Determination of phenolic compounds by ultra high liquid chromatography-tandem mass spectrometry: Applications in nuts

Gültekin-Özgüven, Mine; Davarcı, Fatma; Paslı, Ayça Ayfer; Demir, Nalan; Özçelik, Beraat

doi:10.1016/j.lwt.2015.05.014

Cited by 34 publications

(24 citation statements)

References 38 publications

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“…The combination of LC‐PDA‐MS‐QTof analysis and electrospray ionization (ESI) mass spectrometry revealed the presence of a wide range of polyphenols in the analyzed pistachio nut samples: 2 phenolic acids, 9 flavonols, 1 anthocyanin and 3 flavan‐3‐ols (as dimer of procyanidins, (−)‐epicatechin, and (−)‐epicatechin‐ O ‐hexoside) (Table ). These phenolic compounds were identified from their retention times, molecular mass, fragmentation patterns, characteristic spectra, and by using some literature references …”

Section: Resultsmentioning

confidence: 99%

“…These phenolic compounds were identified from their retention times, molecular mass, fragmentation patterns, characteristic spectra, and by using some literature references. 7,[18][19][20] Previously, other authors 4,21 identified the following in pistachio samples: hydroxybenzoic acids (as gallic and protocatechuic acids) and hydroxycinamic acid (as chlorogenic acid), flavan-3-ols (as [+]-catechin and [−]-epicatechin), flavonols (as glycosides of quercetin), flavones (as luteolin), isoflavones (as daidzein), and flavanones (as aglycones of eriodictyol and their glycosides), these being gallic acid, (+)-catechin, and isoquercetin.…”

Section: Characterization Of Phenolic Compoundsmentioning

confidence: 99%

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Functional and sensory properties of pistachio nuts as affected by cultivar

et al. 2019

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BACKGROUND Modern agriculture allows farmers to choose among different cultivars of the same fruit to fulfill their agronomic needs and consumers' demands; however, there are only a few studies that describe and compare key functional and sensory properties of different pistachio cultivars. The main objective of this study was to compare eight pistachio cultivars by analyzing key functional properties (phenolic compounds, polymeric procyanidins, antioxidant activity, and inhibition of α‐amylase and β‐glucosidase), aromatic compounds with gas chromatography–mass spectrometry (GC–MS), and by examining their sensory properties with a trained panel. RESULTS A combination of LC‐PDA‐MS‐QTof (liquid chromatography photodiode array quadrupole time‐off flight mass spectrometry) and electrospray ionization was used to determine two phenolic acids, nine flavonols, one anthocyanin, and three flavan‐3‐ols in pistachio cultivars, with a total concentration ranging from 500 to 6065 mg 100 g−1 dry weight (dw). The total polymeric procyanidins concentrations oscillated between 348 and 5919 mg 100 g−1 dw, (−)‐epicatechin being the major monomer contributor. Pinene was the most abundant volatile compound (∼200 mg kg−1 dw), and, in the sensory analysis of samples, 23 sensory attributes were found to differ significantly among the cultivars. CONCLUSION The cultivar ‘Larnaka’ stood out as having the best functional profile (high polyphenolic content, high antioxidant activity, and high values of α‐amylase and β‐glucosidase inhibition), and the cultivars ‘Kastel’ and ‘Kerman’ showed the most attractive sensory properties, mainly the most intense flavor. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Characterization Of Phenolic Compoundsmentioning

confidence: 99%

Functional and sensory properties of pistachio nuts as affected by cultivar

et al. 2019

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“…The linear solvent's gradient was as follows: 0 min, 98% A, 2% B, and 0% C; 8 min, 98% A, 2% B, and 0% C; 40 min, 70% A, 17% B, and 13% C; 54 min, 50% A, 30% B, and 20% C; 54.5 min, 30% A, 40% B, and 30% C; 59 min, 0% A, 50% B, and 50% C; 60 min, 0% A, 50% B, and 50% C; 67 min, 98% A, 2% B, and 0% C. For identification, an Ion Trap ESI‐MS/MS detector was used in negative ion modes, set to the following parameters: dry gas N2, 8 L min −1 ; drying temperature, 325 °C; nebulizer, N2, 50 psi; scan range, 50–1, 200 m/z. Identification was based on spectroscopic data (UV–Vis and MS/MS) obtained from standard or previously reported data …”

Section: Methodsmentioning

confidence: 99%

“…Identification was based on spectroscopic data (UV-Vis and MS/MS) obtained from standard or previously reported data. [28,29] Quantification of pistachio phenolics was performed using the DAD chromatograms recorded at 280 nm (flavanols, flavanones, and gallotannins), 360 nm (flavonols), and 520 nm (anthocyanins). Calibration curves for the analyzed compounds were prepared from pure standards (cyanidin-…”

Section: Individual Phenolic Compounds By Hplc-dad-ms Nmentioning

confidence: 99%

Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions

Ojeda‐Amador

Trapani²,

Fregapane

et al. 2018

Euro J Lipid Sci & Tech

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The present work aims to study the influence of different processing conditions, including temperature, roasting, the use of whole nuts, pressure (nozzle size) and speed of the screw‐press extraction process, on the minor components, mainly tocopherols, phenolics, and volatile components, contained in virgin pistachio oils (VPO) and their corresponding partially defatted residual cakes. An important increase in total polar phenolic (TPP) is observed in VPO processed at a temperature above 60 °C (e.g., 16.7–65.3 and 76.4 mg kg−1 at 130 °C and roasting conditions). TPP and the corresponding antioxidant activity also increase when a smaller nozzle diameter (3 mm) is used (16.7–35.4 mg kg−1; DPPH increases 36%), but no differences are observed when changing the screw speed. It is remarkable that the use of the whole pistachio (with its shell) helps to greatly enrich the oil in aromatic volatile compounds by up to 135%, with terpenes being the main family (e.g., 38.6–90.9 mg kg−1). Phenolic compounds and their antioxidant activity are higher in the residual cake when a higher processing temperature is used, for example, from 7260 to 12 250 mg kg−1 (at 40 and 130 °C, respectively). This result indicates their potential use as functional ingredients in food formulations. Practical Applications: The edible oil market is expanding and creating new products, where nut oils are gaining space in the preferences of consumers. In this sense, the study of the effect of different oil extraction conditions on the minor composition may help to produce VPOs with a higher bioactive compound content and/or with desired organoleptic characteristics. Virgin nut oils are minimally processed foods characterized by their typical aroma, taste, and minor bioactive compounds depending on the extraction and processing methods employed. Different technological conditions are studied using a screw‐press expeller to produce added value pistachio virgin oils and their residual cakes.

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“…by‐products like skin and shell have been reported . Some papers were focused on the analysis of individual and total phenolic compounds and antioxidant capacity in the edible hazelnut kernels . As pre‐treatment, hazelnuts are generally milled and treated with a non‐polar solvent such as hexane for removing fat portion (defatting) due to the high percentage of lipids.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2018

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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.

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Determination of phenolic compounds by ultra high liquid chromatography-tandem mass spectrometry: Applications in nuts

Cited by 34 publications

References 38 publications

Functional and sensory properties of pistachio nuts as affected by cultivar

Functional and sensory properties of pistachio nuts as affected by cultivar

Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions

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

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