Determination of phenolic compounds by ultra high liquid chromatography-tandem mass spectrometry: Applications in nuts


Gultekin-Ozguven M., DAVARCI F., PASLI A. A. , DEMIR N., Özçelik B.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.64, no.1, pp.42-49, 2015 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 64 Issue: 1
  • Publication Date: 2015
  • Doi Number: 10.1016/j.lwt.2015.05.014
  • Title of Journal : LWT-FOOD SCIENCE AND TECHNOLOGY
  • Page Numbers: pp.42-49
  • Keywords: Phenolic acids, Flavonoids, Hazelnut, Almond, Pistachio, CORYLUS-AVELLANA L., CAPILLARY-ELECTROPHORESIS, ANTIOXIDANT ACTIVITY, HPLC METHOD, POLYPHENOLS, VALIDATION, FLAVONOIDS, ACIDS, QUANTIFICATION, PROFILES

Abstract

A new method for qualitative and quantitative analysis of fourteen common polyphenolic compounds (gallic acid, 3,4-dihydroxybenzoic or proto-catechuic acid, chlorogenic acid, caffeic acid, syringic acid, 2-hydroxycinnamic or o-coumaric acid, p-coumaric acid, ferulic acid, rutin, rosmarinic acid, catechin, epicatechin, kaempferol and trans-cinnamic acid) was developed using ultra high liquid chromatography (UHPLC) coupled with tandem mass spectrometry (MS/MS). Selected phenolic compounds were detected in multiple reaction monitoring (MRM) mode and determined simultaneously in a 13-min analysis time and a number of validation parameters (calibration range, limit of detection, limit of quantification, repeatability, precision, and recovery) were studied. To show the usefulness of the method, phenolic compounds were studied in nuts such as hazelnut (Corylus avellana L.), pistachio (Pistaciae vera L) and almond (Prunus amygdaleus L.). (C) 2015 Elsevier Ltd. All rights reserved.