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Characterization of free, esterified and bound phenolics in custard apple (Annona squamosa L) fruit pulp by UPLC-ESI-MS/MS

Revathy, Baskaran and Dilshad, P. and Rajarathnam, S. (2016) Characterization of free, esterified and bound phenolics in custard apple (Annona squamosa L) fruit pulp by UPLC-ESI-MS/MS. Food Research International, 82. pp. 121-127.

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Abstract

Ultra high-performance liquid chromatography-electrospray ionization mass spectrometry (UPLC-ESI-MS) was used to identify the free, bound and esterified phenolic acids in the extracts of custard apple (Annona squamosa L). In total around 16, 15 and 13 free, bound and esterified phenolic compounds respectively were identified. Among these about 5 phenolic compounds like quinic acid, gallocatechin, gallocatechin gallate, caffeoylhexoside, dihydroxyquercetin have and been reported for the first time in A. squamosa. Also, compounds like 4-(β-Dglucopyranosyloxy) benzoic acid, procyanidin B1, procyanidin C1 in free form, 7 hydroxycoumarin 7 glucoside (skimmin), dihydroquercetin, xanthotaxol acetate, decycloxybenzoic acid in bound extract and caffeoyl hexoside in esterified form have been tentatively identified. Apart from phenolic compounds few organic acids like malic, citric, citramalic, adipic and acotinic acid have been found in the custard apple extracts. This study provides a newer insight into the phenolic profile of custard apple and their characterization by UPLC-ESI-MS/MS.

Item Type: Article
Uncontrolled Keywords: Annona squamosa Phenolic compounds UPLC-ESI-MS Fragmentation
Subjects: 600 Technology > 08 Food technology > 01 Analysis
600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Feb 2016 12:27
Last Modified: 26 Feb 2016 12:27
URI: http://ir.cftri.com/id/eprint/12139

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