期刊
FOOD CHEMISTRY
卷 286, 期 -, 页码 51-63出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.02.004
关键词
Phenolic compounds; Mono-caffeoylquinic acid; Dicaffeoylquinic acid; Liquid chromatography; Sweet granadilla; Mulberry; Bilberry; Yellow pitaya
资金
- Coordination for the Improvement of Higher Education Personnel (CAPES)
- PNPD-CAPES post-doctoral fellowship [1267386]
- Sao Paulo Research Foundation [10/50876-1, 11/10671-4, 12/12565-0]
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [11/10671-4] Funding Source: FAPESP
This study presents unpublished data on the chlorogenic acid and caffeic acid content in fruits. Sixty-four fruits consumed in Brazil, most of which were produced domestically, were evaluated based on their levels of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid and caffeic acid. The study investigated 15 fruits that have not been reported in the literature in relation to these compounds, including several native species. The highest concentration of mono-caffeoylquinic acid was observed in strawberry, cherry, bilberry, quince and mulberry, while the dicaffeoylquinic acid was present with highest concentration in kumquat, passion fruit and sweet granadilla. Regarding caffeic acid, the highest content was found in bilberry and yellow pitaya. Considering the sum of the concentrations of these compounds, quince, cherry, bilberry, mulberry and sweet granadilla were exceptional, with concentrations between 200.0 and 569.7 mg kg(-1).
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