Trends in LC-MS and LC-HRMS analysis and characterization of polyphenols in food

Lucci, Paolo; Saurina, Javier; Núñez, Óscar

doi:10.1016/j.trac.2016.12.006

Cited by 204 publications

(152 citation statements)

References 135 publications

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“…In the last few years, liquid chromatography techniques coupled to high resolution mass spectrometry (LC-HRMS) are playing an important role in the research of phenolic compounds, not only for their untargeted screening capability to characterise different food matrices (Rocchetti et al, 2017a,b), but also for the authentication of foods according to geographical origin (Lucini et al, 2017;Ben Mohamed et al, 2018;Rocchetti et al, 2018), rather than prevention of frauds (Lucci et al, 2017;Dong et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

UHPLC‐ESI‐QTOF‐MS phenolic profiling and antioxidant capacity of bee pollen from different botanical origin

Rocchetti

Castiglioni

Maldarizzi

et al. 2018

Int J of Food Sci Tech

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Summary In this work, bee pollen samples from different botanical origin were investigated for antioxidant capacity. Thereafter, a phenolic profiling was produced through a mass spectrometric untargeted metabolomic approach. Marked differences were identified in TPC, ranging from 4.2 (Magnolia) to 29.6 mg g−1 GAE (Lamium). Wide differences were also recorded in antioxidant capacity (ORAC, ABTS and DPPH assays). Untargeted profiling allowed annotating 467 compounds with flavonoids being the most frequent class of phenolics followed by phenolic acids, tyrosols, lignans and other. OPLS‐DA clearly discriminated the most represented floral families (Umbelliferae, Rosaceae and Fabaceae), suggesting, thus, that botanical origin leaves a characteristic phenolic signature in pollen. Overall, 35 phenolics accounted for most of the discrimination, with flavonoids being the most represented class. Despite the fact that further research is needed, the phenolic profile of bee pollen is a promising tool to investigate the botanical origin.

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Section: Introductionmentioning

confidence: 99%

UHPLC‐ESI‐QTOF‐MS phenolic profiling and antioxidant capacity of bee pollen from different botanical origin

Rocchetti

Castiglioni

Maldarizzi

et al. 2018

Int J of Food Sci Tech

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“…From an analytical point of view, at present, the more efficient technique for the analysis of polyphenols in complex matrices such as food is the liquid-chromatography coupled to tandem mass spectrometry [14,15]. Due to the low volatility of polyphenols, gas-chromatographic techniques are generally not applied for their separation, since they would require an additional derivatization step.…”

Section: Introductionmentioning

confidence: 99%

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

et al. 2017

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Abstract:A study was carried out to determine the quality characteristics, antioxidant capacity, oxidative status, and consumer acceptability of chicken meat after dietary administration of a semi-solid olive cake, known as "paté" (pOC), in broilers. pOC is an olive oil industry waste rich in bioactive compounds, such as polyphenols, obtained by mechanical extraction from destoned olives. Two hundred and ninety-seven 22-day-old fast growing (Ross 308) female chicks were randomly assigned to three experimental grower-finisher diets. Each dietary group consisted of three replicates, each with 33 birds. The experimental treatments were: (1) basal control diet (C); (2) C diet supplemented with a low dose of pOC (82.5 g/Kg, L-pOC); and (3) C diet supplemented with a high dose of pOC (165.0 g/Kg, H-pOC). Chicken growth rate increased with increasing pOC concentration in the diet. Polyphenol analyses were performed through liquid-chromatography coupled to tandem mass spectrometry technique (LC-MS/MS). In meat of animals belonging to L-pOC and H-pOC groups, tyrosol and sulphate metabolites of hydroxytyrosol were detected. Meat quality parameters and proximate composition were not affected by the dietary treatment, whereas the antioxidant status and the oxidative stability of meat were positively affected, especially when the highest level of pOC was applied. These results demonstrate that pOC can be recommended in chicken diets to improve performance and meat oxidative status.

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“…Food is greatly complex material that needs to be studied from multidisciplinary perspectives such as agriculture, technology, engineering, physics and chemistry (Lucci, Saurina, & N uñez, 2017;Munck, Nørgaard, Engelsen, Bro, & Andersson, 1998). As a result, it is not surprising that type of the processed foods has the main influence on PEF effectiveness.…”

Section: Introductionmentioning

confidence: 99%

Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

Gabrić

Barba²,

Roohinejad

et al. 2017

J Food Process Engineering

130

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Fruit juices and other beverages constitute an important source of bioactive compounds, but thermal processing may reduce their contents thus decreasing natural nutritive value of foods. This has been recently led to the use of non‐thermal technologies, especially pulsed electric fields (PEF) as an interesting alternative to thermal pasteurization of beverages. Reported results show that PEF is a useful for pasteurization of fruit juices that can minimize changes in physicochemical and nutritional properties with retention of higher amounts of health‐related phytochemicals. This study presents an overview of the effect of PEF on the physicochemical (e.g., Brix, pH, viscosity, acidity, color, aroma, and flavor, etc.) and nutritional (e.g., fatty acids and free amino acids, bioactive compounds, antioxidant capacity, etc.) properties of beverages. Practical applications Pulsed electric fields is suitable technological option for pasteurization, able to preserve valued bioactive compounds in beverages. Over the last decade, PEF has attracted a significant interest from various food industries and found numerous applications. However, chemical profile of food matrices has great influence on PEF, hence success of the treatment has to be evaluated and reported for each particular food. Accordingly, this review made systematic overview of the effects of PEF processing on the physicochemistry and nutrition with focus on beverages manufactured from various raw materials. Provided data can be applied for steering future uses of the PEF in processing, as well as directions of the future research with this useful technology.

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Trends in LC-MS and LC-HRMS analysis and characterization of polyphenols in food

Cited by 204 publications

References 135 publications

UHPLC‐ESI‐QTOF‐MS phenolic profiling and antioxidant capacity of bee pollen from different botanical origin

UHPLC‐ESI‐QTOF‐MS phenolic profiling and antioxidant capacity of bee pollen from different botanical origin

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

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