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Morais, D.R., Rotta, E.M., Sargi, S.C., Schmidt, E.M., Gutendorfer-Bonafe, E., Eberlin, M.N., Sawaya, A. and Visentainer, J.V. (2015) Antioxidant Activity, Phenolics and UPLC-ESI(-)-MS of Extracts from Different Tropical Fruits Parts and Processed Peels. Food Research International, 77, 392-399.
https://doi.org/10.1016/j.foodres.2015.08.036

has been cited by the following article:

• TITLE: Determination of Polyphenolic Compounds by Ultra-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry and Antioxidant Capacity of Spanish Subtropical Fruits

  AUTHORS: Adelaida Esteban Muñoz, Montserrat Barea Álvarez, María-Jesús Oliveras-López, Rafael Giménez Martínez, José Ángel Rufián Henares, Manuel Olalla Herrera

  KEYWORDS: Phenolic Compounds, Spanish Subtropical Fruits, Antioxidant Activity, UPLC-ESI-MS/MS, Q-TOF

  JOURNAL NAME: Agricultural Sciences, Vol.9 No.2, February 13, 2018

  ABSTRACT: In an analysis of the seven types of subtropical fruits most consumed and produced in southern Spain, UPLC-ESI-MS/MS was used to quantify 14 phenolic species: five hydroxycinnamic acids, seven hydroxybenzoic acids and two flavonoids (quercetin and naringenin). In each case, in addition, antioxidant capacity was determined by FRAP, ABTS and DPPH. Of these fruits, carambola (or starfruit) presented the highest levels of phenolic compounds, cherimoya (custard apple) and kiwi were the richest in non-flavonoid phenolic compounds and papaya had the highest levels of the flavonoids studied. Higher mean values were recorded in home-grown fruits than in imported varieties by ABTS and DPPH methods. Persimmon’s antioxidant capacity was well above that of the other fruits, according to our analyses.