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Characterization by HPLC-ESI-MS2 of native and oxidized procyanidins from litchi (Litchi chinensis) pericarp.
Food Chem. 2019 Sep 01; 291:126-131.FC

Abstract

Procyanidins (PCs) are polyphenols highly accumulated in litchi fruit (Litchi chinensis). Despite their bioactivity, the molecular composition of native and oxidized procyanidins is little understood. In this paper, polyphenols from litchi pericarp were extracted using two solvents (methanol and acetone). The mean degree of polymerization (mDP) of native and identification of oxidized PCs were carried out by phloroglucinolysis- and thioglycolysis-HPLC-ESI-MS/MS, respectively. About 60% of extracted polyphenols corresponded to procyanidins from litchi pericarp. Native PCs were mainly oligomeric procyanidins (mDP 4). Only (-)-epicatechin was detected as terminal and extension units in PCs. Thioglycolysis-HPLC-ESI-MS identified five oxidation markers of PCs with [M-H]-m/z 575, 593, 609, 679 and 863. Intra- and intermolecular modifications of A and B-type procyanidins were identified. The method used for the characterization of PCs from litchi pericarp allowed understanding of the structural composition of its native and oxidized tannins.

Authors+Show Affiliations

Department of Food Research, School of Chemistry, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico.Departamento de Ingenierías, Instituto Tecnológico de Ciudad Valles, Tecnológico Nacional de México, 79010 Cd. Valles, S.L.P, Mexico.Departamento de Ingenierías, Instituto Tecnológico de Ciudad Valles, Tecnológico Nacional de México, 79010 Cd. Valles, S.L.P, Mexico. Electronic address: jorge.wong@tecvalles.mx.Departamento de Ingenierías, Instituto Tecnológico de Ciudad Valles, Tecnológico Nacional de México, 79010 Cd. Valles, S.L.P, Mexico.Food Research Laboratory, Campus Huasteca, Autonomous University of San Luis Potosí, 79080 Cd. Valles, S.L.P., Mexico.Department of Food Research, School of Chemistry, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico.Department of Food Research, School of Chemistry, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31006450

Citation

Miranda-Hernández, Angela M., et al. "Characterization By HPLC-ESI-MS2 of Native and Oxidized Procyanidins From Litchi (Litchi Chinensis) Pericarp." Food Chemistry, vol. 291, 2019, pp. 126-131.
Miranda-Hernández AM, Muñiz-Márquez DB, Wong-Paz JE, et al. Characterization by HPLC-ESI-MS2 of native and oxidized procyanidins from litchi (Litchi chinensis) pericarp. Food Chem. 2019;291:126-131.
Miranda-Hernández, A. M., Muñiz-Márquez, D. B., Wong-Paz, J. E., Aguilar-Zárate, P., de la Rosa-Hernández, M., Larios-Cruz, R., & Aguilar, C. N. (2019). Characterization by HPLC-ESI-MS2 of native and oxidized procyanidins from litchi (Litchi chinensis) pericarp. Food Chemistry, 291, 126-131. https://doi.org/10.1016/j.foodchem.2019.04.020
Miranda-Hernández AM, et al. Characterization By HPLC-ESI-MS2 of Native and Oxidized Procyanidins From Litchi (Litchi Chinensis) Pericarp. Food Chem. 2019 Sep 1;291:126-131. PubMed PMID: 31006450.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization by HPLC-ESI-MS2 of native and oxidized procyanidins from litchi (Litchi chinensis) pericarp. AU - Miranda-Hernández,Angela M, AU - Muñiz-Márquez,Diana B, AU - Wong-Paz,Jorge E, AU - Aguilar-Zárate,Pedro, AU - de la Rosa-Hernández,Martina, AU - Larios-Cruz,Ramón, AU - Aguilar,Cristóbal N, Y1 - 2019/04/05/ PY - 2018/12/19/received PY - 2019/04/02/revised PY - 2019/04/04/accepted PY - 2019/4/23/entrez PY - 2019/4/23/pubmed PY - 2019/6/6/medline KW - Depolymerization KW - HPLC–ESI–MS KW - Oxidation-markers KW - Phloroglucinolysis KW - Thioglycolysis SP - 126 EP - 131 JF - Food chemistry JO - Food Chem VL - 291 N2 - Procyanidins (PCs) are polyphenols highly accumulated in litchi fruit (Litchi chinensis). Despite their bioactivity, the molecular composition of native and oxidized procyanidins is little understood. In this paper, polyphenols from litchi pericarp were extracted using two solvents (methanol and acetone). The mean degree of polymerization (mDP) of native and identification of oxidized PCs were carried out by phloroglucinolysis- and thioglycolysis-HPLC-ESI-MS/MS, respectively. About 60% of extracted polyphenols corresponded to procyanidins from litchi pericarp. Native PCs were mainly oligomeric procyanidins (mDP 4). Only (-)-epicatechin was detected as terminal and extension units in PCs. Thioglycolysis-HPLC-ESI-MS identified five oxidation markers of PCs with [M-H]-m/z 575, 593, 609, 679 and 863. Intra- and intermolecular modifications of A and B-type procyanidins were identified. The method used for the characterization of PCs from litchi pericarp allowed understanding of the structural composition of its native and oxidized tannins. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/31006450/Characterization_by_HPLC_ESI_MS2_of_native_and_oxidized_procyanidins_from_litchi__Litchi_chinensis__pericarp_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(19)30669-7 DB - PRIME DP - Unbound Medicine ER -