Profiling of phenolic compounds from different apple varieties using comprehensive two-dimensional liquid chromatography

An innovative analytical approach based on the use of comprehensive two-dimensional liquid chromatography (LC × LC) is applied to obtain the profiling of phenolic compounds in different apple varieties. The method combines the use of hydrophilic interaction liquid chromatography in the first dimensi...

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Detalhes bibliográficos
Autores: Montero, Lidia, Herrero, Miguel, Ibáñez, Elena, Cifuentes, Alejandro
Formato: artículo
Estado:Versión enviada para evaluación y publicación
Fecha de publicación:2013
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/100250
Acesso em linha:http://hdl.handle.net/10261/100250
Access Level:acceso abierto
Palavra-chave:Flavonoids
Procyanidins
Apple
LC × LC
Phenolic compounds
Comprehensive LC
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spelling Profiling of phenolic compounds from different apple varieties using comprehensive two-dimensional liquid chromatographyMontero, LidiaHerrero, MiguelIbáñez, ElenaCifuentes, AlejandroFlavonoidsProcyanidinsAppleLC × LCPhenolic compoundsComprehensive LCAn innovative analytical approach based on the use of comprehensive two-dimensional liquid chromatography (LC × LC) is applied to obtain the profiling of phenolic compounds in different apple varieties. The method combines the use of hydrophilic interaction liquid chromatography in the first dimension and a reversed phase separation in the second dimension, as well as the use of diode array and mass spectrometry detection. Using this methodology is possible to obtain in less than 50. min the complete profiling of phenolic compounds in a complex food matrix such as apple. In fact, different flavan-3-ols including procyanidin oligomers with degree of polymerization up to 8, as well as several dihydrochalcones, flavonols and a phenolic acid are separated and tentatively identified in these samples in a single run. Besides, the total phenols and total procyanidins amounts were determined using two in vitro assays. Reinette apples presented the highest content on total phenols (6.46. mg galic acid equiv./g dry matter) whereas Granny Smith apples were the richest on total procyanidins (0.73. mg. epicatechin equiv./g dry matter). This work shows the great potential of LC × LC for phenolic compounds profiling in complex food samples. © 2013 Elsevier B.V.M.H. would like to thank MICINN for his “Ramón y Cajal” research contract. The authors want to thank Projects AGL2011-29857-C03-01 and CONSOLIDER INGENIO 2010 CSD2007-00063 FUN-C-FOOD (Ministerio de Educación y Ciencia) for the financial support.Peer ReviewedElsevierMinisterio de Educación y Ciencia (España)Ministerio de Ciencia e Innovación (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2014201420132014info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Preprintinfo:eu-repo/semantics/submittedVersionhttp://hdl.handle.net/10261/100250reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1016/j.chroma.2013.06.015Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1002502026-05-22T06:33:51Z
dc.title.none.fl_str_mv Profiling of phenolic compounds from different apple varieties using comprehensive two-dimensional liquid chromatography
title Profiling of phenolic compounds from different apple varieties using comprehensive two-dimensional liquid chromatography
spellingShingle Profiling of phenolic compounds from different apple varieties using comprehensive two-dimensional liquid chromatography
Montero, Lidia
Flavonoids
Procyanidins
Apple
LC × LC
Phenolic compounds
Comprehensive LC
title_short Profiling of phenolic compounds from different apple varieties using comprehensive two-dimensional liquid chromatography
title_full Profiling of phenolic compounds from different apple varieties using comprehensive two-dimensional liquid chromatography
title_fullStr Profiling of phenolic compounds from different apple varieties using comprehensive two-dimensional liquid chromatography
title_full_unstemmed Profiling of phenolic compounds from different apple varieties using comprehensive two-dimensional liquid chromatography
title_sort Profiling of phenolic compounds from different apple varieties using comprehensive two-dimensional liquid chromatography
dc.creator.none.fl_str_mv Montero, Lidia
Herrero, Miguel
Ibáñez, Elena
Cifuentes, Alejandro
author Montero, Lidia
author_facet Montero, Lidia
Herrero, Miguel
Ibáñez, Elena
Cifuentes, Alejandro
author_role author
author2 Herrero, Miguel
Ibáñez, Elena
Cifuentes, Alejandro
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Educación y Ciencia (España)
Ministerio de Ciencia e Innovación (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Flavonoids
Procyanidins
Apple
LC × LC
Phenolic compounds
Comprehensive LC
topic Flavonoids
Procyanidins
Apple
LC × LC
Phenolic compounds
Comprehensive LC
description An innovative analytical approach based on the use of comprehensive two-dimensional liquid chromatography (LC × LC) is applied to obtain the profiling of phenolic compounds in different apple varieties. The method combines the use of hydrophilic interaction liquid chromatography in the first dimension and a reversed phase separation in the second dimension, as well as the use of diode array and mass spectrometry detection. Using this methodology is possible to obtain in less than 50. min the complete profiling of phenolic compounds in a complex food matrix such as apple. In fact, different flavan-3-ols including procyanidin oligomers with degree of polymerization up to 8, as well as several dihydrochalcones, flavonols and a phenolic acid are separated and tentatively identified in these samples in a single run. Besides, the total phenols and total procyanidins amounts were determined using two in vitro assays. Reinette apples presented the highest content on total phenols (6.46. mg galic acid equiv./g dry matter) whereas Granny Smith apples were the richest on total procyanidins (0.73. mg. epicatechin equiv./g dry matter). This work shows the great potential of LC × LC for phenolic compounds profiling in complex food samples. © 2013 Elsevier B.V.
publishDate 2013
dc.date.none.fl_str_mv 2013
2014
2014
2014
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Preprint
info:eu-repo/semantics/submittedVersion
format article
status_str submittedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/100250
url http://hdl.handle.net/10261/100250
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1016/j.chroma.2013.06.015
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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