title: HPLC-DAD-q-TOF-MS as a powerful platform for the determination of phenolic and other polar compounds in the edible part of mango and its by-products (peel, seed, and seed husk).
abstract: Free and bound phenolic and other polar compounds in mango edible fraction and its by-products (peel, seed, and seed husk) have been determined by HPLC-DAD-ESI-qTOF-MS. This analytical technique has demonstrated to be a valuable platform for the identification and quantification of these compounds in mango. In fact, UV-Vis and mass spectra data allowed the determination of 91 free compounds and 13 bound (cell wall linked) compounds taking into account the four fractions of mango. To our knowledge, this is the first time that mango seed husk has been studied regarding its phenolic compounds. The method proposed showed LODs between 0.006 and 0.85 μg/mL and accuracy ranged from 94.8 and 100.7%. Mango peel presented the highest concentration of free polar compounds followed by seed, pulp, and seed husk. It is also important to highlight that bound phenolic compounds had never been determined in mango pulp, seed, and seed husk before. Furthermore, ellagic acid was the most abundant bound compound in the four mango fractions analyzed. These results show that mango pulp and its by-products are a good source of phenolic and other polar compounds. In particular, mango seed contains a high total concentration of ellagic acid (650 mg/100 g dry weight).
authors.affiliation: Department of Analytical Chemistry, University of Granada, Granada, Spain.|Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain.
authors.forename: Ana María
authors.initials: AM
authors.lastname: Gómez-Caravaca
authors.affiliation: Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain.
authors.forename: Ana
authors.initials: A
authors.lastname: López-Cobo
authors.affiliation: Department of Chemistry and Physics (Analytical Chemistry Area) and Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence, ceiA3, University of Almería, Almería, Spain.
authors.forename: Vito
authors.initials: V
authors.lastname: Verardo
authors.affiliation: Department of Analytical Chemistry, University of Granada, Granada, Spain.|Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain.
authors.forename: Antonio
authors.initials: A
authors.lastname: Segura-Carretero
authors.affiliation: Department of Analytical Chemistry, University of Granada, Granada, Spain.|Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain.
authors.forename: Alberto
authors.initials: A
authors.lastname: Fernández-Gutiérrez
mesh_terms: D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D057230:Limit of Detection; D031022:Mangifera / Q000737:chemistry*; D013058:Mass Spectrometry; D010636:Phenols / Q000032:analysis* / Q000737:chemistry; D010936:Plant Extracts / Q000032:analysis / Q000737:chemistry; D015203:Reproducibility of Results; D012639:Seeds / Q000737:chemistry*
chemical_list: D010636:Phenols; D010936:Plant Extracts
keywords: By-products; Free and bound phenolic compounds; HPLC-DAD-ESI-qTOF-MS; Mango