TY - JOUR
T1 - Determination of phenolic compounds by ultra high liquid chromatography-tandem mass spectrometry
T2 - Applications in nuts
AU - Gültekin-Özgüven, Mine
AU - Davarci, Fatma
AU - Pasli, Ayça A.
AU - Demir, Nalan
AU - Özçelik, Beraat
N1 - Publisher Copyright:
© 2015 Elsevier Ltd.
PY - 2015
Y1 - 2015
N2 - A new method for qualitative and quantitative analysis of fourteen common polyphenolic compounds (gallic acid, 3,4-dihydroxybenzoic or proto-catechuic acid, chlorogenic acid, caffeic acid, syringic acid, 2-hydroxycinnamic or o-coumaric acid, p-coumaric acid, ferulic acid, rutin, rosmarinic acid, catechin, epicatechin, kaempferol and trans-cinnamic acid) was developed using ultra high liquid chromatography (UHPLC) coupled with tandem mass spectrometry (MS/MS). Selected phenolic compounds were detected in multiple reaction monitoring (MRM) mode and determined simultaneously in a 13-min analysis time and a number of validation parameters (calibration range, limit of detection, limit of quantification, repeatability, precision, and recovery) were studied. To show the usefulness of the method, phenolic compounds were studied in nuts such as hazelnut (Corylus avellana L.), pistachio ( Pistaciae vera L.) and almond (Prunus amygdaleus L.).
AB - A new method for qualitative and quantitative analysis of fourteen common polyphenolic compounds (gallic acid, 3,4-dihydroxybenzoic or proto-catechuic acid, chlorogenic acid, caffeic acid, syringic acid, 2-hydroxycinnamic or o-coumaric acid, p-coumaric acid, ferulic acid, rutin, rosmarinic acid, catechin, epicatechin, kaempferol and trans-cinnamic acid) was developed using ultra high liquid chromatography (UHPLC) coupled with tandem mass spectrometry (MS/MS). Selected phenolic compounds were detected in multiple reaction monitoring (MRM) mode and determined simultaneously in a 13-min analysis time and a number of validation parameters (calibration range, limit of detection, limit of quantification, repeatability, precision, and recovery) were studied. To show the usefulness of the method, phenolic compounds were studied in nuts such as hazelnut (Corylus avellana L.), pistachio ( Pistaciae vera L.) and almond (Prunus amygdaleus L.).
KW - Almond
KW - Flavonoids
KW - Hazelnut
KW - Phenolic acids
KW - Pistachio
UR - http://www.scopus.com/inward/record.url?scp=84953852271&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2015.05.014
DO - 10.1016/j.lwt.2015.05.014
M3 - Article
AN - SCOPUS:84953852271
SN - 0023-6438
VL - 64
SP - 42
EP - 49
JO - LWT
JF - LWT
IS - 1
ER -