Comparative study of UPLC–MS/MS and HPLC–MS/MS to determine procyanidins and alkaloids in cocoa samples

This study develops a method using ultra-performance liquid chromatography–tandem mass spectrometry (UPLC–MS/MS) to identify and quantify procyanidins, monomers to oligomers, and alkaloids, theobromine and caffeine, in cocoa samples. UPLC analyses were carried out using an Acquity HSS T3 column (100...

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Autores: Ortega Olivé, Nàdia, Romero Fabregat, Mª Paz, Macià i Puig, Ma Alba, Reguant, Jordi, Anglès, Neus, Morello, Jose-Ramón, Motilva Casado, Mª José
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2010
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/469324
Acceso en línea:https://doi.org/10.1016/j.jfca.2009.10.005
https://hdl.handle.net/10459.1/469324
http://hdl.handle.net/10459.1/469324
Access Level:acceso abierto
Palabra clave:Alkaloids
Procyanidins
Phenols
Cocoa
HPLC
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spelling Comparative study of UPLC–MS/MS and HPLC–MS/MS to determine procyanidins and alkaloids in cocoa samplesOrtega Olivé, NàdiaRomero Fabregat, Mª PazMacià i Puig, Ma AlbaReguant, JordiAnglès, NeusMorello, Jose-RamónMotilva Casado, Mª JoséAlkaloidsProcyanidinsPhenolsCocoaHPLCThis study develops a method using ultra-performance liquid chromatography–tandem mass spectrometry (UPLC–MS/MS) to identify and quantify procyanidins, monomers to oligomers, and alkaloids, theobromine and caffeine, in cocoa samples. UPLC analyses were carried out using an Acquity HSS T3 column (100 mm × 2.1 mm i.d., 1.8 μm particle size) and gradient elution with water/acetic acid (99.8/0.2, v/v) and acetonitrile. This method was compared with an HPLC–MS/MS method in terms of speed, sensitivity, selectivity, peak efficiency, linearity, reproducibility, detection limits (LODs) and quantification limits (LOQs). Both methodologies were applied and compared to identify and quantify procyanidins and alkaloids from samples of cocoa nib. The results obtained showed that the UPLC–MS/MS methodology allow to determine procyanidins up to nonamers at low-concentration levels in a short analysis time, i.e. less than 12.5 min.This work was supported by the CENIT program from the Spanish Minister of Industry and by the consortium led by La Morella Nuts S.A. (Reus, Catalonia, Spain) made up of the following companies: Nabisco Iberia, S.L.; BTSA, Biotecnologías Aplicadas, S.L.; Selección Batallé, S.A.; Industrial Técnica Pecuaria, S.A.; Neuron BioPharma, S.A.; Shirota Functional Foods, S.L.; Grupo Leche Pascual, S.A.U.; Innaves, S.A. N. Ortega is the holder of a grant from the Catalan Government.Elsevier2010info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttps://doi.org/10.1016/j.jfca.2009.10.005https://hdl.handle.net/10459.1/469324http://hdl.handle.net/10459.1/469324reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésVersió postprint del document publicat a: https://doi.org/10.1016/j.jfca.2009.10.005Journal of Food Composition and Analysis, 2010, vol. 23, núm. 3, p. 298-305cc-by-nc-nd, (c) Elsevier, 2010Attribution-NonCommercial-NoDerivatives 4.0 Internationalinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:recercat.cat:10459.1/4693242026-05-29T05:05:01Z
dc.title.none.fl_str_mv Comparative study of UPLC–MS/MS and HPLC–MS/MS to determine procyanidins and alkaloids in cocoa samples
title Comparative study of UPLC–MS/MS and HPLC–MS/MS to determine procyanidins and alkaloids in cocoa samples
spellingShingle Comparative study of UPLC–MS/MS and HPLC–MS/MS to determine procyanidins and alkaloids in cocoa samples
Ortega Olivé, Nàdia
Alkaloids
Procyanidins
Phenols
Cocoa
HPLC
title_short Comparative study of UPLC–MS/MS and HPLC–MS/MS to determine procyanidins and alkaloids in cocoa samples
title_full Comparative study of UPLC–MS/MS and HPLC–MS/MS to determine procyanidins and alkaloids in cocoa samples
title_fullStr Comparative study of UPLC–MS/MS and HPLC–MS/MS to determine procyanidins and alkaloids in cocoa samples
title_full_unstemmed Comparative study of UPLC–MS/MS and HPLC–MS/MS to determine procyanidins and alkaloids in cocoa samples
title_sort Comparative study of UPLC–MS/MS and HPLC–MS/MS to determine procyanidins and alkaloids in cocoa samples
dc.creator.none.fl_str_mv Ortega Olivé, Nàdia
Romero Fabregat, Mª Paz
Macià i Puig, Ma Alba
Reguant, Jordi
Anglès, Neus
Morello, Jose-Ramón
Motilva Casado, Mª José
author Ortega Olivé, Nàdia
author_facet Ortega Olivé, Nàdia
Romero Fabregat, Mª Paz
Macià i Puig, Ma Alba
Reguant, Jordi
Anglès, Neus
Morello, Jose-Ramón
Motilva Casado, Mª José
author_role author
author2 Romero Fabregat, Mª Paz
Macià i Puig, Ma Alba
Reguant, Jordi
Anglès, Neus
Morello, Jose-Ramón
Motilva Casado, Mª José
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Alkaloids
Procyanidins
Phenols
Cocoa
HPLC
topic Alkaloids
Procyanidins
Phenols
Cocoa
HPLC
description This study develops a method using ultra-performance liquid chromatography–tandem mass spectrometry (UPLC–MS/MS) to identify and quantify procyanidins, monomers to oligomers, and alkaloids, theobromine and caffeine, in cocoa samples. UPLC analyses were carried out using an Acquity HSS T3 column (100 mm × 2.1 mm i.d., 1.8 μm particle size) and gradient elution with water/acetic acid (99.8/0.2, v/v) and acetonitrile. This method was compared with an HPLC–MS/MS method in terms of speed, sensitivity, selectivity, peak efficiency, linearity, reproducibility, detection limits (LODs) and quantification limits (LOQs). Both methodologies were applied and compared to identify and quantify procyanidins and alkaloids from samples of cocoa nib. The results obtained showed that the UPLC–MS/MS methodology allow to determine procyanidins up to nonamers at low-concentration levels in a short analysis time, i.e. less than 12.5 min.
publishDate 2010
dc.date.none.fl_str_mv 2010
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.jfca.2009.10.005
https://hdl.handle.net/10459.1/469324
http://hdl.handle.net/10459.1/469324
url https://doi.org/10.1016/j.jfca.2009.10.005
https://hdl.handle.net/10459.1/469324
http://hdl.handle.net/10459.1/469324
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1016/j.jfca.2009.10.005
Journal of Food Composition and Analysis, 2010, vol. 23, núm. 3, p. 298-305
dc.rights.none.fl_str_mv cc-by-nc-nd, (c) Elsevier, 2010
Attribution-NonCommercial-NoDerivatives 4.0 International
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
rights_invalid_str_mv cc-by-nc-nd, (c) Elsevier, 2010
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
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:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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