HPLC-MSn identification and quantification of phenolic compounds in hazelnut kernels, oil and bagasse pellets

Slatnar, Ana; Mikulič-Petkovšek, Maja; Štampar, Franci; Veberič, Robert; Solar, A.

doi:10.1016/j.foodres.2014.08.009

Cited by 56 publications

(39 citation statements)

References 32 publications

(43 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the last years, this new method has been strongly implemented in academies in basic research, pharmaceutical and agro-chemical industries to study physical, chemical and biological properties of a great diversity of compounds, as well, and quality control of drugs, foods and natural products. In Table 4 are presented some recent works [139][140][141][142][143][144][145] in which HPLC-MS was efectively used for polyphenol characterization of plants and food with very accurate results.…”

Section: The Use Of Hplc-dad/uv-vis and Hplc-msmentioning

confidence: 99%

Phenolics in Foods: Extraction, Analysis and Measurements

Aires¹

2017

Phenolic Compounds - Natural Sources, Importance and Applications

View full text Add to dashboard Cite

The increasing consumers demands to acquire healthier fruits and vegetables as well as the urgency in looking to natural compounds with antioxidant activity and enhanced antimicrobial activity against antibiotic-resistant pathogenic bacterial strains have encouraged a quick expansion of research studies about enhanced phenolic extraction and identiication methods. Considering the importance of phenolics as natural compounds with antioxidant and antimicrobial activity, this chapter aims to present the most updated information about extraction methods, ranging from the traditional to the most advanced processes, as well as the access to the modern methods used in the identiication and quantiication of phenolics. The main goal of this chapter is to provide the reader with a broad view on the diferent protocols used to extract, identify and quantify phenolic compounds from diferent kinds of foods, including fruits and vegetables.Keywords: phytochemicals, extraction, determination, colorimetric methods, HPLC, HPLC-MS IntroductionThe growing resistance of pathogenic bacterial isolates against the traditional chemical antibiotics as well as the resurgent of old disappeared diseases associated with the constant consumers' demanding of healthier, nutritious and safe food has led the researchers to focus on searching for new, safe and efective molecules. One class of such molecules is the class of polyphenols. Polyphenols are a ubiquitous class of compounds largely present in plants as their secondary metabolites, which are synthesized during their normal development [1] in response to several stressful biotic and abiotic factors [2,3]. This class of compounds are a much diversiied group derived from the amino acids phenylalanine and tyrosine and The results from the last decade's research have shown that polyphenols have important beneicial properties for human health, including antioxidative, antiaging, antibacterial and antimutagenic [7][8][9][10][11]. Moreover, the recent evidence of their interaction with proteins, DNA and other biological molecules has enhanced their exploitation for the production of new natural product-derived therapeutic agents. Despite these advantages, several limitations still persist, particularly those related with their extraction eiciency, which afects the large-scale use of some of these substances. The diiculties in screening, extracting, separation and purifying these compounds have increased the development of new and modern methods to address these limitations. In this context, the aim of this chapter is to present an updated review about sources, technologies and methods that have been developed until now to improve the extraction, detection, separation and full characterization of such beneicial compounds, with special emphasis to their possible application in the design of nutraceuticals and functional food products. Foods as natural resources of phenolicsPolyphenols have been exhaustively studied in their diferent natural matrices such as fruits, vegetables, teas, algae a...

show abstract

Section: The Use Of Hplc-dad/uv-vis and Hplc-msmentioning

confidence: 99%

Phenolics in Foods: Extraction, Analysis and Measurements

Aires¹

2017

Phenolic Compounds - Natural Sources, Importance and Applications

View full text Add to dashboard Cite

show abstract

“…Among them, monomeric and polymeric flavan‐3‐ols were identified. In particular catechin, epicatechinand epicatechin 3‐gallate and two procyanidins were tentatively identified moreover an unknown compounds with a molecular ion m/z 368 have been detected and reported also in another work .…”

Section: Resultsmentioning

confidence: 69%

“…The identification was based on the comparison of mass spectra of data already present in literature. Tentatively identified compounds have been reported in previous studies on phenolic composition of hazelnut . Among them, monomeric and polymeric flavan‐3‐ols were identified.…”

