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Use of pulp, peel, and seed of Annona crassiflora Mart. in elaborating extracts for fingerprint analysis using paper spray mass spectrometry.

Authors :
Ramos ALCC
Silva MR
Mendonça HOP
Mazzinghy ACDC
Silva VDM
Botelho BG
Augusti R
Ferreira RMSB
Sousa IMN
Batista-Santos P
Araújo RLB
Melo JOF
Source :
Food research international (Ottawa, Ont.) [Food Res Int] 2022 Oct; Vol. 160, pp. 111687. Date of Electronic Publication: 2022 Jul 16.
Publication Year :
2022

Abstract

The Brazilian cerrado is considered one of the most critical biomes in the world. Araticum (Annona crassiflora Mart.) is a native plant from the Brazilian cerrado, abundant in nutrients and highly energetic. This study aimed to obtain chemical fingerprints of different parts of the araticum fruit, i.e. pulp, peel, and seed. Extracts from these three parts were prepared using different solvents (ethanol, water, and mixtures of ethanol and water) and later analyzed by paper spray ionization mass spectrometry. In general, ethanol extracted more metabolites than the other solvents. The chemical profiles varied according to the fruit part, geographic location, and extractor solvent. Among the metabolites, acetogenins (62.3%) and alkaloids (20.7%) predominated. Principal component analyses revealed that the samples were grouped according to the fruit part, regardless of the extractor solvent used. Araticum shows remarkable potential due to the beneficial properties of the metabolites for human health. The insertion of araticum in the human diet is still underexplored but is a promising alternative.<br />Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7145
Volume :
160
Database :
MEDLINE
Journal :
Food research international (Ottawa, Ont.)
Publication Type :
Academic Journal
Accession number :
36076448
Full Text :
https://doi.org/10.1016/j.foodres.2022.111687