Uncovering the phenolic diversity of Guabiju fruit: LC-MS/MS-based targeted metabolomics approach

Liziane V Spinelli; Michel J Anzanello; Rodrigo Areze da Silva Santos; Caroline Carboni Martins; Justine Freo Saggin; Magnólia Aparecida Silva Da Silva; Eliseu Rodrigues

doi:10.1016/j.foodres.2023.113236

Uncovering the phenolic diversity of Guabiju fruit: LC-MS/MS-based targeted metabolomics approach

Food Res Int. 2023 Nov;173(Pt 1):113236. doi: 10.1016/j.foodres.2023.113236. Epub 2023 Jul 14.

Authors

Liziane V Spinelli¹, Michel J Anzanello², Rodrigo Areze da Silva Santos³, Caroline Carboni Martins¹, Justine Freo Saggin¹, Magnólia Aparecida Silva Da Silva³, Eliseu Rodrigues⁴

Affiliations

¹ Food Science and Technology Institute, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Brazil.
² Department of Industrial Engineering, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil.
³ Department of Horticulture and Forestry, Agronomy, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Brazil.
⁴ Food Science and Technology Institute, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Brazil. Electronic address: eliseu.rodrigues@ufrgs.br.

PMID: 37803550
DOI: 10.1016/j.foodres.2023.113236

Abstract

The comprehensive composition of phenolic compounds (PC) from seven genotypes of guabiju were analyzed by high-performance liquid chromatography coupled to a diode array detector and mass spectrometry (HPLC-ESI-qTOF-MS/MS), and a targeted metabolomic approach was utilized to explore the PC-related similarities among the genotypes. Sixty-seven phenolic compounds were annotated and twenty-four were quantified in all genotypes of guabiju. The phenolic acids and anthocyanins were the major PC, representing more than 63% (w/w) of the total PC. Di-O-galloylquinic and tri-O-galloylquinic acids and ellagitannins were reported for the first time in guabiju. The results of hierarchical clustering and principal components analysis (PCA) suggested seven groups as suitable clusters to be formed according to phenolic composition. Eleven PC were selected as relevant for sample clustering, and six of them were highlighted as the most informative (in decreasing order of importance): epicatechin, catechin, (epi)gallocatechin gallate II, di-O-galloylquinic acid I, tri-O-galloylquinic acid and delphinidin 3-O-glucoside. To the best of our knowledge, this study contributes to the literature with the most complete phenolic profile of guabiju genotypes up to date. Moreover, guabiju susceptibility to fungal infestation related to PC composition was briefly discussed based on a parallel study using the same genotypes.

Keywords: Bioactive compounds; Fruit; Mass spectrometry; Phenolic acid.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Anthocyanins / analysis
Chromatography, Liquid
Fruit* / chemistry
Phenols / analysis
Tandem Mass Spectrometry*

Substances

Anthocyanins
Phenols