Profiling of Phenolic Compounds in Fruit Pericarp of Zanthoxylum rhetsa (Roxb.) DC

• Published in: National Academy science letters Vol. 45; no. 4; pp. 307 - 310
• Main Authors: Karanjalker, Gourish R., Karanjalker, Avni G., Waman, Ajit A.
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01-08-2022; Springer Nature B.V
• Subjects: Caffeic acid; Cinnamic acid; Coumaric acid; Dihydroxybenzoic acid; Ferulic acid; Fruits; Gentisic acid; History of Science; Humanities and Social Sciences; multidisciplinary; p-Coumaric acid; Pericarp; Phenolic acids; Phenols; Science; Science (multidisciplinary); Shelf life; Short Communication; Sinapic acid; Zanthoxylum rhetsa; Pericarp; Tirphal; (Roxb.) DC; Phenolics; Mass spectrometry; Underutilized Spice
• ISSN: 0250-541X; 2250-1754
• DOI: 10.1007/s40009-022-01134-6

Indian prickly ash [
Zanthoxylum rhetsa
(Roxb.) DC.] is a multipurpose, but lesser known underutilized spice of Western Ghats of India. The edible fruit pericarp is commonly used in culinary items in dried form to improve flavor and shelf life of culinary products especially fish curries. In the present study, we have identified 18 phenolic acids from
Zanthoxyllum rhetsa
fruit pericarp using LC–MS/MS. The main phenolic acid in fruit pericarp were observed to be Ferulic acid (2100 µg/g), Caffeic acid (404.60 µg/g), Sinapic acid (247.24 µg/g), p-Coumaric acid (177.56 µg/g), t-Cinnamic acid (119.20 µg/g) and Gentisic acid (104.24 µg/g). Out of 18 identified compounds Ferulic acid and Caffeic acid constituted 64.27% and 12.38%, respectively. Profiling of phenolic compounds in pericarp of
Zanthoxylum rhetsa
(Roxb.) DC could substantiate edible use of fruits as phenolic acids play an important role in health and funcional foods.