Contribution to the characterization of Opuntia spp. juices by LC-DAD-ESI-MS/MS

A. Mata, J. P. Ferreira, C. Semedo, T. Serra, C. M. M. Duarte, M. R. Bronze*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

34 Scopus citations

Abstract

Opuntia spp. fruits are considered as health promoting foods due to the diversity of bioactive molecules found in these fruits. The composition in organic acids, flavonols and betalains in the Opuntia ficus-indica juice from a region of Portugal was accomplished for the first time by liquid chromatography and tandem mass spectrometry using an electrospray ionization source operating in negative and positive mode. The methodology used allowed the detection of 44 compounds, from which 32 were identified. Isorhamnetin derivatives were the dominant flavonol glycosides. A total of 9 betalains including 6 betaxanthins and 3 betacyanin were also detected in the fruit juice samples and indicaxanthin, betanin and isobetanin were the major pigments. Phenolic acid and phenylpyruvic acid derivatives were also identified. To our knowledge, it is the first time derivative compounds from piscidic acid, phenolic compounds and betalains are characterized in cactus pear juice using a single LC-DAD-ESI-MS/MS method. (C) 2016 Elsevier Ltd. All rights reserved.

Original languageEnglish
Pages (from-to)558-565
Number of pages8
JournalFood Chemistry
Volume210
DOIs
StatePublished - Nov 1 2016
Externally publishedYes

Keywords

  • Opuntia spp.
  • LC-DAD-ESI-MS/MS
  • Phenols
  • Phenylpyruvic acid derivatives
  • Organic acids
  • Betalains
  • PERFORMANCE LIQUID-CHROMATOGRAPHY
  • IONIZATION MASS-SPECTROMETRY
  • INDICA L. MILL.
  • FICUS-INDICA
  • CACTUS-PEAR
  • BLACK COHOSH
  • ANTIOXIDANT
  • IDENTIFICATION
  • BETALAINS
  • ACID

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