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Phenolic compounds in Ecuadorian fruits

Vasco, Catalina (2009). Phenolic compounds in Ecuadorian fruits. Diss. (sammanfattning/summary) Uppsala : Sveriges lantbruksuniv., Acta Universitatis Agriculturae Sueciae, 1652-6880 ; 2009:54
ISBN 978-91-576-7401-2
[Doctoral thesis]

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A group of eighteen fruits cultivated in Ecuador were evaluated for their total soluble phenolic compounds and antioxidant activity and attempts were made to identify the group and content of phenolic compounds responsible for the antioxidant activity. In terms of total phenolic content, three groups (with <100,200-500 and >1000 mg gallic acid equivalents/100 g FW) were clearly distinguishable. RP-HPLC-DAD and/or LC-MS/MS were used to study the phenolic compounds in four Rosaceae fruits (Andean blackberry, strawberry, plum and capulí cherry), three Passifloraceae and mortiño berry. Andean blackberry contained ellagitannins, ellagic acid derivatives and cyanidin glycosides as major compounds, plus considerable amounts of (-)-epicatechin, proanthocyanidins, quercetin derivatives, gallic acid and galloyl esters. Strawberry had ellagic acid derivatives as major components followed by pelargonidin glycosides, proanthocyanidins, quercetin derivatives and galloyl esters. Plum and capulí cherry both contained chlorogenic acids among the hydroxycinnamate derivatives, (-)-epicatechin among the flavan-3-ols and similar levels of proanthocyanidins and quercetin derivatives. In addition, capulí cherry had a high concentration of (+)-catechin. Two fruits were studied for the first time: mortiño berry (Vaccinium floribundum Kunth, Family Ericaceae) and banana passion fruit or taxo (Passiflora mollissima H.B.K.). In mortiño, (-)-epicatechin and one trimer A were found. Of the flavonol glycosides, quercetin and myricetin were found as -3-O-hexosides, -3-O-pentosides and -3-O-deoxyhexosides. Chlorogenic and neochlorogenic acids together with caffeic/ferulic acid derivatives were found as predominant components among the hydroxycinnamic acids. Anthocyanins were the major class quantified in the berry. Banana passion fruit contained the monomers (E)GC, (+)-catechin, (-)-epicatechin and the rare (epi)afzelechin, and proanthocyanidin dimers and trimers (E)GC-(E)GC, (E)C-(E)GC, (E)Azf-(E)C, (E)C-(E)C-(E)C, (E)C-(E)GC-(E)C, and (E)GC-(E)GC-(E)C. The total content of proanthocyanidins was quantified as ~1955 mg/100 g FW, indicating that banana passion fruit is an excellent source of proanthocyanidins.

Authors/Creators:Vasco, Catalina
Title:Phenolic compounds in Ecuadorian fruits
Series Name/Journal:Acta Universitatis Agriculturae Sueciae
Year of publishing :2009
Number of Pages:61
ALLI Vasco, C., Ruales, J., Kamal-Eldin, A. (2008). Total phenolic compounds and antioxidant capacities of major fruits from Ecuador. Food Chemistry 111 (4), 816-823. II Vasco, C., Àvila, J., Ruales, J., Svanberg, U., Kamal-Eldin, A. (2009). Physical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceum Cav.). International Journal of Food Science & Nutrition. DOI: 10.1080/09637480903099618. III Vasco, C., Riihinen, K., Ruales, J., Kamal-Eldin, A. (2009). Phenolic compounds in Rosaceae fruits from Ecuador. Journal of Agricultural and Food Chemistry 57 (4), 1204-1212. IV Vasco, C., Riihinen, K., Ruales, J., Kamal-Eldin, A. (2009). Chemical composition and phenolic compound profile of mortiño (Vaccinium floribundum Kunth). Journal of Agricultural and Food Chemistry. V Vasco, C., Riihinen, K., Ryynänen, A., Ruales, J., Kamal-Eldin, A. Predominant flavan-3-ols and proanthocyanidins and other polyphenols in taxo (Passiflora mollisima H.B.K.).
Place of Publication:Uppsala
ISBN for printed version:978-91-576-7401-2
Publication Type:Doctoral thesis
Full Text Status:Public
Agris subject categories.:Q Food science > Q04 Food composition
Subjects:Not in use, please see Agris categories
Agrovoc terms:fruit crops, fruits, phenolic compounds, phenolic content, antioxidants, flavonoids, chemical composition, analytical methods, ecuador
Keywords:fruits, Ecuador, phenolic compounds, antioxidants, flavonoids, mortiño, banana passion fruit, Andean blackberry
Permanent URL:
ID Code:2076
Department:(NL, NJ) > Dept. of Food Science (until 161231)
Deposited By: Catalina Vasco
Deposited On:27 Aug 2009 00:00
Metadata Last Modified:02 Dec 2014 10:16

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