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Identification and quantification of free, conjugate and total phenolic compounds in leaves of 20 sweetpotato cultivars by HPLC-DAD and HPLC-ESI-MS/MS.
Food Chem. 2013 Dec 01; 141(3):2697-706.FC

Abstract

The study systematically investigated free, conjugate and total phenolics (phenolic acids and flavonoids) in leaves of 19 Chinese and one American sweetpotato cultivars grown in China. Three extraction/hydrolytic methods (direct extraction and acidic and basic hydrolysis) for sample preparation were employed to obtain different forms of phenolics. Twenty-nine phenolics were separated and identified using HPLC-DAD and HPLC-ESI-MS/MS. Three quercetin glycosides were characterised for the first time from this plant. Contents of the principal phenolics identified were determined by the HPLC-DAD procedure, which was validated in terms of linearity, precision, accuracy and limit of detection and quantification. Moreover, to the best of our knowledge, it is the first to reveal and demonstrate artifacts of esterification during acidic methanolic and ethanolic hydrolysis, and chromatographic behaviours, UV spectra and MS data of 20 hydroxycinnamic acid methyl and ethyl esters were obtained using acidic methanolic and ethanolic hydrolysis.

Authors+Show Affiliations

West China School of Public Health, Sichuan University, Provincial Key Laboratory for Food Safety Monitoring and Risk Assessment of Sichuan, No. 17, Section 3, South Renmin Road, Chengdu 610041, China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

23871013

Citation

Luo, Chunying, et al. "Identification and Quantification of Free, Conjugate and Total Phenolic Compounds in Leaves of 20 Sweetpotato Cultivars By HPLC-DAD and HPLC-ESI-MS/MS." Food Chemistry, vol. 141, no. 3, 2013, pp. 2697-706.
Luo C, Wang X, Gao G, et al. Identification and quantification of free, conjugate and total phenolic compounds in leaves of 20 sweetpotato cultivars by HPLC-DAD and HPLC-ESI-MS/MS. Food Chem. 2013;141(3):2697-706.
Luo, C., Wang, X., Gao, G., Wang, L., Li, Y., & Sun, C. (2013). Identification and quantification of free, conjugate and total phenolic compounds in leaves of 20 sweetpotato cultivars by HPLC-DAD and HPLC-ESI-MS/MS. Food Chemistry, 141(3), 2697-706. https://doi.org/10.1016/j.foodchem.2013.05.009
Luo C, et al. Identification and Quantification of Free, Conjugate and Total Phenolic Compounds in Leaves of 20 Sweetpotato Cultivars By HPLC-DAD and HPLC-ESI-MS/MS. Food Chem. 2013 Dec 1;141(3):2697-706. PubMed PMID: 23871013.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification and quantification of free, conjugate and total phenolic compounds in leaves of 20 sweetpotato cultivars by HPLC-DAD and HPLC-ESI-MS/MS. AU - Luo,Chunying, AU - Wang,Xixi, AU - Gao,Ge, AU - Wang,Lian, AU - Li,Yongxin, AU - Sun,Chengjun, Y1 - 2013/05/15/ PY - 2012/10/10/received PY - 2013/04/16/revised PY - 2013/05/05/accepted PY - 2013/7/23/entrez PY - 2013/7/23/pubmed PY - 2014/2/1/medline KW - 3,4,5-tri-O-caffeoylquinic acid KW - 3,4,5-triCQA KW - 3,4-di-O-caffeoylquinic acid KW - 3,4-diCQA KW - 3,5-di-O-caffeoylquinic acid KW - 3,5-diCQA KW - 3-CQA KW - 3-O-caffeoylquinic acid KW - 4,5-di-O-caffeoylquinic acid KW - 4,5-diCQA KW - 4-CQA KW - 4-O-caffeoylquinic acid KW - 5-CQA KW - 5-O-caffeoylquinic acid KW - Acidic hydrolysis KW - Basic hydrolysis KW - CA KW - CFQA KW - CQAs KW - Caffeoylquinic acid methyl and ethyl esters KW - ChA KW - ChAs KW - EDTA–Na(2) KW - FA KW - FQA KW - Flavonoids KW - HBAs KW - HCAs KW - Hydroxycinnamic acid methyl and ethyl esters KW - Phenolic acids KW - QA KW - SF KW - Sweetpotato (Ipomoea batatas L.) leaves KW - TBHQ KW - caffeic acid KW - caffeoyl-feruloylquinic acid KW - caffeoylquinic acids KW - chlorogenic acid KW - chlorogenic acids KW - ethylenediaminetetraacetic acid disodium KW - ferulic acid KW - feruloylquinic acid KW - hydroxybenzoic acids KW - hydroxycinnamic acids KW - p-CoA KW - p-coumaric acid KW - quinic acid KW - sinapic acid KW - tert-butylhydroquinone SP - 2697 EP - 706 JF - Food chemistry JO - Food Chem VL - 141 IS - 3 N2 - The study systematically investigated free, conjugate and total phenolics (phenolic acids and flavonoids) in leaves of 19 Chinese and one American sweetpotato cultivars grown in China. Three extraction/hydrolytic methods (direct extraction and acidic and basic hydrolysis) for sample preparation were employed to obtain different forms of phenolics. Twenty-nine phenolics were separated and identified using HPLC-DAD and HPLC-ESI-MS/MS. Three quercetin glycosides were characterised for the first time from this plant. Contents of the principal phenolics identified were determined by the HPLC-DAD procedure, which was validated in terms of linearity, precision, accuracy and limit of detection and quantification. Moreover, to the best of our knowledge, it is the first to reveal and demonstrate artifacts of esterification during acidic methanolic and ethanolic hydrolysis, and chromatographic behaviours, UV spectra and MS data of 20 hydroxycinnamic acid methyl and ethyl esters were obtained using acidic methanolic and ethanolic hydrolysis. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23871013/Identification_and_quantification_of_free_conjugate_and_total_phenolic_compounds_in_leaves_of_20_sweetpotato_cultivars_by_HPLC_DAD_and_HPLC_ESI_MS/MS_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00592-X DB - PRIME DP - Unbound Medicine ER -