Simultaneous determination of phenolic acids and flavonoids in Lycium barbarum Linnaeus by HPLC–DAD–ESI-MS

Chromatographic Determination of Phenolic Acids and Flavonoids in Lycium barbarum L. and Evaluation of Antioxidant Activity

“…The remaining five compounds (NHSD, NAR, HST, CHS, PIN) were not detected in L. barbarum L. fruit extract. These results correspond with the previous studies (Inbaraj et al 2010).…”

“…These techniques include highperformance liquid chromatography (HPLC), as the most efficient and robust specific technique due to some advantages including convenience, simple operation, strong separation ability, and wide sample application. Two detection techniques have been used to accurately determine the concentration of polyphenols in fruits of L. barbarum L.; these techniques include mass spectrometry (MS) and UV (Dong et al 2009;Inbaraj et al 2010;Le et al 2007;Qian et al 2004;Wu et al 2012). The separation of three flavonoids was also obtained with capillary electrophoresis with amperometric detection (Duan et al 2010).…”

Essential metals and phenolic acids in commercial herbs and spices. Multivariate analysis of correlations among them

“…In the group of herbs, the highest level of sodium was found in the leaves of thyme (4), rosemary (7-9) and mint (11)(12)(13)(14), above 200 µg g -1 . Among the spices, four samples of lovage (24)(25)(26)(27) were richest in this element, above 150 µg g -1 .…”

“…This large cluster is created by 27 samples, which could be divided into two subclusters. Apart from sample 29, subcluster A consists solely of herbs, especially the leaves of lemon balm (1 and 3) and mint (samples [11][12][13][14] owing to the similarity in their phenolics composition, including chlorogenic, rosmarinic and syringic acids. However, at the lower linkage distance of approximately 10%, two groups of samples are identified in subcluster B.…”

“…These compounds encompass hydroxylated derivatives of benzoic and cinnamic acids and, the most common among them being caffeic, ferulic, p-coumaric, p-hydroxybenzoic, vanilic and procatechuic acids [14,15]. Phenolic acids constitute a group of secondary metabolites with an antioxidant, metal-chelating and redox properties, acting as reducing agents, hydrogen donators or singlet oxygen quenchers [16].…”