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 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 64 Issue: 1
  • Publication Date: 2015
  • Doi Number: 10.1016/j.lwt.2015.05.014
  • Journal Name: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • 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
  • Istanbul Technical University Affiliated: Yes

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.