Characterization, Classification and Authentication of Turmeric and Curry Samples by Targeted LC-HRMS Polyphenolic and Curcuminoid Profiling and Chemometrics

Abstract

The importance of monitoring bioactive substances as food features to address sample classification and authentication is increasing. In this work, targeted liquid chromatography coupled to high-resolution mass spectrometry (LC-HRMS) polyphenolic and curcuminoid profiles were evaluated as chemical descriptors to deal with the characterization and classification of turmeric and curry samples. The profiles corresponding to bioactive substances were obtained by TraceFinderTM software using accurate mass databases with 53 and 24 polyphenolic and curcuminoid related compounds, respectively. For that purpose, 21 turmeric and 9 curry samples commercially available were analyzed in triplicate by a simple liquid–solid extraction procedure using dimethyl sulfoxide as extracting solvent. The obtained results demonstrate that the proposed profiles were excellent chemical descriptors for sample characterization and classification by principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA), achieving 100% classification rates. Curcuminoids and some specific phenolic acids such as trans-cinnamic, ferulic and sinapic acids, helped on the discrimination of turmeric samples; polyphenols, in general, were responsible for the curry sample distinction. Besides, the combination of both polyphenolic and curcuminoid profiles was necessary for the simultaneous characterization and classification of turmeric and curry samples. Discrimination among turmeric species such as Curcuma longa vs. Curcuma zedoaria, as well as among different Curcuma longa varieties (Alleppey, Madras and Erode) was also accomplished.

Analytical Methods for Exploring Nutraceuticals Based on Phenolic Acids and Polyphenols

“…For instance, the presence of curcumin and other curcuminoids in turmeric-based extracts was confirmed using this strategy. As can be seen in Figure 5, the accurate mass spectra obtained by LC-HRMS with an orbitrap analyzer gave the authors reliable information for the identification of curcumin and other major components in the studied samples [82].…”

“…For instance, the presence of curcumin and other curcuminoids in turmeric-based extracts was confirmed using this strategy. As can be seen in Figure 5, the accurate mass spectra obtained by LC-HRMS with an orbitrap analyzer gave the authors reliable information for the identification of curcumin and other major components in the studied samples [82]. By far, ESI is the most generalized ionization source, although atmospheric-pressure chemical ionization (APCI) has also been proposed, especially for those compounds exhibiting low ionization efficiencies under ESI conditions [83][84][85].…”

Metabolome Mining of Curcuma longa L. Using HPLC-MS/MS and Molecular Networking

“…Similarly, the MS 2 profile in negative mode revealed a characteristic peak with m / z 119 [M−H−44] – attributed to the removal of the CO 2 molecule, which further eliminated ethyne to generate a product ion with m / z 93 [M−H−CO 2 −C 2 H 2 ] – . Thus, compound 2 was annotated as 4-hydroxycinnamic acid, which was already observed in C. longa L. [ 37 ]. Compound 3 showed a protonated molecule with m / z 195.0657 [M+H] + .…”

Effects of different spices on the bioactive compounds, antioxidant activity, and sensory qualities of kale crisps

“…Next, control had 114.22 lg/g, followed by cardamom and ginger with 93.79 and 89.99 lg/g, respectively. Indeed, Tanvir et al (2017) andN uñez et al (2020) have demonstrated that turmeric is rich in polyphenols and flavonoids, which have multiple health benefits. The correlation between ACL and ACW and total phenolic acids and flavonoids was 0.75, which suggests that these bioactive compounds are responsible for the antioxidant activity of kale crisps.…”