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Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/MS(n).
J Agric Food Chem. 2004 Jun 30; 52(13):4090-6.JA

Abstract

A method for the identification and quantification of phenolic compounds from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC with diode array and mass spectrometric detection was developed. Among the 22 major compounds, 11 caffeoylquinic acids and 8 flavonoids were detected. Quantification of individual compounds was carried out by external calibration. Apigenin 7-O-glucuronide was found to be the major flavonoid in all samples investigated. 1,5-Di-O-caffeoylquinic acid represented the major hydroxycinnamic acid, with 3890 mg/kg in artichoke heads and 3269 mg/kg in the pomace, whereas in the juice 1,3-di-O-caffeoylquinic acid (cynarin) was predominant, due to the isomerization during processing. Total phenolic contents of approximately 12 g/kg on a dry matter basis revealed that artichoke pomace is a promising source of phenolic compounds that might be recovered and used as natural antioxidants or functional food ingredients.

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Authors+Show Affiliations

Schütz K
Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, D-70599 Stuttgart, Germany.
Kammerer D
No affiliation info available
Carle R
No affiliation info available
Schieber A
No affiliation info available

MeSH

Chromatography, High Pressure LiquidCynara scolymusFlavonoidsPhenolsPlant StructuresQuinic AcidSpectrometry, Mass, Electrospray Ionization

Pub Type(s)

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

Language

eng

PubMed ID

15212452

Citation

Schütz, Katrin, et al. "Identification and Quantification of Caffeoylquinic Acids and Flavonoids From Artichoke (Cynara Scolymus L.) Heads, Juice, and Pomace By HPLC-DAD-ESI/MS(n)." Journal of Agricultural and Food Chemistry, vol. 52, no. 13, 2004, pp. 4090-6.
Schütz K, Kammerer D, Carle R, et al. Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/MS(n). J Agric Food Chem. 2004;52(13):4090-6.
Schütz, K., Kammerer, D., Carle, R., & Schieber, A. (2004). Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/MS(n). Journal of Agricultural and Food Chemistry, 52(13), 4090-6.
Schütz K, et al. Identification and Quantification of Caffeoylquinic Acids and Flavonoids From Artichoke (Cynara Scolymus L.) Heads, Juice, and Pomace By HPLC-DAD-ESI/MS(n). J Agric Food Chem. 2004 Jun 30;52(13):4090-6. PubMed PMID: 15212452.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/MS(n). AU - Schütz,Katrin, AU - Kammerer,Dietmar, AU - Carle,Reinhold, AU - Schieber,Andreas, PY - 2004/6/24/pubmed PY - 2004/8/4/medline PY - 2004/6/24/entrez SP - 4090 EP - 6 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 52 IS - 13 N2 - A method for the identification and quantification of phenolic compounds from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC with diode array and mass spectrometric detection was developed. Among the 22 major compounds, 11 caffeoylquinic acids and 8 flavonoids were detected. Quantification of individual compounds was carried out by external calibration. Apigenin 7-O-glucuronide was found to be the major flavonoid in all samples investigated. 1,5-Di-O-caffeoylquinic acid represented the major hydroxycinnamic acid, with 3890 mg/kg in artichoke heads and 3269 mg/kg in the pomace, whereas in the juice 1,3-di-O-caffeoylquinic acid (cynarin) was predominant, due to the isomerization during processing. Total phenolic contents of approximately 12 g/kg on a dry matter basis revealed that artichoke pomace is a promising source of phenolic compounds that might be recovered and used as natural antioxidants or functional food ingredients. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15212452/Identification_and_quantification_of_caffeoylquinic_acids_and_flavonoids_from_artichoke__Cynara_scolymus_L___heads_juice_and_pomace_by_HPLC_DAD_ESI/MS_n__ L2 - https://dx.doi.org/10.1021/jf049625x DB - PRIME DP - Unbound Medicine ER -