Elucidation of Antioxidant Compounds in Moroccan Chamaerops humilis L. Fruits by GC–MS and HPLC–MS Techniques

Department of Biology, Laboratory of Biotechnology and Valorization of Natural Resources, Faculty of Science, University Ibn Zohr, Agadir 80000, Morocco

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Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy

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Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy

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Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), University of Cadiz, IVAGRO, 11510 Cadiz, Spain

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Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, 00128 Rome, Italy

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BeSep s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy

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Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, 98125 Messina, Italy

Author to whom correspondence should be addressed.

Academic Editor: Mirella Nardini

Molecules 2021, 26(9), 2710; https://doi.org/10.3390/molecules26092710

Received: 8 April 2021 / Revised: 28 April 2021 / Accepted: 3 May 2021 / Published: 5 May 2021

(This article belongs to the Special Issue Phenolic Compounds in Food: Characterization and Health Benefits)

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Abstract

The aim of this study was to characterize the phytochemical content as well as the antioxidant ability of the Moroccan species Chamaerops humilis L. Besides crude ethanolic extract, two extracts obtained by sonication using two solvents with increased polarity, namely ethyl acetate (EtOAc) and methanol-water (MeOH-H₂O) 80:20 (v/v), were investigated by both spectroscopy and chromatography methods. Between the two extracts, the MeOH-H₂O one showed the highest total polyphenolic content equal to 32.7 ± 0.1 mg GAE/g DM with respect to the EtOAc extract (3.6 ± 0.5 mg GAE/g DM). Concerning the antioxidant activity of the two extracts, the EtOAc one yielded the highest value (1.9 ± 0.1 mg/mL) with respect to MeOH-H2O (0.4 ± 0.1 mg/mL). The C. humilisn-hexane fraction, analyzed by GC–MS, exhibited 69 compounds belonging to different chemical classes, with n-Hexadecanoic acid as a major compound (21.75%), whereas the polyphenolic profile, elucidated by HPLC–PDA/MS, led to the identification of a total of sixteen and thirteen different compounds in both EtOAc (major component: ferulic acid: 104.7 ± 2.52 µg/g) and MeOH-H₂O extracts (major component: chlorogenic acid: 45.4 ± 1.59 µg/g), respectively. The attained results clearly highlight the potential of C. humilis as an important source of bioactive components, making it a valuable candidate to be advantageously added to the daily diet. Furthermore, this study provides the scientific basis for the exploitation of the Doum in the food, pharmaceutical and nutraceutical industries. View Full-Text

Keywords: Arecaceae; polyphenols; volatile content; antioxidant activity; liquid chromatography

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MDPI and ACS Style

Cadi, H.E.; Bouzidi, H.E.; Selama, G.; Ramdan, B.; Majdoub, Y.O.E.; Alibrando, F.; Arena, K.; Lovillo, M.P.; Brigui, J.; Mondello, L.; Cacciola, F.; Salerno, T.M.G. Elucidation of Antioxidant Compounds in Moroccan Chamaerops humilis L. Fruits by GC–MS and HPLC–MS Techniques. Molecules 2021, 26, 2710. https://doi.org/10.3390/molecules26092710

AMA Style

Cadi HE, Bouzidi HE, Selama G, Ramdan B, Majdoub YOE, Alibrando F, Arena K, Lovillo MP, Brigui J, Mondello L, Cacciola F, Salerno TMG. Elucidation of Antioxidant Compounds in Moroccan Chamaerops humilis L. Fruits by GC–MS and HPLC–MS Techniques. Molecules. 2021; 26(9):2710. https://doi.org/10.3390/molecules26092710

Chicago/Turabian Style

Cadi, Hafssa E., Hajar E. Bouzidi, Ginane Selama, Btissam Ramdan, Yassine O.E. Majdoub, Filippo Alibrando, Katia Arena, Miguel P. Lovillo, Jamal Brigui, Luigi Mondello, Francesco Cacciola, and Tania M.G. Salerno. 2021. "Elucidation of Antioxidant Compounds in Moroccan Chamaerops humilis L. Fruits by GC–MS and HPLC–MS Techniques" Molecules 26, no. 9: 2710. https://doi.org/10.3390/molecules26092710

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Elucidation of Antioxidant Compounds in Moroccan Chamaerops humilis L. Fruits by GC–MS and HPLC–MS Techniques

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