期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 62, 期 40, 页码 9722-9735出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf503540s
关键词
Myrica faya; phenolic compounds; HPLC-DAD-ESI/MSn; vitamin C; antioxidant activity
资金
- Fundacao para a Ciencia e Tecnologia (FCT, Portugal) [SFRH/BD/84672/2012]
- FCT with funds from the Portuguese Government [PEst-OE/QUI/UI0674/2011]
- Portuguese National Mass Spectrometry Network [RNEMREDE/1508/REM/2005]
- POCI (FEDER)
- Campus de Excelencia Internacional Agroalimentario (ceiA3)
- University of Jaen, from Spain
- Fundação para a Ciência e a Tecnologia [SFRH/BD/84672/2012] Funding Source: FCT
Myrica faya is a fruit tree endemic of the Macaronesia (Azores, Madeira, and Canary Island), and its edible fruits are known as amorinhos (little loves), bright red to purple berries , used fresh and in jams and liquors. The phenolic composition and antioxidant capacity of leaves and berries from M faya are presented here for the first time. The screening of phytochemical compounds was carried out using high-performance liquid chromatography with online. UV and electrospray ionization mass spectrometric detection (HPLC-DAD-ESI-MS). There were 55 compounds characterized, mostly galloyl esters of flavonoids and phenolic acids; 26 of the identified compounds (anthocyannis, isoflavonoids, lignans, terpenes, fatty acids, and phenylethanoids) have not been reported in Myrica genus so far. From the data presented here, it can be concluded that faya berries represent a rich source of cyanidin-3-glucoside, flavonoids, vitamin C. In fact, higher antioxidant activity than that of the well-known Myrica rubra berries (Chinese bayberry) has been observed.
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