Berberis Vulgaris Fruit: Determination of Phenolic Compounds in Extracts Obtained by Supercritical CO2 and Soxhlet Methods Using HPLC

Background:: Nuts have been incorporated into guidelines for healthy eating since they contain considerable amounts of antioxidants and their effects are related to health benefits since they contribute to the prevention of nutritional deficiencies. The micronutrient characterization is based mainly on the determination of phenolics which is the most abundant class of bioactive compounds in nuts. Terpenes constitute another class of bioactive compounds that are present in nuts and show high volatility. The analysis of phenolic compounds and terpenes are very demanding tasks that require optimization of the chromatographic conditions to improve the separation of the components. Moreover, nuts are rich in unsaturated fatty acids and they are therefore considered as cardioprotective. Gas chromatography is the predominant instrumental analytical technique for the determination of derivatized fatty acids and terpenes in food matrices, while high performance liquid chromatography is currently the most popular technique for the determination of phenolic compounds Objective:: This review summarizes all the recent advances in the optimization of the chromatographic conditions for the determination of phenolic compounds, fatty acids and terpenes in nuts Conclusion:: The state-of-the art in the technology available is critically discussed, exploring new analytical approaches to reduce the time of analysis and improve the performance of the chromatographic systems in terms of precision, reproducibility, limits of detection and quantification and overall quality of the results

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Determination of Phenolic Compounds in Walnut Kernel and Its Pellicle by Ultra-high-Performance Liquid Chromatography-Tandem Mass Spectrometry

Food Analytical Methods ◽

10.1007/s12161-021-02069-2 ◽

2021 ◽

Author(s):

Danyu Shen ◽

Xinyue Yuan ◽

Zhendong Zhao ◽

Shutian Wu ◽

Liuwei Liao ◽

...

Keyword(s):

Mass Spectrometry ◽

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

Phenolic Compounds ◽

Tandem Mass Spectrometry ◽

High Performance ◽

Tandem Mass ◽

Chromatography Tandem Mass Spectrometry ◽

Liquid Chromatography Tandem Mass

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Screening of Phenolic Compounds in Australian Grown Berries by LC-ESI-QTOF-MS/MS and Determination of Their Antioxidant Potential

Antioxidants ◽

10.3390/antiox10010026 ◽

2020 ◽

Vol 10 (1) ◽

pp. 26

Author(s):

Vigasini Subbiah ◽

Biming Zhong ◽

Malik A. Nawaz ◽

Colin J. Barrow ◽

Frank R. Dunshea ◽

...

Keyword(s):

Phenolic Compounds ◽

Phenolic Acid ◽

Phenolic Content ◽

Radical Scavenging ◽

Vaccinium Corymbosum ◽

Rubus Idaeus ◽

Antioxidant Potential ◽

Fresh Frozen ◽

Flavonoid Quercetin

Berries are grown worldwide with the most consumed berries being blackberries (Rubus spp.), blueberries (Vaccinium corymbosum), red raspberries (Rubus idaeus) and strawberries (Fragaria spp.). Berries are either consumed fresh, frozen, or processed into wines, juices, and jams. In recent times, researchers have focused their attention on berries due to their abundance in phenolic compounds. The current study aimed to evaluate the phenolic content and their antioxidant potential followed by characterization and quantification using LC-ESI-QTOF-MS/MS and HPLC-PDA. Blueberries were highest in TPC (2.93 ± 0.07 mg GAE/gf.w.) and TFC (70.31 ± 1.21 µg QE/gf.w.), whereas the blackberries had the highest content in TTC (11.32 ± 0.13 mg CE/gf.w.). Blueberries had the highest radical scavenging capacities for the DPPH (1.69 ± 0.09 mg AAE/gf.w.), FRAP (367.43 ± 3.09 µg AAE/gf.w.), TAC (1.47 ± 0.20 mg AAE/gf.w.) and ABTS was highest in strawberries (3.67 ± 0.14 mg AAE/gf.w.). LC-ESI-QTOF-MS/MS study identified a total of 65 compounds including 42 compounds in strawberries, 30 compounds in raspberries, 28 compounds in blueberries and 21 compounds in blackberries. The HPLC-PDA quantification observed phenolic acid (p-hydroxybenzoic) and flavonoid (quercetin-3-rhamnoside) higher in blueberries compared to other berries. Our study showed the presence of phenolic acids and provides information to be utilized as an ingredient in food, pharmaceutical and nutraceutical industries.

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