MALDI-TOF MS Analysis of Food Flavonol Glycosides

Wang, Jian; Sporns, Peter

doi:10.1021/jf991035p

Cited by 70 publications

(61 citation statements)

References 19 publications

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“…Like the b-carbolines (1/34-39), reported earlier (Nonami, Fukui, & Erra-Balsells, 1997;Nonami et al, 1998), some of the matrices produced negative as well as positive ions from cyclodextrins but none of the matrices proved to be any better than DHB. Trans-3-indoleacrylic acid (IDA, 5) has been used by Wang and Sporns (2000) for examination of flavonol glycosides where, again, both [M þ H] þ and [M þ Na] þ ions were produced. A new matrix, a-cyano-ferulic acid (6), has been synthesized (Deng et al, 2001b) and reported to give better results for ionization of dextrans than DHB (Deng, Zha, & Zhao, 2001a).…”

Section: Matricesmentioning

confidence: 99%

Analysis of carbohydrates and glycoconjugates by matrix‐assisted laser desorption/ionization mass spectrometry: An update covering the period 2001–2002

Harvey¹

2008

Mass Spectrometry Reviews

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This review is the second update of the original review on the application of MALDI mass spectrometry to the analysis of carbohydrates and glycoconjugates that was published in 1999. It covers fundamental aspects of the technique as applied to carbohydrates, fragmentation of carbohydrates, studies of specific carbohydrate types such as those from plant cell walls and those attached to proteins and lipids, studies of glycosyl-transferases and glycosidases, and studies where MALDI has been used to monitor products of chemical synthesis. Use of the technique shows a steady annual increase at the expense of older techniques such as FAB. There is an increasing emphasis on its use for examination of biological systems rather than on studies of fundamental aspects and method development and this is reflected by much of the work on applications appearing in tabular form.

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Section: Matricesmentioning

confidence: 99%

Analysis of carbohydrates and glycoconjugates by matrix‐assisted laser desorption/ionization mass spectrometry: An update covering the period 2001–2002

Harvey¹

2008

Mass Spectrometry Reviews

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“…HCCA, THAP, HABA, trans-3-indoleacrylic acid (IDA, 3), and DHB have all been found to produce good quality positive-ion spectra from flavonol glycosides (kaempferol (22), quercetin (23), myricetin (24), and isohamnetin (25) were examined) (Wang & Sporns, 2000a). Both, THAP and IDA also produced negative ([M-H] À ) ions but without the fragmentation by glycosidic cleavage seen in the positive ion spectra.…”

Section: F Glycosidesmentioning

confidence: 99%

Analysis of carbohydrates and glycoconjugates by matrix‐assisted laser desorption/ionization mass spectrometry: An update covering the period 1999–2000

Harvey

2006

Mass Spectrometry Reviews

125

112

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This review describes the use of matrix-assisted laser desorption/ionization (MALDI) mass spectrometry for the analysis of carbohydrates and glycoconjugates and continues coverage of the field from the previous review published in 1999 (D. J. Harvey, Matrix-assisted laser desorption/ionization mass spectrometry of carbohydrates, 1999, Mass Spectrom Rev, 18:349-451) for the period 1999-2000. As MALDI mass spectrometry is acquiring the status of a mature technique in this field, there has been a greater emphasis on applications rather than to method development as opposed to the previous review. The present review covers applications to plant-derived carbohydrates, N- and O-linked glycans from glycoproteins, glycated proteins, mucins, glycosaminoglycans, bacterial glycolipids, glycosphingolipids, glycoglycerolipids and related compounds, and glycosides. Applications of MALDI mass spectrometry to the study of enzymes acting on carbohydrates (glycosyltransferases and glycosidases) and to the synthesis of carbohydrates, are also covered.

