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Food Chem

Title:		"Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MS(E)"
Author(s):		Brito TBN; Lima RS; MC BS; RF AM; Cameron LC; AE CF; Ferreira SL;
Address:		"Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil. Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil. Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Department of Basic and Experimental Nutrition, Nutrition Institute, University of State of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil. Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil. Electronic address: mariana.ferreira@unirio.br"
Journal Title:		Food Chem
Year:		2021
Volume:		20200818
Issue:
Page Number:		127882 -
DOI:		10.1016/j.foodchem.2020.127882
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Unconventional parts of vegetables represent a rich source of health-promoting phytochemicals. The phenolic profile of cabbage-stalk flour (CSF), pineapple-crown flour (PCF), and their essential oils were characterized via UPLC-ESI-QTOF-MS(E) and GC-FID/MS. Antimicrobial activity was tested against five strains, and antioxidant activities were determined in free and bound extracts. Globally, 177 phenolics were tentatively identified in PCF (major p-coumaric acid, ferulic acid, and 4-hydroxybenzaldehyde) and 56 in CSF (major chlorogenicacid, quercetin 3-O-glucuronide, and p-coumaric acid). PCF exhibited a distinguished profile (lignans, stilbenes) and antioxidant capacity, especially in bound extracts (1.3 g GAE.100 g(-1); 0.6 g catechin eq.100 g(-1); DPPH: 244.7; ABTS: 467.8; FRAP: 762.6 microg TE.g(-1), ORAC: 40.9 mg TE.g(-1)). The main classes of volatile compounds were fatty acids, their esters, and terpenes in CSF (30) and PCF (41). A comprehensive metabolomic approach revealed CSF and PCF as a promising source of PC, showing great antioxidant and discrete antimicrobial activities"
Keywords:		"Ananas/*chemistry/metabolism Anti-Infective Agents/*analysis/pharmacology Antioxidants/*chemistry Brassica/*chemistry/metabolism Chromatography, High Pressure Liquid Discriminant Analysis Flour/*analysis Gas Chromatography-Mass Spectrometry Gram-Negative;"
Notes:		"MedlineBrito, T B N R S Lima, L B Santos, M C A Moreira, R F Cameron, L C C Fai, A E S L Ferreira, M eng England 2020/09/06 Food Chem. 2021 Mar 1; 339:127882. doi: 10.1016/j.foodchem.2020.127882. Epub 2020 Aug 18"