alexa Abstract | Phenolic Compounds Characterization from Pistacia lentiscus (lentisc) Fruit

Journal of Chemical and Pharmaceutical Research
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The total phenolic (TPC) content and flavonoids from fruits of three populations of Pistacia lentiscus (lentisc) were measured. Additionally, the polyphenol profile was analyzed using ESI-QTOF, MS/MS. The colorimetric assays revealed high levels in flavonoïds (from 13.78 mg RE / g dw (RM) to 23.46 mg RE / g dw (TB)) and in total phenolic compounds (from 24.84 mg GAE / g dw (KO) to 46.07 mg GAE / g dw). Furthermore, the main polyphenols are phydroxybenzoic acid, gallic acid, cinnamylidene acetic acid, quinic acid, p-coumaric acid 4-O-glucoside, 5- galloylquinic acid, isomer of caffeoylquinic acid, 3,4,5 O-trigalloylquinic acid, quercetin, taxifolin, quercetin-3-Oglucuronide, luteolin 6,8-di-C-hexoside, oleoside and epirosmanol. From a nutritional standpoint, these results show that lentisc fruits have a promising food value.

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Author(s): Hajer Trabelsi Houda Ben Lajnef Kawther Ben Arfa and Sadok Boukhchina


Phenolic compounds, flavonoids, ESI-QTOF, MS/MS, spectrophotometric assay, Phenolic Compounds

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