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Analysis and antioxidant capacity of the phenolic compounds from argan fruit ( Argania spinosa (L.) Skeels)
Author(s) -
El Monfalouti Hanae,
Charrouf Zoubida,
Belviso Simona,
Ghirardello Daniela,
Scursatone Bernardo,
Guillaume Dominique,
Denhez Clément,
Zeppa Giuseppe
Publication year - 2012
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201100209
Subject(s) - polyphenol , chemistry , gallic acid , abts , dpph , trolox , food science , antioxidant , pulp (tooth) , nutraceutical , organic chemistry , chromatography , medicine , pathology
Polyphenol composition of the shell, pulp, and roasted and unroasted kernels of the argan fruit was qualitatively and quantitatively determined by HPLC coupled with electrospray negative ionization ion trap MS (HPLC‐ESI‐MS). Eleven phenolic compounds were identified. Unroasted kernels and shell contained various polyphenols but the pulp was characterized by a very high amount of total polyphenols (75.78 mg of gallic acid equivalent/g). The radical scavenging (DPPH . method) and antioxidant activity (ABTS method) of each fruit part was also determined. Argan fruit pulp showed the highest radical scavenging activity (0.17 ± 0.005 µM Trolox equivalent (TE)/mg) and antioxidant activity (0.375 ± 0.07 µM TE/mg). Therefore, argan fruit polyphenols are good candidates to be exploited as health supplements and nutraceuticals.