umu.sePublications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Myrica faya: A New Source of Antioxidant Phytochemicals
Umeå University, Faculty of Science and Technology, Department of Chemistry.
2014 (English)In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 62, no 40, 9722-9735 p.Article in journal (Refereed) Published
Abstract [en]

Myrica faya is a fruit tree endemic of the Macaronesia (Azores, Madeira, and Canary Island), and its edible fruits are known as "amorinhos" (little loves), bright red to purple berries , used fresh and in jams and liquors. The phenolic composition and antioxidant capacity of leaves and berries from M faya are presented here for the first time. The screening of phytochemical compounds was carried out using high-performance liquid chromatography with online. UV and electrospray ionization mass spectrometric detection (HPLC-DAD-ESI-MS"). There were 55 compounds characterized, mostly galloyl esters of flavonoids and phenolic acids; 26 of the identified compounds (anthocyannis, isoflavonoids, lignans, terpenes, fatty acids, and phenylethanoids) have not been reported in Myrica genus so far. From the data presented here, it can be concluded that faya berries represent a rich source of cyanidin-3-glucoside, flavonoids, vitamin C. In fact, higher antioxidant activity than that of the well-known Myrica rubra berries (Chinese bayberry) has been observed.

Place, publisher, year, edition, pages
2014. Vol. 62, no 40, 9722-9735 p.
Keyword [en]
Myrica faya, phenolic compounds, HPLC-DAD-ESI/MSn, vitamin C, antioxidant activity
National Category
Chemical Sciences
Identifiers
URN: urn:nbn:se:umu:diva-96612DOI: 10.1021/jf503540sISI: 000343016200014OAI: oai:DiVA.org:umu-96612DiVA: diva2:766708
Available from: 2014-11-28 Created: 2014-11-24 Last updated: 2017-12-05Bibliographically approved

Open Access in DiVA

No full text

Other links

Publisher's full text

Authority records BETA

Gouveia, Sandra

Search in DiVA

By author/editor
Gouveia, Sandra
By organisation
Department of Chemistry
In the same journal
Journal of Agricultural and Food Chemistry
Chemical Sciences

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 1642 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf