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Profiling of phenolic compounds from different apple varieties using comprehensive two-dimensional liquid chromatography.
J Chromatogr A. 2013 Oct 25; 1313:275-83.JC

Abstract

An innovative analytical approach based on the use of comprehensive two-dimensional liquid chromatography (LC×LC) is applied to obtain the profiling of phenolic compounds in different apple varieties. The method combines the use of hydrophilic interaction liquid chromatography in the first dimension and a reversed phase separation in the second dimension, as well as the use of diode array and mass spectrometry detection. Using this methodology is possible to obtain in less than 50 min the complete profiling of phenolic compounds in a complex food matrix such as apple. In fact, different flavan-3-ols including procyanidin oligomers with degree of polymerization up to 8, as well as several dihydrochalcones, flavonols and a phenolic acid are separated and tentatively identified in these samples in a single run. Besides, the total phenols and total procyanidins amounts were determined using two in vitro assays. Reinette apples presented the highest content on total phenols (6.46 mg galic acid equiv./g dry matter) whereas Granny Smith apples were the richest on total procyanidins (0.73 mg epicatechin equiv./g dry matter). This work shows the great potential of LC×LC for phenolic compounds profiling in complex food samples.

Authors+Show Affiliations

Laboratory of Foodomics, Institute of Food Science Research (CIAL, CSIC), Nicolás Cabrera 9, Campus Cantoblanco, 28049 Madrid, Spain.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

23849785

Citation

Montero, Lidia, et al. "Profiling of Phenolic Compounds From Different Apple Varieties Using Comprehensive Two-dimensional Liquid Chromatography." Journal of Chromatography. A, vol. 1313, 2013, pp. 275-83.
Montero L, Herrero M, Ibáñez E, et al. Profiling of phenolic compounds from different apple varieties using comprehensive two-dimensional liquid chromatography. J Chromatogr A. 2013;1313:275-83.
Montero, L., Herrero, M., Ibáñez, E., & Cifuentes, A. (2013). Profiling of phenolic compounds from different apple varieties using comprehensive two-dimensional liquid chromatography. Journal of Chromatography. A, 1313, 275-83. https://doi.org/10.1016/j.chroma.2013.06.015
Montero L, et al. Profiling of Phenolic Compounds From Different Apple Varieties Using Comprehensive Two-dimensional Liquid Chromatography. J Chromatogr A. 2013 Oct 25;1313:275-83. PubMed PMID: 23849785.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Profiling of phenolic compounds from different apple varieties using comprehensive two-dimensional liquid chromatography. AU - Montero,Lidia, AU - Herrero,Miguel, AU - Ibáñez,Elena, AU - Cifuentes,Alejandro, Y1 - 2013/06/18/ PY - 2013/03/26/received PY - 2013/06/06/revised PY - 2013/06/11/accepted PY - 2013/7/16/entrez PY - 2013/7/16/pubmed PY - 2014/3/13/medline KW - Apple KW - Comprehensive LC KW - Flavonoids KW - LC×LC KW - Phenolic compounds KW - Procyanidins SP - 275 EP - 83 JF - Journal of chromatography. A JO - J Chromatogr A VL - 1313 N2 - An innovative analytical approach based on the use of comprehensive two-dimensional liquid chromatography (LC×LC) is applied to obtain the profiling of phenolic compounds in different apple varieties. The method combines the use of hydrophilic interaction liquid chromatography in the first dimension and a reversed phase separation in the second dimension, as well as the use of diode array and mass spectrometry detection. Using this methodology is possible to obtain in less than 50 min the complete profiling of phenolic compounds in a complex food matrix such as apple. In fact, different flavan-3-ols including procyanidin oligomers with degree of polymerization up to 8, as well as several dihydrochalcones, flavonols and a phenolic acid are separated and tentatively identified in these samples in a single run. Besides, the total phenols and total procyanidins amounts were determined using two in vitro assays. Reinette apples presented the highest content on total phenols (6.46 mg galic acid equiv./g dry matter) whereas Granny Smith apples were the richest on total procyanidins (0.73 mg epicatechin equiv./g dry matter). This work shows the great potential of LC×LC for phenolic compounds profiling in complex food samples. SN - 1873-3778 UR - https://www.unboundmedicine.com/medline/citation/23849785/Profiling_of_phenolic_compounds_from_different_apple_varieties_using_comprehensive_two_dimensional_liquid_chromatography_ DB - PRIME DP - Unbound Medicine ER -