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Characterization of Polyphenols from Schinus sp. Fruits

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Characterization of Polyphenols from Schinus sp. Fruits (Volume 3) (English shop)

Implications for Chemotaxonomy and Authentication

Michelle Feuereisen (Author)

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ISBN-13 (Hard Copy) 9783736997486
ISBN-13 (eBook) 9783736987487
Language English
Page Number 142
Edition 1.
Book Series Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie
Volume 3
Publication Place Göttingen
Place of Dissertation Bonn
Publication Date 2018-04-04
General Categorization Dissertation
Departments Analytical chemistry
Domestic and nutritional science
Keywords Schinus terebinthifolius, Schinus molle, Anacardiaceae, chemotaxonomy, anthocyanins, methylated anthocyanidins, biflavonoids, biflavones, gallotannins, galloyl glucose, galloyl shikimic acid, NMR, tandem mass spectrometry, UHPLC-DAD-MS/MS, authentication, polyphenol extraction, pressurized liquid extraction, response surface methodology, cluster analysis, principal component analysis
Description

The Anacardiaceae (“cashew family”) include a number of well-known edible species such as mango, pistachio, cashew, marula, sumach, and peppertree. This family is characterized by the presence of a broad profile of polyphenols, which are secondary metabolites that protect plants from biotic and abiotic stress. This thesis addresses the phenolic composition of fruits of the Brazilian peppertree (Schinus terebinthifolius Raddi), which are used as a spice. Using LC-MS and 2D NMR spectroscopy, 30 phenolic compounds were described for S. terebinthifolius, many of them for the first time. The fruits of the closely related Peruvian peppertree (Schinus molle L.) were also characterized and a method for the phytochemical differentiation of the two spices was proposed. Based on these studies, chemotaxonomic traits within the Anacardiaceae could be established. Furthermore, the pressurized liquid extraction of polyphenols was optimized and a multi-step process was presented, which allows the purification and isolation of bioactive compounds from Schinus species for future use in bioassays. In conclusion, this work provides novel insights into the phenolic profile of these fruits and paves the way for further investigations into their bio-functional and techno-functional properties.