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

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-(413 8)-catechin dimer (procyanidin B-1), IV. p-coumaric acid glycoside, VI. epicatechin-(4 beta -> 8)-epicatechin dimer (procyanidin B-2), VIII. caffeic acid glycoside, XUC. epicatechin-(4 beta -> 8)-epicatechin-(4 beta -> 8)-epicatechin trimer (procyanidin C-1), 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, 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. (C) 2015 Elsevier Ltd. All rights reserved.