Mass spectrometry characterization, antioxidant activity, and cytotoxicity of the peel and pulp extracts of Pitomba

• Published in: Food chemistry Vol. 340; p. 127929
• Main Authors: Nascimento Fraga, Layanne, Karoline de Souza Oliveira, Anne, Pinheiro Aragão, Bruna, Alves de Souza, Daniel, Willian Propheta dos Santos, Edmilson, Alves Melo, Josué, Mara de Oliveira e Silva, Ana, Wisniewski Junior, Alberto, Bani Corrêa, Cristiane, Regina Silva de Andrade Wartha, Elma, Bacci, Leandro, Maria Montezano de Carvalho, Izabela
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.03.2021
• Subjects: Animals; Antioxidant profile; Antioxidants - chemistry; Antioxidants - pharmacology; Ascorbic Acid - analysis; Bioactive compounds; Cell Line; Citric Acid - analysis; Cytotoxicity; ESI-FT-MS; Fibroblasts - drug effects; Fruit - chemistry; Male; Mice; Pitomba; Plant Extracts - chemistry; Plant Extracts - pharmacology; Rats; Rats, Wistar; Sapindaceae - chemistry; Shikimic Acid - analysis; Spectrometry, Mass, Electrospray Ionization - methods; Talisia esculenta; Cytotoxicity; Talisia esculenta; Bioactive compounds; Antioxidant profile; ESI-FT-MS; Pitomba
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.127929

•Ethanolic and hexanic extracts of the pulp and peel of pitomba were analyzed by ESI(−)-FTMS.•The antioxidant capacity of the extracts was evaluate by six different methods.•The ethanolic extract of the pitomba peel exhibited the higher antioxidant activity and more bioactive compounds.•Pitomba ethanolic and hexanic extracts did not presented cytotoxic activity in the concentrations analyzed.•19 bioactive compounds were identified in the pitomba peel and pulp extracts. The fruit of the Talisia esculenta tree, is largely consumed and appreciated for its bittersweet taste; however, detailed information on its constituent bioactive compounds is still scarce. Therefore, this study aims to screen the antioxidant activity by six methods and determine the chemical profile of the pitomba fruit peel and pulp by electrospray ionization–Fourier transform–mass spectrometry. This is the first study attempting to identify the bioactive compounds in the pitomba fruit peel. Consequently, 19 and 14 compounds were identified in the ethanolic and hexanic peel extracts, while 7 and 10 compounds were detected in the ethanolic and hexanic pulp extracts, respectively. The common compounds across the board were citric acid, ascorbic acid, and shikimic acid. In addition, the ethanolic peel extract exhibited a high 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (54.21–81.41%). The obtained results highlight the importance the pitomba fruit as a promising source of natural compounds with high antioxidant activities.