Identification of phenolic compounds in soursop (Annona muricata) pulp by high-performance liquid chromatography with diode array and electrospray ionization mass spectrometric detection

• Published in: Food research international Vol. 65; pp. 42 - 46
• Main Authors: Jiménez, Víctor M., Gruschwitz, Maike, Schweiggert, Ralf M., Carle, Reinhold, Esquivel, Patricia
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Kidlington Elsevier Ltd 01.11.2014; Elsevier
• Subjects: Annona muricata; Annona muricata L; Annonaceae; antioxidants; Arrays; Biological and medical sciences; cinnamic acid; Diodes; ethyl acetate; Food industries; Fruit pulp; Fruits; Fundamental and applied biological sciences. Psychology; Guanabana; high performance liquid chromatography; HPLC-DAD-MSn; hydrochloric acid; Ionization; Leaves; Liquid chromatography; mass spectrometry; p-coumaric acid; Phenolic compounds; roots; solid phase extraction; Soursop; soursops; Spectroscopy; Stems; tropics; Guanabana; HPLC-DAD-MSn; Annona muricata L; Fruit pulp; Annonaceae; Phenolic compounds; Soursop; HPLC-DAD-MS; HPLC chromatography; Identification; Electrospray; Analysis method; Phenols; Diode array; Control method; Detection; Mass spectrometry
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2014.05.051

Soursop (Annona muricata L., Annonaceae) is a neotropical fruit species producing large fruits that can be consumed fresh and mainly processed. While the leaves, roots and stems of this species have been the subject of reiterated phytochemical studies, their fruits have received less attention. Phenolic compounds were extracted from the pulp of ripe soursop fruits and separated into two fractions by solid phase extraction. The first was eluted with water and HCl (0.01%), while the second was obtained with ethyl acetate. Their characterization was conducted with high-performance liquid chromatography with diode array and electrospray ionization mass spectrometric detection. The analytical system allowed the separation and tentative identification of 16 phenolic compounds, mainly based on MS fragmentation patterns. Prevalent compounds were a cinnamic acid derivative and p-coumaric acid, together with several other minor compounds that may have health benefits due to antioxidant characteristics. To the best of our knowledge, this is the first study on the phenolic composition of soursop fruit pulp based on a mass spectrometric method. •Soursop fruit pulp was analyzed with HPLC-DAD/ESI-MS.•Sixteen phenolic compounds were separated and tentatively identified.•Prevalent compounds were a cinnamic acid derivative and p-coumaric acid.