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Analysis of phenolic compounds in commercial dried grape pomace by high-performance liquid chromatography electrospray ionization mass spectrometry.
Food Sci Nutr. 2014 Sep; 2(5):470-7.FS

Abstract

By-products obtained from winemaking processes still contain large amounts of phenolic compounds, especially phenolic acids, flavanols, flavonols, stilbenes, and flavonoids. Enzymatic hydrolysis was used for determination and characterization of phenolic acids, flavanols, flavonols, and stilbenes. Characterization of the flavonoids was achieved using acid hydrolysis with 0.1% hydrochloric acid. In addition, organic solvents as 50% methanol, 70% methanol, 50% acetone, 0.01% pectinase, and 100% petroleum ether were also evaluated. Reversed phase high-performance liquid chromatography (RP-HPLC) with diode array detector was used to identify phenolic compounds. Internal standard quantification was implemented using a five points of the UV-visible absorption data collected at the wavelength of maximum absorbance. A total of 16 phenolic compounds were determined. The content differed from 1.19 to 1124 mg kg(-1). Outcomes from HPLC study showed that gallic acid, (+) catechin hydrate, and (-) epicatechin gallate were the major phenolic compounds presented in the sample. Malvidin and pelargonidin 3-O-glucoside were the major anthocyanins monoglucosides.

Authors+Show Affiliations

Department of Animal Science and the Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University Stillwater, Oklahoma, 74078.Department of Food Science and Technology, Seafood Research and Education Center, Oregon State University Astoria, Oregon, 97103.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25473505

Citation

Ramirez-Lopez, Lina M., and Christina A M. DeWitt. "Analysis of Phenolic Compounds in Commercial Dried Grape Pomace By High-performance Liquid Chromatography Electrospray Ionization Mass Spectrometry." Food Science & Nutrition, vol. 2, no. 5, 2014, pp. 470-7.
Ramirez-Lopez LM, DeWitt CA. Analysis of phenolic compounds in commercial dried grape pomace by high-performance liquid chromatography electrospray ionization mass spectrometry. Food Sci Nutr. 2014;2(5):470-7.
Ramirez-Lopez, L. M., & DeWitt, C. A. (2014). Analysis of phenolic compounds in commercial dried grape pomace by high-performance liquid chromatography electrospray ionization mass spectrometry. Food Science & Nutrition, 2(5), 470-7. https://doi.org/10.1002/fsn3.136
Ramirez-Lopez LM, DeWitt CA. Analysis of Phenolic Compounds in Commercial Dried Grape Pomace By High-performance Liquid Chromatography Electrospray Ionization Mass Spectrometry. Food Sci Nutr. 2014;2(5):470-7. PubMed PMID: 25473505.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Analysis of phenolic compounds in commercial dried grape pomace by high-performance liquid chromatography electrospray ionization mass spectrometry. AU - Ramirez-Lopez,Lina M, AU - DeWitt,Christina A M, Y1 - 2014/06/15/ PY - 2013/10/21/received PY - 2014/03/09/revised PY - 2014/03/12/accepted PY - 2014/12/5/entrez PY - 2014/12/5/pubmed PY - 2014/12/5/medline KW - Commercial dried grape pomace KW - HPLC-ESI-MS KW - extraction KW - phenolic compounds SP - 470 EP - 7 JF - Food science & nutrition JO - Food Sci Nutr VL - 2 IS - 5 N2 - By-products obtained from winemaking processes still contain large amounts of phenolic compounds, especially phenolic acids, flavanols, flavonols, stilbenes, and flavonoids. Enzymatic hydrolysis was used for determination and characterization of phenolic acids, flavanols, flavonols, and stilbenes. Characterization of the flavonoids was achieved using acid hydrolysis with 0.1% hydrochloric acid. In addition, organic solvents as 50% methanol, 70% methanol, 50% acetone, 0.01% pectinase, and 100% petroleum ether were also evaluated. Reversed phase high-performance liquid chromatography (RP-HPLC) with diode array detector was used to identify phenolic compounds. Internal standard quantification was implemented using a five points of the UV-visible absorption data collected at the wavelength of maximum absorbance. A total of 16 phenolic compounds were determined. The content differed from 1.19 to 1124 mg kg(-1). Outcomes from HPLC study showed that gallic acid, (+) catechin hydrate, and (-) epicatechin gallate were the major phenolic compounds presented in the sample. Malvidin and pelargonidin 3-O-glucoside were the major anthocyanins monoglucosides. SN - 2048-7177 UR - https://www.unboundmedicine.com/medline/citation/25473505/Analysis_of_phenolic_compounds_in_commercial_dried_grape_pomace_by_high_performance_liquid_chromatography_electrospray_ionization_mass_spectrometry_ L2 - https://doi.org/10.1002/fsn3.136 DB - PRIME DP - Unbound Medicine ER -
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