Analysis of food polyphenols by ultra high-performance liquid chromatography coupled to mass spectrometry: An overview

Motilva, Marı́a-José; Serra, Aida; Macià, Alba

doi:10.1016/j.chroma.2013.01.012

Cited by 151 publications

(108 citation statements)

References 63 publications

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“…Motilva, Serra, & Macià (2013) observed a decrease of the absolute intensity during each fraction of cocoa flavanols and the reduction of the signal-to-noise ratio. This can be explained by the poor extraction yield of the semi-preparative NP-HPLC within each fraction.…”

Section: Identification Of Oligomeric Pa Using Rp-hplc-esi/msmentioning

confidence: 96%

An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa

Pedan

Fischer

Rohn

2016

Food Research International

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Unroasted cocoa beans are rich in monomeric flavanols and particularly epicatechinbased proanthocyanidin oligomers, with the latter making up to 60% of the total polyphenol content. Although the antioxidant activity of cocoa polyphenols is well known, it is still a challenging analytical field, especially, when it comes to the determination of condensed polyphenols and the evaluation of their single contribution to the overall activity. Therefore, an online NP-HPLC-DPPH assay was developed to separate the homologous series of condensed polyphenols for assessing their antioxidant capacity in relation to their degree of polymerisation (DP), simultaneously. In this context, normalphase chromatography allows separations of polyphenols based on their degree of polymerisation. This study showed that an unroasted cocoa extract contains condensed polyphenols with a DP of up to 10 monomer units. By means of the online post-column derivatisation with 2,2-diphenyl-1-picrylhydrazyl (DPPH), the antioxidant capacity of the separated condensed polyphenols was assessed. It could be shown that, with the exception of the dimers, the contribution to the total antioxidant activity decreased from monomers to decamers. However, from the single proanthocyanidins identified, nonameric and decameric proanthocyanidins were found to have the highest values for the antioxidant capacity. The degree of polymerisation associated with each molecular weight fraction was further confirmed using electrospray ionization mass spectrometry coupled with reverse-phase liquid chromatography. The online NP-HPLC-DPPH method can be used as qualitative and quantitative analysis of condensed proanthocyanidins and the simultaneous elucidation of the biological activity of proanthocyanidins in complex mixtures.

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Section: Identification Of Oligomeric Pa Using Rp-hplc-esi/msmentioning

confidence: 96%

An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa

Pedan

Fischer

Rohn

2016

Food Research International

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“…The traditional sample pre-treatment techniques used in food analysis are liquid-liquid extraction (LLE) and solid phase extraction (SPE) [8]. However, many other techniques are also used including drop-to-drop microextraction [9] or extraction using supercritical carbon dioxide [10].…”

Section: Introductionmentioning

confidence: 99%

Analytical methods applied for the characterization and the determination of bioactive compounds in coffee

Jeszka-Skowron

Zgoła‐Grześkowiak

Grześkowiak

2014

Eur Food Res Technol

120

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“…Based on: Embuscado, 2015a; Motilva et al, 2013;Skarżyński, 1994;Rajakannu et al, 2015;Zachariah et al, 2012. www.food.actapol.net/…”

Section: Saponins Soyasapogenol a Soyasapogenol B Dioscinmentioning

confidence: 99%

The industrial potential of herbs and spices – a mini review

Leja

Czaczyk

2016

Acta Sci Pol Technol Aliment

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Analysis of food polyphenols by ultra high-performance liquid chromatography coupled to mass spectrometry: An overview

Cited by 151 publications

References 63 publications

An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa

An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa

Analytical methods applied for the characterization and the determination of bioactive compounds in coffee

The industrial potential of herbs and spices – a mini review

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Analysis of food polyphenols by ultra high-performance liquid chromatography coupled to mass spectrometry: An overview

Cited by 151 publications

References 63 publications

An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa

An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa

Analytical methods applied for the characterization and the determination of bioactive compounds in coffee

The industrial potential of herbs and spices &#8211; a mini review

Contact Info

Product

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The industrial potential of herbs and spices – a mini review