Comparison of Two Methods, UHPLC-UV and UHPLC-MS/MS, for the Quantification of Polyphenols in Cider Apple Juices

Abstract

Abstract:The aim of this study was to develop faster and more efficient phenotyping methods for in-depth genetic studies on cider apple progeny. The UHPLC chromatographic system was chosen to separate polyphenolic compounds, and quantifications were then simultaneously performed with a UV-PDA detector and an ESI-triple quadrupole mass analyzer (SRM mode). Both quantification methods were validated for 15 major compounds using two apple juice samples, on the basis of linearity, limits of detection and quantification, recovery and precision tests. The comparison between UV and SRM quantifications in 120 different samples of a cider apple progeny showed an excellent correlation for major compounds quantified with both methods. However, an overestimation was revealed for five compounds with the UV detector and the mass analyzer. Co-elution and matrix effects are discussed to explain this phenomenon. SRM methods should therefore be considered with restrictions in some cases for quantification measurements when several phenolic compounds are simultaneously quantified in complex matrices such as apple juices. For both methods, analyses were carried out over short periods of time while maintaining a high quality for the simultaneous quantification of OPEN ACCESSMolecules 2013, 18 10214 phenolic compounds in apple juice. Each method is relevant for more in-depth genetic studies of the polyphenol content of apple juice.

Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe)

“…UV and mass spectra could be obtained for fifteen phenolic compounds ( Table 2). The main family of compounds were flavan-3-ols, as also reported for other apple varieties (Malec et al, 2014;Scafuri et al, 2016;Verdu et al, 2013;Wojdyło et al, 2008). Epicatechin (peak 9) was positively identified by comparison with a commercial standard.…”

“…Similarly, peaks 8 and 10 were tentatively identified as 4-p-coumaroylquinic and 5-p-coumaroylquinic acids. Similar hydroxycinnamoyl derivatives have already been detected in apple (Malec et al, 2014;Scafuri et al, 2016;Verdu et al, 2013;Wojdyło et al, 2008). Peaks 14 and 15 were identified as phloretin-2′-O-xyloglucoside and phlorizin (phloretin-2′-O-glucoside), respectively, chalcones that are also commonly present in apple (Malec et al, 2014;Mayr et al, 1995;Scafuri et al, 2016;Verdu et al, 2013;Wojdyło et al, 2008).…”

“…Epicatechin (peak 9) was positively identified by comparison with a commercial standard. (Mayr et al, 1995;Shoji et al, 2003Shoji et al, , 2006Verdu et al, 2013;Wojdyło et al, 2008). Peak 12 could be assigned as the (4,8)-linked epicatechin tetramer, in coherence with its elution order (SantosBuelga, García-Viguera, & Tomás-Barberán, 2003) and previous identification in apple (Shoji et al, 2003(Shoji et al, , 2006.…”

“…Table 2). Table 2 Retention time (Rt), wavelengths of maximum absorption (λ max ) mass spectral data, tentative identification and quantification of the phenolic compounds present in the 11.38 ± 0.04 (Mayr et al, 1995;Shoji et al, 2003Shoji et al, , 2006Verdu et al, 2013;Wojdyło et al, 2008 (7) Procyanidin B2 34.5 ± 0.3 (Mayr et al, 1995;Shoji et al, 2003Shoji et al, , 2006Verdu et al, 2013;Wojdyło et al, 2008) 8 8. 19.56 ± 0.01 (Mayr et al, 1995;Shoji et al, 2003Shoji et al, , 2006Verdu et al, 2013;Wojdyło et al, 2008) 12 7.87 ± 0.02 (Malec et al, 2014;Mayr et al, 1995;Scafuri et al, 2016;Verdu et al, 2013;Wojdyło et al, 2008) 15 4.84 ± 0.01 (Malec et al, 2014;Mayr et al, 1995;…”

“…Wu et al (Wu et al, 2007) reported the sugars and organic acids composition as also the phenolic profile of different apple cultivars. Various authors (Malec et al, 2014;Mayr, Treutter, SantosBuelga, Bauer, & Feucht, 1995;Scafuri et al, 2016;Shoji, Masumoto, Moriichi, Kanda, & Ohtake, 2006;Shoji et al, 2003;Verdu et al, 2013;Wojdyło, Oszmiański, & Laskowski, 2008) also presented the phenolic profile of different apple cultivars, but none of the previously mentioned authors have studied the bioactive properties and compounds from the cultivar 'Bravo de Esmolfe'. Therefore, to the best of the author's knowledge, there is still scarce information about this apple variety.…”