY - JOUR
T1 - Soluble and hydrolyzable phenolic compounds in date fruits (Phoenix dactylifera L.) by UPLC-QTOF-MS/MS and UPLC-DAD
AU - Alam, Muneeba Zubair
AU - Fristedt, Rikard
AU - Landberg, Rikard
AU - Kamal-Eldin, Afaf
N1 - Publisher Copyright:
© 2024
PY - 2024/8
Y1 - 2024/8
N2 - Phenolic compounds in plant foods exist in soluble, hydrolyzable, and insoluble forms. This study is the first to analyze both soluble (extracted using 80 % methanol) and hydrolyzable (extracted using ethyl acetate after alkaline hydrolysis) phenolics in 18 date cultivars. The phenolic compounds were identified and quantified using ultra-high-performance liquid chromatography with quadrupole time-of-flight mass spectrometry and diode array detectors. A total of 59 peaks were detected, of which 45 were identified while 14 remained unidentified. The concentrations of the soluble and hydrolyzable phenolics ranged from 27.5–54.0 and 24–78.5 mg/100 g fresh weight, respectively. Gallic acid and ferulic acid predominated in the soluble and hydrolyzable fractions, quercetin and taxifolin were predominant in the soluble fraction, while caffeic acid and chlorogenic acid were abundant in the hydrolyzable fraction. The hydrolyzable phenolics were found to contribute significantly to the total phenolic content of date fruits pointing to the need to include them in the analysis of total phenolic compounds in foods.
AB - Phenolic compounds in plant foods exist in soluble, hydrolyzable, and insoluble forms. This study is the first to analyze both soluble (extracted using 80 % methanol) and hydrolyzable (extracted using ethyl acetate after alkaline hydrolysis) phenolics in 18 date cultivars. The phenolic compounds were identified and quantified using ultra-high-performance liquid chromatography with quadrupole time-of-flight mass spectrometry and diode array detectors. A total of 59 peaks were detected, of which 45 were identified while 14 remained unidentified. The concentrations of the soluble and hydrolyzable phenolics ranged from 27.5–54.0 and 24–78.5 mg/100 g fresh weight, respectively. Gallic acid and ferulic acid predominated in the soluble and hydrolyzable fractions, quercetin and taxifolin were predominant in the soluble fraction, while caffeic acid and chlorogenic acid were abundant in the hydrolyzable fraction. The hydrolyzable phenolics were found to contribute significantly to the total phenolic content of date fruits pointing to the need to include them in the analysis of total phenolic compounds in foods.
KW - Date fruit
KW - Hydrolyzable phenolics
KW - Phoenix dactylifera L.
KW - Soluble phenolics
KW - UPLC-DAD
KW - UPLC-QTOF-MS/MS
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U2 - 10.1016/j.jfca.2024.106354
DO - 10.1016/j.jfca.2024.106354
M3 - Article
AN - SCOPUS:85194379451
SN - 0889-1575
VL - 132
JO - Journal of Food Composition and Analysis
JF - Journal of Food Composition and Analysis
M1 - 106354
ER -