Phenolic acid content and radical scavenging activity of extracts from medlar (Mespilus germanica L.) fruit at different stages of ripening

0368589 - ÚEB 2012 RIV NL eng J - Journal Article
Grúz, Jiří - Ayaz, F. A. - Torun, H. - Strnad, Miroslav
Phenolic acid content and radical scavenging activity of extracts from medlar (Mespilus germanica L.) fruit at different stages of ripening.
Food Chemistry. Roč. 124, č. 1 (2011), s. 271-277. ISSN 0308-8146. E-ISSN 1873-7072
R&D Projects: GA AV ČR KAN200380801
Institutional research plan: CEZ:AV0Z50380511
Keywords : Phenolic acids * HPLC * Mass spectrometry * Fruit * Ripening
Subject RIV: EF - Botanics
Impact factor: 3.655, year: 2011

The medlar fruit (Mespilus germanica L) has been gaining commercial importance in recent years, attracting research on its chemical composition. In this study, we have investigated how the degree of ripeness affects the concentrations and proportions of phenolic acids. The DPPH scavenging activity and the total phenolic content (TPC) were determined. Five stages of fruit maturity were studied and eight phenolic acids (protocatechuic, 4-hydroxybenzoic, syringic, 3-hydroxybenzoic, caffeic, salicylic, 4-coumaric and sinapic) were determined by HPLC-MS. The concentrations of phenolic acids mostly decreased as the fruit ripening progressed, except for insoluble ester-bound phenolics, which increased at the early stages of maturity and decreased only during the ripe to over-ripe stage of maturity. The DPPH scavenging activity also decreased during fruit maturation, suggesting a decrease of natural antioxidants in fruit
Permanent Link: http://hdl.handle.net/11104/0202888