优化不同地理区域不同部位卡姆果中酚类化合物的提取。
Optimization of Phenolic Compounds Extraction of Different Parts of Camu-camu Fruit from Different Geographic Regions.
机构信息
Department of Food Science, Faculty of Food Engineering, University of Campinas, 80, Monteiro Lobato Street, 13083-862, Campinas, SP, Brazil.
Institute of Chemistry, Department of Analytical Chemistry, University of Campinas, 13083-970, Campinas, SP, Brazil.
出版信息
Plant Foods Hum Nutr. 2022 Sep;77(3):340-344. doi: 10.1007/s11130-022-00985-0. Epub 2022 Jul 29.
Phenolic compounds in camu-camu (Myrciaria dubia) have received interest due to their health-promoting effects. However, these compounds have been poorly investigated in the different parts of the camu-camu fruit (pulp, peel, and seeds). This study aimed to optimize the solvent composition for extraction of phenolic compounds from pulp, peels, and seeds of camu-camu through a simplex-centroid mixture design. Then, the profile of phenolic compounds in samples of camu-camu pulp, peels, and seeds from different regions in Brazil and South America was determined by UPLC-ESI-MS/MS. Aqueous ethanol (80%, v/v) yielded the highest extraction for the pulp and peel, while aqueous methanol (50%, v/v) was selected for the seed. Camu-camu parts had p-coumaric acid, catechin, epicatechin, luteolin, rutin, and quercetin, with catechin as the major compound in the pulp, peels, and seeds of all the evaluated samples. The peel showed lower concentrations of these compounds compared with the pulp and the seed; the content of phenolic compounds also differed according to the geographic region. These results broaden the knowledge on phytochemical extraction and composition of camu-camu pulp, peel, and seed and may guide future applications of their extracts in the food industry.
马鲁拉果（Myrciaria dubia）中的酚类化合物因其对健康的促进作用而受到关注。然而，这些化合物在马鲁拉果的不同部位（果肉、果皮和种子）中的研究甚少。本研究旨在通过单纯形质心法设计优化从马鲁拉果的果肉、果皮和种子中提取酚类化合物的溶剂组成。然后，通过 UPLC-ESI-MS/MS 测定了来自巴西和南美洲不同地区的马鲁拉果果肉、果皮和种子样品中的酚类化合物的特征。水-乙醇（80%，v/v）对果肉和果皮的提取效果最好，而水-甲醇（50%，v/v）则用于种子。马鲁拉果各部位均含有对香豆酸、儿茶素、表儿茶素、木樨草素、芦丁和槲皮素，其中儿茶素是所有评估样品的果肉、果皮和种子中的主要化合物。与果肉和种子相比，果皮中的这些化合物浓度较低；酚类化合物的含量也因地理位置而异。这些结果扩展了马鲁拉果果肉、果皮和种子中植物化学物质提取和组成的知识，并可能指导其提取物在食品工业中的未来应用。
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