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Food Chem. 2015 Jul 15;179:191-8. doi: 10.1016/j.foodchem.2015.01.103. Epub 2015 Feb 4.

Identification of polyphenolic compounds in the flesh of Argan (Morocco) fruits.

Author information

1
Division of Preventive Oncology, National Center for Tumor Diseases, Im Neuenheimer Feld 460, Heidelberg, Germany; German Cancer Research Center (DKFZ), Im Neuenheimer Feld 581, Heidelberg, Germany; Natural Substances Biochemistry Laboratory, LBSN, FSTE, BP 509, Boutalamine, Errachidia, Morocco.
2
Division of Preventive Oncology, National Center for Tumor Diseases, Im Neuenheimer Feld 460, Heidelberg, Germany; German Cancer Research Center (DKFZ), Im Neuenheimer Feld 581, Heidelberg, Germany.
3
Core Facility, Molecular Structure Analysis, German Cancer Research Center (DKFZ), Im Neuenheimer Feld 280, 69120 Heidelberg, Germany.
4
Division of Preventive Oncology, National Center for Tumor Diseases, Im Neuenheimer Feld 460, Heidelberg, Germany; German Cancer Research Center (DKFZ), Im Neuenheimer Feld 581, Heidelberg, Germany. Electronic address: r.owen@dkfz-heidelberg.de.

Abstract

High performance liquid chromatography coupled with negative electrospray ionization (HPLC-ESI) along with fragmentation patterns generated by nano-electrospray ionization (nano-ESI-MS-MS) and NMR techniques were utilized for the identification of phenolic compounds in Argan fruits. A total of 15.4 g/kg was determined represented by catechins (39%), flavonoids (28%), procyanidins (26%), free phenolic acids (6%) and phenolic acid glycosides (1%). Twenty-one phenolic compounds were identified for the first time in Argan fruits namely III. epicatechin-(4β→8)-catechin dimer (procyanidin B1), IV. p-coumaric acid glycoside, VI. epicatechin-(4β→8)-epicatechin dimer (procyanidin B2), VIII. caffeic acid glycoside, XIX. epicatechin-(4β→8)-epicatechin-(4β→8)-epicatechin trimer (procyanidin C1), X. p-hydroxybenzaldehyde XI. ferulic acid glycoside, XII. vanillic acid, XIII. sinapic acid glycoside, XVI. p-coumaric acid, XVII. ferulic acid, XVIII. sinapic acid, XIX. rutin pentoside, XX. quercetin glycopentoside, XXI. 4,4'-dihydroxy-3,3'-imino-di-benzoic acid, XXV. quercetin-3-O-rhamnogalactoside, XXVII. quercetin glycohydroxybenzoate, XXVIII. quercetin glycocaffeate, XXIX. quercetin glycosinapate, XXX. quercetin glycoferulate and XXXI. quercetin glycocoumarate.

KEYWORDS:

Column chromatography; ESI-MS–MS; HPLC–ESI-MS; NMR; Polyphenols

PMID:
25722154
DOI:
10.1016/j.foodchem.2015.01.103
[Indexed for MEDLINE]

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