Analysis and Identification of Polyphenolic Compounds in Green Foods Using a Combination of HPLC-ESI-IT-TOF-MS/MS

Open access


The beneficial effects of green foods on human health are well known. These benefits are mainly due to polyphenol content. The aim of this work was the development and utilization of an advanced mass spectrometry (MS) technique combined with high-performance liquid chromatography (HPLC) for the analysis and identification of polyphenolic compounds in green foods. HPLC-ESI-MS/MS analyses of selected extracts prepared from various types of green food (Urtica dioica L. and Allium ursinum L.) and their polyphenolic profiles were performed by an LCMS-IT-TOF analyzer equipped with electrospray ionization. HPLC separation was conducted by a Kinetex XB-C18 column (100µ2.1 mm; 2.6 µm) using gradient elution (water + 0.1% formic acid: acetonitrile + 0.1% formic acid) with a flow rate of 0.2 mL/min. The MS1-MS3 analyses were performed within a 50-1000 m/z range in both positive and negative ionization modes. The total analysis time was 20 minutes and injected volumes were 2 µL and 5 µL, respectively

[1] Gil, E. S.; Couto, R. O.: Flavonoid electrochemistry: a review on the electroanalytical applications, Revista Brasileira de Farmacognosia, 2013 23(3), 542-558 DOI: 10.1590/s0102-695x2013005000031

[2] Boros, B.; Jakabová, S.; Dörnyei, Á.; Horváth, G.; Pluhár, Z.; Kilár, F.; Felinger, A.: Determination of polyphenolic compounds by liquid chromatography-mass spectrometry in Thymus species, J. Chromatography A, 2010 1217(51), 7972-7980 DOI: 10.1016/j.chroma.2010.07.042

[3] Ginjom, I.; D’Arcy, B.; Caffin, N.; Gidley, M.: Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process, Food Chemistry, 2011 125(3), 823-834 DOI: 10.1016/j.foodchem.2010.08.062

[4] Atoui, A.; Mansouri, A.; Boskou, G.; Kefalas, P.: Tea and herbal infusions: Their antioxidant activity and phenolic profile, Food Chemistry, 2005 89(1), 27-36 DOI: 10.1016/j.foodchem.2004.01.075

[5] Tsao, R.: Chemistry and Biochemistry of Dietary Polyphenols, Nutrients, 2010 2(12), 1231-1246 DOI: 10.3390/nu2121231

[6] Orčić, D.; Franciškovi´c, M.; Bekvalac, K.; Svirčev, E.; Beara, I.; Lesjak, M.; Mimica-Duki´c, N.: Quantitative determination of plant phenolics in Urtica dioica extracts by high-performance liquid chromatography coupled with tandem mass spectrometric detection, Food Chemistry, 2014 143, 48-53 DOI: 10.1016/j.foodchem.2013.07.097

[7] Baskaran, R.; Pullencheri, D.; Somasundaram, R.: Characterization of free, esterified and bound phenolics in custard apple (Annona squamosa L) fruit pulp by UPLC-ESI-MS/MS, Food Research International, 2016 82, 121-127 DOI: 10.1016/j.foodres.2016.02.001

[8] Comandini, P.; Lerma-García, M. J.; Simó-Alfonso, E. F.; Toschi, T. G.: Tannin analysis of chestnut bark samples (Castanea sativa Mill.) by HPLCDAD- MS, Food Chemistry, 2014 157, 290-295 DOI: 10.1016/j.foodchem.2014.02.003

[9] Ma, Y.; Kosińska-Cagnazzo, A.; Kerr, W. L.; Amarowicz, R.; Swanson, R. B.; Pegg, R. B.: Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography-electrospray ionization mass spectrometry, J. Chromatography A, 2014 1356, 64-81 DOI: 10.1016/j.chroma.2014.06.027

[10] Jiang, H.; Timmermann, B. N.; Gang, D. R.: Characterization and identification of diarylheptanoids in ginger (Zingiber officinale Rosc.) using highperformance liquid chromatography/electrospray ionization mass spectrometry, Rapid Communications in Mass Spectrometry, 2007 21(4), 509-518 DOI: 10.1002/rcm.2858

[11] Lucini, L.; Pellizzoni, M.; Baffi, C.; Molinari, G. P.: Rapid determination of lycopene and β-carotene in tomato by liquid chromatography/electrospray tandem mass spectrometry, Journal of the Science of Food and Agriculture, 2011 92(6), 1297-1303 DOI: 10.1002/jsfa.4698

[12] Dachtler, M.; Glaser, T.; Kohler, K.; Albert, K.: Combined HPLC-MS and HPLC-NMR On-Line Coupling for the Separation and Determination of Lutein and Zeaxanthin Stereoisomers in Spinach and in Retina, Anal. Chem., 2001 73(3), 667-674 DOI: 10.1021/ac000635g

[13] Petry, F. C.; Mercadante, A. Z.: Composition by LC-MS/MS of New Carotenoid Esters in Mango and Citrus, Journal of Agricultural and Food Chemistry, 2016 64(43), 8207-8224 DOI: 10.1021/acs.jafc.6b03226

[14] Farag, M. A.; Weigend, M.; Luebert, F.; Brokamp, G.; Wessjohann, L. A.: Phytochemical, phylogenetic, and anti-inflammatory evaluation of 43 Urtica accessions (stinging nettle) based on UPLC-Q-TOF-MS metabolomic profiles, Phytochemistry, 2013 96, 170-183 DOI: 10.1016/j.phytochem.2013.09.016

[15] Vlase, L.; Pârvu, M.; Parvu, A. E.; Toiu, A.: Phytochemical analysis of Allium fistulosum L. and A. Ursinum L, Digest Journal of Nanomaterials and Biostructures, 2012 8, 457-467

Journal Information


All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 403 372 27
PDF Downloads 227 204 23