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

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Relation http://ir.cftri.com/12139/
http://dx.doi.org/10.1016/j.foodres.2016.02.001
 
Title Characterization of free, esterified and bound phenolics in custard apple
(Annona squamosa L) fruit pulp by UPLC-ESI-MS/MS
 
Creator Revathy, Baskaran
Dilshad, P.
Rajarathnam, S.
 
Subject 01 Analysis
24 Fruits
 
Description 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.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12139/1/Food%20Research%20International%2C%20Volume%2082%2C%20April%202016%2C%20Pages%20121-127.pdf
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.