High-Throughput Screening and Characterization of Phenolic Compounds in Stone Fruits Waste by LC-ESI-QTOF-MS/MS and Their Potential Antioxidant Activities

Abstract

Stone fruits, including peach (Prunus persica L.), nectarine (Prunus nucipersica L.), plum (Prunus domestica L.) and apricot (Prunus armeniaca L.) are common commercial fruits in the market. However, a huge amount of stone fruits waste is produced throughout the food supply chain during picking, handling, processing, packaging, storage, transportation, retailing and final consumption. These stone fruits waste contain high phenolic content which are the main contributors to the antioxidant potential and associated health benefits. The antioxidant results showed that plum waste contained higher concentrations of total phenolic content (TPC) (0.94 ± 0.07 mg gallic acid equivalents (GAE)/g) and total flavonoid content (TFC) (0.34 ± 0.01 mg quercetin equivalents (QE)/g), while apricot waste contained a higher concentration of total tannin content (TTC) (0.19 ± 0.03 mg catechin equivalents (CE)/g) and DPPH activity (1.47 ± 0.12 mg ascorbic acid equivalents (AAE)/g). However, nectarine waste had higher antioxidant capacity in ferric reducing-antioxidant power (FRAP) (0.98 ± 0.02 mg AAE/g) and total antioxidant capacity (TAC) (0.91 ± 0.09 mg AAE/g) assays, while peach waste showed higher antioxidant capacity in 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay (0.43 ± 0.09 mg AAE/g) as compared to other stone fruits waste. Qualitative and quantitative phenolic analysis of Australian grown stone fruits waste were conducted by liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) and HPLC-photodiode array detection (PDA). The LC-ESI-QTOF-MS/MS result indicates that 59 phenolic compounds were tentatively characterized in peach (33 compounds), nectarine (28), plum (38) and apricot (23). The HPLC-PDA indicated that p-hydroxybenzoic acid (18.64 ± 1.30 mg/g) was detected to be the most dominant phenolic acid and quercetin (19.68 ± 1.38 mg/g) was the most significant flavonoid in stone fruits waste. Hence, it could be concluded that stone fruit waste contains various phenolic compounds and have antioxidant potential. The results could support the applications of these stone fruit wastes in other food, feed, nutraceutical and pharmaceutical industries.

Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS2 and Their Antioxidant Potential

“…The higher value of DPPH, FRAP, and ABTS for clove could be attributed towards the higher contents of total phenolics and flavonoids, which are potential antioxidants agents. Cinnamon and clove were reported with the highest antioxidant activity in many studies compared to other spices [ 20 , 21 , 24 , 25 , 31 ].…”

“…Phenolic acids and flavonoids negatively correlated with PMA and • OH-RSA, respectively. It has been established that total phenolics are responsible for antioxidant potential of plant foods [ 20 , 31 , 62 ]. Several factors influence the correlation including, the range of tested samples, concentrations quantified, and different antioxidant assays applied.…”

“…The identification and characterization of polyphenols from sample extracts was completed by using the method of Hong, et al [ 20 ] and Zhong, et al [ 21 ] with modifications. To do this, the phenolic compound characterization was performed on an Agilent 1200 HPLC with an Agilent 6520 Accurate Mass Q-TOF LC-MS 2 (Agilent Technologies, Santa Clara, CA, USA).…”

UHPLC-ESI-QTOF-MS/MS Metabolite Profiling of the Antioxidant and Antidiabetic Activities of Red Cabbage and Broccoli Seeds and Sprouts

“…In terms of phenolic profile subclasses, flavanol and phenolic acids were found in the extracts. .040, and 111.009 were identified as quinic acid, sinapic acid, m-coumaric acid, and 3-furoic acid, respectively, using the method described above and via crosschecking with figures reported in the literature by Hong et al [45]. Phenolic acids play key roles in various biological processes in humans, in addition to their roles in the synthesis of other phenolic compounds in plants.…”

Assessment of the Efficacy of Olive Leaf (Olea europaea L.) Extracts in the Treatment of Colorectal Cancer and Prostate Cancer Using In Vitro Cell Models

“…Free radicals are believed to be essential for the development of cancer [ 44 , 45 , 46 , 47 ]. There is at least some scientific evidence suggesting that phenolic compounds have beneficial effects on human health, owing mainly to their antioxidant capacity [ 48 , 49 , 50 ]. Antioxidant components can aid in the management of diseases that are associated with oxidative stress, such as cancers [ 51 ].…”