A new ultrahigh performance liquid chromatography with diode array detection coupled to electrospray ionization and quadrupole time-of-flight mass spectrometry analytical strategy for fast analysis and improved characterization of phenolic compounds in apple products

Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders

“…The most abundant peak (peak 3) in every chromatogram was identified as chlorogenic acid according to MS spectra and commercial standard (5-O-caffeoyl quinic acid). The mass detected on positive mode was m/z 355 and 353 on the negative mode with similar MS fragments as shown in literature (Clifford et al, 2003;Malec et al, 2014;Ramirez-Ambrosi et al, 2013). Confusingly, the major peak, chlorogenic acid, has been reported in the literature as either 3-O-caffeoylquinic acid (Thompson-Witrick et al, 2014) or 5-O-caffeoylquinic acid (Clifford, 2000;Clifford et al, 2003;Ramirez-Ambrosi et al, 2013).…”

“…Contents of procyanidins are generally lower in ciders than in apples (Hellström et al, 2009). In this study, two procyanidin monomers, four dimers, three trimers, and a tetramer were detected (Table 1) based on MS spectra and literature (Malec et al, 2014;Marks et al, 2007;Ramirez-Ambrosi et al, 2013;Verdu et al, 2013). Based on the literature, peaks 14 and 17 are tentatively dimers B1 and B2, respectively, whereas peak 23 is tentatively dimer B5.…”

“…Identification of the analytes extracted from ciders and juices were based on the HPLC retention behaviour, UV-vis spectra, ESI-MS(-MS 2 ) spectra, reference compounds, and literature comparisons (Chagné et al, 2012;Clifford, Johnston, Knight, & Kuhnert, 2003;Diñeiro García, Valles, & Picinelli Lobo, 2009;Malec et al, 2014;Marks, Mullen, & Crozier, 2007;Picinelli Lobo, García, Sánchez, Madrera, & Valles, 2009;Ramirez-Ambrosi et al, 2013;Sanoner, Guyot, Marnet, Molle, & Drilleau, 1999;Thompson-Witrick et al, 2014;Verdu et al, 2013Verdu et al, , 2014Çam & Aaby, 2010). Representative samples from each cultivar, ripening stage, fermentation type, and yeast strain were used to identify the compounds in the samples.…”

A Comparative Evaluation of Bio-solvents for the Efficient Extraction of Polyphenolic Phytochemicals: Apple Waste Peels as a Case Study

“…The analysis revealed the presence of 12 major polyphenols ( Table 2); three flavanols (peaks 1, 7 and 8), a chalcone glucoside (peak 2), four flavonol glycosides (peaks 3-6) and four p-coumaric acid glycosides (peaks 9-12) [38], which are all common apple peel constituents [39,40]. Peaks 3 and 4 were distinguished on the basis of the elution order, as reported previously [39].…”

Comparative study of phenolic profile of fruit and juice samples of a progeny of ‘Meana’ × ‘Florina’ from an Asturian cider apple breeding program

“…The identification of phenolic compounds was carried out by means of an UHPLC-DAD-ESI-Q-ToF-MS strategy using MS E scan mode, according to previous work [19]. The MS E spectra together with complementary information obtained from retention times and UV-Vis spectra allowed identifying 52 phenolic compounds in apple extracts, some of them tentatively due to the lack of commercial standards.…”