Section: Resultsmentioning

confidence: 76%

See 1 more Smart Citation

Effect of solvent on the extraction of phenolic compounds and antioxidant capacity of hazelnut kernel

et al. 2018

View full text Add to dashboard Cite

Hazelnut kernel phenolic compounds were recovered applying two different extraction approaches, namely ultrasound-assisted solid/liquid extraction (UA-SLE) and solid-phase extraction (SPE). Different solvents were tested evaluating total phenolic compounds and total flavonoids contents together to antioxidant activity. The optimum extraction conditions, in terms of the highest value of total phenolic compounds extracted together to other parameters like simplicity and cost were selected for method validation and individual phenolic compounds analysis. The UA-SLE protocol performed using 0.1 g of defatted sample and 15 mL of extraction solvent (1 mL methanol/1 mL water/8 mL methanol 0.1% formic acid/5 mL acetonitrile) was selected. The analysis of hazelnut kernel individual phenolic compounds was obtained by HPLC coupled with DAD and MS detections. Quantitative analysis was performed using a mixture of six phenolic compounds belonging to phenolic classes' representative of hazelnut. Then, the method was fully validated and the resulting RSD% values for retention time repeatability were below 1%. A good linearity was obtained giving R no lower than 0.997.The accuracy of the extraction method was also assessed. Finally, the method was applied to the analysis of phenolic compounds in three different hazelnut kernel varieties observing a similar qualitative profile with differences in the quantity of detected compounds.

show abstract

“…Isolation of those compounds with additional characterization from roasted hazelnut skins was performed by this same research group . A targeted metabolomic approach using HPLC‐MS identified a range of flavan‐3‐ols up to the size of tetramers of procyanidins as well as glycosides for roasted hazelnuts, hazelnut oil, and press cake residue . A smaller study showed the majority of the proanthocyanidins in hazelnut were polymerized when the nuts are roasted …”

Section: Studies Of Secondary Metabolitesmentioning

confidence: 99%

Targeted and Non-Targeted Analyses of Secondary Metabolites in Nut and Seed Processing

Dean

2018

Eur. J. Lipid Sci. Technol.

View full text Add to dashboard Cite

Tree nuts and related seeds such as peanuts and oilseeds contain large numbers of secondary metabolites. These compounds have beneficial qualities for human health and wellness, but the reports on them are scattered. The growing field of metabolomics aims to characterize these compounds in a systematic way so that the mechanism of their formation can be better understood. This review gathers current studies using both targeted and non‐targeted approaches to the analysis of secondary metabolites from tree nuts and related oilseeds. Almonds, Brazil nuts, hazelnuts, macadamia nuts, pecan, pine nuts, pistachios, walnuts, peanuts, rapeseeds, and sesame seeds are included along with some lesser known products. The changes with roasting are also discussed. Phenotypic data of this type is useful for identifying specific genetic markers that could be used for crop improvement. High value crops such as tree nuts, peanuts, and oilseeds would benefit from these advances in the understanding of the development of secondary metabolites as they are crucial to seed development, growth, and characteristic flavors. Practical Applications: Tree nuts and seeds are sources of high quality protein and oils worldwide. This review gathers information about more recent studies of the secondary metabolites that are present in these products. The identification and understanding of the mechanism of their formation is needed for expanding the role of tree nuts and related seeds in nutrition and health. A critical review allows for the collection of research on this topic to increase access of the results to those in the field who continue to advance these studies. Nuts and seeds undergo a series of processing steps to produce consumer products. Nuts are harvested from trees, or in the case of peanuts, from plants, either mechanically or by hand. Shelling and cleaning to remove protective outer shells is usually done and then most nuts or seeds are roasted to form desired flavors. Some nuts such as almonds, walnuts, and pecan are often consumed raw. Roasting operations can be either continuous or batch operations. After cooling, nuts are inspected to remove unwanted material and then packaged for retail sale.

show abstract

HPLC-MSn identification and quantification of phenolic compounds in hazelnut kernels, oil and bagasse pellets

Cited by 56 publications

References 32 publications

Phenolics in Foods: Extraction, Analysis and Measurements

Phenolics in Foods: Extraction, Analysis and Measurements

Effect of solvent on the extraction of phenolic compounds and antioxidant capacity of hazelnut kernel

Targeted and Non-Targeted Analyses of Secondary Metabolites in Nut and Seed Processing

Contact Info

Product

Resources

About