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Characterization, quantification of free, esterified and bound phenolics in Kainth (Pyrus pashia Buch.-Ham. Ex D.Don) fruit pulp by UPLC-ESI-HRMS/ MS and evaluation of their antioxidant activity.

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Relation http://ir.cftri.com/14620/
https://doi.org/10.1016/j.foodchem.2019.125114
 
Title Characterization, quantification of free, esterified and bound phenolics in
Kainth (Pyrus pashia Buch.-Ham. Ex D.Don) fruit pulp by UPLC-ESI-HRMS/
MS and evaluation of their antioxidant activity.
 
Creator Om, Prakash
Revathy, Baskaran
Kudachikar, V. B.
 
Subject 01 Analysis
07 Waste utilization
24 Fruits
 
Description UPLC-ESI-HRMS/MS was used to identify the free, esterified and bound phenolic compounds in Kainth fruit
extracts. In total, around 17, 15 and 18 free, esterified and bound phenolic compounds respectively were
identified. Among these, Procyanidin B2, Epicatechin, Phloridzin, Hesperetin, etc. are being reported for the first
time. The total phenolic content of free, esterified and bound fractions were 178.33 ± 6.90, 151.33 ± 7.73 and
707.16 ± 19.77 mg GAE/100 g of fruit. The major phenolic compounds quantified were chlorogenic acid
(7.97 mg/100 g), arbutin (7.05 mg/100 g) and catechin (44.56 mg/100 g) in free, esterified and bound form
respectively. Various antioxidant assays (DPPH, ABTS, TAC and FRAP) were performed for all the extracts.
Among different extracts, the bound phenolics exhibited the highest antioxidant activity. Systematic identification and quantitative profiling of phenolics in Kainth fruit being presented for the first time would help in
utilising this fruit for designing functional food formulations.
 
Date 2019
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14620/1/Food%20Chemistry%20299%20%282019%29%20125114.pdf
Om, Prakash and Revathy, Baskaran and Kudachikar, V. B. (2019) Characterization, quantification of free, esterified and bound phenolics in Kainth (Pyrus pashia Buch.-Ham. Ex D.Don) fruit pulp by UPLC-ESI-HRMS/ MS and evaluation of their antioxidant activity. Food Chemistry, 299. p. 125114. ISSN 0308-8146