Phenolic composition of jussara (<i>Euterpe edulis</i>Martius) from Minas Gerais and Espírito Santo, Brazil, determined by high performance liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (HPLC-DAD-ESI-MS)

Dadalto, Carolina Tatagiba da Rocha; Hermosín-Gutiérrez, Isidro; Pérez-Navarro, José; Ojeda-Amador, Rosa Maria; Gómez-Alonso, Sergio; Stringheta, Paulo César; Paula, Daniele de Almeida; Pinto, Marcos Roberto Moacir Ribeiro; Ramos, Afonso Mota

doi:10.1590/0103-8478cr20210900

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FOOD TECHNOLOGY • Cienc. Rural 53 (7) • 2023 • https://doi.org/10.1590/0103-8478cr20210900 copy

Phenolic composition of jussara (Euterpe edulisMartius) from Minas Gerais and Espírito Santo, Brazil, determined by high performance liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (HPLC-DAD-ESI-MS)

Composição fenólica de Jussara (Euterpe edulisMartius) de Minas Gerais e Espírito Santo, Brasil, determinada por cromatografia líquida de alta eficiência acoplada à detecção de arranjo de diodos e espectrometria de massa contendo sistema de ionização por eletrospray (HPLC-DAD-ESI MS/MS)

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

This research assessed the phenolic composition of Jussara pulp from the Brazilian states of Minas Gerais (MG) and Espírito Santo (ES) using HPLC-DAD-MS/MS. Seventeen anthocyanins were detected in fruits, derived from cyanidin, pelargonidin and peonidin. Among the non-anthocyanic phenolic compounds, flavonols (kaempferol, quercetin and isorhamnetin derivatives), flavan-3-ols (catechin, epicatechin, B-type procyanidins and unknown dimers) and resveratrol in its glycosylated form have been identified. Catechin (32.41-60.56 mg 100g^-1) and epicatechin (18.86-40.92 mg 100g^-1) were the main flavan-3-ols present in the fruits. The samples showed small concentrations of resveratrol glycosides (0.02-0.91 mg 100g^-1). The analytical methodology used (HPLC-DAD-ESI-MS/MS) permitted the identification of newly reported compounds in this fruit.

Key words:
flavonols; hydroxycinnamic acid derivatives; flavan-3-ols; jussara fruit; HPLC-DAD-ESI-MS/MS

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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[1] E-mail: daniele.paula@ifpr.edu.br. ^*Corresponding author

Região	UF	Month of harvest	Latitude^*	Longitude^*	Altitude^*
Rio Novo do Sul	ES	May	S20º48`34.529”	W40º56`05.826”	452
Viçosa	MG	June	S20º47`28.082”	W42º52`45.120”	685
Rio Pomba	MG	June	S21º9`6.062”	W43º8`19.397”	839
Canaã	MG	July	S20º41`16.881”	W42º36`15.417”	759
Araponga	MG	July	S20º41`06.609”	W42º32`12.001”	959
Rosário de Limeira	MG	September	S20º53`58.275”	W42º32`41.884”	1092
Vargem Alta	ES	November	S20°31'47.900"	W40°58'33.500"	1058

				------------------------------------------------------------------------%Molar--------------------------------------------------------------------------------
Compound	R_t (min)	[M-H]^- (m/z)	MS/MS (m/z)	ARA	CAN	RL	RN	RP	VA	VIC
---------------------------------------------------------------------------------------------------------------Flavan-3-ols----------------------------------------------------------------------------------------------------------------
(+)-catechin	25.60	289	164, 137	42.69±5.31^b	36.53±11.29^b	46.49±4.55^ab	32.41±4.95^b	60.56±0.56^a	35.98±1.83^b	32.77±9.06^b
(-)-epicatechin	32.64	289	164, 137	36.82±3.54^a	39.40±4.90^a	32.58±0.81^a	40.84±7.49^a	18.86±0.59^b	39.11±2.15^a	40.92±7.32^a
PB1	21.80	577	425; 407	7.09±1.12^ab	7.50±1.75^ab	7.37±2.53^ab	7.36±1.12^ab	6.08±0.61^b	5.84±0.07^b	10.24±1.25^a
PB2	27.40	577	425; 407	1.14±0.19^bc	2.12±0.48^ab	0.96±0.07^c	2.40±0.85^a	1.06±0.13^bc	2.15±0.36^ab	1.47±0.10^abc
PB4	23.10	577	425; 407	0.17± 0.04^b	nq	0.18±0.03^b	0.34±0.10^a	nq	nq	nq
dimer-3	20.43	577	425; 407	8.00±0.15^a	10.05±3.13^a	8.83±2.45^a	10.06±3.94^a	10.06±0.91^a	11.17± 0.51^a	8.17± 0.91^a
dimer-4	26.10	577	425; 407	2.80±0.65^ab	3.79±1.11^ab	2.20±0.72^ab	4.99±1.63^a	1.88±0.34^b	4.45±1.30^ab	4.86±1.43^ab
dimer-5	30.80	577	425; 407	0.64±0.04^a	nq	0.70±0.22^a	0.78±0.09^a	0.68±0.19^a	0.53±0.11^a	0.80±0.12^a
dimer-6	32.00	577	425; 407	0.50±0.05^a	0.58± 0.11^a	0.55±0.19^a	0.57±0.08^a	0.66±0.04^a	0.66±0.04^a	0.54±0.18^a
dimer-7	38.30	577	425; 407	0.14±0.016^ab	nq	0.13± 0.01^b	0.25±0.05^a	0.16±0.02^ab	0.20± 0.06^ab	0.21±0.06^ab
Total flavan-3-ols¹				39.02±14.80^ab	36.42±15.77^ab	15.82±4.26^ab	49.9±27.7^a	9.75±3.86^b	14.42±4.87^ab	22.59±10.54^ab
----------------------------------------------------------------------------------------------------------------Stilbenes-------------------------------------------------------------------------------------------------------------------
trans-resveratrol-3-O-glucoside	38.25	389	227; 185	52.18±2.59^ab	90.79±3.88^a	68.76±6.61^ab	48.77±9.69^ab	42.00±41.70^ab	40.93±4.06^ab	25.00±43.20^b
cis-resveratrol-3-O-glucoside	43.80	389	227; 185	47.82±2.59^ab	9.21±3.88^b	31.24±6.61^ab	51.23±9.69^ab	58.00±41.70^ab	59.07±4.06^ab	75.00±43.20^a
Total resveratrol²				0.09±0.01^b	0.91±0.61^a	0.12±0.05^ab	0.69±0.45^ab	0.01± 0.00^b	0.09±0.05^b	0.02±0.01^b