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United States Department of Agriculture

Agricultural Research Service

Research Project: FINGERPRINTING AND PROFILING METHODS FOR CHARACTERIZATION OF FOODS AND DIETARY SUPPLEMENTS

Location: Food Composition and Methods Development Lab

Title: Phenolic acids composition of fruit extracts of Ber (Ziziphus mauritiana L., var. Golo lemai)

Authors
item Memon, Ayaz -
item Memon, Najma -
item Bhanger, Muhammad -
item LUTHRIA, DEVANAND

Submitted to: Journal of Agricultural Research Pakistan
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: June 11, 2012
Publication Date: N/A

Interpretive Summary: Fruits of Ziziphus mauritiana L. (ber) are consumed in fresh and dried/processed forms in many countries across Asia including Pakistan. In the present study, nine phenolic acids (protocatechuic, p-hydroxybenzoic, ferulic, chlorogenic, vanillic, caffeic, vanillin, o- and p-coumaric acids) were identified and quantified using ultraviolet and mass spectral detection and external calibration with commercially available standards. It was found that p-coumaric acid (3719 ± 22 µg/g) was the predominant phenolic acid extracted from ber samples. The results presented in this study indicate that Ziziphus mauritiana (ber) is a good natural source of phenolic acids and that pressurized liquid base hydrolysis extraction (PLBHE) using Dionium Cell can be used for the assay of phenolic acids.

Technical Abstract: Fruits of Ziziphus mauritiana L. (ber) are consumed in fresh and dried/processed form in many countries across Asia including Pakistan. In the present study, we analyzed the composition of total phenolic acids (free, soluble-bound and insoluble-bound) from Golo lemai ber fruit extracts by applying a pressurized liquid base hydrolysis extraction (PLBHE) using Dionium cells. Nine phenolic acids (protocatechuic, p-hydroxybenzoic, ferulic, chlorogenic, vanillic, caffeic, vanillin, o- and p-coumaric acids) were extracted, separated, and quantified by high performance liquid chromatography with diode array detection. Identification of phenolic acids was achieved by comparison of retention times, ultraviolet, and mass spectral data with authentic commercial standards. Results showed that, p-coumaric acid (3,719 ± 22 µg/g) was the predominant phenolic acid extracted from ber samples. In addition, four phenolic acids, namely p-hydroxybenzoic (2,187 ± 71 µg/g), vanillin (2,128 ± 20 µg/g), ferulic (2,629. ± 96 µg/g), and o-coumaric acids (2,569 ± 41 µg/g) were obtained in intermediate amounts from dried Ziziphus mauritiana L. fruit. The total phenolic acids content was determined as 18,231 ± 306 µg/g dry matter basis (DMB). This study indicates that Ziziphus mauritiana (ber) is a good natural source of phenolic acids and that PLBHE using Dionium Cell can be used for the assay of phenolic acids.

Last Modified: 8/27/2014
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