Comprehensive Mass Spectrometric Analysis of Snake Fruit: Salak (Salacca zalacca)
Table 2
Contents of individual phenolic compounds determined in Salacca zalacca fruit pulp. n.d.: not determined.
Group of polyphenols
Compounda
Polarity
Phenolic compounds in Salacca zalacca fruitb, HESI ionization
MeOH extract
80% MeOH extract
H2O extract
Flavanols
Epicatechin
−
13.77 ± 0.46
12.82 ± 0.20
0.41 ± 0.02
Catechin
−
(2.96 ± 0.11).10−1
(2.97 ± 0.14).10−1
n.d.
Procyanidine B1
+
(5.81 ± 0.17).10−1
(4.71 ± 0.08).10−1
(1.29 ± 0.08).10−2
Procyanidine B2
+
9.64 ± 0.31
11.51 ± 0.23
(2.26 ± 0.32).10−2
Procyanidine B3
+
(4.42 ± 0.19).10−1
(4.92 ± 0.11).10−1
(1.20 ± 0.09).10−2
Phenolic acids
Caffeic acid
−
(1.51 ± 0.03).10−2
(1.49 ± 0.03).10−2
1.20 ± 0.16
Chlorogenic acid
−
476.94 ± 8.39
450.08 ± 6.65
32.69 ± 1.73
Ferulic acid
−
11.72 ± 0.36
10.61 ± 0.40
0.38 ± 0.04
Gallic acid
−
7.45 ± 0.15
7.17 ± 0.18
0.18 ± 0.02
Neochlorogenic acid
−
9.39 ± 0.29
7.07 ± 0.15
0.13 ± 0.01
Syringic acid
+
(0.86 ± 0.02).10−1
(0.84 ± 0.03).10−1
1.25 ± 0.07
Flavonols
Naringenin
−
(8.54 ± 0.90).10−2
(9.64 ± 0.40).10−2
(0.43 ± 0.04).10−2
Isoquercetin
−
6.85 ± 0.18
6.59 ± 0.11
0.20 ± 0.01
Flavons
Apigenin
−
(1.32 ± 0.66).10−1
(0.31 ± 0.01).10−1
(0.05 ± 0.01).10−1
aCompounds are aligned alphabetically. bConcentration of active compound. All values are expressed as μg/g dry weight. The phenolic compound levels are reported and expressed as mean ± standard deviation.
