2017
DOI: 10.1016/j.foodres.2017.01.020
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Identification of phenolic metabolites in human urine after the intake of a functional food made from grape extract by a high resolution LTQ-Orbitrap-MS approach

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Cited by 52 publications
(36 citation statements)
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“…Compound 25 (RT = 19.319 min) was tentatively identified as m-coumaric acid with the precursor [M − H] − m/z at 163.0406 and confirmed by the MS/MS spectra (Figure 2), which exhibited the fragments at m/z 119 due to the loss of CO 2 [54]. Compound 47 (dihydroferulic acid 4-O-glucuronide, m/z at 371.0986) and compound 49 (dihydrocaffeic acid 3-O-glucuronide, m/z at 357.0811) were both detected only in the negative ionization mode, and the characteristic loss of the glucuronide (176 Da) moiety was observed in both compounds, which produced the fragment ions at m/z 195 and at m/z 181, respectively [55].…”
Section: Phenolic Acidsmentioning
confidence: 99%
“…Compound 25 (RT = 19.319 min) was tentatively identified as m-coumaric acid with the precursor [M − H] − m/z at 163.0406 and confirmed by the MS/MS spectra (Figure 2), which exhibited the fragments at m/z 119 due to the loss of CO 2 [54]. Compound 47 (dihydroferulic acid 4-O-glucuronide, m/z at 371.0986) and compound 49 (dihydrocaffeic acid 3-O-glucuronide, m/z at 357.0811) were both detected only in the negative ionization mode, and the characteristic loss of the glucuronide (176 Da) moiety was observed in both compounds, which produced the fragment ions at m/z 195 and at m/z 181, respectively [55].…”
Section: Phenolic Acidsmentioning
confidence: 99%
“…The MS 2 of m/z 449 showed a characteristic product ion at m/z 287 (eriodictyol) generated by the loss of a hexose moiety (−162 Da). Additionally, eriodictyol-O-hexoside was tentatively identified by comparison with the mass spectra of previous studies using the LTQ-Orbitrap to analyze red wine [31] and grape pomace [47]. To the best of our knowledge, this is the first report of eriodictyol-O-hexoside in raisins of these varieties, although it has been previously identified in grape skins [48].…”
Section: Flavanones and Derivativesmentioning
confidence: 73%
“…Supplementary Materials: The following are available online at http://www.mdpi.com/1420-3049/25/6/1281/s1, Table S1: Phenolic compounds tentatively identified using LC-ESI-LTQ-Orbitrap-MS in negative mode: Retention time (min), error (ppm), and reference used for identification [21,33,34,43,47,[55][56][57][58][59][60][61].…”
Section: Discussionmentioning
confidence: 99%
“…From the 880 unique citations screened, 32 original papers fulfilled the inclusion criteria of this review (Fig. 1 ) [ 6 , 15 , 19 , 20 , 23 , 24 , 29 , 33 , 55 , 66 , 69 , 71 , 79 , 84 , 85 , 96 , 97 , 99 , 107 , 117 , 118 , 121 , 122 , 131 , 138 , 142 , 143 , 149 , 150 , 157 , 158 , 168 , 171 , 177 ]. The grape extract was included in this review, considering that elimination of water fraction during desiccation does not drastically change the overall polyphenol content.…”
Section: Resultsmentioning
confidence: 99%
“…Except for tartaric acid and resveratrol, no other promising candidate BFI were retained for grapes. Many other studies with a targeted approach focused on the non-specific major polyphenols of grape, namely anthocyanins [ 15 , 55 , 157 ], catechins, and procyanidins [ 99 , 149 , 150 , 157 ]. Other non-specific small phenolics, including a range of hydroxybenzoic acids (gallic acid, dihydroxybenzoic acid, vanillic acid, hydroxyhippuric acid, etc.…”
Section: Discussionmentioning
confidence: 99%