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Polyphenolic profile of butterhead lettuce cultivar by ultrahigh performance liquid chromatography coupled online to UV-visible spectrophotometry and quadrupole time-of-flight mass spectrometry.
Food Chem. 2018 Sep 15; 260:239-273.FC

Abstract

In the present study, the butterhead lettuce cultivar was analyzed by ultrahigh performance liquid chromatography (UHPLC) coupled online to diode array detection (DAD), electrospray ionization (ESI) and quadrupole time-of-flight mass spectrometry (QToF/MS) in the positive and negative ion mode in order to characterize its polyphenolic profile for the first time. The instrument acquisition mode MSE was used to collect automatic and simultaneous information of exact mass at high and low collision energies of precursor ions as well as other ions produced as a result of their fragmentation. One hundred eleven phenolic compounds were identified in the acidified hydromethanolic extract of freeze-dried leaves of butterhead lettuce cultivar: 40 hydroxycinnamic acid derivatives, 21 hydroxybenzoic acid derivatives, 2 hydroxyphenylacetic acid derivatives, 18 flavonols, 9 flavones, one flavanone, 7 coumarins, one hydrolysable tannin and 12 lignans. Forty-seven of these compounds have been tentatively identified for the first time in lettuce.

Authors+Show Affiliations

Grupo de Investigación en Ingeniería en Alimentos, CONICET, Departamento de Ingeniería Química y en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Juan B. Justo 4302, 7600 Mar del Plata, Argentina. Electronic address: gviacava@fi.mdp.edu.ar.Grupo de Investigación en Ingeniería en Alimentos, CONICET, Departamento de Ingeniería Química y en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Juan B. Justo 4302, 7600 Mar del Plata, Argentina. Electronic address: sroura@fi.mdp.edu.ar.Departamento de Química Analítica, Facultad de Ciencia y Tecnología, Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), P.O. Box 644, 48080 Bilbao, Spain. Electronic address: lomadianam@gmail.com.Departamento de Química Analítica, Facultad de Ciencia y Tecnología, Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), P.O. Box 644, 48080 Bilbao, Spain. Electronic address: luisangel.berrueta@ehu.eus.Departamento de Química Analítica, Facultad de Ciencia y Tecnología, Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), P.O. Box 644, 48080 Bilbao, Spain. Electronic address: blanca.gallo@ehu.eus.Departamento de Biología, CONICET, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Mar del Plata, Funes 3350, 7600 Mar del Plata, Argentina. Electronic address: rosamaria.alonsosalces@gmail.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29699668

Citation

Viacava, Gabriela E., et al. "Polyphenolic Profile of Butterhead Lettuce Cultivar By Ultrahigh Performance Liquid Chromatography Coupled Online to UV-visible Spectrophotometry and Quadrupole Time-of-flight Mass Spectrometry." Food Chemistry, vol. 260, 2018, pp. 239-273.
Viacava GE, Roura SI, López-Márquez DM, et al. Polyphenolic profile of butterhead lettuce cultivar by ultrahigh performance liquid chromatography coupled online to UV-visible spectrophotometry and quadrupole time-of-flight mass spectrometry. Food Chem. 2018;260:239-273.
Viacava, G. E., Roura, S. I., López-Márquez, D. M., Berrueta, L. A., Gallo, B., & Alonso-Salces, R. M. (2018). Polyphenolic profile of butterhead lettuce cultivar by ultrahigh performance liquid chromatography coupled online to UV-visible spectrophotometry and quadrupole time-of-flight mass spectrometry. Food Chemistry, 260, 239-273. https://doi.org/10.1016/j.foodchem.2018.03.151
Viacava GE, et al. Polyphenolic Profile of Butterhead Lettuce Cultivar By Ultrahigh Performance Liquid Chromatography Coupled Online to UV-visible Spectrophotometry and Quadrupole Time-of-flight Mass Spectrometry. Food Chem. 2018 Sep 15;260:239-273. PubMed PMID: 29699668.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Polyphenolic profile of butterhead lettuce cultivar by ultrahigh performance liquid chromatography coupled online to UV-visible spectrophotometry and quadrupole time-of-flight mass spectrometry. AU - Viacava,Gabriela E, AU - Roura,Sara I, AU - López-Márquez,Diana M, AU - Berrueta,Luis A, AU - Gallo,Blanca, AU - Alonso-Salces,Rosa M, Y1 - 2018/04/03/ PY - 2017/03/13/received PY - 2018/03/15/revised PY - 2018/03/31/accepted PY - 2018/4/28/entrez PY - 2018/4/28/pubmed PY - 2018/11/18/medline KW - 4-Hydroxyphenylacetic acid (PubChem CID: 127) KW - 5-Caffeoylquinic acid (PubChem CID: 12310830) KW - Caffeoylmalic acid (PubChem CID: 4484594) KW - Esculetin-6-O-glucoside (PubChem CID: 5281417) KW - Kaempferol-3-O-glucuronide (PubChem CID: 5318759) KW - Lactuca sativa KW - Lettuce KW - Luteolin 7-glucoside (PubChem CID: 5280637) KW - Luteolin 7-rutinoside (PubChem CID: 44258082) KW - MS(E) KW - Mass spectrometry KW - Phenolic compounds KW - Quercetin-3-O-galactoside (PubChem CID: 90657624) KW - Quercetin-3-O-glucuronide (PubChem CID: 5274585) KW - Syringaresinol (PubChem CID: 100067) KW - UHPLC-QToF SP - 239 EP - 273 JF - Food chemistry JO - Food Chem VL - 260 N2 - In the present study, the butterhead lettuce cultivar was analyzed by ultrahigh performance liquid chromatography (UHPLC) coupled online to diode array detection (DAD), electrospray ionization (ESI) and quadrupole time-of-flight mass spectrometry (QToF/MS) in the positive and negative ion mode in order to characterize its polyphenolic profile for the first time. The instrument acquisition mode MSE was used to collect automatic and simultaneous information of exact mass at high and low collision energies of precursor ions as well as other ions produced as a result of their fragmentation. One hundred eleven phenolic compounds were identified in the acidified hydromethanolic extract of freeze-dried leaves of butterhead lettuce cultivar: 40 hydroxycinnamic acid derivatives, 21 hydroxybenzoic acid derivatives, 2 hydroxyphenylacetic acid derivatives, 18 flavonols, 9 flavones, one flavanone, 7 coumarins, one hydrolysable tannin and 12 lignans. Forty-seven of these compounds have been tentatively identified for the first time in lettuce. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29699668/Polyphenolic_profile_of_butterhead_lettuce_cultivar_by_ultrahigh_performance_liquid_chromatography_coupled_online_to_UV_visible_spectrophotometry_and_quadrupole_time_of_flight_mass_spectrometry_ DB - PRIME DP - Unbound Medicine ER -