Plant Foods for Human Nutrition

, Volume 73, Issue 4, pp 302–307 | Cite as

Phenolic Compounds Determined by LC-MS/MS and In Vitro Antioxidant Capacity of Brazilian Fruits in Two Edible Ripening Stages

  • Fabiana Della Betta
  • Priscila Nehring
  • Siluana Katia Tischer Seraglio
  • Mayara Schulz
  • Andressa Camargo Valese
  • Heitor Daguer
  • Luciano Valdemiro Gonzaga
  • Roseane Fett
  • Ana Carolina Oliveira CostaEmail author
Original Paper


The aim of this study was to investigate the free individual phenolics and the in vitro antioxidant capacity of blackberry, acerola, yellow guava, guabiju, jambolan and jabuticaba fruits in two edible stages. Of the thirty-three phenolics investigated by liquid chromatography - tandem mass spectrometry (LC-MS/MS), twenty-five were quantified and the major ones were catechin, isoquercitrin, epicatechin and gallic acid. The highest values for the total phenolic content (in dry matter) were observed for acerola (83.6 to 97.7 mg gallic acid equivalents g−1 DM) and blackberry (18.9 to 28.3 mg gallic acid equivalents g−1 DM); however, acerola, jabuticaba, and blackberry showed the highest antioxidant capacities (134.6 to 1120.4 mg Trolox equivalents g−1 for 2,2-diphenyl-1-picrylhydrazyl and 43.6 to 501.8 μmol Trolox equivalents g−1 for ferric reducing antioxidant power). For most fruits, the antioxidant capacity decreased during the ripening, possibly due to a decrease in the concentration of most of the phenolics.


Brazilian fruits Antioxidant activity Maturation Native and cultivated fruits 



Dry matter




Ferric reducing antioxidant power


Liquid chromatography - tandem mass spectrometry



The authors wish to thank the CNPq, CAPES, FAPESC for the fellowships and financial support, and Cabanha Seraglio for the fruit samples.

Compliance with Ethical Standards

Conflict of Interest

All the authors declare that they have no conflict of interest. This article does not contain any studies with human or animal subjects.

Supplementary material

11130_2018_690_MOESM1_ESM.docx (64 kb)
ESM 1 (DOCX 64 kb)


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Fabiana Della Betta
    • 1
  • Priscila Nehring
    • 1
  • Siluana Katia Tischer Seraglio
    • 1
  • Mayara Schulz
    • 1
  • Andressa Camargo Valese
    • 2
  • Heitor Daguer
    • 2
  • Luciano Valdemiro Gonzaga
    • 1
  • Roseane Fett
    • 1
  • Ana Carolina Oliveira Costa
    • 1
    Email author
  1. 1.Department of Food Science and TechnologyFederal University of Santa CatarinaFlorianopolisBrazil
  2. 2.National Agricultural Laboratory (SLAV/SC/LANAGRO-RS), Ministry of Agriculture, Livestock and Food SupplySão JoséBrazil

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