Metabolite Profiling by UPLC-MS, NMR, and Antioxidant Properties of Amazonian Fruits: Mamey Apple (Mammea Americana), Camapu (Physalis Angulata), and Uxi (Endopleura Uchi).

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2020
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Abstract
The metabolite profiling associated with the antioxidant potential of Amazonian fruits represents an important step to the bioactive compound's characterization due to the large biodiversity in this region. The comprehensive bioactive compounds profile and antioxidant capacities of mamey apple (), camapu (), and uxi () was determined for the first time. Bioactive compounds were characterized by ultra-performance liquid chromatography coupled to high resolution mass spectrometry (UPLC-MS) in aqueous and ethanolic extracts. Globally, a total of 293 metabolites were tentatively identified in mamey apple, campau, and uxi extracts. The main classes of compounds in the three species were terpenoids (61), phenolic acids (58), and flavonoids (53). Ethanolic extracts of fruits showed higher antioxidant activity and total ion abundance of bioactive compounds than aqueous. Uxi had the highest values of phenolic content (701.84 mg GAE/100 g), ABTS (1602.7 μmol Trolox g), and ORAC (15.04 μmol Trolox g). Mamey apple had the highest results for DPPH (1168.42 μmol TE g) and FRAP (1381.13 μmol FSE g). Nuclear magnetic resonance (NMR) spectroscopy results showed that sugars and lipids were the substances with the highest amounts in mamey apple and camapu. Data referring to chemical characteristics and antioxidant capacity of these fruits can contribute to their economic exploitation.
Reference Key
lima2020metabolitemolecules Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Lima, Larissa Gabrielly Barbosa;Montenegro, Julia;Abreu, Joel Pimentel de;Santos, Millena Cristina Barros;Nascimento, Talita Pimenta do;Santos, Maiara da Silva;Ferreira, Antônio Gilberto;Cameron, Luiz Claudio;Ferreira, Mariana Simões Larraz;Teodoro, Anderson Junger;
Journal molecules
Year 2020
DOI
E342
URL
Keywords
antioxidant phenolic compounds bioactive compounds uplc-mse amazonian fruits

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