CEBAS (CSIC) Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, Campus University Espinardo, Murcia, Spain.
J Agric Food Chem. 2012 Jul 18;60(28):7005-15. doi: 10.1021/jf301739q. Epub 2012 Jul 6.
Colocasia esculenta (L.) Shott, commonly called taro, is an ancient species selected for its edible tuber. Its huge "elephant ear" like leaves are also consumed in sauces and stews or as soups. Forty-one phenolic metabolites (11 hydroxycinnamic acid derivatives and 30 glycosylated flavonoids) were identified by high-performance liquid chromatography-diode array detection-electrospray ionization/mass spectrometry (HPLC-DAD-ESI/MS(n)) in the leaves of two C. esculenta varieties cultivated in Azores Islands. To our knowledge, 34 of the 41 phenolic compounds are being reported for the first time in this species. Phenolics quantification was achieved by an HPLC-DAD accurate and sensitive validated method. Although the qualitative profile of the two varieties is quite similar, quantitative differences were observed between them. "Giant white" and "red" varieties (local denomination) contain, respectively, ca. 14 and 21% of phenolic acids, 37 and 28% of flavones mono-C-glycosides, 42 and 43% of flavones di-C-glycosides, 3 and 4% of flavones mono-C-(O-glycosyl)glycosides, and both of them ca. 2% of flavones di-C-(O-glycosyl)glycosides and 2% of flavones-O-glycosides. Luteolin-6-C-hexoside was the compound present in higher amounts in both varieties. The established phenolic profile is an added value for the authenticity and quality control of C. esculenta and may be useful in the discrimination of its varieties.
芋艿（Colocasia esculenta（L.）Shott），俗称芋头，是一种古老的物种，因其可食用的块茎而被选育。它巨大的“象耳”状叶子也被用于酱汁和炖菜，或作为汤料。通过高效液相色谱-二极管阵列检测-电喷雾电离/质谱联用（HPLC-DAD-ESI/MS(n)）在亚速尔群岛种植的两个芋艿品种的叶片中鉴定出 41 种酚类代谢物（11 种羟基肉桂酸衍生物和 30 种糖基化类黄酮）。据我们所知，其中 34 种酚类化合物是首次在该物种中报道。采用 HPLC-DAD 准确灵敏的验证方法进行酚类物质的定量分析。尽管两个品种的定性特征非常相似，但在它们之间观察到了定量差异。“大白”和“红”品种（当地名称）分别含有约 14%和 21%的酚酸、37%和 28%的黄酮单 C-糖苷、42%和 43%的黄酮二 C-糖苷、3%和 4%的黄酮单 C-（O-糖苷基）糖苷和两者均含有约 2%的黄酮二 C-（O-糖苷基）糖苷和 2%的黄酮-O-糖苷。两种品种中芦丁-6-C-己糖苷的含量都较高。所建立的酚类特征图谱为芋艿的真实性和质量控制增加了附加值，并且可能有助于其品种的鉴别。
