Differences in the Phenolic Profile by UPLC Coupled to High Resolution Mass Spectrometry and Antioxidant Capacity of Two Varieties.

BACKGROUND

phenolic compounds are bioactive chemical species derived from fruits and vegetables, with a plethora of healthy properties. In recent years, there has been a growing interest in persimmon ( L.f.) due to the presence of many different classes of phenolic compounds. However, the analysis of individual phenolic compounds is difficult due to matrix interferences.

METHODS

the aim of this research was the evaluation of individual phenolic compounds and antioxidant capacity of the pulp of two varieties of persimmon ( and ) by an improved extraction procedure together with a UPLC-Q-TOF-MS platform.

RESULTS

the phenolic compounds composition of persimmon was characterized by the presence of hydroxybenzoic and hydroxycinnamic acids, hydroxybenzaldehydes, dihydrochalcones, tyrosols, flavanols, flavanones, and flavonols. A total of 31 compounds were identified and 17 compounds were quantified. Gallic acid was the predominant phenolic compounds found in the variety (0.953 mg/100 g) whereas the concentration of -hydroxybenzoic acid was higher in the option (0.119 mg/100 g).

CONCLUSIONS

the results showed that the variety had higher quantities of phenolic compounds than the example. These data could be used as reference in future phenolic compound databases when individual health effects of phenolic compounds become available.