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“…2 Phenolic compounds are also important because of their contribution to the sensory quality of fruits (colour and flavour, including astringency and bitterness) which may be affected during the technological processes used for production of juice and other derived products. 3 In addition, anthocyanins and other phenolic compounds have been used successfully in the characterization of fruits and juices.…”

Section: Introductionmentioning

confidence: 99%

“…5 Due to simplicity of methodology and low cost, techniques like paper chromatography and thin-layer chormatography have been applied routinely in many laboratories. 2,[6][7][8] Acerola skin is a byproduct of acerola processing usually discarded in juice and pulp industries and due to its relatively high levels of anthocyanins it could be exploited as a potential source of these pigments. The interest in identifying sources of anthocyanin pigments to be used in food, pharmaceutical and cosmetic industries is based on consumer demand for natural colorants, and on the nutraceutical properties frequently reported for flavonoids.…”

Section: Introductionmentioning

confidence: 99%

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Phenolic compounds in acerola fruit (Malpighia punicifolia, L.)

Vendramini¹,

Trugo²

2004

J. Braz. Chem. Soc.

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Agliconas de antocianinas e outros compostos fenólicos foram identificados na fruta acerola (Malpighia punicifolia, L). As antocianinas, os flavonóides e os ácidos fenólicos foram fracionados e caracterizados através de dados cromatográficos e espectrais. O teor de antocianinas na casca da acerola madura foi 37,5 mg . 100g -1 . Os pigmentos fenólicos identificados foram a pelargonidina, a malvidina 3,5-diglicosilada e a cianidina 3-glicosilada. Foram também identificados a quercetina, o kaempferol, e os ácidos p-cumárico, ferúlico, cafeico e clorogênico.Anthocyanin aglycons and other phenolic compounds were identified in acerola (Malpighia punicifolia, L.). Anthocyanins, flavonoids and phenolic acids were fractionated and characterized by means of chromatographic and spectral data. The total content of anthocyanin pigments was 37.5 mg per 100 g of ripe acerola skin. The phenolic pigments identified were pelargonidin, malvidin 3,5-diglycoside and cyanidin 3-glycoside. Quercetin, kaempferol and the phenolic acids p-coumaric acid, ferulic, caffeic and chlorogenic were also identified.Keywords: flavonoids, anthocyanins, phenolic acids, acerola, Malpighia punicifolia L. IntroductionPhenolic compounds are important for plant metabolism and have also becoming important for humans due to their health characteristics, particularly related to their antioxidant properties. 1Anthocyanins are one of the most attractive plant phenolic pigments of the group of flavonoids. Their visual impact allied to their health properties make them potentially useful as natural food colorants.One possible source of anthocyanin pigments is the fruit of acerola (Malpighia punicifolia, L.), a highly productive plant, which provides fruits during long periods of the year and is extensively cultivated in Brazil. The attractive red colour in acerola skin is mainly due to anthocyanins and the abundance of this fruit in Brazil represents a potential source of anthocyanin pigments.Flavonoids are polyphenolic compounds that occur ubiquitously in food of plant origin and more than 2000 chemically distinct flavonoids have been already reported. 2Phenolic compounds are also important because of their contribution to the sensory quality of fruits (colour and flavour, including astringency and bitterness) which may be affected during the technological processes used for production of juice and other derived products.3 In addition, anthocyanins and other phenolic compounds have been used successfully in the characterization of fruits and juices. 4 Due to the importance of flavonoids, many techniques have been used to identify and quantify these compounds. In the early 1990s, high-performance liquid chromatography (HPLC), with photodiode array detection was used to isolation and quantification. 1 H and 13 C NMR spectroscopy are the most powerful techniques for determination of molecular structure. The coupling of HPLC and mass spectrometry methods, such as electrospray, thermospray, or fast-atom bombardment, have been widely used to provide molecular weigh...

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MALDI-TOF MS Analysis of Food Flavonol Glycosides

Cited by 70 publications

References 19 publications

Analysis of carbohydrates and glycoconjugates by matrix‐assisted laser desorption/ionization mass spectrometry: An update covering the period 2001–2002

Analysis of carbohydrates and glycoconjugates by matrix‐assisted laser desorption/ionization mass spectrometry: An update covering the period 2001–2002

Analysis of carbohydrates and glycoconjugates by matrix‐assisted laser desorption/ionization mass spectrometry: An update covering the period 1999–2000

Phenolic compounds in acerola fruit (Malpighia punicifolia, L.)

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