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Characterization of phenolic acids in black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) by high-performance liquid chromatography/electrospray ionization mass spectrometry.
Rapid Commun Mass Spectrom. 2004; 18(12):1331-40.RC

Abstract

Phenolic acids were extracted from black carrot roots (Daucus carota ssp. sativus var. atrorubens Alef.) and a black carrot juice concentrate, and characterized by high-performance liquid chromatography/electrospray ionization mass spectrometry. Most of the compounds detected were identified as depsides composed of p-coumaric, caffeic and ferulic acids. Additionally, three hydroxybenzoic acid derivatives and one quercetin glycoside were detected. 5-O-Caffeoylquinic acid (chlorogenic acid) represented the predominant compound amounting to 657 mg/kg in the roots and 5815 mg/kg in the concentrate. The specific fragmentation patterns of mono- and dihydroxycinnamoylquinic acids allowed the distinction of several stereoisomers. The presence of 4-O-caffeoylquinic acid and several further hydroxycinnamic acid esters, together with compounds not belonging to the depside type, is reported for the first time. The present study reveals that the phenolic profile of black carrots is even more complex than hitherto assumed and may contribute to pigment stability of extracts derived from the roots.

Authors+Show Affiliations

Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, D-70599 Stuttgart, Germany.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15174188

Citation

Kammerer, Dietmar, et al. "Characterization of Phenolic Acids in Black Carrots (Daucus Carota Ssp. Sativus Var. Atrorubens Alef.) By High-performance Liquid Chromatography/electrospray Ionization Mass Spectrometry." Rapid Communications in Mass Spectrometry : RCM, vol. 18, no. 12, 2004, pp. 1331-40.
Kammerer D, Carle R, Schieber A. Characterization of phenolic acids in black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) by high-performance liquid chromatography/electrospray ionization mass spectrometry. Rapid Commun Mass Spectrom. 2004;18(12):1331-40.
Kammerer, D., Carle, R., & Schieber, A. (2004). Characterization of phenolic acids in black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) by high-performance liquid chromatography/electrospray ionization mass spectrometry. Rapid Communications in Mass Spectrometry : RCM, 18(12), 1331-40.
Kammerer D, Carle R, Schieber A. Characterization of Phenolic Acids in Black Carrots (Daucus Carota Ssp. Sativus Var. Atrorubens Alef.) By High-performance Liquid Chromatography/electrospray Ionization Mass Spectrometry. Rapid Commun Mass Spectrom. 2004;18(12):1331-40. PubMed PMID: 15174188.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of phenolic acids in black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) by high-performance liquid chromatography/electrospray ionization mass spectrometry. AU - Kammerer,Dietmar, AU - Carle,Reinhold, AU - Schieber,Andreas, PY - 2004/6/3/pubmed PY - 2004/7/21/medline PY - 2004/6/3/entrez SP - 1331 EP - 40 JF - Rapid communications in mass spectrometry : RCM JO - Rapid Commun Mass Spectrom VL - 18 IS - 12 N2 - Phenolic acids were extracted from black carrot roots (Daucus carota ssp. sativus var. atrorubens Alef.) and a black carrot juice concentrate, and characterized by high-performance liquid chromatography/electrospray ionization mass spectrometry. Most of the compounds detected were identified as depsides composed of p-coumaric, caffeic and ferulic acids. Additionally, three hydroxybenzoic acid derivatives and one quercetin glycoside were detected. 5-O-Caffeoylquinic acid (chlorogenic acid) represented the predominant compound amounting to 657 mg/kg in the roots and 5815 mg/kg in the concentrate. The specific fragmentation patterns of mono- and dihydroxycinnamoylquinic acids allowed the distinction of several stereoisomers. The presence of 4-O-caffeoylquinic acid and several further hydroxycinnamic acid esters, together with compounds not belonging to the depside type, is reported for the first time. The present study reveals that the phenolic profile of black carrots is even more complex than hitherto assumed and may contribute to pigment stability of extracts derived from the roots. SN - 0951-4198 UR - https://www.unboundmedicine.com/medline/citation/15174188/Characterization_of_phenolic_acids_in_black_carrots__Daucus_carota_ssp__sativus_var__atrorubens_Alef___by_high_performance_liquid_chromatography/electrospray_ionization_mass_spectrometry_ L2 - https://doi.org/10.1002/rcm.1496 DB - PRIME DP - Unbound Medicine ER -