Phenolic Compounds Characterization from Pistacia lentiscus (lentisc) Fruit

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 flavonoids (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.