Characterization of free and conjugated phenolic compounds in fruits of selected wild plants

Ahmad, Naveed; Zuo, Yuegang; Lü, Xiaofei; Anwar, Farooq; Hameed, Sohail

doi:10.1016/j.foodchem.2015.05.077

Cited by 84 publications

(51 citation statements)

References 37 publications

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“…[18][19][20] Acidic, basic and enzymatic hydrolysis are the most commonly used methods for the extraction of PAs from natural materials. [21][22][23][24][25] From the scientific literature it is obvious that the most commonly used techniques for the determination of PAs are high-performance liquid chromatography (HPLC) with UV or DAD detection or liquid chromatography coupled with mass spectrometry (LC-MS). [26][27][28][29] Because of the longer sample preparation process for analysis, using gas chromatography with mass spectrometry (GC-MS) in analysis of phenolic compounds is relatively rare, but in comparison with the other methods mentioned, GC-MS offers several advantages, including complete and high-resolution separation, sensitive detection, unambiguous identification and quantitation of a wide range of phenolics (including all isomers) in one chromatographic run.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

Ivanović

Razboršek

Kolar

2016

ACSi

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Several phenolic acids (PAs), caffeic, vanillic, syringic, p-coumaric and ferulic acid, found in Slovenian red wines were studied using gas chromatography and mass spectrometry. For isolation of the PAs from wine samples, solid phase extraction using hydrophilic modified styrene -HLB cartridges was used. The bound PAs were extracted after basic hydrolysis and o-coumaric acid was used as the internal standard. The developed method was validated and the linear concentration range for all analytes was from 1 to 100 mg L -1 with correlation coefficients above 0.999. We show that the method is repeatable (RSD<2%), recoveries were above 96%, and LOD and LOQ values were acceptable. In all of the wine samples tested, caffeic and p-coumaric acid were determined to be the predominant PAs (17-72 mg L -1 ), while other compounds were found in lower concentrations. Principal Component Analysis and Cluster Analysis were used to study differences between wines related towards varieties and Slovenian wine regions. The results demonstrate that variety has more influence on PAs content than wine regions in Slovenian red wines.

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Section: Introductionmentioning

confidence: 99%

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

Ivanović

Razboršek

Kolar

2016

ACSi

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“…Organic solvents of various polarities and different extraction procedures have been used to evaluate the accessibility of bioactive compounds in fruits . The literature states that organic solvents mixed with water favor the formation of a moderate polar medium with a wide release of compounds; however, the present study demonstrated that the phenolic compounds in raw and cooked breadfruit were better or similarly extracted with pure water.…”

Section: Discussionmentioning

confidence: 51%

Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MS^E

et al. 2020

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BACKGROUND This study evaluated the impact of cooking on the profile of bioactive compounds in unripe breadfruit. To this end, the accessibility of bioactive compounds by various solvents was assessed through total phenolic content and antioxidant capacity analyses. The most efficient solvent was applied to extract the metabolites, which were evaluated by ultra‐performance liquid chromatography coupled with high‐resolution quadrupole time‐of‐flight mass spectrometry in MSE mode. RESULTS Cooked and raw breadfruit presented total phenolic content and antioxidant capacities in almost all extracts, and pure water proved to be the best extractor. Globally, 146 bioactive compounds have been identified for both raw and cooked fruits’ aqueous extracts. Most of these compounds were stable to the heat treatment applied (121 °C/10 min). However, results revealed that 22 metabolites contributed to significantly distinguishing the raw from the cooked samples. Among those, 15 compounds, such as pyrogallol, 1‐acetoxypinoresinol, and scopolin, evidenced higher relative abundance in the cooked extracts. On the other hand, only seven metabolites, such as 4‐hydroxyhippuric acid, epicatechin, and leptodactylone, decreased post‐heating. CONCLUSIONS Cooking promoted little alteration in the bioactive compounds profile of immature breadfruit and thus appears to be an exploitation alternative for this perishable fruit, which seems to be a source of a large range of bioactive compounds. © 2019 Society of Chemical Industry

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“…[6] Recent pharmacological studies indicated that it possesses anti-inflammatory,[78] hepatoprotective,[9] antimicrobial,[1011] anxiolytic,[1213] and hair growth promoting[14] effects. Bioactive essential oil,[81114] saponins,[151617181920] phenolic compounds,[2122] alkaloids,[23] and polysaccharides[2425] have been reported from the seeds of Z. jujuba . Some analytical methods for the estimation of saponins and fatty acids are also reported.…”

Section: Introductionmentioning

confidence: 99%

Chromatographic isolation and spectroscopic identification of phytoconstituents of jujuba seeds (Zizyphus jujuba Mill.)

Alam

Ali

et al. 2017

J Pharm Bioall Sci

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Background:The seeds of Zizyphus jujuba Mill. (Rhamnaceae) are astringent, aphrodisiac, tonic; used to cure cough, asthma, vomiting, burning sensation, biliousness, leucorrhoea, and eye infections in traditional systems of medicine.Materials and Methods:The methanol extract of seeds of Z. jujuba was partitioned into petroleum ether and water soluble fractions. Isolation of compounds was performed by silica gel column chromatography. The structures of isolated compounds were established on the basis of spectral studies and chemical reactions.Results:Chromatographic separation of methanolic extract of seeds yielded three new phyto-constituents characterized as 3, 5, 7-trimethoxy-8, 3′, 4′, 5′-tetrahydroxy flavone-6-oxy hexahydrobisabolene ether (4), 1, 9-dihydroxy tetrahydrogeranyl-8-oxy-O-β-D-glucuronopyranoside (5) and terahydrogeranyl-8-oxy-O-β-D-glucuronopyranosyl (2a→1b)-O-β-D-glucofuranosyl (2b→1c)-O-β-D-glucofuranosyl (2c→1d)-O-β-D-glucopyranosyl (2d→1e)-O-β-D-glucopyranosyl (2c→f)-O-β-D-glucopyranosyl-2f-benzoate (6) along with five known compounds, palmitoyl palmitoleoyl arachidoyl glyceride (1), tetratriacontenoic acid (2), palmitoyl oleoyl linolenoyl glyceride (3), hexanyl tetraglucoside (7) and pentasaccharide (8).Conclusion:This is the first report of saturated monoterpene and sesquiterpene derivatives from jujuba seeds.

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Characterization of free and conjugated phenolic compounds in fruits of selected wild plants

Cited by 84 publications

References 37 publications

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MS^E

Chromatographic isolation and spectroscopic identification of phytoconstituents of jujuba seeds (Zizyphus jujuba Mill.)

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Characterization of free and conjugated phenolic compounds in fruits of selected wild plants

Cited by 84 publications

References 37 publications

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MSE

Chromatographic isolation and spectroscopic identification of phytoconstituents of jujuba seeds (Zizyphus jujuba Mill.)

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Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MS^E