Quantitative evaluation of the phenolic profile in fruits of six avocado (Persea americana) cultivars by ultra-high-performance liquid chromatography-heated electrospray-mass spectrometry

Abstract

The phenolic profiles of six varieties of Avocado (Persea americana) grown in Sicily were investigated. The ultra-high-performance liquid chromatography- heated electrospray-mass spectrometry method was developed to determine qualitative and quantitative changes in fruits at two different ripening stage. Nineteen individual phenolic compounds were detected in avocado pulp extracts. Gallic acid, sinapinic acid, vanillin, p-coumaric acid, and gentisic acid were present only in ripe fruits. On the contrary, epicatechin decreased with fruit ripening, whereas protocatechuic acid, 4-hydroxybenzoic acid, chlorogenic acid, and benzoic acid were relatively stable or exhibited erratic changes with fruit ripening. The different avocado cultivars exhibited different phenolic profiles and total quantities and it was found that, among the tested cultivars, “Orotawa” avocados may provide the highest nutritional and health contribution to human diet. The qualitative and quantitative differences among cultivars and maturation stages by multivariate analysis allowed for the individuation of a set of phenolic compounds that have a great potential in the discrimination and identification of different genetic groups

Bioactive compounds and antioxidant activity from harvest to edible ripeness of avocado cv. Hass (Persea americana) throughout the harvest seasons

“…As Hass avocado fruit reaches edible ripeness (Table ), the number and concentration of phenolic compounds considerably increased (Figure S1), p ‐coumaric and caffeic acids and their derivatives being the most important compounds. In this regard, Di Stefano et al () and Hurtado‐Fernández et al () reported a similar trend with the transition from green to ripe ripeness stages for six different avocado cultivars including Hass. These authors reported the following to be the most important compounds for Hass avocado: epicatechin, followed by p‐coumaric and ferulic acid.…”

Use of ultra‐performance liquid chromatography–tandem mass spectrometry on sweet cherries to determine phenolic compounds in peel and flesh

“…In the study reported here, five sweet cherry cultivars, Caihong, Sunburst, Summit, 23–51 and Valeri, taking into account their peel and flesh, were tested for phenolic characteristics. Phenolic compounds, including free, soluble conjugated and insoluble bound fractions, were qualitatively and quantitatively examined using ultra‐performance liquid chromatography–tandem mass spectrometry (UPLC‐MS/MS) . As far as we know, this is the first study focusing on the determination of phenolics using UPLC‐MS/MS in peel and flesh of sweet cherries separately.…”

“…Phenolic compounds, including free, soluble conjugated and insoluble bound fractions, were qualitatively and quantitatively examined using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). 8,9,30,31 As far as we know, this is the first study focusing on the determination of phenolics using UPLC-MS/MS in peel and flesh of sweet cherries separately. The differences of phenolic composition among the cherry cultivars with different species and edible parts will provide comprehensive information on the important nutritional components, and cherries with high phenolic content may be useful for cherry breeding in future.…”

The Application of Supercritical Carbon Dioxide and Ethanol for the Extraction of Phenolic Compounds from Chokeberry Pomace

“…The majority of the phenols are concentrated in the skin of the fruit; therefore, a significant number of these compounds remains in the pomace after juice production [5][6][7][8]. The possibility of recovering valuable compounds from chokeberry waste products was investigated by a few research teams.…”