Chen, Z, Zhong, B, Barrow, CJ et al. (2 more authors) (2021) Identification of phenolic compounds in Australian grown dragon fruits by LC-ESI-QTOF-MS/MS and determination of their antioxidant potential. Arabian Journal of Chemistry, 14 (6). 103151. ISSN 1878-5352
Abstract
Dragon fruit is a popular tropical fruit that has a high phenolic content which are the main contributors to the antioxidant potential and health benefits of dragon fruit pulp and peel waste. Although some phenolic compounds in dragon fruit have previously been reported, a comprehensive analysis of complete phenolic profile of the Australian varieties has not been conducted. Thus, the aim of this study was to extract, identify and quantify phenolics from dragon fruits grown in Australia. Phenolic compounds were extracted from the peels and pulps of white and red dragon fruit. Phenolic content was determined by total phenolic content (TPC), total flavonoid content (TFC) and total tannin content (TTC), while antioxidant activities were measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), 2,2′-Azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and total antioxidant capacity (TAC). The results showed that dragon fruit pulp had a higher total phenolic content and stronger antioxidant capacity than peel, while the peel had a higher content of flavonoids and tannins than the pulp. Liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) was used for the characterization of phenolic compounds, a total of 80 phenolics including phenolic acids (25), flavonoids (38), lignans (6), stilbene (3) and other polyphenols (8) were characterized in all dragon fruits. High performance liquid chromatography equipped with photodiode array detector (HPLC-PDA) quantified the phenolic compounds in different portion of dragon fruit and showed that dragon peel had higher concentrations of phenolics than pulp. The results highlighted that both dragon fruit peel and pulp are potential sources of phenolic compounds, with peel in particular being a source of antioxidant phenolics with potential as ingredients for the food and pharmaceutical industries.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2021 The Author(s). Published by Elsevier B.V. on behalf of King Saud University. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 07 Jun 2021 10:52 |
Last Modified: | 07 Jun 2021 10:53 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.arabjc.2021.103151 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:174899 |