Antioxidant properties and hyphenated HPLC-PDA-MS profiling of chilean pica mango fruits (Mangifera indica L. Cv. piqueño)

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dc.contributor.authorRamirez, Javier E.
dc.contributor.authorZambrano, Ricardo
dc.contributor.authorSepúlveda, Beatriz
dc.contributor.authorSimirgiotis, Mario J.
dc.date.accessioned2023-07-20T17:46:08Z
dc.date.available2023-07-20T17:46:08Z
dc.date.issued2013-12
dc.descriptionIndexación: Scopuses
dc.description.abstractAntioxidant capacities and polyphenolic contents of two mango cultivars from northern Chile, one of them endemic of an oasis in the Atacama Desert, were compared for the first time. Twenty one phenolic compounds were detected in peel and pulp of mango fruits varieties Pica and Tommy Atkins by HPLC-PDA-MS and tentatively characterized. Eighteen compounds were present in Pica pulp (ppu), 13 in Pica peel (ppe) 11 in Tommy Atkins pulp (tpu) and 12 in Tommy Atkins peel (tpe). Three procyanidin dimers (peaks 6, 9 and 10), seven acid derivatives (peaks 1-4, 11, 20 and 21) and four xanthones were identified, mainly mangiferin (peak 12) and mangiferin gallate, (peak 7), which were present in both peel and pulp of the two studied species from northern Chile. Homomangiferin (peak 13) was also present in both fruit pulps and dimethylmangiferin (peak 14) was present only in Tommy pulp. Pica fruits showed better antioxidant capacities and higher polyphenolic content (73.76/32.23 μg/mL in the DPPH assay and 32.49/72.01 mg GAE/100 g fresh material in the TPC assay, for edible pulp and peel, respectively) than Tommy Atkins fruits (127.22/46.39 μg/mL in the DPPH assay and 25.03/72.01 mg GAE/100 g fresh material in the TPC assay for pulp and peel, respectively). The peel of Pica mangoes showed also the highest content of phenolics (66.02 mg/100 g FW) measured by HPLC-PDA. The HPLC generated fingerprint can be used to authenticate Pica mango fruits and Pica mango food products.© 2014 by the authors licensee MDPI Basel Switzerland.es
dc.description.urihttps://www.mdpi.com/1420-3049/19/1/438
dc.identifier.citationMolecules Volume 19, Issue 1, Pages 438 - 458December 2013es
dc.identifier.doi10.3390/molecules19010438
dc.identifier.issn1420-3049
dc.identifier.urihttps://repositorio.unab.cl/xmlui/handle/ria/51844
dc.language.isoenes
dc.publisherMDPIes
dc.rights.licenseAttribution 3.0 Unported (CC BY 3.0)
dc.rights.urihttps://creativecommons.org/licenses/by/3.0/
dc.subjectAntioxidant capacitieses
dc.subjectFlavonoidses
dc.subjectHPLC-PDA-ESI-ToF-MSes
dc.subjectLocal Chilean plantses
dc.subjectMangiferines
dc.subjectNutraceuticalses
dc.subjectPhenolic acidses
dc.subjectPica mango fruitses
dc.subjectTommy Atkinses
dc.subjectXanthoneses
dc.titleAntioxidant properties and hyphenated HPLC-PDA-MS profiling of chilean pica mango fruits (Mangifera indica L. Cv. piqueño)es
dc.typeArtículoes
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