Analysis of phenolic compounds in Chinese olive (Canarium album L.) fruit by RPHPLC–DAD–ESI–MS

Grape seeds are a copious part of the grape pomace produced by wine and juice industry and they represent an interesting source of phenolic compounds. Proanthocyanidins (PAs) are the main class of grape seed phenols and are important dietary supplements for their well-known beneficial properties. In this study enriched extracts obtained from Chardonnay and Pignoletto grape seeds were characterized for their proanthocyanidins and other minor phenolic compounds content and composition. Seed PAs were fractionated using Sephadex LH-20, using different ethanol aqueous solutions as mobile phase and analysed by normal phase HPLC-FLD-ESI-MS. Monomers, oligomers up to dodecamers and polymers were recorded in all samples. For both cultivars, the extracts showed a high content in PAs. The determination of other phenolic compounds was carried out using a HPLC-QqQ-ESI-MS and Chardonnay samples reported a greater content compared to Pignoletto samples. Contrary to PAs fraction, extracts obtained with ethanol/water 50/50 (v/v) presented a significant higher phenolic content than the others.

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Evaluation of phenolic compounds from viroid‐free and viroid‐infected apples using HPLC‐PDA‐ESI‐MS/MS

Phytochemical Analysis ◽

10.1002/pca.2822 ◽

2019 ◽

Vol 30 (4) ◽

pp. 395-404 ◽

Cited By ~ 1

Author(s):

Thi Phuong Duyen Vu ◽

In Sook Cho ◽

Kyung Tae Kim ◽

Seo Young Yang ◽

Young Ho Kim ◽

...

Keyword(s):

Phenolic Compounds ◽

Esi Ms

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The Effect of Drying Temperature on the Phenolic Content and Functional Behavior of Flours Obtained from Lemon Wastes

Agronomy ◽

10.3390/agronomy9090474 ◽

2019 ◽

Vol 9 (9) ◽

pp. 474 ◽

Cited By ~ 4

Author(s):

Jesús Patrón-Vázquez ◽

Lizzie Baas-Dzul ◽

Nelly Medina-Torres ◽

Teresa Ayora-Talavera ◽

Ángeles Sánchez-Contreras ◽

...

Keyword(s):

Phenolic Compounds ◽

Phenolic Content ◽

Value Added ◽

Antimicrobial Activities ◽

Total Phenolic ◽

Esi Ms ◽

Functional Behavior ◽

Industrial Sectors ◽

A Value ◽

And Staphylococcus Aureus

Lemon processing generates thousands of tons of residues that can be preserved as flours by thermal treatment to obtain phenolic compounds with beneficial bioactivities. In this study, the effect of different drying temperatures (40, 50, 60, 70, 80, 90, 100 and 110 °C) on the Total Phenolic Content (TPC), antioxidant and antimicrobial activities of phenolic compounds present in Citrus. lemon (L.) Burn f waste was determined. Identification and quantification of phenolic compounds were also performed by UPLC-PDA and UPLC-ESI-MS analysis. Eriocitrin (19.79–27.29 mg g−1 DW) and hesperidin (7.63–9.10 mg g−1 DW) were detected as the major phenolic compounds in the flours by UPLC-PDA and confirmed by UPLC-ESI-MS. Antimicrobial activity determined by Minimum Inhibitory Concentration (MIC) against Salmonella typhimurium, Escherichia coli and Staphylococcus aureus was observed. Accordingly, a stable functional flour as a source of bioactive phenolic compounds obtained from lemon residues at 50 °C may be produced as a value-added product useful in various industrial sectors.

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