4.4 Article

Profile of phenolic compounds in jabuticaba (Myrciaria sp.) a potential functional ingredient

期刊

NATURAL PRODUCT RESEARCH
卷 36, 期 14, 页码 3717-3720

出版社

TAYLOR & FRANCIS LTD
DOI: 10.1080/14786419.2020.1868459

关键词

Jabuticaba; Myrciaria sp; phenolic compound; bioactive compounds; functional ingredient

向作者/读者索取更多资源

Jabuticaba fruit is rich in phenolic compounds, and its leaf has been found to have functional effects. This study identified 40 phenolic compounds in Jabuticaba leaf extracts and found that different solvents resulted in different distributions of phenolic compounds. This highlights the potential of using Jabuticaba leaf as a functional ingredient.
Phenolic compounds have attracted a lot of attention due to their benefits to human health. Jabuticaba (Myrciaria sp.) fruit has been described as an excellent source of these compounds, while Jabuticaba leaf, considered as plant residue, has shown functional effects. The present study aimed to characterize the phenolic profile in two different leaves extracts (hydroalcoholic ethanol and butanol) of Myrciaria sp. by UPLC-ESI-QTOF-MSE. A total of 40 phenolic compounds were tentatively identified. Jabuticaba leaf extracts presented a rich and diversified composition of phenolic compounds, especially flavonoids, being ellagic acid, quercetin 3-O-glucoside, gallocatechin, and epigallocatechin the most abundant in butanol extracts. Very distinct phenolic profiles were obtained depending on the the solvent indicating that specific preparations can be obtained from the jabuticaba leaf depending on the desired application. This work emphasized the potential of this residue vegetable to be used as a functional ingredient.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.4
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据