Mohamed Bouaziz
University of Sfax. Tunisia
Title: New insights into the qualitative phenolic profile of Ficus carica L. and Olea europaea L. by-products from Tunisia using ultra-high-performance liquid chromatography coupled to quadrupole-time-of-flight mass spectrometry and their antioxidant activity
Biography
Biography: Mohamed Bouaziz
Abstract
Figs fruits and olive fruits and oil have been associated with numerous in vivo and in vitro biological activities and used for traditional medicinal purposes. However, Olea europaea L. by-products such as leaves, stems roots, stone, mill wastewater, as well as wood tree with Ficus carica L. organs are an untapped resource with little information about their chemical composition. To increase our knowledge about this topic, the phenolic and no phenolic constituents of Olea europaea L. and Ficus carica L. from various Tunisian cultivars were analyzed using reversed-phase (RP) high-performance liquid chromatography (HPLC) coupled to two detection systems: diode-array detection (DAD) and quadrupole time-of-flight (QTOF) mass spectrometry (MS) in negative and positive ion mode. Tandem mass spectrometry experiments were performed to establish the chemical structure of olive phytochemicals. UV-Vis absorption was a valuable tool for classifying phenolic compounds into families, while MS using electrospray ionization (ESI) and MS/MS allowed the molecular formula to be established and structural information to be obtained. As a result, a total of 109 phenolic compounds were characterized in the leaves, fruits, skins and pulps of Ficus carica from Tounsi, Temri and Soltani cultivars based on the results obtained by RP-UHPLC-DAD-QTOF-MS and MS/MS. In this regard, dihydroxybenzoic acid, dipentoside and rutin as relatively most abundant compound in leaf of all studied cultivars. In addition, 9 furanocoumarins were detected in the positive ionization mode, with psoralen, methoxypsoralen and oxypeudacin hydrate being the most relatively abundant. On the other hand, more than 85 compounds were characterized in the studied olive by-products. To the best of our knowledge, 70 compounds of the olive by-products and figs organs metabolites was reported in this study for the first time and 13 new structures were proposed.