Characterization of phenolic compounds in Brazilian pepper (Schinus terebinthifolius Raddi) exocarp.
J Agric Food Chem
; 62(26): 6219-26, 2014 Jul 02.
Article
em En
| MEDLINE
| ID: mdl-24881808
The objective of this study was to characterize the phenolic composition of Brazilian pepper (Schinus terebinthifolius Raddi) exocarp extract. Using UHPLC-DAD-MS/MS analysis, four anthocyanins, three biflavonoids, gallic acid, and two types of hydrolyzable tannins (galloyl glucoses, galloyl shikimic acids) were tentatively identified. The structure of the so far unknown 7-O-methylpelargonidin 3-O-ß-D-galactopyranoside was elucidated by 2D NMR. Within the group of gallotannins, galloyl shikimic acids with uncommon degrees of galloylation (tetra- to hexagalloyl shikimic acids) were detected. Among the biflavonoids, I3',II8-biapigenin (amentoflavone), I6,II8-biapigenin (agathisflavone), and II-2,3-dihydro-I3',II8-biapigenin were identified, which have already been described for Anacardiaceae. From the results of the present study together with previous findings on the phenolic profile of other Anacardiaceae plants, it is concluded that 7-methoxylated flavonoids are a chemotaxonomic trait frequently found in this family.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Fenóis
/
Pigmentos Biológicos
/
Flavonoides
/
Anacardiaceae
/
Frutas
Tipo de estudo:
Prognostic_studies
País/Região como assunto:
America do sul
/
Brasil
Idioma:
En
Revista:
J Agric Food Chem
Ano de publicação:
2014
Tipo de documento:
Article
País de afiliação:
Alemanha
País de publicação:
Estados Unidos