Direct characterization of phenolic constituents in “copao” fruits (<em>Eulychnia</em> <em>acida</em> Phil., Cactaceae) by HPLC-DAD-MS/MS.  — ASN Events
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  3. Direct characterization of phenolic constituents in “copao” fruits (Eulychnia acida Phil., Cactaceae) by HPLC-DAD-MS/MS. 

Direct characterization of phenolic constituents in “copao” fruits (Eulychnia acida Phil., Cactaceae) by HPLC-DAD-MS/MS.  (#249)

Felipe Jimenez-Aspee 1 , Cristina Quispe 1 , Maria del Pilar C Soriano , Guillermo Schmeda-Hirschmann 1
  1. Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Talca, Region del Maule, Chile

Global climate change presents new challenges to the agricultural practices worldwide. The Coquimbo region in Chile (29°54′28″S, 71°15′15″O) is located in the southern border of the great Atacama desert, and is characterized by the presence of three transversal valleys that flows from east to west. Before Spanish conquest, these valleys were inhabited by native Amerindians that developed a subsistence economy based on cultivation and gathering/recollection of native fruits. One of the food resources, were the fruits from the Cactaceae Eulychnia acida Phil., known under the common name “copao”1 . The color, taste and size of the “copao” fruits show important variations according to the geographic origin2 .

A comparative study was undertaken during the years 2012-2013 to get an insight into the morphology, chemistry and antioxidant activity of the “copao” fruits from the two main sources of commercial fruit: the Elqui and Limari valleys.      

A simple and direct method was developed for the qualitative and quantitative analyses of polyphenols in “copao” fruits by high-performance liquid chromatography (HPLC) with diode array detection and electrospray ionization tandem mass spectrometry3 .

Representative commercial samples from “copao” were collected in nine different places of the Limari and Elqui valleys. Size, weight, epicarp/pulp ratio, total solubles content, total phenolics and flavonoids were measured. The identity of phenolic compounds from the methanolic extract of the pulp and epicarp was assessed by HPLC-DAD-MS/MS, isolation of the main constituents by chromatographic means, and identification by spectroscopic and spectrometric methods, mainly high field NMR analysis.

Two main groups of compounds were identified according to their retention time and UV-spectra, namely simple phenolics and flavonoid glycosides. The main compounds were isorhamnetin rutinoside and quercetin derivatives. The HPLC patterns allow a clear differentiation of samples between the different valleys. The compound identification, associated with the antioxidant activity, adds relevant information for the development of this native fruit into a potential crop for arid areas.

Financial support fromFONDECYT Project N° 1120096 and CONICYT-PCHA/Doctorado Nacional/ 2013-21130048 for F. Jiménez-Aspee is kindly acknowledged.

  1. Stintzing, F. et al (2005). J. Agr. Food Chem. 53, 442-451.
  2. Masson, L. et al. (2011). Chil. J. Agr. Res. 71, 521-529
  3. Simirgiotis, M.J. 2013. Food Chem. 139, 289-299