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Food Chem. 2016 Nov 15;211:845-52. doi: 10.1016/j.foodchem.2016.05.123. Epub 2016 May 19.

Profiling of lipophilic and phenolic phytochemicals of four cultivars from cherimoya (Annona cherimola Mill.).

Author information

1
CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. Electronic address: santos.sonia@ua.pt.
2
CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. Electronic address: cvilela@ua.pt.
3
Faculty of Exact Science and Engineering, University of Madeira, 9000-390 Funchal, Portugal.
4
Faculty of Life Sciences, University of Madeira, 9000-390 Funchal, Portugal.
5
CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.

Abstract

The lipophilic and phenolic extractives of the ripe mesocarp of four cherimoya cultivars ('Perry Vidal', 'Mateus I', 'Mateus III' and 'Funchal') from Madeira Island, were studied for the first time. The predominant lipophilic compounds are kaurene diterpenes (42.2-59.6%), fatty acids (18.0-35.6%) and sterols (9.6-23.7%). Kaur-16-en-19-oic acid is the major lipophilic component of all cultivars accounting between 554 and 1350mgkg(-1) of dry material. The studied fruits also contain a high variety of flavan-3-ols, including galloylated and non-galloylated compounds. Five phenolic compounds were identified for the first time: catechin, (epi)catechin-(epi)gallocatechin, (epi)gallocatechin, (epi)afzelechin-(epi)catechin and procyanidin tetramer. 'Mateus I' and 'Mateus III' cultivars present the highest content of phenolic compounds (6299 and 9603mgkg(-1) of dry weight, respectively). These results support the use of this fruit as a rich source of health-promoting components, with the capacity to prevent or delay the progress of oxidative-stress related disorders.

KEYWORDS:

Annona cherimola Mill.; GC–MS; Lipophilic components; Phenolic components; Ripe cherimoya mesocarp; UHPLC-MS

PMID:
27283704
DOI:
10.1016/j.foodchem.2016.05.123
[Indexed for MEDLINE]

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