antioxidants Article Differences in the Phenolic Profile by UPLC Coupled to High Resolution Mass Spectrometry and Antioxidant Capacity of Two Diospyros kaki Varieties Adelaida Esteban-Muñoz 1,2,*, Silvia Sánchez-Hernández 1,2, Cristina Samaniego-Sánchez 1,3 , Rafael Giménez-Martínez 1,3 and Manuel Olalla-Herrera 1,3 1 Departamento de Nutrición y Bromatología, Universidad de Granada, 18071 Granada, Spain;
[email protected] (S.S.-H.);
[email protected] (C.S.-S.);
[email protected] (R.G.-M.);
[email protected] (M.O.-H.) 2 Programme in Nutrition and Food Science, University of Granada, 18071 Granada, Spain 3 Biosanitary Research Institute, IBS, 18071 Granada, Spain * Correspondence:
[email protected]; Tel.: +34-958-243-863 Abstract: Background: phenolic compounds are bioactive chemical species derived from fruits and vegetables, with a plethora of healthy properties. In recent years, there has been a growing inter- est in persimmon (Diospyros kaki L.f.) due to the presence of many different classes of phenolic compounds. However, the analysis of individual phenolic compounds is difficult due to matrix interferences. Methods: the aim of this research was the evaluation of individual phenolic compounds and antioxidant capacity of the pulp of two varieties of persimmon (Rojo Brillante and Triumph) by an improved extraction procedure together with a UPLC-Q-TOF-MS platform. Results: the phenolic compounds composition of persimmon was characterized by the presence of hydroxybenzoic and hy- droxycinnamic acids, hydroxybenzaldehydes, dihydrochalcones, tyrosols, flavanols, flavanones, and Citation: Esteban-Muñoz, A.; flavonols. A total of 31 compounds were identified and 17 compounds were quantified. Gallic acid was Sánchez-Hernández, S.; Rojo Brillante Samaniego-Sánchez, C.; the predominant phenolic compounds found in the variety (0.953 mg/100 g) whereas the Giménez-Martínez, R.; concentration of p-hydroxybenzoic acid was higher in the Triumph option (0.119 mg/100 g).